Five Brown Kids

1 lb. boneless, skinless chicken breast cooked in pan with oil until brown and then shredded in to bite size pieces (or use 1/2 of a rotisserie chicken) 56 oz. chicken broth 1 bay leaf 1 chopped onion Bring the above to a boil and then add the following: 1 cup rice 2 peeled carrots, chopped into 1/2 inch slices 2 stalks of celery, chopped into 1/2 inch slices 10 oz. bag frozen veggies (corn, carrots, peas etc) 8 ounces cream cheese Cook until rice is done. Emily brought over a big pot of this soup and it was divine. I'll be adding it to my recipe rotation asap.

Hummus (High protein, high fibre) Veggie Dip Blend 1/2 cup sesame seeds (add a little of the bean liquid if needed) till seeds are broken but not necessarily a paste Add 2 (15 oz) tins garbanzo beans, drained-- reserving liguid 6 tbsp fresh lemon juice (one large lemon) 2-3 garlic cloves, pressed 1 teaspoon ground cumin salt and pepper to taste Blend all adding sufficient bean liquid till desired consistency for dipping (start with 1/2 cup liquid) This homemade version looks really tasty! Thanks Mom!

This recipe is from Tyrone's Mom and it is fabulous. She is an expert at making it so there is probably no chance that yours will look as good as hers - but it should taste great! 1 Box Vanilla Wafers 4 or 5 bananas 1 large & 1 small box Jell-o Instant Banana Pudding 1 small sour cream 2 (8 oz) cool whip 3 cups milk Pour milk into large bowl, add pudding mix. Beat with wire whisk until well blended. Fold one cool whip (8 oz) and sour cream into pudding mixture. Arrange wafers on bottom of serving bowl. Cover with a layer of banana slices and pudding. Repeat layers - wafers, pudding, bananas. Top with one cool whip (8 oz) and a few crumbled cookies. Refrigerate until ready to serve.