Out of sheer necessity, I decided that I would make my staff lunch for Christmas rather than being crafty. I was planning on making reusable mesh produce bags, but I ran out of time…. I’ll start on them for next year.
So last night, I had made 3 beautiful pots of Spicy Squash and Sausage soup from the Squashed! cookbook. It turned out so nicely. And I had a brilliant idea that I would take all the crock pots down to my car last night because my weather app said it would get down below 40. Then I wouldn’t have to carry them out at 6 in the morning.
Brilliant, at least I thought so.
Well I woke up at 1am, why, I don’t know. But I looked at my weather app, and 43 degrees! DANG IT!!! My soup never actually got cold. Panic set in.
What if I get my entire staff sick?!?!
Should I dump it out?
Has it really gone bad?
How long until food poising sets in? So I googled it. One side said 2-6 hour. Ok so its 1 am, if I become a ginny pig now, and taste the soup (or eat a bowl full) and I dont die by morning, I wont have to dump it.
So I ate a bowl full, and tried to go back to sleep. I couldn’t. I kept tossing. Randy tried to sooth my by saying no body died. Its not the end of the world if I have to dump it. And then I thought, no matter what, soup bad or good, Jesus is still king. SO TRUE. I panicked less. But I still couldn’t sleep. I googled food poising some more. And then I read it could set in 12hrs – 2 days later. So I figured a gift is no good if everyone gets sick for the holiday concert Tuesday. So at 2 am, I dumped it all out.
I slept a few hours, and with a quick trip to the grocery store, and a hot pan in my class room, I threw together OOPS Soup. Oops, because it was never intended, but still good… great none-the-less.
So here it goes:
- 1/2 cup onion, chopped
- 1 cup chopped celery
- 1 cup sliced mushrooms
- 1/2 tbsp butter
- 1 cup roughly chopped parsley
- 2 tsp Italian seasoning
- 1/2 tsp garlic
- 1/4 tsp ground black pepper
- 21 oz of Hilshire Farms Turkey Kielbasa (1.5 packs)
- 1 1/2 cans of diced tomatoes
- 1 1/2 cups shredded cabbage
- 3 cups of green beans
- 4 tsp Better Than Bouillon Chicken Stock
- 6 ounces low fat cream cheese
- Saute onions, celery and mushrooms in the butter. Add in parsley, Italian seasoning, garlic, and black pepper. Once fragrant, add to a crock pot.
- Slice Kielbasa sausage, and quickly fry in the pan that had the vegetables. Once the sausage has browned a bit, add to the crock pot as well.
- Add in diced tomatoes with juice, green beans, and cabbage. Bring to a boil 4 cups of water, stir in cream cheese and chicken bouillon until dissolved. Add to the crock pot and cook on high for 4 hours.
Fat: 9 Carbs: 9 Protein: 12 Sodium: 1010 * this is kind of high, so to lower it you can switch out the kielbasa with ground turkey.