Lemon Chicken with Cauliflower Butternut Squash Soup & Sweet Potato Fries

Two sick kids home today and I felt chicken and soup was an appropriate dinner. Honestly, I ate my way thru the day and couldn't imagine cooking or eating anything. Being home all day was a great excuse to start a new book (Gone Girl) and snack on everything in my fridge and cabinet. Green smoothie, Omelette with spinach, feta, and sun dried tomatoes, yogurt and granola, quacamole and PopChips, Apple, Banana...

So as a Jewish mother I suppose it is my job to make chicken and soup when my kids are sick.

Cauliflower Butternut Squash Soup:
1 box of Pacific Butternut Squash Soup
1 head of Orange Caulifower
1 cup of carrots
2 celery stalks sliced
1/2 cup chopped cilantro

Put all the ingredients in the Crock Pot for 5 hours. After 4 hours mix and add Thyme, Salt, Pepper, and Oregano. I actually overcooked the soup and it lost its soupy consistency. It was still delicious but served more like Cauliflower Mash than a soup.

Lemon Chicken:
2 lbs of Chicken Legs
3 Lemons
Olive Oil
2 Sliced garlic cloves
1 tbsp spicy mustard

Mix everything except chicken in a bag and then add the chicken. Leave in the fridge until you are ready to cook. Pour out the chicken and sauce from the bag in a saute pan and cook on all sides. Then bake at 400 for 35-45 minutes.

Sweet Potato Fries:

Ore-Ida Sweet Potato Fries are Gluten-free

Will, my husband, said the dinner had an Indian flare. Hope mama's chicken and soup help my babies feel better.