1 bag spinach (9–10-oz)
2 (32-oz) boxes chicken broth
1 (10-oz) bag frozen seasoning blend (diced onions, celery, bell peppers)
1 cup frozen carrot slices
1 (6-oz) box long grain/wild rice
- Chop spinach coarsely. Add all ingredient to large Dutch oven; bring to boil on high.
- Boil 10 minutes, then reduce heat to low. Cover pot with lid and simmer 10 minutes until rice is tender. Serve.
1 large tomato, sliced (4 slices)
8 slices marble rye bread
8 slices Deli turkey breast (3/4-lb)
4 leaves lettuce
Mayonnaise and mustard (optional)
- Slice tomato, if needed. Lay 4 slices bread on work surface; top each with 2 slices turkey, 1 slice tomato, and 1 leaf lettuce.
- Spread mayonnaise and/or mustard on remaining bread slices, if desired. Top each sandwich with remaining bread slice (dressing side down if using). Serve.