Chicken Noodle Bisque

1 jar chicken gravy (found in the soup aisle)
1 packet chicken gravy mix (found with the marinade packets)
2 tablespoons butter
4 tablespoons olive oil, divided
1/4 cup flour
1 container chicken stock
1 cup fat free half and half
4 cups chopped roasted chicken breast (I use the breast meat of a rotiserri chicken)
1/2 package of egg noodles cooked according to package directions
1/2 cup carrot cut into small cubes
1/4 cup finely sliced celery
1/2 cup chopped onion
2 teaspoons thyme
2 teaspoons rosemary
1 tablespoon minced garlic
1 teaspoon onion salt
1 teaspoon pepper

In a medium skillet, heat up two tablespoons of olive oil over medium high heat for a minute. Add in celery, carrots, onions, garlic, rosemary, and thyme. sprinkle them with a little onion salt and pepper. Saute over medium-high heat for 5-10 minutes or until the carrots are soft. Be sure to tir frequently to make sure nothing burns and adjust temperature as needed. In a large soup pot, melt the butter and remaining olive oil over medium-high heat. Once melted, wisk in the flour to make a rue paste. Slowly wisk in the half and half and wisk to get the lumps out. Mixture will thicken heavily. Add in the chicken stock and wisk well. Increase heat to high while wisking to allow mixture to thicken up. wisk in chicken gravy packet and allow the mixture to thicken more. If its too soupy, you can add more chicken gravy powder. If it is too thick, you can add more chicken stock. Wisk in the jar of chicken gravy. Add in onion salt and pepper. At this point it is very important to taste the bisque to see if it needs anymore seasonings. Next add roasted chicken and the entire sauce pan of the veggies including the pan drippings. Mix well and set temperature at medium. Add in egg noodles and keep pot heated at low heat until you serve. Enjoy!

Honey Mustard Chicken Bacon and Swiss On Ciabatta

1 rostisseri chicken from your local deli (breast meat only) 1 bottle of your favorite honey mustard dressing (I like Ken's) 1 pacakge of ciabatta sandwich rolls (either in the bakery or in the bread aisle) 1 package sliced swiss (I like to use the new Sargento 45 calories a slice) 1 package premade bacon (I like Oscar Meyer) Butter to spread ( i like to use low calorie spreadable butter) Reheat bacon according to package directions in the microwave and allow to sit while you prepare the sandwiches. Heat oven to 350 degrees. Line a baking sheet with foil. Split open each ciabatta sandwich roll and place open on the baking sheet. carefully peal skin off of the roasted chicken and cut away breast meat from the rest of the bird. Be careful not to get any small bones. Chop up the breast meat and set aside. Take about 2 tablespoons of honey mustard and slather it all over one side of the open rolls. Place a small to medium handfull of chicken breast on top of the honey mustard slathered roll. Take bacon out of the oven and crumble. Sprinkle bacon over the chicken on the roll. Lightly butter the other side of the roll and then top with two slices of swiss cheese. Bake in the oven for 5-10 minutes of until cheese is melted and bread starts to brown a little. Enjoy!!