Mississippi’s weather is at it again. It was 80 degrees one day and 50 the next.

With this wildly fluid weather, it can be hard to meal plan accordingly.

This week, I am offering up a suggestion that is suitable for either hot or cold weather, chicken and vegetable stew.

I know you might be thinking, “Isn’t stew better suited for cold weather?”

But I think this stew is equally suited for both. It is thinner than most stews, and it also pairs well with a grilled ham and cheese sandwich, perfect for a good, filling lunch.

Case in point, my brother was pretty sick a few weeks ago. The one thing he wanted and could stomach was this stew. He must have eaten an entire pot by himself that week.

It seemed to make him feel better though and he continues to enjoy it too. He even made some over this past weekend.

Another aspect of this dish is that it is almost fully customizable.

Aside from the chicken and base sauce, you can pick and choose your favorite vegetables, making it how you like it.

We usually use corn, green beans, carrots and potatoes.

But you can make it however you want, and as I always say, the only limit is your imagination.

You also use undrained vegetables, pouring the juices in with the others, and it honestly makes a great stew! The flavors blend together and help support the chicken and tomato sauce.

As I mentioned before, it pairs nicely with a grilled ham and cheese sandwich. I personally prefer just the classic grilled cheese, but either way, it is a good pairing.

The toasted bread and melty cheese offer texture to the dish when dipped. The flavors of both the sandwich and stew meld together and create a new flavor that is undeniably delicious. You can also get fancy with the grilled cheese if you want.

Another beautiful aspect of this dish is it could be made with leftovers.

Have leftover vegetables, dump them in and make a stew!

Regardless of how you choose to make it, this stew is sure to brighten up the faces at the dinner table whenever you serve it.

CHICKEN AND VEGETABLE STEW

3 cups shredded, cooked chicken
1 can Ro-Tel tomatoes
1 large can tomato sauce
4 cans vegetables of your choice, undrained

■ Combine all ingredients in a stock pot and bring to a boil.
■ Turn down the heat.
■ Let simmer for about 10 minutes.

ULTIMATE GOURMET GRILLED CHEESE
Recipe courtesy of thechunkychef.com

8 slices good quality bread
Mayonnaise for spreading
12 ounces Gruyere cheese sliced thinly or grated, at room temperature
6 ounces white cheddar cheese sliced thinly or grated, at room temperature
4 slices thin Muenster cheese at room temperature
2 yellow onions, diced
1 teaspoon fresh thyme, minced
2 teaspoon fresh rosemary minced, divided
1 teaspoon brown sugar
Salt and pepper to taste
3 tablespoons butter, divided
1 tablespoon olive oil

■ Add 1 1/2 tablespoon butter and olive oil to a skillet and heat over medium-low heat.
■ Add diced onions, salt, pepper, fresh thyme and 1 teaspoon of fresh rosemary to the hot skillet and saute, stirring often, until onions are soft and starting to brown, about 10 minutes.
■ Stir brown sugar into the onions and cook for another minute.
■ Transfer onions to a plate.
■ Spread one side of two pieces of bread with a little bit of mayonnaise.
■ To the same skillet, add remaining butter and rosemary, and heat over medium heat. Swirl to coat the bottom of the skillet with the melted butter.
■ Add both pieces of bread, mayonnaise side down, and cook until bread is golden brown and crunchy, about 2-3 minutes.
■ As soon as you add the bread to the skillet, add a bit of cheese to the top of each piece of bread. Once it starts to melt a little, sprinkle a couple tablespoons of the caramelized onions over the top of one of the pieces of bread.
■ When the bread is good and golden brown, sandwich the pieces of bread together and cook on low until the cheese is fully melted.
■ Transfer to a plate, repeat with remaining slices of bread and ingredients.
■ Slice and enjoy!