Posts tagged ‘soup’

December 7, 2014

Eleventh cycle, week 3 through 6

Keep forgetting to actually publish this 🙂

Week 3:
Sunday: Rotisserie chicken
Monday: Thai chicken coconut soup
Tuesday: Indian food from tj’s
Wednesday: Black bean soup
Thursday: Falafel, hummus, pita
Friday: Calzones
Saturday: mandarin orange chicken

Week 4:
Sunday: Italian tilapia
Monday: Slow cooker chicken parm
Tuesday: Beef barley soup
Wednesday: Crock pot ravioli
Thursday: Slow cooker tortilla soup (half recipe)
Friday: Calzones
Saturday: Pasta with Italian sausage and Swiss chard

Week 5:
Sunday: take out
Monday: dinner at church
Tuesday: Mac and cheese
Wednesday:
Thursday: Girl scout holiday party
Friday: Breakfast for dinner
Saturday:

Week 6
Sunday: chicken with curry sauce
Monday: BBQ pork tenderloin
Tuesday: crock pot maid rites
Wednesday: Crock pot or skillet lasagna
Thursday: Baked potato soup
Friday: calzones
Saturday: Roast pork and potatoes

Chicken (1 or 2 a week):
Chicken with salsa in crock pot
Golden chili chicken

Beef (1 or 2 a week):
Taco salad
Meatloaf

Pork (1 or less a week):

Fish and Smorgasbord (2 or 3 a week):
Lemon tilapia
Butternut squash soup
BLT sandwiches
Grilled cheese sandwiches

Advertisements
April 24, 2013

Meal plan week of 4/21

I was inspired by Deriving Mommyhood’s meal plan post to put ours up. I put together a meal plan every week, since otherwise it would be way too easy to just order pizza or go out.

Several days have to be fast and easy since we have plenty of evening activities, but that’s the case pretty much every week. We usually have sandwiches of some kind on Girl Scout night, since I’ve got an extra kid to feed (one of the Scouts) and we all have to be fed and at the meeting on time (well, I like to be there early to set up).

So here’s this week’s plan, which we’ve stuck to so far, along with recipe links:

Sunday: Italian wedding soup, bread

(Meatless!) Monday: hummus, pita, carrots, celery

Tuesday: crock pot mac & cheese, sausage, salad

Wednesday: baked potato soup, roasted broccoli (my modifications: toss florets with olive oil, salt, pepper, and lemon juice; roast at 425 for 20 mins)

Thursday: BLTs, fruit

Friday: Chicago-style hot dogs, fries, salad

Saturday: caprese pasta skillet, sausage, salad (this may become a pizza night due to schedule demands, and we’ll push everything back a day)

Sunday: Italian tilapia, pasta, salad (we use about 2 tbsps oil and add dried basil and oregano to the panko for the fish). This is a great emergency meal since everything for the main course can come from the pantry or freezer, it takes less than 20 minutes to make, and you can sub in frozen green veggies for the salad.)

The baked potato soup and caprese skillet are new this week, from Iowa Girl Eats, which is my new favorite food blog. Everything I’ve tried from her site has been great, including the Italian wedding soup, which is a semi-permanent fixture in our meal plans because we love it so much.

I’m looking forward to the baked potato soup tonight, despite the fact that it is 70 degrees here in CNY today! Guess I’m going to have to stop planning so many soup dinners soon… but we should also be able to pull the grill back out soon.

December 6, 2012

Recipe review: Italian sausage soup

image

I found this recipe for Italian sausage soup on my friend Eulalia’s blog. Like E, I  used pork sausage (my reason was b/c that’s what I could get without casings at the store and I only had a limited amount of time to make dinner). I also used plain diced tomatoes and added some garlic and oregano, so that I could use the no salt tomatoes. I didn’t really measure the spinach, I used most of a bag. We did use fresh basil – my transplanted herbs are doing pretty well inside! The parsley is actually doing better inside than out.

J and I thought the soup was awesome, although it was more of a stew (could have used more broth). The kids rejected the tomatoes and spinach, but thought the broth, pasta and sausage were good. Typical. We’ll still make it again – got to keep making the kids eat their veggies (and fruit). I’d probably double the recipe next time, this made just enough for the four of us.

November 9, 2012

Recipe review: Hearty black bean soup

image

This is post No. 100 for this blog! Thanks for reading. I’m enjoying sharing these comments/reviews/photos with the world.

I found this Black Bean Soup recipe on Pinterest (I ❤ Pinterest for recipes), then pinned it for when I needed an easy, filling soup.

I actually made it with dry beans and converted it for the crockpot, however, so the complete recipe I used is below. This is very easy, filling, and healthy, and involves minimal actual “cooking” – my style of comfort food to a T. I used my 3.5QT crock pot, but this recipe could easily be doubled for a larger slow cooker.

We served the soup with some freshly baked bread and a few slices of lime on the side – delicious and perfect for a cold fall day.

Hearty Black Bean Soup (Slow cooker and dry beans adaptation)

Ingredients
  • 1.5 cups dry black beans, rinsed
  • water to cover beans
  • 2 tsp chicken or vegetable broth granules
  • 1 cup tomato salsa
  • 1-2 cups water, as needed
  • 1 teaspoon lime juice
  • 2 tablespoons chopped fresh cilantro
  • Sour cream or plain yogurt (optional)
Instructions
  1. The night before you want to eat the soup, place the rinsed dried beans in the slow cooker. Add enough water to cover the beans by about an inch. Turn the slow cooker on low and leave it overnight (about eight hours).
  2. In the morning, add the salsa and broth granules. Stir to combine. If beans look dry, add another 1-2 cups water.
  3. Cook in the slow cooker for another for 3-4 hours on low.
  4. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it (or use an immersion blender, and puree in the slow cooker until the desired consistency is reached). Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream/plain yogurt, if desired. Makes 4 servings.
October 20, 2012

Recipe review: Food on the Table’s Sausage and Tortellini Soup

image

We’ve been continuing to try out the recipes on Food on the Table. Up for today: Italian Sausage and Tortellini Soup. This dish cost a bit more than we normally spend on a dinner (I think it was about $20 all told, including the bread we had on the side) but we all ate until we were full at dinner and had about 2 quarts left over, so it was decent (although not great) on the price. It was, however, 20 minutes from start to table – which is awesome in my book.

W ate the sausage and pasta; KG did as well, plus a little bit of the broth. We did the veggies as “add your own” – you’ll note we modified the recipe a bit and used mixed frozen veggies instead of green beans. We also added some fresh spinach, chopped roughly to make it more spoon-sized; used the 20-ounce package of fresh tortellini from the refrigerator section of the grocery store; and added about 4 cups water plus 3 teaspoons chicken broth granules. Oh, and we used poultry sausage instead of pork (although that wasn’t specified in the recipe).

Will we make this again? Definitely. Will we probably swap out some ingredients to make it a little more budget-friendly? Absolutely.

September 17, 2012

Meatless Monday

image

Herbed barley and buttermilk soup, spinach salad, spiced roasted garbanzo beans, crusty bread. J and I loved the soup, the kids did not. KG, ironically, didn’t like the herbs, which she was eating off the plant while I was gathering them for dinner. But she loved the garbanzos – yay!

April 6, 2011

Italian Wedding Soup

image

Last week was cold and rainy – so we made soup several times. This was our favorite – note the kids’ spinach in yet another dish!

I adapted this recipe from Slow Cooker Favorites Made Healthy. The recipe instructions were to make your own meatballs – I cheated and bought frozen turkey meatballs. I just threw the frozen meatballs in the bottom of the slow cooker, topped them with chopped fennel & onion, minced garlic, dried basil & oregano, and chicken broth. Then turned the cooker to low and left it for 10 hours. The orzo cooked for about 5 minutes at the end, and I put the fresh spinach in the bottom of everyone’s bowls before serving, so it wouldn’t overcook.

Delish! I don’t normally cook with fennel and I loved it in this soup. I sold it to the kids as “meatball soup” and they dug in. Made great leftovers, too.

February 22, 2011

Garlic and tomato soup with crusty French bread

image

Wow, was this soup garlicy. The recipe said just to blanch the clove before putting them in the slow cooker, and next time I’m going to try roasting them. J and I could barely finish our own bowls.

The bread, on the other hand, was amazing. Crusty on the outside, soft and chewy in the middle. Here’s the recipe for that (I halved it):
http://allrecipes.com/Recipe/Fabulous-French-Loaves/Detail.aspx

I’ll post the soup recipe if I can get it fixed. Right now, wowza.

February 11, 2011

Root Veggie Soup & Rustic Bread

image

image

Last Saturday, the kids and I headed off to the CNY farmer’s market to get the ingredients for tonight’s dinner: lots of root vegetables.

KG and one of the farmers had a great time. I told her what to get, and she looked for it. He gave her little hints, nodding in the right direction, etc. When we left, she said, “That was really nice of him to help me find everything.”

I had selected this recipe b/c it calls for beets. The kids are served beets at school once a week, and they never eat them. So I wanted to show them how fun beets are.

The soup was pretty straightforward. Peel and chop veggies. Toss with olive oil, salt, pepper. Place it crock. Roast for 4 hours. Add veggie broth and puree.

Yes, I immersion blended a soup with beers in it! And the kitchen isn’t red! I’ve worked out a system: stand a cutting board behind the crock, use the lid as a shield, go at it.

The soup turned out like a red, more flavorful potato soup. I liked it…. W liked to throw it. KG liked the first half of her bowl. They both liked the bread, which I baked up yesterday to go with the soup.

February 2, 2011

Broccoli soup and challah

image

Tonight’s dinner, as above. Sadly, probably won’t make it again for a while. KG had cheered for excitement every time I mentioned this dinner, helped me pick out the broccoli, etc. But when I set the bowl in front of her, she declared, “yuck.” Sigh.

I, however, loved it. The recipe is from my fave slow cooker cookbook, Not Your Mother’s Slow Cooker Cookbook, and is lemony, garlic, and delicious.

The challah, which I made over the course of the weekend, is from another cookbook that I can’t live without, The America’s Test Kitchen Family Cookbook. Even though I haven’t had time to actually watch America’s Test Kitchen since the kids came along, their cookbook is still the first place I turn for anything that’s not slow cooked.