Posts tagged ‘vegetarian’

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.

November 9, 2012

Recipe review: Hearty black bean soup

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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.