Menu Plan for the Week of October 11, 2009
The weather seems to have definitely turned chillier, the perfect weather for soups, stews, and roasts. Last week, we really enjoyed the “Clean the fridge soup” where I added the entire contents of a bag of miscellaneous leftovers that were accumulating in the freezer for about a month. The pears and honeycrisp apples are really great right now, and I am enjoying the shift to fall fruits. For this week, I’m going with an old standby of a roast chicken and will use the leftovers and homemade stock throughout the week.
Breakfasts: Low sugar granola, Greek yogurt, boiled eggs
Lunches: Leftovers, pears
Dinners:
Sunday: Crockpot roasted chicken, sweet and sour red cabbage, chipotle sweet potatoes
Monday: Mexican chicken soup, brown rice, winter fruit salad
Tuesday: Chicken, sweet potato and black bean chili, , orange coleslaw
Wednesday: Mexican rice bowls w/ Aztec vegetables, guacamole, pears
Thursday: out
Friday: Soft tacos, refried beans, Aztec vegetables
Saturday: Lentil stew, collard greens, honeycrisp apples
shared at Gluten Free Menu Swap & Menu Plan Monday
[...] of A modern gal shares her menu. She, too, is a fan of Honeycrisp. She’s got a few crockpot dishes and [...]
What a DELICIOUS menu! Everything on it is making my mouth water. Let’s see… I want to make chipotle sweet potatoes, sweet and sour red cabbage, winter fruit salad, Aztec vegetables, lentil stew, and collard greens. Yep, pretty much everything (vegetarian) in your entire menu!
That “leftover soup” is a great idea. I make scrap stock right now with my veggie scraps that we keep in a bag in the freezer (http://inmybox.wordpress.com/2008/04/07/scrap-stock/), but I never thought to expand it to leftovers… I wonder if, without meat, it would have enough oomph to taste coherent? I will have to try it out and see!
Your Mexican chicken soup recipe sounds great! Thanks for sharing it!
Scrumptious, for an everything veggie soup, try any combination of the following: salsa, canned tomatoes, smoked paparika, small amount of liquid smoke, and warm seasonings such as curry powder. Instead of water, use a veggie stock, and finish with a dash of lemon juice or red wine vinegar to perk up the flavors.
Tami, love the Mexican chicken soup, I serve this one to friends that have sniffles.
Thanks for the comments.