Last week was a bad back week. I didn’t really get any food cooked. We ate a lot of sandwiches and hot dogs. I was away and out of town, at the end of the week, and I think I overheard that someone ordered pizza, too. *giggle*
The week before last, the menu was going, real well, until my birthday hit. Then, I’m not sure what we ate, because I didn’t really cook much. I went down, with my back, by Thursday, so I still haven’t tried the salmon with peach salsa.
Monday: Stuffed Bell Pepper Soup. Feta Garlic Bread. (This soup is on the stove, simmering, now. It hasn’t cooked down, but the flavor, already, is very good. I added a 7oz can of diced fire-roasted green chilies and substituted the 29 ounces of tomato sauce, with 16 oz of tomato sauce and 1.5 cups of catsup. I omitted the brown sugar, and added onion, as the many comments had advised.)
UPDATE: This soup is sweet, the way I made it, above. It has a delicious sweet chili sauce taste. I cooked it, on low, and let it simmer, for hours, to see if I could grab some time-flavor. I will cook this again, exactly the same way. I love it. I’ll try to get the camera to cooperate, and show you, when I serve it, later tonight.
I never make this soup with the rice. It breaks down, as it cooks slow.. into a thick chili-like consistency.
Tuesday: Taco Tuesday.
Wednesday: Black Bean Soup with Goat Cheese, Foolproof Oven-Baked Brown Rice, Spinach Salad, Sweet Pepper Cornbread. (This soup is the first meat-free soup that we’ve adored. Usually we feel meat is missing, in every attempt, that I’ve made to make a meat-free meal. I would consider the goat cheese, the meat, I guess.)
Thursday: Mexican Rice Casserole (I’ll double this recipe, adding a couple cans of black beans. I’ll add chicken to half, and bake separately.) Leftover Sweet Pepper Cornbread. Garden Salad, with tomatoes and HM Ranch Dressing.
Saturday: Burgers, on the Grill. Onion and Potato Buns. Fixings: Tomatoes, Onions, Pickles, Lettuce. Broccoli/Bacon Salad. Roadhouse Baked Beans
Sunday: Grilled Cheese and Tomato Soup (I’ll use canned crushed tomatoes and low sodium v-8, for the juice.)
What’s are you eating, this week?
More menu planning ideas can be found at Organizing Junkie!