I know it’s not Monday… but meal plan Tuesday just doesn’t have the same ring to it. I have no excuse for not posting this yesterday. Well… I am trying to get ready for an artist market this weekend in town. I’m pretty excited about it!
Ok… here’s the plan for the week:
Monday: Pepperoni Pizza Bites
Wednesday: Easy Garlic Chicken
Thursday: Lentil Soup (see below for recipe) with sour cream biscuits
Saturday: Out to eat with my earnings from the market (hopefully)
Lentil soup has been one of Brian’s favorites since he had it on our honeymoon. I don’t know what recipe the cruise ship restaurant used, but here’s my version:
1 cup onions (diced)
1 cup carrots (chopped)
2 Tbs oil
1 cup lentils.
1 cup rice
1 can (16 oz ?) tomato sauce
1 can low sodium chicken broth
1 Tbs cumin
1. 5 cups milk
Heat the oil in a large saucepan. Saute carrots and onions in the oil until tender. Add every everything else except the milk. Bring to a boil, then reduce heat to low and cover. Let simmer for an hour. Place the soup in a blender or food processor and blend until smooth and creamy. Return soup to pot and stir in milk. Heat until heated through. Serves about 9.
**the kids like to put sour cream and crushed up tortilla chips in their soup**
Sour Cream biscuits:
2 cups flour (self rising)
1 cup butter
1 cup sour cream
Divide into muffin tin (ungreased) and bake at 350 for 20 minutes
of the day…Elijah lost his fourth tooth last week. It’s funny.. seeing him with no teeth makes him more little too me. He’s always been an “Old Soul”… it’s nice to see the little in him every now and then.