Ok, so I normally meal plan once a week anyway, I figured why not share it here. I love getting ideas for my meal plan from other blogs, and it's a way for me to keep track of our eating habits.
Monday- Sausage Bean & Greens Soup (recipe below)
Tuesday- BBQ Chicken Legs with Roasted Beets
Wednesday- Reuben Ravioli (winging it, no recipe yet)
Thursday- Crustless Quiche
Friday- Homemade Pizzas
Saturday- Orange/Honey Chicken on rice
Sunday- Potluck at Church
Before I post the recipe I feel the need to explain how I cook. I don't follow recipes. I don't measure, and I rarely make the exact thing twice. I use what's in my fridge or garden. I taste and see if it needs a "little of this or a little of that." So all of these "recipes" are guidelines. Don't feel limited, just use what you have.
Sausage, Bean, & Greens Soup (sort of recipe) Serves: about 12 main dish
1 large diced onion
3 diced celery stalks
2 diced carrots
2 large handfuls of diced hearty greens (today I used beet greens, but I use kale frequently too)
1 T coconut oil (any oil/butter that you like works) * only if you go vegetarian or have a very low fat sausage
1 diced sausage (we had a large smoked beef sausage that I diced up, but I've used turkey sausage with great results.)
2 15 oz cans great northern beans drained and rinsed
48 oz chicken broth
2 T flour
1/4 c milk/cream *optional
salt and pepper
favorite herbs (I used thyme and marjoram)
Brown up you sausage in large pot, then set aside. Cook vegetables in drippings until soft (if you don't have drippings add a bit of oil/butter)
Once vegetables are soft add flour and cook on low. Add milk/cream and broth. Bring to a low boil. Add remaining ingredients. Continue cooking on low until everything is warm through.
This is great because you can use up pretty much any veggies you have laying around. Also if you have some leftover barley, rice, etc... go ahead and throw it in.
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