Menu Dec 7-13

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Saturday: Autumn Sausage Casserole
Sunday: Tomato Basil Parmesan Soup
Monday: Baked Cream Cheese Spaghetti
Tuesday: out
Wednesday: Beer Chili
Thursday: Chicken Pot Pie
Friday: pizza night

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Menu Nov. 17-22

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Sunday: Pumpkin Ricotta Stuffed Shells
Monday: French Dip subs
Tuesday: Crockpot Cheese Tortellini
Wednesday: Leftovers
Thursday: Meatball subs
Friday: pizza night

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Menu Nov. 6-12

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Wednesday: Unstuffed Pepper Casserole
Thursday: Turkey grilled cheese and cheesy green bean skillet
Friday: Pizza night
Saturday: L: Coneys; D: Pepperoni Pizza Enchiladas
Sunday: Wild Rice Casserole
Monday: TBD
Tuesday: out

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Menu Oct. 30-Nov. 4

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Wednesday: freezer enchiladas
Thursday: Pesto Chicken Stuffed Shells
Friday: Chicken and Avocado Baked Burritos
Saturday: out or leftovers
Sunday:  Make-ahead Spinach Pasta Bake
Monday: Alfredo tomato chicken

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Bean and Barley Soup

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One of my favorite soups of late is this Chicken and Barley Soup, and I CAN’T BELIEVE I HAVEN’T BLOGGED ABOUT IT! I have made this soup several times, and I love it. Note to self: Make that soup again soon!

Anyway, that soup was the first time I had ever had barley, and I instantly became obsessed. So when I came across this Bean and Barley Soup from One Dad’s Kitchen, it instantly caught my eye. Barley? Check. Meatless? Always a bonus. Delicious? As it turns out, YES!

This soup is so good and so filling. It’s the perfect soup for cold fall or winter days. I love that it’s inexpensive, too. It makes about 6 servings, and there is at least half a bag of beans left to use for another time.

Bean and Barley Soup
1 cup dried multi-bean mix, rinsed
1/2 cup pearl barley
3 cloves garlic, minced
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
1 1/2 tsp. Kosher salt
2 tsp. Italian seasoning
black pepper, to taste
14 oz. can diced tomatoes, undrained

3 cups spinach leaves, chopped
1/4 cup grated Parmesan cheese

Directions:
Place the beans, barley, garlic, carrots, celery, onions, bay leaf, kosher salt, Italian seasoning, pepper, and tomatoes into your crockpot. Add 6 cups of water and stir well.  Cook on low until the beans are tender and the soup is thick, about 8 hours.

At end of cook time, add the spinach and Parmesan cheese, and stir. Continue to cook on low until the spinach wilts, about 5 minutes. Remove the bay leaf and enjoy!

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Menu Oct. 20-25

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Sunday: leftover Beer Cheese Soup
Monday: Gnocchi Spinach Bake
Tuesday: out
Wednesday: Rainbow Alfredo (no, we haven’t had this three weeks in a row, it just keeps getting pushed back!)
Thursday: Wild Rice Hot Dish
Friday: Pizza night

Find more menu ideas at Menu Plan Monday.

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Menu Oct. 13-18

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Sunday: Sausage and red pepper quiche
Monday: Quesadilla casserole (from the freezer)
Tuesday: out or leftovers
Wednesday: Bean and barley soup
Thursday: leftovers
Friday: take out
Saturday: Beer cheese soup and beer bread

Find more menu ideas at Menu Plan Monday.

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