Our menu this week
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Sunday: Sloppy Joes
Monday: Slow-Cooker BBQ Chicken Sandwiches
Tuesday: Chunky Tomato Soup
Wednesday: Eye of Round Steak, Baked Potatoes, Salad
Thursday: Tex-Mex Taco Dinner
Friday: Chicken Lettuce Wraps
Saturday: Tilapia, Mashed Potatoes, and Salad
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Share a recipe from your weeks menu!! I would love to get some new dinner ideas!
Here is my recipe for the week...
Chunky Tomato Soup
Prep Time:35 mins Start to Finish: 1 hour 35 mins Serves:8
Ingredients:
2 tablespoons olive or vegetable oil
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (28 oz each) plum (Roma) tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
2 cans (14 oz each) vegetable broth
How to make:
In 5-to 6-quart Dutch oven, heat oil medium-high heat. Add celery, carrots and garlic; cook 5 to 7 minutes, stirring, stirring frequently, until carrots are crisp- tender.
Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil,pepper and broth. Heat to boiling. Reduce heat to low. Cover; simmer 1 hour, stirring occasionally.
ENJOY!!!
In 5-to 6-quart Dutch oven, heat oil medium-high heat. Add celery, carrots and garlic; cook 5 to 7 minutes, stirring, stirring frequently, until carrots are crisp- tender.
Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil,pepper and broth. Heat to boiling. Reduce heat to low. Cover; simmer 1 hour, stirring occasionally.
ENJOY!!!
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