I wasn't kidding before when I talked about what a CHORE menu planning is for me. BUT, my lack of doing so in February hit me hard - in the wallet and in the weight department. Yuck and double yuck! So that being said, we are going back to the menu planning (sigh).
Today I made two huge batches of soup - a simple lentil soup that I totally made up and homemade creamy tomato soup...also made up but with inspiration from the ol' internet. Both will be used to accommodate lunches for both myself and Big B during the week. And I can't tell you how economical both turned out to be.
Simple Lentil Soup
A drizzle of oil (your choice, but I use sunflower)
1/2 of a yellow onion, diced
Spices to taste (I chose - turmeric, cumin, celtic sea salt, black pepper, and Paul Prudhome's Magic Pepper Sauce)
1 Bag of Dried Lentils (cost no more than $1.25 at my grocery) - rinsed and picked over
Lots of Water (about 8 cups or so)
Heat oil in bottom of dutch oven or stock pot over medium heat; place onions in oil and move around the bottom of the pan until they turn translucent. I like to add my seasonings to the onions, but you can add them once the water is in if that makes you happy :) Once the onion is soft, add lentils and turn them around the pan a few times. Then add the water and bring to a boil. Let boil a few minutes, turn it down, then simmer until the lentils are the consistency you like (I like them soft, but that is personal preference). Once they were cooked the way I liked them, I took out about 1 1/2 cups, added them to the blender, gave them a couple of whirls, then added them back to the pot. It gives the soup a consistency that I really like. Cheap, easy, and healthy!!
Now onto the dinners....
Monday - Bow Tie Pasta with Alfredo Sauce, Sauteed Green Beans
Tuesday - Tomato Soup and Grilled Cheese Sandwiches
Wednesday - Baked White Fish, Lima Beans, Potatoes
Thursday - Good Ol' Fashioned Spaghetti, Broccoli
Friday - Oven Roasted Chicken, Cheesy Rice and Broccoli Bake
Cheers - hope you have a wonderful week!