Olive Garden Week
Tuesday - Grilled Cheese with pasta salad
Wednesday - Pasta E Fagioli (crockpot) with french bread
Thursday - uhhh - it's up to Isaac
Friday - Pizza pockets or personal pizzas
Saturday - left overs and hot dogs
Sunday - Chicken Gnocchi - hopefully a lower fat version using evaporated milk - with raspberry lemonade
Monday - Tacos
Tuesday, January 31, 2012
Monday, January 23, 2012
Tomato-Basil Parmesean Soup
From 365 Days of Slow Cooking
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
3 points per 1 cup serving
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
3 points per 1 cup serving
Tuesday, January 10, 2012
This weeks plan - 1/10/12
- Monday - we had stir fry and sweet and sour chicken nuggets
- Tuesday - pizza pockets (andrew)
- Wednesday - lasagna and salad
- Thursday - crepes (isaac)
- Friday - pizza
- Saturday - crockpot indian curry chicken
- Sunday - roast and rolls
- Monday - Potato and broccoli soup
Wednesday, January 4, 2012
This weeks plan - 1/1/12
- Wednesday - Andrew really wanted to choose grilled cheese sandwiches, so I did that and added 30 minute minestrone to the plan.
- Thursday - chicken nuggest with a spinach salad
- Friday - Pizza
- Saturday - Tacos with spanish rice and black beans
- Sunday - roast, rolls, veggies
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