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| Image by nkzs |
I’m so excited about Plan It, Don’t Panic Week 2! I felt so energized after last week’s challenge–and I got SO many new recipes from the link-up over at Keeper of the Home! (Check out my Pinterest for some of the recipes!)
This challenge is helping to bring some order and JOY back into planning meals for my family!
Without further ado, check out the recipe for tonight’s dinner–Creamy Potato Soup w/ Veggies–and scroll down for this week’s meal plan!
Creamy Potato Soup with Veggies
Ingredients:
- 8 white potatoes, peeled & diced
- 4 carrots, peeled & sliced into “coins”
- 2 celery stalks, sliced
- 8 oz. mushrooms, sliced
- 32 oz. stock (chicken, ham or veggie)
- 2 1/2 cups milk
- thyme, to taste
- salt & pepper, to taste
- 2 cups chopped kale
- enough water to cover potatoes & carrots
Boil potatoes and carrots until just soft (but not mushy). Add stock, celery, mushrooms, milk and seasonings. Cook on medium-high until soup starts to bubble. Add kale and cook for a few minutes on medium-low. Set on simmer until ready to serve. (I sometimes serve immediately.)
Serves: 6-8
Meal Plan for 9/26-10/2
Monday:
Breakfast-egg/dairy/GF breakfast bars (subbing peanut butter for the applesauce)
Lunch-leftover chicken noodle soup
Dinner-creamy potato soup w/ veggies (scroll above for recipe!)
Prep: Bake bars; thaw meat and chop veggies for Tuesday; soak white beans for Wednesday’s muffins
Tuesday:
Breakfast-egg/dairy/GF breakfast bars
Lunch-leftover potato soup
Dinner-Modern Alternative Mama’s sausage & peppers w/ spaghetti squash from Against the Grain
Prep: Cook white beans for muffins, thaw chicken and chop veggies, rinse and soak quinoa
Wednesday:
Breakfast-grain-free blueberry muffins using white bean vanilla cake recipe as a base and subbing flax meal for eggs
Lunch-leftovers
Dinner-slow cooker chicken and quinoa
Prep: soak oats
Thursday:
Breakfast-soaked, baked oatmeal
Lunch-leftovers
Dinner-salmon pasta salad
Prep: make pancake batter for Friday’s supper
Friday:
Breakfast-leftover oatmeal
Lunch-leftovers
Dinner-breakfast for supper
Prep: shred cheese, soak black beans, chop peppers
Saturday:
Breakfast-eggs (for me and hubby) and pancakes for Little Girl
Lunch: leftovers
Dinner:black bean/chicken quesadillas with GF tortillas for Little Girl
Prep: thaw chicken
Sunday:
Breakfast: grain-free blueberry muffins
Lunch: Modern Alternative Mama’s Chicken Marinade from Real Food Basics (in the crock pot), green beans, rice
Dinner: leftovers
What’s on your menu this week?
Have you entered the giveaway for Modern Alternative Mama’s grain-free cookbook–Against the Grain?! The giveaway will end on Thursday, Sept. 29!
Rather just go ahead and buy the book? Today is the LAST DAY for the Humbled Homemaker discount! Order the book here with code HUMBLEGRAIN for 25% off!!
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Mangia Monday, Melt in Your Mouth Monday,Turning the Table Thursday, Pennywise Platter Thursday, Full Plate Thursday, Creative Juice, Things I Love Thursday, It’s a Keeper Thursday, Thrifty Thursday, Frugal Food Thursday,
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[...] me to it about a year ago. I was in a soup rut at the time. It seemed all I ever made was potato soup, chicken tortilla soup (recipe coming in our freebie for subscribers!) or chicken noodle soup. [...]