Creamy Potato Soup with Veggies & Plan It, Don’t Panic Week 2

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 with Veggies–and scroll down for this week’s meal plan!

[print_this]

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 [/print_this]

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 (affiliate link)
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) (affiliate link) green beans, rice
Dinner: leftovers

What’s on your menu this week? 

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,



Simple Meal Planning - Plan to Eat

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge