We’ve had some major things going on recently, good and bad, but also bank account draining. When we were lower on the pay scale, I always did menus because I needed to watch money closely. I’m going to start doing this again, at least for a few months to build up again.
To start, I went way back to my older blogs (that are all consolidated here) and I pulled up some of those yummy, less expensive recipes. I’ll update the blog/add recipes if I change anything, I may take some new pictures since Kaelyn & Halie are SO TINY in the old ones! Watch for updates! Until then, Here is the menu for the next 7 days, linked to my original posts. One will be different, because I’m turning my stuffed bell peppers into a soup because I’m in NC and this hurricane is yelling “Soup weather!” at us this week. So this menu is 5 yummy meals of soup, stew, and heartiness!
A Mom with a Coffee cup ‘s Menu 10/2- 10/8
Country Captain over rice
Chuck Wagon Stew
White Faux-sagne (currently links to old blog)
“Unstuffed” Bell Pepper Soup (coming soon)
Easy Chicken Stew
plus 2 nights of leftovers mixed in because the stew and soup make a lot!
With very few days until the move actually starts in earnest I’ve got to get back into meal planning so I can get the most tasks done with minimal effort.
I have packed up my kitchen, keeping out what I thought I would need and in cooking a full, SIMPLE meal on the stove I kept reaching for things I had packed up. So this week I’m going back to the crock pot – ALL WEEK!! I’m also using what is already in the freezer (less to move!) so that means lots of chicken!
Monday & Tuesday: Second Chance Meals Chicken Enchiladas & Enchilada Bean Soup
Wednesday: BBQ Rubbed Crock Pot Chicken
Thursday: Chuckwagon Stew
Friday: Four Bean Chili
Saturday: MOVING DAY #1! We’ll eat somewhere, at some time… I promise?
Sunday: Leftovers or Creamy Farmhouse Garden Soup
I’ll also be adapting a few of these recipes. I pulled these from OLD blog posts before we started eating healthier, so I am going to do my best to adapt them to something a litte more suotableto match teh P90X@ meal plan we’ve been eating.
- Less salt (the BBQ Rub has 1/4 cup!!!!!)
- Less fats (including whole milks, butters, & creams)
- More whole grains, like brown rice, etc.
I’ll update the recipes in a new post if I make any major changes, otherwise I’ll just add a note to the original. 🙂
Those of you that know me well know that I never follow a recipe to a T. I have been doing well following the P90X2 recipes but we’ve been using them since January so I wanted to mix it up a bit. This came out even better than expected! I am AMAZED! I even had it for breakfast today! what?!?! It’s good!
Chicken Barley Soup
Time till serving: approximately 1 hour
- 1 medium onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 Tbsp minced garlic (2-3 cloves)
- 1 tsp dry basil
- 1 tsp original Mrs. Dash
- 1/8 tsp cayenne (*optional)
- 1/2 tsp sea salt
- 2TBSP olive oil
- 1 lb boneless skinless -chicken breast, diced small or chopped in processor (leave it out and it’s a great vegetarian dish!)
- 1 qt chicken or vegetable broth
- 1 can (14.5 oz) petite diced tomatoes
- 1/3 c barley
- 2 handfuls snap peas, snapped into bite sized pieces
- 1 can white beans (cannoli, great northern, etc), do not drain
- 2 medium potatoes, peeled & diced
- water, as needed
- Saute onion, carrots, celery, garlic, dry herbs, and seasonings in olive oil over medium heat.
- When onions become transparent (5-10 minutes) add chicken and cook until opaque.
- Add in broth, tomatoes, and barley. Bring to a boil.
- Add water as needed to keep it approximately 1″ above the ingredients.
- Reduce to a simmer, cover loosely with a lid, and stir occasionally for 40 minutes.
- Add peas, beans, and potatoes and return to simmer for 20 minutes or until potatoes and barley are tender. (Barley will have a little “chew” to it,)
You’ll love it, I promise!
Check it out!