This was originally posted at another blog of mine (www.motheringtc.com) that I have deleted. I have combined all my blogs into this one for the sake of simplicity in my already busy life. Jen – 6/13/09.
Thanks to OrgJunkie for hosting Menu Plan Monday’s!
More emptying the freezer & pantry meals!
Monday – Steaks w/Fries & Veggies
Tuesday – Mexican Corn & Bean Soup (recipe below)
Wednesday – BBQ Pork Loin w/Peas, Carrots & Rice
Thursday – Sausage & Lentil Stew (recipe below)
Friday – Leftover Soup
Saturday & Sunday – unplanned — probably visiting parents, but not set in stone yet…
Mexican Corn & Bean Soup
2 tsp olive oil
1/2 c chopped onion
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp dried oregano
1 c frozen corn
1/4 tsp black pepper
1 (14 oz) can chicken broth
1 (15 oz) can black beans, drained
1 (14 oz) can diced tomatoes w/green chilis, undrained
3 lime slices (optional)
cilantro (optional)
Heat oil in 4 qt saucepan over medium heat. Add onion, cumin, garlic and oregano; saute 1-1/2 minutes. Stir in corn, pepper, broth, beans and tomatoes with green chilis; bring to a boil. Reduce heat and simmer 10 minutes. Serve w/lime slices & cilantro.
Sausage & Lentil Stew
2 tsp canola oil
1/2 lb fully cooked kielbasa, sliced in 1/4 in pieces
2 med. carrots, sliced
2 celery ribs, sliced
2-4 garlic cloves, minced, depending on taste
3 c water
2 med potatoes, peeled and diced
1 can (14.25 oz) chicken broth
1 c dry lentils, rinsed & drained
3/4 tsp salt
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1 can (15 oz) diced tomatoes, undrained
1 can (4 oz) green chilies
In a large stock pot, cook kielbasa, carrots, celery, onion, and garlic in oil until veggies are almost tender, about 5 min. Stir in water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 60 min or until potatoes are tender, stirring occassionally. Add tomatoes & chilies and heat through.
Both of these soup recipes are new to me…I’ll let you know how we like them!