Menu Plan for the Week: 1/8 – 1/14

Ham and Split Pea Soup and Whole Wheat Bread

How last week’s menu went:

I took a week off from posting my menu plan last week, but I did actually have a plan… and then a revised plan.  I don’t usually do this, but I made a plan to shop at 2 different grocery stores to take advantage of the different deals. Well, I didn’t make it to one of them before the sales changed on me, so I had to change my original plan to match the new sales.  Lesson learned on that one.

Favorite meal from last week:

I think our favorites were Ham and Split Pea Soup and Bow Ties with Sausage, Tomatoes and Cream. The split pea soup recipe is one that I have been using for a few years from my Cook’s Illustrated cookbook. It is not a simple/easy/throw it all in a pot kind of soup, but I think it’s worth it. I use a meaty ham bone instead of the ham the recipe calls for. 4/5 of us like it. The bread we had with it was The Frugal Girl’s Whole Wheat Bread. The pasta dish is easy and yummy. I actually used seasoned sauteed chicken breasts in it instead of sausage and I added some mushrooms. It was perfect because I had some cream left over from the holidays that needed to be used. 4/5 of us liked that one, too.

This Week’s Menu Plan

I’m joining Jessica at Good (Cheap) Eats in a Pantry Challenge. I’m trying to use up food from the pantry this month. I think this could lead to some good pantry cleaning out and organizing, too!

Sunday

Monday

  • Hearty Lentil Soup (I add celery, add chopped spinach instead of parsley, and only use 1/2 tsp of the balsamic vinegar – and I like to use turkey bacon, too)

Tuesday 

Wednesday

  • Corn Chowder (I couldn’t find the recipe I usually use online, but this one is sort of similar. One difference is that my recipe uses more bacon. Use it crumbled as a topping. Please.)
  • Salad

Thursday

Friday

Saturday

  • Chicken Noodle Soup (I usually modify a recipe from my Cook’s Illustrated cookbook, but I might try this one from Simply Recipes.)
  • Bread or muffins (My mother-in-law serves chicken noodle soup with blueberry muffins, and now I find myself craving that combination.)

I’m linking up with OrgJunkie’s Menu Plan Monday, where you can find many more meal plans to check out!

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18 Comments

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18 Responses to Menu Plan for the Week: 1/8 – 1/14

  1. All looks yum! Come on over and check out mine! You can even link up! We love lentil soup! http://cafescrapper-scrapsoflife.blogspot.com/2012/01/menu-planning-monday-link-up.html

    Susie

  2. Your bread looks great, Elizabeth!!

  3. WilliamB

    I made vegetable soup this weekend from last month’s Cooks Illustrated – modified, of course. If I ever follow a cooking (as opposed to baking) recipe, ignore the pod person in the kitchen and go figure out where they’ve stashed the real me.

    Back to the subject: it’s a tasty veggie soup. The authors boosted the “umph” by adding umami in the form of soy sauce and ground porcini. I used less liquid because I prefer pottages to thin soup, fewer taters and added beans (fiber! complete protein! tasty!), and swiss chard instead of the cabbage because that’s what I had on hand.

    Off to figure out how to download pix from my camera to my computer, so I can contribute to Frugal Girl’s future kitchen organization post.

    • Elizabeth

      That veggie soup sounds good – and a little fancy. I’m a bean fan, also! They really are so good for you!

      I’m very interested in this kitchen organization post you speak of!

      • WilliamB

        The only complex part of the soup is grinding the porcini. I did it in a mortar and pestle, CI recommends a coffe/spice grinder (which I don’t own). The rest is the usual: saute onion, etc., add other stuff, then liquid and more stuff, then simmer till done.

        My judgment, now that I’ve had it two days in a row: a keeper.

  4. WilliamB

    Forgot to write: if you’ll email a list of the foods you want to use up, I’d be happy to send you ideas of what to cook with it.

    Also forgot to write that I’m a big fan of CI’s split pea soup also.

    • Elizabeth

      If I get myself together, I may take you up on that offer – but off the top of my head I know I have some canned salmon and canned garbanzo beans that have been sitting there a while….

      I’m glad you agree on that split pea soup recipe!

      • WilliamB

        Wow – two things I don’t use much. A challenge!

        What about salmon patties? Mix salmon, minced onion, something with some punch (bit of red pepper flakes, horseradish, wasabi, …?) white sauce, bread crumbs, an egg to help bind. Form into patties. Optionally bread or use 3 step breading. Pan fry or bake till done. Optionally serve with a sauce – tomato? cocktail? tartar?

        Garbanzos: Moroccan tagine (easy stew; ingredients vary but often include tomato and potato; and spices such as cinnamon, coriander, pepper). Hummus is the other thing that springs to mind.

  5. Thanks for sharing this, Elizabeth – I’ve saved the “Corn Chowder” and “Easy Lasagna” recipes to my Pinterest boards – can’t wait to try them!

  6. The bread looks good to me too! Maybe I’ll add that to my list of new foods to try.

  7. love all the soup! so good at this time of year!

  8. Whenever we had chicken noodle soup growing up, we always had to have dill pickles and cheddar cheese with it. I’m not really sure why but I can’t eat chicken noodle soup without pickles and cheese now.

  9. Pingback: » Menu Plan for the Week: 1/15 – 1/21 Ready. Set. Simplify.

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