Menu Plan for the Week 2/26 – 3/3

Pasta e Fagioli

How last week’s menu went:

Last week we were dealing with a broken refrigerator, and that caused more things to change than usual. I made pasta and meat sauce instead of the Crockpot Enchiladas (they moved to this week), I didn’t make the Chicken Fried Rice and instead my mom treated us to McDonald’s that night, and instead of leftover night we had frozen pizza.

Favorite meal from last week:

Everybody loves that Slithering Stromboli Snake (including a few special guests we had that night), so I’ll pick that. This was the first time I had made Pasta e Fagioli, and that was really good, too. I think it will become a regular in our soup rotation. I made it with this Crusty French Bread that we dipped in olive oil with pepper. Yum.

One more thing. Those sweet potato fries I made on hot dog night are so addicting.

This Week’s Menu Plan








  • Leftovers or homemade pizza with a quick and easy crust (I use part whole wheat flour and knead the dough after mixing)
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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11 Responses to Menu Plan for the Week 2/26 – 3/3

  1. WilliamB

    In the past few weeks I’ve made four soups to use up food that would otherwise go bad. Three of them were bean soups with other things added. The biggest lesson I learned?

    Bean soup made with ham blanching liquid or drippings is good, no matter what else you throw in.

    • Elizabeth

      The only thing I’ve ever blanched (I think) is vegetables. Talk to me about blanching ham.

      • WilliamB

        The goal is to remove some of the salt before you cook or eat the ham. You can do this with any salty preserved meat or fat: bacon, ham, salt pork, fatback, etc.

        The method is the same as for veggies: boil water, ideally several times the volume of what you’re blanching. This is so the water stays hot when you add the meat. Add the meat and boil for a few minutes. Then continue cooking the meat as you would otherwise; you may need to dry the meat beore you continue.

        Ham blanching liquid is too salty for most soups, but bean soups and tater soups just eat it up. Someday I’ll try cooking rice in this liquid, see if it’s too salty or not.

        Even better than blanching liquid is drippings from a roasted ham. It’s too salty for gravy but absolutely kick-a$$ for soups as above.

  2. I enjoy making soups for my family. One of my favorites is Vegetable Soup.

    • Elizabeth

      This is actually the first time I have made vegetable soup, and we really enjoyed it! I’ve been having soup about once a week for dinner for a while now. I like the simplicity of it. And that soup is usually healthy and inexpensive.

      • WilliamB

        FYI, the magic secret ingredient for Italian vegetable soup is parmesan rinds. Save from your parmesan or buy from the store (it’s a lot less expensive than parmesan cheese), put a chunk in the liquid, fish it out before serving.

        The better the parmesan, the better the result and the less you need. I long ago gave up on buying anything but parmesan reggiano. Other parmesans aren’t intense enough; I ended up using more parmesan and thus spending more on the cheese than I did when I used the good stuff.

        • Elizabeth

          You know what? I actually have put parm rinds in a soup before, although I can’t remember what it was. I think that would have been perfect! I did add a little extra EVOO and some grated parm on top.

  3. Kimberly

    Yum… I may have to try the spinach calzone!

  4. Jennifer G.

    Your pasta e fagioli looks almost identical to the minestrone I made last week. The recipes look similar too.

    Soup is one of my favorite things to make and eat…especially since I can freeze leftovers and reheat at work.

    And I totally agree about the parmesan rinds!

  5. Wow, I’ve never even heard of parmesan rinds as an ingredient!

  6. Pingback: » Menu Plan for the Week 3/4 – 3/10 Ready. Set. Simplify.

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