This is the Kale, White Bean and Parmesan soup I made last week. I used homemade chicken stock as well as dried beans. For the beans (presoaked overnight), I cooked them in broth with a bay leaf and some crushed garlic cloves, then measured them out to equal one can. The flavor of the soup improved upon sitting, really delicious especially with crusty bread to dip. I was pleasantly surprised that two of the three children ate this as well.
For this week:
M: Baked meatloaf, mashed potatoes and peas
T: Pan-fried fish filets, steamed broccoli and couscous
W: Parmesan crusted chicken, leftover mashed potatoes, fresh salad
Th: Blue cheese and cauliflower soup with fresh dinner rolls
F: Apricot pork chops, hash browns and fruit salad
S: Homemade pizza night
Su: Spaghetti and meatballs, garlic toasts, green salad
T: Pan-fried fish filets, steamed broccoli and couscous
W: Parmesan crusted chicken, leftover mashed potatoes, fresh salad
Th: Blue cheese and cauliflower soup with fresh dinner rolls
F: Apricot pork chops, hash browns and fruit salad
S: Homemade pizza night
Su: Spaghetti and meatballs, garlic toasts, green salad
Just my style.
ReplyDelete