The season for soups and stews is coming to a close. Don’t get me wrong – I’m not complaining that summer is coming – it’s just that I love making a double batch of bean soup or a hearty stew, freezing half of it and having an easy dinner in the freezer. It’s a little feather in my cap when it comes to meal planning! During the summer, I still serve lots of beans but usually it’s with a salad or in hummus. That’s about the only way I like cold beans unless it’s a camping mishap and we have no choice but to eat cold beans.
Weekly Meal Plan
This meal plan is from Monday, April 9, 2012 to Sunday, April 15, 2012.
Monday: fish, brown rice, roasted cauliflower
Tuesday: white bean, kale and ground pork soup (from freezer)
Wednesday: white bean, kale and ground pork soup (leftovers)
Thursday: pinto beans and cheese burritos with fresh salsa
Friday: pork chops and beet salad
Saturday: homemade pizza with spinach, mushrooms and artichokes
Sunday: homemade pizza with mushrooms, onions and pepperoni
I totally miscalculated how much soup was left in the freezer and we barely had enough for the second night. On Wednesday, we each had a cup of soup and we also had a big green salad with greens from our garden (pictured above). I cooked 2 1/2 pounds of beans for Thursday night because there were 3 teenage boys at our house for dinner and a sleepover. I couldn’t believe how many burritos went down and the beans were a big hit! I still had plenty of beans to freeze. Pinto beans have more flavor on their own after cooking all day in the crock pot compared to any other beans I regularly cook.
My daughter made dinner Friday night and my son made the pizza on Saturday night. I made the pizza dough with a sourdough starter that I was recently given and it was so much better than the pizza dough I usually make. The sourdough starter really makes a difference. My recipe makes enough for two large pizzas. I’m testing how it freezes next. Look for the recipe coming soon!
What’s for dinner at your house this week?