I really need to get back in to menu planning. It saves us time, stress, money, etc. So, we're giving it a shot this week after being kind of lackadaisical about it lately.
All menus are wheat-free, dairy-free and soy-free, or easily adapted to be.
Sunday: Kielbasa, red peppers and potatoes
Monday: Indonesian Chicken (I use balsamic vinegar + a dab of molasses or Coconut Aminos to make it soy free)
Tuesday: Stuffed Peppers
Wednesday: Chicken Enchiladas
Thursday: :Leftover Buffet
Friday: La Bamba Casserole
Saturday: Bean Soup
Gourmet Bean Soup (totally stolen from the side of our bean container)
1lb dry bean blend (ours is a blend of beans, peas and lentils)
1lb turkey Italian sausage, sliced into 1" pieces (I want to try the recipe without this, but Glenn isn't too jazzed about that idea)
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 12oz can diced tomatoes
1 6oz can tomato sauce
1/4tsp hot red pepper flakes
2 bay leaves (I've always left these out)
1/4tsp fresh ground black pepper
2 Tbs olive oil
8c water or chicken stock (I always use chicken stock)
In a stock pot, saute onion and sausage in olive oil until sausage is lightly browned. Add garlic and bell peppers. Saute an additional two minutes. Add remaining ingredients and bring to a boil, then simmer on low for 2-3hours. Remove bay leaves. Glenn and Beanie top theirs with Parmesan cheese and eat with crusty bread. I think I'll get some bread from Wheatless in Seattle.
I'm linked up at I'm an Organizing Junkie so click on over for more menu planning ideas.