Monday: Dinner with friends
Tuesday: Lemon Chicken & Vegetable Soup Sauté 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, and 2 minced garlic cloves in 1 tbsp olive oil. Add 1 package Abbot's chicken, 4 cups low-sodium vegetable broth, 1 chopped zucchini, ½ cup chickpeas, and 1 tsp oregano. Simmer for 20–25 minutes. Finish with the juice of one lemon and fresh parsley.
Wednesday: Savory & Nourishing Lentil Soup Recipe with GF sourdough bread
We will freeze a portion of this.
Ingredients:
10 Cups Of Water
5 Cups Vegetable Stock (Or Chicken Stock If You Prefer)
3 Stalks Celery
1 14.5 oz can Diced Tomatoes
3 Cups French Lentils (dry)
1 Yellow Onion
1 Bunch Swiss Chard
1 Butternut Squash
3 Tbsp Curry Powder
2 Tbsp Raw Sugar
2 Bay leafs
1 sprig of fresh thyme
Salt and pepper to taste.
Preparation:
Pour 10 cups of water and 5 cups of stock into a large pot, on medium heat.
Dice celery and onion.
Peel butternut squash, slice in half, remove seeds and pulp, and dice.
Chop Swiss chard into small strips.
Rinse lentils and remove any stones.
Add celery, onions, squash, chard, diced tomatoes, and lentils to pot of heating water.
Add curry powder, thyme, salt, pepper, bayleaf, raw sugar, and coconut oil.
Once the water begins to boil, bring the heat down to a simmer and cover the pot.
Cook for 3 hours, stirring every 30 minutes.
Thursday; Leftovers
Friday: Potato Leek Soup 1 leek, 1 celery stalk, 1 carrot, diced and sauteed in water or olive oil peel and dice 4 potatoes, sauté add 3 cups of vegetable broth, salt, pepper, and cumin to taste when potatoes are soft remove half of the soup diced vegetables and blend the remaining soup. add back the sauteed vegetables to the blended soup, add chives and nutmeg
Saturday: Mexican Rice and Beans
Sunday: Spaghetti
