(Mostly) Meatless Monday: Recipes/Batch Cooking

(Mostly) Meatless Monday/Batch Cooking/Recipes Included 🙂

Today I’m making two big batches of soup. We’ll have some for supper, then the rest will be frozen in individual servings for later. I love soup any time of year. Tonight I’m making White Bean, Kale, & Carrot and Veggie Corn Chowder. I’ll also make a pan of cornbread because…well…cornbread!

Here’s the recipe for the White Bean, Kale, & Carrot soup.

Ingredients

1 tablespoon olive oil
2 teaspoons garlic minced
1 small onion diced
4 cups kale chopped
2 large carrots peeled and sliced
4 cups broth chicken or vegetable (I use veggie broth)
2 15 oz. cans white beans undrained
2 teaspooons Italian seasoning
Salt and pepper to taste

Directions

In a stock/soup pot, heat olive oil over medium heat.
Add garlic and onion; saute until soft.
Stir in broth, carrots, beans, seasonings, garlic and onion.
Bring to a boil, then reduce heat and cook until carrots are almost tender, stirring occasionally.
Add kale; cover and simmer for about 15 minutes or until kale is done, stirring occasionally.

Here’s the recipe for Veggie Corn Chowder (from 100 Days of Read Food)

100 Days Veggie Corn Chowder
Source: www.100daysofrealfood.com
Prep 15 min
Cook 15 min
Total 30 min
Serving: 6

Ingredients

3 tablespoons butter
2 tablespoons Whole-wheat flour
1 medium onion, diced
3 large carrots, peeled and diced
3 large celery stalks, diced
3 cups corn kernels fresh or frozen (no need to defrost)
1 teaspoon salt
cayenne pepper to taste
2 cups chicken stock
2 cups milk

Directions

1. In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4-5 minutes.
2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5-6 minutes.
3. Add the corn, salt, and pepper to the pot and cook, stirring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)
4. Pour in the chicken stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
5. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.

And finally, here’s the cornbread recipe. I could just eat the whole pan right out of the oven. I heat one greased iron skillet in the oven while it’s preheating and use another iron skillet to prepare the cornbread in. Cornbread batter poured into an already hot iron skillet has the perfectly crunchy crust.

Grandmother’s Buttermilk Cornbread
Source: allrecipes.com
Prep 15 min
Cook 40 min
Total 55 min
Serving: 9

Ingredients

1⁄2 cup butter
2⁄3 cup white sugar
2 eggs
1 cup buttermilk
1⁄2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1⁄2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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Meal Plan 7/16-7/22/16

Meal Planning – Done! (for this week anyway)

I took an hour or so this afternoon to work on my meal plan for the coming week (Saturday – Friday), making use of what I have on hand as much as possible. My pantry and freezer are pretty full!

For breakfasts next week, I’ll be making the Pioneer Woman’s Breakfast Burritos; 100 Days of Real Food’s Breakfast Casserole Bites; and a batch of Amazing Muffin Cups. These are easy to make ahead and then just pop in the microwave or toaster oven to reheat in the morning. Alternating between those will be Peanut Butter & Banana, Peaches & Cream Oatmeal, and PB&J smoothies.

Lunches generally consist of leftovers and I’ll make a batch of some kind of soup (this week it’s Chicken Tortilla along with some Cheese & Chile Corn Muffins) that I can heat up as needed.

Suppers this week are:

Saturday: Grilled Burgers, Potato Salad, Slow Cooker Baked Beans

Sunday: Broccoli Cheese Soup, Sweet Cornbread

Monday: Broccoli & Mushroom Quiche, Skillet/Fried Corn, Roasted Carrots

Tuesday: Smothered Enchiladas (for Hubby), Cabbage Enchiladas (for me), Easy Black Beans & Rice

Wednesday: Grilled Teriyaki Pork Tenderloin, Mashed Potatoes, Stewed Summer Squash and Zucchini, Biscuits (if I’m feeling so inclined)

Thursday: Leftover Buffet

Friday: Homemade Pizzas (Chicken & Spinach w/Alfredo Sauce, Beef & Mushroom, Cheese)

We’ll see how much prep work I get done tomorrow. Hopefully, I can make the pie crust for the quiche and the pizza crusts for Friday since those freeze well. I’ll get the breakfast items made and my lunch soup of the week. I’ll post pictures and recipes as I make them.

Wish me luck! Happy cooking!

Lynne

This Week’s Meal Plan & Today’s Recipes

Meal Plans for 12/28 – 1/3/16 (Yikes!)

So today is my prep dat for things I can do make or do ahead of time. I’ll make a quiche and some black beans and rice to have for lunches on days I don’t want to have leftovers. And I’ll run to the store if there are ingredients that I’m missing.

I’ve planned out all three meals because I’m really good at skipping breakfast which is bad. And I often struggle over what to have for lunch.

So here you go.

Monday
Breakfast: Smoothie (berries, spinach, almond milk, protein powder)
Lunch: Quiche
Dinner: Lentil-Quinoa Soup, Cornbread

Tuesday
Breakfast: Egg White Omelet w/ Veggies; toasted Ezekiel bread
Lunch: Leftovers
Dinner: Beef & Bean Burritos; Homemade Mexican Rice

Wednesday
Breakfast: Smoothie (banana, Greek yogurt, almond butter, honey, almond milk)
Lunch: Leftovers
Dinner: California Chicken Wraps; Roasted Veggies

Thursday
Breakfast: Hard-boiled egg; turkey sausage; toasted Ezekiel bread
Lunch: Black Beans & Rice w/ Sausage
Dinner: Leftovers

Friday 
Breakfast: Smoothie (strawberries, yogurt, almond milk, honey, protein powder)
Lunch: Leftovers
Dinner: Homemade Pizza (trying a grain-free crust): 1. chicken & spinach Alfredo, 2. beef & mushroom, 3. cheese & cheese smile emoticon
Treat Night: Homemade Ice Cream Sundaes

Saturday
Breakfast: Bacon & Egg Breakfast Pizza (grain-free crust)
Lunch: Leftovers
Dinner: Slow Cooker French Dip Sandwiches; Crash Hot Potatoes

Sunday
Breakfast: Smoothie (banana, yogurt, almond milk, almond butter)
Lunch: Leftovers
Dinner: Slow Cooker Bacon Ranch Chicken, Pasta, Green Peas, Roasted Carrots

I will post pics and dinner recipes throughout the week.

Here are the recipes for the two things I’ll make today for lunches. 🙂

Lynne

Easy Quiche

I’ll make this today to have for lunches this week. Hubby will be off so I’ll have to feed him, too. Notice that the word “easy” is in the title (name?) of both recipes. 🙂

Source: allrecipes.com
Prep: 10 min
Cook: 50 min
Total: 1 hr
Servings: 8

Ingredients

2 cups milk
4 eggs
3⁄4 cup biscuit baking mix (I’m trying a grain-free baking mix)
1⁄4 cup butter softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

 

Easy Black Beans & Rice

Source: wearychef.com
Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 4

 

Ingredients

 

1 tablespoon olive oil
1⁄4 cup finely chopped onion
2 cloves garlic crushed or minced
1 cup white rice I like medium grain
2 cups chicken broth
1⁄2 teaspoon kosher salt
1⁄2 teaspoon cumin
15 ounces canned seasoned black beans drained and rinsed
1/2 package smoked sausage or turkey sausage, sliced into “coins”

Directions

In a medium saucepan, heat olive oil over medium-high heat. Add onion, and sauté 3 minutes, until onion is tender and starting to brown. Add garlic, and sauté one minute longer. Add uncooked rice, and stir and sauté 2 minutes.

Add broth, salt, and cumin. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.

Meanwhile, saute sausage slices in a tiny bit of oil over medium-high heat until browned on both sides. Set aside to drain on paper towels.

Remove lid, stir in beans and sausage, and cover again. Turn off heat, and let stand for 3 minutes before serving.

Dinner is served!

Creamy Chicken & Wild Rice Soup

Dinner is served: Creamy Chicken and Wild Rice Soup
Ingredients
1⁄2 cup wild rice

4 tablespoons butter

1 medium onion diced

1 cup celery chopped (optional)

3 tablespoons self-rising flour

salt and pepper to taste

1 10 oz can chicken broth

2 cups milk

2 cups cooked chicken, diced
Directions
Prepare wild rice according to directions on package.

Melt butter in large pot over medium heat. Add onion (and celery) and saute for 8-10 minutes.

Stir in flour, salt and pepper. Add chicken broth and milk, stirring until thickened.

Add cooked rice and chicken; simmer 10 minutes.