Menu Planning Week 2

Since this week it is warm and sunny, we will be adding salad to our soups instead of sandwhiches and trying to lighten up a little!

Last week went GREAT!  Having the soup plan made life so much easier!  Winners: The Tomato Tortellini was a big hit.  The Pork Tenderloin with Blackberries was so tender and juicy.  The Beef Stew was yummy and will be seen again as our St. Patricks' Day soup tonight :),  but the biggest winner was the Mexican Pork with Sweet Potato Stew.  YUMMY..Everyone enjoyed and it only took about 45 minutes to make!  We skipped the Tortilla Soup on Saturday due to youth group and a time crunch, but one week down and NO RESTAURANT MEALS sounds like success to me!

For this week, we initally planned on Winter Vegetable Soup, but the 70 degree temps outside have not enticed me to make it, so Beef Stew Leftovers with Guinness tonight!

Friday - FISH DAY

Broiled Tilapia with Avocado Salsa

Steamed Broccoli

• 1 1/4 lbs of tilapia
• 1 yellow bell pepper diced
• 3/4 cup grape tomatoes, halved
• 1/4 red onion, minced
• 1/4 cup cilantro, chopped
• 1 T lemon juice
• 1/2 jalapeno pepper, minced
• 2 avocados, diced
• 1 T olive oil
• 1 T ground coriander
• 1 whole lemon, wedged for garnish

1] In a medium bowl, stir together the bell pepper, tomatoes, onion, cilantro, lemon juice (save the rest of the lemon for the garnish), jalapeño and a little salt. Add the avocados and toss gently to combine, refrigerate until ready to use.

[2] Preheat the broiler. Rub the fish with olive oil, sprinkle with coriander and salt and pepper. Broil for 5-6 minutes until just flakes when tested with a fork. Serve fish topped with salsa and garnished with lemon wedges.

Saturday 

Leftovers

Sunday

FEAST DAY ????

Waiting to see what is on sale.

Monday

Black Bean Soup with Avocado

• 3 15 ounce cans of black beans, rinsed and drained
• 4 ups canned low-sodium vegetable (or chicken) broth
• 2 tablespoons vegetable oil
• 1 sweet onion, chopped
• ½ cup dry sherry
• 2 ripe avocados, cut into ½-inch chunks
• 1 mango, peeled and cut into cubes
• ¼ cup cilantro, chopped
• Juice of 2 limes
• Coarse salt and freshly ground pepper

[1] Combine 3 cups of the beans and 1 cup of the broth in a blender or food processor and puree until smooth.

[2] In a large saucepan, heat the oil over medium heat. Add the onion and a dash of salt and pepper, stirring frequently until the onion is soft, about 5 minutes. Add the sherry and boil until reduced, about 3 minutes.

[3] Add the bean puree and the remaining broth and the rest of the beans. Simmer until hot, about 5 minutes.

[4] Meanwhile, in a small bowl, combine the avocados, cilantro, lime juice and another dash of salt and pepper. Mix gently and set aside.

[5] Spoon the soup into bowls and top with the avocado salsa. Place a dollop of sour cream next to the avocado.

Tuesday

Curried Pumpkin Soup

• 1 15-ounce can of pumpkin (not pie filling)
• 2 tablespoons butter
• ½ cup very white onion, minced
• ½ teaspoon garlic, minced
• 1 15-ounce can vegetable broth
• 1 bay leaf
• ½ teaspoon curry powder
• ½ teaspoon sugar
• ⅛ teaspoon ground nutmeg
• ½ teaspoon coarse salt
• 1 cup heavy cream
• ½ cup toasted coconut

[1] Melt butter in a large saucepan over medium heat. Add onion and garlic, cover and cook until softened but not brown, about 5 minutes. Add pumpkin, broth, 2 CUPS WATER, bay leaf, curry powder, sugar, nutmeg and salt. Stir until well combined.

[2] Bring to boil, reduce heat to low and simmer for 30 minutes. Add cream and heat gently.

[3] Serve garnished with toasted coconut.