Week 4 and 5 Lenten Menus

So here is the rest of our Lenten soup plan up to Holy Week.

Thursday
Chicken Corn Chowder
Thanks again to Kimberly from Catholic Family Vignetttes for the recipe.

Friday - FISH DAY
Some kind of salmon baked

Saturday
Great Northern Ham and Bean Soup


1 pound new potatoes, quartered
4 carrots , peeled and sliced
1 white onion , chopped
1 teaspoon garlic, minced
2 15-ounce cans great Northern beans, rinsed and drained
3 3/4 cups chicken broth
2 cups cooked ham, diced
1 teaspoon Italian seasoning
1/2 teaspoon coarse salt
2 tablespoons Italian parsley, chopped
1 tablespoon olive oil

[1] In a slow cooker, mix together the potatoes, carrots, onion, garlic, beans, broth, ham, seasoning and salt. Cover and cook on low for 8-10 hours.
[2] Just before serving, mix in the parsley and olive oil.

Sunday - FEAST DAY
Grilled Pork Tenderloin

Monday
Cheesy Vegetable Chili
(one of our absolute favorites)

olive oil
1 onion, chopped
1 green pepper, chopped
2 t garlic, minced
1 zucchini, chopped
2 cans of diced tomatoes with juice
2 cans of kidney beans, drained and rinsed
1 qt of sliced mushrooms
1 bag of frozen corn
1 T of chili powder, to taste
shredded cheddar cheese for garnish

Saute onion, pepper and garlic in olive oil til onion is translucent.  Add chopped zucchini, tomatoes, beans, mushrooms, corn, and chili powder.  Simmer til all is hot.  (about 20 minutes or so).  Serve with shredded cheddar as a garnish. :)

Tuesday
Leftovers

Wednesday
Gourmet Chicken Chili


1 pound boneless, skinless chicken thighs
1 white onion , chopped
2 teaspoons garlic, minced
1 3/4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon coarse salt
1 dash hot sauce
2 15-ounce cans great Northern beans, rinsed and drained
1 bag of frozen shoepeg corn
3 tablespoons lime juice

[1] In a slow cooker, mix together the onion, garlic, broth, cumin, oregano, chili powder, salt and hot sauce. Add the chicken.
[2] Cover and cook on low for 5-6 hours.
[3] Remove the chicken from the slow cooker and, using two forks, shred into pieces. Return the chicken to the slow cooker and stir in beans, corn and lime juice. Cover and cook on high for 15-20 minutes or until the beans and corn are hot. Serve immediately.

Thursdays

Leftovers

Friday
FISH DAY

Saturday
Robust Vegetable Soup


1 tablespoon olive oil
1/2 pound shiitake mushrooms, stems removed
1 white onion , chopped
1 teaspoon garlic, minced
2 stalks celery, chopped
1 15.5-ounce can cannellini beans, UNDRAINED
2 1/2 cups vegetable broth
1 14.5-ounce can diced tomatoes
1 4-ounce can diced green chiles
1 bunch Swiss chard, cleaned and torn
1/2 cup Parmesan cheese, grated

[1] In a nonstick skillet over medium heat, add the olive oil. Add the mushrooms, onion, garlic and celery and sauté until limp, about 5 minutes.
[2] Place ½ cup of the beans in a blender or food processor and process until smooth. Add the bean mixture to a large soup pot.  Add the vegetable broth, the rest of the beans, tomatoes, chiles and the mushroom mixture from the skillet.
[3] Add the chard and bring to a boil. Reduce the heat and simmer for 10 minutes or until the chard is tender. Ladle soup into bowls and garnish with fresh Parmesan.


Sunday
FEAST DAY
Lemon Roasted Chicken

Monday
Leftovers

Tuesday
2 Bean Butternut Chili


1 tablespoon olive oil
1 white onion , coarsley chopped
3 garlic clove(s), minced
1 butternut squash , peeled, seeded, and cut into 1/2-inch
chunks
1 red bell pepper , ribs and seeds removed, cut into 1-inch
chunks
1/4 teaspoon chipotle chile powder
coarse salt and freshly ground pepper, to taste
1/4 cup water
1 14.5-ounce can stewed tomatoes, undrained
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1/4 cup cilantro, chopped

[1] In a Dutch oven or large saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add water. Cover and simmer until vegetables are crisp-tender,
about 7 minutes.
[2] Stir in tomatoes, breaking them up with a spoon; add pinto beans, black beans, cilantro, and 1/2 cup water, adding more water if needed. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.
[3] Season with salt and pepper. Spoon into serving bowls and sprinkle with more cilantro.
Note: add more chipotle chile powder, to taste.


Wednesday
Slow Cooker Taco Soup


1 1/2 pounds ground beef
1 red onion , chopped
1 packet taco seasoning
1 1-ounce envelope ranch dressing mix
2 11-ounce cans corn, undrained
1 15-ounce can pinto beans, undrained
1 15-ounce can black beans, undrained
2 10-ounce cans Rotel tomatoes with chilies, undrained
1 12-ounce can light beer
1 1/2 cups water
TOPPINGS
1/4 cup shredded pepper jack cheese
1/4 cup sour cream
1 2.25-ounce can sliced black olives
4 green onions , chopped

[1] Cook the beef and onion in a large skillet over medium-high heat. Drain.
[2] Combine the meat mixture and taco seasoning with the ranch dressing mix, corn, pinto beans, black beans, tomatoes, beer and water in a slow cooker.
[3] Cover and cook on low for 5-6 hours. Serve warm with the toppings.


Thursday
Hearty Lentil Soup


2 tablespoons olive oil
1 white onion , chopped
2 carrots , peeled and diced
2 stalks celery, sliced
2 teaspoons garlic, minced
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon dried basil
2 cups dried lentils
4 cups water
4 cups vegetable broth
1 14.5-ounce can crushed tomatoes, undrained
2 cups fresh spinach, rinsed and thinly sliced
2 tablespoons white vinegar
coarse salt and freshly ground pepper, to taste

[1] In a large soup pot, heat oil over medium heat. Add onion, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, cumin and basil; cook for 2 minutes.
[2] Stir in lentils, and add water, broth and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts.
[3] Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.


Friday
FISH DAY

Saturday
Leftovers

WHEW!  Holy Week, here we come!