Monday: Red Beans and Rice
Tuesday: Crock Beef Sandwiches, cole slaw, baby carrots
Wednesday: Michelle's Country Ham Chowder
Thursday: Chicken and Artichoke Casserole, steamed baby carrots with brown sugar, brown rice, baked butternut squash
Friday: Texas One Dish, baked sweet potatoes, spinach salad
Saturday: Halibut Marengo, baked potatoes, steamed broccoli, salad
Sunday:Smashing Pumpkin Soup, whole-grain rolls, spinach salad
Smashing Pumpkin Soup
1 tablespoon olive oil
1 onion, chopped
4 cups chicken broth
2 cups pumpkin puree
3/4 cup green onions, chopped
1/8 teaspoon nutmeg
1/2 teaspoon curry powder
salt and pepper to taste
2 cups milk
In a soup pot, heat oil over medium hig heat and saute onions. Cook till very soft and add remaining ingredients, except milk. Cook uncovered for 15 minutes. Add milk and continue to cook (but not boil-it will break) for another 5 minutes.
Serve with a huge spinach salad and whole-grain rolls.
1 comment:
Your menu sounds like mine!! Love this cookbook so much that my pages are falling out.
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