Today will be all about the food! It is so hard trying to decide what to have for dinner after a big holiday and days of left overs. I couldn’t even try this weekend so we went out to dinner Saturday night and had left overs last night. It was just what I needed! Also, I’m still pretty sore from Saturday’s BodyCombat class that I think I will take another day before I run.
Before I get into this week’s meal plan, here is a quick recipe for my Dad’s turkey, vegetable and barley soup. He made this every year after Thanksgiving and it is so quick and healthy.
For those who hate to waste food, this soup is perfect because you use up the extra turkey, carrots, and celery from Thanksgiving. I make my own stock using the turkey after it has been carved and I throw in some garlic and onion. I strain the broth through a fine mesh strainer and I let the stock cool over night and then I skim it in the morning. I have also made this soup after roasting a whole chicken. You get a lot of stock so I freeze what I don’t use in the soup. Our turkey was well seasoned so I didn’t need to add a chicken bouillon cube, but I have in the past if I felt I needed a little extra flavor.
6 cups turkey or chicken broth
3/4 cup shredded turkey
2/3 cup barley
1/2 cup chopped carrots
1/4 cup diced celery
1 can diced tomatoes, drained
1 bay leaf
salt & pepper to taste
Bring stock, bay leaf, tomatoes, carrots, and celery to a boil. Cook at a low boil for 10 minutes and add the barley to cook for an additional 40 minutes or until tender. Ditalini pasta is a good substitute if you aren’t a fan of barley.
I also made this pasta salad last night to have with my lunches this week. It’s hard to pack school lunches for Super D sometimes because she doesn’t like sandwiches. Once a week, I make her a pasta salad with all of her favorite ingredients: carrots, olives, tomatoes and salami. To save time, I cook extra pasta for myself and add chopped spicy pepperoni, sharp white cheddar cubes and carrots. I’m already chopping and cooking so it is very little effort.
Week of 11/27/17
Monday: Pulled pork sandwiches, Cesar salad.
Tuesday: Slow cooker barbacoa for the best shredded beef tacos! I use this gimme some oven recipe. Side of Avocado (finally on sale and not $2.50 each!)
Wednesday: Oven baked chicken tenders, homemade stove top mac & cheese, roasted green beans.
Thursday: Pasta with bacon and capers in a garlic, wine sauce. Garden salad.
Friday: Chicken parmesan sliders.
Saturday is going to be a busy day. Super D has a couple of activities with her Brownie troop and Si-Guy has a birthday party late in the afternoon so I’m thinking we will be picking something up for dinner on the way home.
I hope your week is off to a good start!
Please share any of your favorite slow cooker recipes. I’m always looking for something new!
Are you completely over cooking and eating after Thanksgiving? 🙂