My Menu Plan Monday posts have been few and far between because, for a while there, I felt like I was making the same things over and over again. And who wants to read the same menu each week? Well this week, I'm trying a few new recipes. Hopefully, I'll find a few keepers to throw into the mix.
I'm keeping my promise and sharing another soup recipe. This week's recipe is not nearly as heavy and filling as last week's. This Cream of Tomato Soup is a snap to make and the ingredients are simple and straightforward. It's almost as easy as opening a can. If you want to spare a few calories, you don't have to add the half and half.
Tuesday night's meal will be breakfast, as that was what won in our family's Election Day Dinner poll.
I did find a great new side dish item on the grocery shelf the other day -- Kashi 7 Whole Grain Pilaf. It's absolutely delicious and cooks in the microwave in just 90 seconds. 8g of protein, 7g of fiber, and reasonably priced to boot!
Monday: Italian Meatloaf, Egg Noodles, Peas
Tuesday: Breakfast for dinner
Wednesday: Asian Pork Tenderloin, Kashi 7 Whole Grain Pilaf, Edamame
Thursday: Parmesean Chicken, Cream of Tomato Soup (recipe follows), Greek Salad, Fruit
Friday: Pizza Night! (Thai Chicken Pizza for adults; cheese pizza for kids)
Saturday: Ranchero Mexi-Chicken Crostada, Salad, Fruit
Cream of Tomato Soup
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
1/2 cup finely chopped shallots (2 medium) or onion
2 cloves garlic, minced
3 cups chicken or vegetable broth
3 cups chopped or crushed canned tomatoes
1/2 cup half and half (optional)
Kosher salt and freshly ground pepper
1. Heat 1 Tbsp butter and the oil in a large soup pot over medium heat. Add shallots and garlic; saute until soft, about 3 minutes. Add broth and tomatoes; bring to a boil. Lower heat and simmer, uncovered, 25 minutes, or until tomato mixture begins to thicken.
2. Remove from heat. Process in 2 batches in a blender until smooth. Return to pot and heat over medium heat until soup is warmed through. Stir in half-and-half (if using) and 1 Tbsp butter. Season with salt and pepper. Serve topped with parmesean cheese. Makes about 7 cups (serves 4-6 people)
Be sure to head on over to Menu Plan Monday for more ideas!