Menu Plan Monday- Dec.31

After a blissful week of little cooking, back to my regular meal planning I go:

Monday : At a New Year’s eve wedding!

Tuesday : Quesadillas (using brown rice tortillas and beans), with homemade salsa and guac (recipes here )

Wednesday : Chunky Butternut Squash soup- absolutely delicious! (recipe below)

Thursday : Shepherd’s pie (my own non-recipe- make a batch of creamy mashed potatoes, and fry up some ground beef with a mix of veggies, such as carrots, celery, onion, garlic, peas, corn, asparagus, peppers, etc., and spices like Spike, salt and pepper, paprika, cumin and the like- put beef mixture on the bottom, mashed potatoes on top, and sprinkle some grated cheese and paprika, then bake at 350 for about 30-45 minutes)

Friday : Chicken tender salad (based on Red Robin’s yummy dish- finely diced tomatoes, grated carrots and purple cabbage, diced eggs and cheese, with breaded chicken chunks over greens, and a honey mustard dressing), with homemade garlic bread

Saturday : Salmon fillets (baked with butter, lemon and dill), rice (a la Nourishing Traditions – simmered in homemade chicken broth), and steamed broccoli

Sunday : Beef stew (in the crockpot) and spelt biscuits

Here’s one of my favorite soup recipes of all time- healthy, simple and so tasty!

Chunky Butternut Squash Soup (courtesy of a friend, who got it from a friend, who got it from ?)

1 good sized butternut squash (two if they are small)
1 sweet potato or yam
1 onion (small-med)
4 cloves garlic (I often use a whole head, but that’s just me)

Prepare (halve and scoop seeds out of squash, peel sweet potato and onion, wrap garlic in foil) and place on a cookie sheet in a 350 degree oven for 45 minutes.

Put in a large soup pot. Add:
4 cups soup stock (preferably chicken, homemade is best, and no MSG allowed!)

Bring to a boil. Either blend in pot (using hand held blender) or take soup out to blend and then return to pot. Make it as smooth or chunky as you like- both taste great!

Simmer for 10-15 minutes. Then add:
1/2 cup cream/milk/yogurt (they all work just fine- I use whatever I happen to have)
salt and pepper to taste

Do not boil once cream (or whatever) has been added. This easily serves our family of 3 (well, four, but Caden gets his squash pureed), with leftovers for another meal. Enjoy and feel nourished!

For more great menu plans, visit Menu Plan Mondays !

About Stephanie Langford

Stephanie Langford has a passion for sharing ideas and information for homemakers who want to make healthy changes in their homes, and carefully steward all that they've been given. She has written three books geared to helping families live more naturally and eat real, whole foods, without being overwhelmed, without going broke and with simple meal planning. She is the creator of Keeper of the Home.

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Comments

  1. I’m gonna try the butternut squash soup for dinner tonight but I’ll be using a turban squash instead. oh and adding white beans for protien, not sure what kind they are husband picked them up and forgot by the time he got home.

  2. Thanks for the comments, everyone! Hope you enjoy the recipes! Have a blessed week!

  3. The soup sounds so easy! Thanks for sharing it!

  4. Shepard’s pie is my husband’s very favorite dinner! I make mine just about the same as you do.

    Have a blessed new year!

    Sherry

  5. Oh, yummo- to the chicken tender salad– I’d like to try that! Thanks for sharing . . . .
    My parents are celebrating 36 years of marriage on New Years Day.
    Hope the wedding is just lovely!

  6. Sounds like a great week! How fun to get married on NYE! Have a great time at the wedding!

  7. Happy New Year!
    Your menu sounds yummy!
    *´¨)
    ¸.•´¸.•*¨) ¸.•*¨)
    (¸.•´ (¸.•’ * Annie *

  8. Yummy! The shepherd’s pie sounds great!

  9. Menu looks great (even for a vegetarian). I’m definitely going to try your soup recipe – I just picked some pumpkins (oops, sorry, butternut squash) from our garden the other day.

    Libby in Australia

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