A blog by ordinary people about living an extraordinary life
Meg and I spend a few minutes each week preparing our menu for the coming week. It allows us to focus on what we are going to buy at the store. It also allows us to look at a lot of recipes we want to try for the first time.
After a dinner of homemade sushi last night and a vegetable noodle soup (recipe below) with homemade pasta tonight, here is what is ahead for the rest of the week:
Monday: Veggie burger pockets
Tuesday: Special Valentine’s Dinner
Wednesday: Meg has class, so it usually a night of takeout dinner so she can eat in class, and Gramma and I have dinner
Thursday: Shrimp tacos with mango slaw
Friday: Another 30RF
Saturday: Asparagus and Romano frittata
Vegetable Noodle Soup
This recipe came from the Family Vegetarian Cooking cookbook, and the great thing about the recipe is that it provides a flexiterian options (you can add chicken in place of the tofu, or make part of the soup with tofu, part with chicken).
Heat the oil over medium heat and sauté the onions for about 5 minutes.
Add the celery, carrots, vegetable broth, water, salt and pepper. Cover and bring to a boil.
Add the peas and cook for 2 minutes.
Add the pasta and cook for 3-5 minutes until pasta almost done cooking.
Add the tofu (or chicken) and cook for 2 minutes to warm through.
Add the parsley and thyme, stir and serve.