Meal Plan with Shopping List {Week of September 11, 2017}

Source:

Mexican Pizzas
4 large soft flour tortillas
1 cup salsa
1/2- 1 lb Ground beef
Shredded cheddar or Monterrey jack cheese
1 can refried beans
Taco seasonings (packet or homemade)
Green onions, diced

Heat oven to 350°. Cook and crumble the ground beef, add the seasoning when almost done browning. Lay out two of the tortillas and spread each with about half of the can of refried beans. Top with the ground beef and sprinkle some cheese over the ground beef (your preference). Top each one with another tortilla. Spread desired amount of salsa over the top of the tortilla and sprinkle with more cheese. Bake in the oven for about 10 minutes until the cheese is melted and slightly browned. You may have to broil lightly for a couple of minutes to brown the cheese. Top with chopped green onions and/or diced jalapeños if you like some extra heat!



Broccoli Cheese Soup
from Peas and Crayons

Watch the video of me making this recipe here.

one bunch of fresh broccoli (about 2 cups when florets are cut off)
2 cups vegetable or chicken broth
1/2 cup of sharp cheddar cheese, plus extra for topping
1 heaping cup of regular gouda cheese, freshly grated
1 cup of shredded or diced carrots
1 small white onion, chopped
2 large cloves of garlic, minced
1 cup half and half or heavy cream, room temperature
3 TBSP all purpose flour
3 TBSP butter
1 bay leaf
1/4 tsp garlic powder
1/8 tsp allspice
1/8 tsp ground nutmeg
1/8 tsp dried basil
1/8 tsp cayenne pepper
1/8 tsp salt will vary based on salt content of your stock/broth
a few cranks of freshly ground black pepper, to taste

Cut all the florets off the broccoli stems. You can save some of the stems and chop them up if you want a little texture in your soup. Dice the onions super small, mince the garlic, and shred/dice the carrots if you didn't buy pre-shredded. This can all be done ahead of time and stored in the fridge for later.

Add your veggie/chicken broth to a pot on medium-high heat, add broccoli, onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.

Once the broth is done, start your roux: In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
For a thicker soup, use an extra tablespoon of each. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.

Next pour in the veggies and slowly stir in 1 cup of room temperature half and half.
Return to the burner on very low heat, uncovered.

Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. I personally adore the pinch of nutmeg in this soup but feel free to leave it out if it's just not your cup of tea! The soup is great both ways! Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more. Taste and tweak as needed after adding your cheese.

Oh yes: the cheese! Once the soup has warmed back up, stir in the grated cheeses [slowly and in small batches] and remove from heat immediately. I won't tell if you sneak extra cheese in your soup.

Garnish with a little extra grated cheddar and a sprinkle of parsley and even a pinch of spicy red pepper flakes if you'd like! Anything goes!

Chicken Pot Pie
from me (April of Fruitful Family)

This recipe is for one 9x13 casserole. I doubled it and froze one before baking.

For the biscuit topping

• 1 1/4 cups milk
• 1 1/2 cups all purpose flour
• 6 Tbsp unsalted butter
• 3 tsp baking powder
• 1 tsp salt

For the filling

• 1 lb. cooked and shredded chicken breasts
• 1/2 onion diced
• 2 cans unsalted mixed vegetables (or small bag frozen), (or fresh chopped and blanched veggies)
• 1 cup shredded sharp cheddar cheese (optional)
• salt and pepper
• Homemade condensed cream of chicken "soup" (recipe below) or two small cans of cream of chicken soup

Condensed Cream of Chicken "Soup"

• 1 1/2 cups chicken stock
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. freshly-ground black pepper
• 1/4 tsp. onion powder
• 1/8 tsp. celery seed (optional)
• 1/8 tsp. dried thyme

Instructions

Poach the chicken by bring it to a boil, then simmering for 15-20 minutes.

While the chicken is simmering, get your creamy "soup" going:

Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove from heat. Set aside until ready to use.

Once the chicken is cooked through, let cool slightly, then shred to desired texture. (I use my paddle attachment in my stand mixer to shred the chicken- it's amazing!

If you plan to cook the pie immediately, go ahead and pre-heat your oven to 350°F.

In a large mixing bowl, stir together the shredded chicken, homemade soup, diced onion, and veggies. Add salt and pepper to taste. Pour mixture into a 9x13" casserole.

Sprinkle the shredded cheddar cheese on top of the chicken mixture. Rinse out the mixing bowl to use for biscuit dough.

Make the biscuit topping:

In the mixing bowl, whisk together the flour, baking powder and salt. Stir in the melted butter and milk just until combined.

Pour the biscuit dough evenly along the center of the chicken mixture and shredded cheese. Use a spatula to spread the dough evenly over the entire pie.

To freeze for later, wrap thoroughly in foil, and freeze.

Thaw in refrigerator the night BEFORE you plan to bake the pot pie.

Bake at 350°F for 1 hour.

Veggie Beef Soup (Crockpot or Stovetop)
also from me

1 lb bag frozen mixed veggies
1 can condensed tomato soup
2 cans diced tomatoes (no salt added)
1 lb. lean ground beef
2 cups beef broth
salt and pepper

1 package onion soup mix (OR homemade recipe below)

recipe for homemade onion soup mix:
⅔ cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
½ teaspoon ground pepper
You will not use all of this mix in the recipe, so you'll have extra for the next time you need it.

Brown the ground beef in a skillet. Drain any excess fat. Put all remaining ingredients using only 3-4 tbsp of homemade onion soup mix OR 1 package onion soup mix into the Crock Pot. 

Cook on high for 4-5 hours or low for 6-8 hours. If you need to cook it in a hurry, brown the ground beef in a large soup pot, drain any excess fat, then add all other ingredients to the pot. Bring it to a boil, then simmer on low for 30 minutes. Serve with grilled cheese sandwiches for comfort food at its best!

SHOPPING LIST:

BREADS/BAKERY:

baguette to dip in the broccoli cheese soup

bread for grilled cheese sandwiches (if desired with veggie soup)

DRY GOODS:

large soft flour tortillas (burrito sized)

BAKING NEEDS/SPICES:

taco seasoning packet or homemade blend of chili powder, garlic powder, cumin, and coriander

all-purpose flour
baking powder

onion soup mix if not making homemade

needs for homemade soup mix:

⅔ cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
½ teaspoon ground pepper

For homemade cream of chicken:
garlic powder

celery seed

thyme

CANS/SAUCES:

salsa

small can refried beans

vegetable or chicken broth 

beef broth

2 small cans unsalted mixed veggies if not using fresh or frozen

12 0z more of chicken broth if making homemade cream of chicken soup

2 cans cream of chicken soup if NOT making homemade

1 can tomato soup

2 cans diced tomatoes (no salt added is best)

MEATS:

2 lbs ground beef (for 2 recipes)

1 lb boneless skinless chicken breasts ( or 2 lbs if doubling recipe)

PRODUCE:

green onions

carrots (1 cup)

1 bunch or bag of broccoli

1 large white onion, halved for 2 recipes

garlic

any veggies desired for pot pie if not using canned or frozen

DAIRY:

sliced cheese for grilled cheese sandwiches (if making)
shredded sharp cheddar cheese

8 oz gouda cheese (usually found in specialty cheese aisle)

half and half or heavy cream (1 cup)

butter
milk

FROZEN:

1 bag(approx 16 oz)  mixed veggies for veggie beef soup