It’s cold. Yeah, yeah, it’s December. It’s supposed to be cold in Iowa. But we were spoiled. So now I’m freezing my tuchus off. So this week I want mostly soups and warm stuff to put in my belly.
Making soup is a perfect way to stockpile some extra meals – most soups freeze really well. So make a giant batch and stash some extra meals away for later.
Here’s what’s happening in my neck of the woods this week:
Monday: The easiest Thai chicken soup – get some Tom Ka paste from an Asian market. I simmer cooked chicken with a can of light coconut milk, 2 cups of chicken stock, a bag of stir fry veggies, and a bit of curry paste. Sometimes I add extra bamboo shoots or water chestnuts. Yum.
Tuesday: Slow cooker pork loin with apples and sage. I might be gross because I use bottled gravy in this recipe, but it’s so good. And so easy. Come at me. I’ll serve with mashed cauliflower.
Wednesday: Slow cooker mu shu chicken wraps. Just cook boneless skinless chicken breasts with a half bottle of stir-fry sauce for 4-6 hours. Shred, add the rest of the bottle of sauce, along with a bag of broccoli slaw. Serve as is or wrap that up in tortillas or low carb wraps.
Thursday: Kiddo has a choir concert. So we need a quick meal: deli turkey, Greek yogurt cream cheese, and apples on low-carb flatouts it is. I will also stuff them with mixed greens and the kids will complain about their horrible lots in life.
Saturday: Ottolenghi’s chickpea, tomato, and bread soup. If I could cook one chef’s meals for all my days, it would be his.
Sunday: Bouillabaise. Because I’ve always wanted to make bouillabaise, and I like saying bouillabaise. So I’m going to try it. This is a simplified version of a French fisherman’s stew. Serve with crusty whole grain bread.
What’s on your menu this week? Leave a comment and share!