We're gearing up again to do our big, once-every-two-months grocery trip next weekend. That means the menus from this week are slightly bottom-of-the-barrel from the meal plan I created in January.
Below the menu plan, I've posted our recipe for homemade Tomato Soup which we just enjoyed tonight. It is by far, my children's favorite soup and must be served with grilled cheese sandwiches. Heidi (age 2) ate/drank 4 bowls. It's smooth and creamy like Campbell's, but much healthier and cheaper. This recipe makes enough for dinner and lunch the next day.
Monday (4-H/Bryan Night Meeting) - Hashbrown Casserole (crockpot), Micro-Fried Apples
Tuesday (4-H Horse Judging/Mom's Meeting) - Rice & Bean Burritos, corn
Wednesday (4-H/AWANA) - Frozen Pizza, Mac 'n Cheese
Thursday (Bryan Night Meeting) - Chicken Stew (crockpot)
Friday (Bible Study) - Pizza
Saturday - Chicken Veggie Stir Fry, Rice
Homemade Tomato Soup
4 T Butter
1/2 C Flour
12 C Milk
64 oz. Tomato Sauce
salt & pepper to taste (about 2t and 1/2t respectively)
In a Dutch oven, melt butter over medium heat. Stir in flour until combined. Whisk in milk until smooth and creamy. Heat until thickened, stirring frequently. Add tomato sauce, salt and pepper. Heat through. We like sprinkled with Parmesan Cheese.