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)
Parmesan Cheese
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.
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I can attest to the soup being yummy! I also am a fan of the grilled cheese on your homemade bread. So...now that I'm hungry....off to bed!
ReplyDeleteWe tried the soup tonight- big hit! Of course, I had to cut the recipe in half (and still had lots to freeze for another time). But it was yummy- thanks for the recipe!
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