Monday: Mexican Chicken, canned pinto beans
Tuesday: Turkey Spagetti, Ceasar Salad
Wednesday: Frozen DiGorno Pizza
Thursday: Chicken Breasts (maybe Brown Sugar Chicken),
Sweet Potatoes, canned green beans
Friday: Guacamole, Taco Night
Meals Left:
Turkey sausage for jamabalaya or with mac-n-cheese and baked beans
Chicken and Dumplings
Chicken Chili
Crock Pot Pinto Beans and Rice (need cornbread)
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Tomato Bisque:
2 Tbsp. olive oil
1 onion chopped
1 clove garlic, chopped
2 Tbsp. all-purpose flour
1 28 oz can crushed tomatoes with juice
1 1/2 cups chicken broth
1/2 cup heavy cream, warmed
salt and pepper
warm oil in large saucepan over med-high heat. Add onion and cook stirring often until softened, 3 to 5 min. Add garlic and cook until slightly softened and fragrant about 1 min. Stir in flour to blend about 1 min.
Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. stir or whisk constantly until slightly thickened, about 3 min.
It says you can puree at this point, but I didn't, like in a blender... I skipped this step
Stir in cream and cook over low heat until heated, do not boil. season with salt and pepper. goes well with grilled cheese sandwiches.
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