I challenged myself this week to plan meals that were inexpensive and resourceful. I made it out of the grocery store for less than $35.
Sunday: Bean Burritos
Monday: Split Pea Soup with Dill (recipe below)
Tuesday: Chili with Corn Bread Muffins
Wednesday: Chicken with Roasted Potatoes and Bok Choy
Thursday: Coconut Red Curry with squash and green beans over brown rice
Friday: Beef and Potato Burritos
Saturday: An assortment of veggies and such from the fridge. The garden is full of Swiss Chard, so maybe that!
Split Pea Soup with Fresh Peas and Potatoes (Whole Foods for the Whole Family)
1 tsp. cumin
4 stocks Celery, chopped
2 Carrots, chopped
3 Red Potatoes, skinned and cubes
1 c. split peas
4c. veggie stock or water
1/2 c. or more of fresh or frozen peas
Sautee onion and garlic in oil. Add cumin and black pepper. Add Stock or water. Chop and add carrots, celery, and potatoes. Add split peas. Pressure cooker: bring to pressure for 13 min. quick release. Soup pot: bring to boil, simmer for 1 hour, until peas have dissolved. Add peas cook for a few minutes. Add salt and dill to taste. Serve warm.
I like to make this soup with these. I make and bake them while waiting for the soup to cook.
Whole-Spelt Biscuits (substitute w.wheat if so desired)
2c. whole flour
1/2 tsp. salt
4 tsp. baking powder
1 c. almond milk
2 Tb. oil
Mix together, form into biscuit shapes. Cook at 400* for 10 minutes.