I got inspired for more soup – and a cooked bag of pinto beans that I needed to use.
So, I threw this together last night when I got home from Chicago and look forward to eating it this week – and I froze a tub of it too.
5 cups cooked pinto beans (or however many you like)
2 cups chicken broth (a cool whip container of homemade broth)
1 onion, chopped
2 cloves garlic, chopped
1 green pepper, chopped
1 can of stewed tomatoes
red pepper flakes
1 cup medium picante sauce
Mix all and heat through till boiling. I took a potato masher to it to make it a little thicker. Pretty good. You can add some hot sauce or some sausage would be a good way to change this soup up. Cheap, healthy, good.
Since I am going to be out having fun this wknd in the Chicago area with my friend, I thought I would go ahead and post the menu for next week.
I am doing good so far. Spending less money on food. Cooking more legumes. This week I am doing well at the start of cleaning out the freezer work that I will need to do in the next 2 months.
So, here goes:
Leftovers: hummus pancakes (yum!)
Monday: brunch in Chicago with Janel and then probably a hummus pancake on an arthur’s thin when I get home.
I am housesitting all next week for some friends so I want something easy and portable that I can just grab or eat in bowls.
All breakfast: oats – saving money, healthy, and filling (and versatile) – T-Friday. Saturday will be tea and muffins I think with a friend over a book review
Lunch: curried vegetables from a recipe that I am adapting from Crostini and Chianti. Yummy and healthy – even without the couscous. Just give me a bowl
Wednesday I’m hitting the salad bar at Jason’s Deli with a friend of mine – taking a break from work and I haven’t been to the new one yet.
Saturday – beef stew from The Kitchn – using some steak and roast that I have in the freezer – full of veggies. And my friend is bringing a late bday offering – oreo cheesecake from the Cheesecake Factory. Yes, there will be some running after that meal. And I have some bread in the freezer we are going to use to sop up all the goodness in the beef stew.
Recipe of the week is from Bon Appetit – Dried Cherry Chocolate Chip Oatmeal Cookies. I am halving the recipe – and it will still make a lot – plenty for a plate for the office.
I am looking forward to picking up a few good finds in Trader Joes on Sunday – and dreaming of the day when I live within easy shopping distance of a TJ again!
Progresso is doing a contest and here is their description of it:
Celebrate the New Year and a new you with Progresso Light and 100 Calorie Soups because from January 4 through March 15th, you and your readers can visit www.Progresso.com/SouperYou to enter the Progresso “Souper You Debut” contest for the chance to win a full makeover in New York City.
My Blog Spark is hosting a giveaway for blog readers! Yesterday, when I got back in the office, I had a huge box waiting for me. It had 15 cans of wonderful, yummy, healthy (some vegetarian), Progresso Soups. I don’t have to buy lunches for a long time (which definitely helps out the checking account)! It also came with a beautiful blue Progresso Soup mug that had a nifty handle that fit one’s thumb perfectly (for quality gripping when you are serving up a hot bowl of soup). Also included, to help with those fitness goals, was an automatic jump rope (which counted the turns for you and other information).
So, if you would like to help out your menu planning, check book, activity calendar, anything, just leave me a message saying what your fave soup is (and if it homemade, please share a recipe, because I love soups). You could win all that was mentioned above. I’ll randomly pick a winner by Sunday night at 9pm. Thanks!
And, while you are on this blog, look over to the right and scroll down – I’ve got some yummy soups on there (I love soups year round!)
Thanks – and happy Soup-ing!
This is a great recipe for a cold night, busy night, for those of you who like to cook, but don’t like to cook. I altered this recipe from the Butterfly Garden Cafe cookbook (a tea room/restaurant here in Louisville). You can easily make this vegetarian by just omitting the chicken.
a cutting board
a big pot
a can opener
spray pam (or for more fat – evoo or butter)
1 onion, chopped
1 can each: pinto beans, black beans, kidney beans. All undrained
1 can each: diced tomatoes, rotel (if you want it hotter – get hot rotel)
1 can corn, drained
2 cups cooked diced chicken
2 cups water
1 pkg each: ranch salad dressing mix, 1 red-sodium taco seasoning mix
Saute onion for 3-4 minutes. Add rest. Let cook together for about 30 minutes. Serve with your favorite taco toppings: cheese, sour cream, corn chips, tortilla chips, salsa, avocado, etc.
Makes a ton – at least 12 1-cup servings, probably more. So easy, freezable, healthy.