Lisa and I went to Norman on Thursday and we hit a couple of health food/natural foods stores. I stocked up on organic rice, pasta, cheeses and frozen vegetables. I am basing my meals this week on items included in the organic produce box I picked up Tuesday. I’ve made eggplant parmigiana once many years ago but eggplant isn’t a vegetable I’m in the habit of buying. There was also a bunch of kale, something I’ve never cooked, nor even tasted. Because I’m not sure of the family reaction to it, I made sure there would be an additional vegetable plus a special dessert. We aren’t in the habit of having desserts but I have a surplus of organic apples so I figure this will be a fun way to use some of them.
Monday:
- macaroni and cheese
- roasted kale
- candied carrots
- apple cobbler or pie
Tuesday:
- eggplant parmigiana
- tossed green salad
- garlic toast
Wednesday:
- red beans and rice
- andouille sausage
- potato salad
- bread or rolls
Thursday:
- We are going Christmas caroling with the young adults group we lead and then out to dinner afterwards.
Friday:
- cream of broccoli soup
- homemade rolls
- homemade chocolate chip cookies
Saturday:
- We are celebrating the birthday of one of the people in our young adults group so we will be going out to eat and attending her party.
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Deanna, you might want to try the Mexican Corn Chowder from M4M. It is fabulous and omitting the chicken shouldn't be a problem at all. You could even use vegetable stock if you prefer not to use chicken stock.
Mexican Corn Chowder
* 2 cups cooked chicken
* 1/2 cup sauteed onions
* 1-2 cloves garlic, minced
* 1 can chicken broth
* 1/2 – 1 tsp cumin, ground
* 2 cups half & half
* 3 cups monterey jack cheese, shredded
* 2 cans creamed style corn
* 1 can green chilies, chopped & undrained
* 4 oz. jar pimiento, diced (optional)
* fresh cilantro or parsley, optional
* tortilla chips, optional
Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and if you like things a little on the hot side, you can also add hot pepper sauce (not on the grocery list). Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley, and tortilla chips, if desired.
That sounds wonderful! For now, Chris has decided not to worry about me using up the homemade chicken broth I have in the freezer so that's fine. After David's bout with diverticulitis, he has been avoiding corn (his favorite!). I'll bet cream style wouldn't be as much of a problem, though. He would be thrilled if I served him this. I'll put it on next week's menu. Thanks!
Btw, for anyone reading these comments, check out Mary Ann's site, Menus4Moms:
http://menus4moms.com/
I wonder if it would help if you strained the corn before putting it in?
I wondered about that. Or puree-ing it really well. We all know corn isn't very digestible. 😉