menu plan (almost) monday

I planned 5 dinners and 1 lunch this week. I'll start with my lunch. I made pasta fagiolo soup today that I will take to school with me this week. It is yummy! I got the recipe from Family Circle and had to share:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 8 ounces (about 2 cups) small pasta shells
  • 1 teaspoon Italian seasoning
  • 1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed
  • 2 cans small white beans, drained and rinsed
  • 1 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Grated Parmesan, for serving


1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.

2. Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.

3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.

4. Ladle into bowls and ENJOY!

I'm also having it for dinner tonight...perfect for a 20 degree day!! I have no idea what night we will eat these meals but here are our choices:

  • Chicken spaghetti...will make enough to freeze for another night!
  • Poppyseed Chicken
  • Dijon-herb marinated chicken with roasted garlic cous cous & sauteed zucchini
  • Chicken & veggie soup in the slow cooker
  • Beef Stew