As John and I sat down to do the meal plan this weekend, we realized that it would make the most sense to plan the entire way through Ash Wednesday. Since we'll be going vegetarian for lent, we wanted to fit in all of our favorite meat meals before then! Here's what we have planned:
Monday 24th: Chicken Noodle Soup (recipe below)
Tuesday 25th: Leftover soup
Wednesday 26th: Slow cooker meatballs
Thursday 27th: Leftover meatballs
Friday 28th: Veggie Stir Fry
Saturday 1st: Eggs & Bacon
Sunday 2nd: Putanesca Pasta
Monday 3rd: Red Beans & Rice
Tuesday 4th: Leftover Red Beans
Wednesday 5th: Fasting / Black Beans & Rice
Thursday 6th: Black Beans & Rice
Friday 7th: Baked Potatoes
This chicken noodle soup recipe is from my grandma. We used to have it quite frequently at her house, so it brings back really great memories for me. John finds it really bland, but that's how I remember it, so that is how I like it! I'm sure it could taste "better" if you threw in some yummy herbs. I also think this recipe tastes better the second day or even after being frozen because the egg noodles continue to soak up liquid.
1 whole chicken
2 onions diced
6-8 carrots diced
6-8 celery stalks diced
1 pound medium egg noodles
1. Put chicken and onions into a large pot. Cover with water. Bring to a boil. Then cover, reduce heat to low, and allow to simmer for about 2 hours.
2. When the meat pulls off the bones easily, remove the chicken from the pot and shred the meat.
3. If you want to make less soup than the broth you currently have in the pot, remove some broth. It can easily be frozen to use in future recipes.
4. Add as much of the shredded meat as you like. Again, you can freeze what you don't want to use now.
5. Add the carrots, celery, and salt. At this point you could also add any additional spices that you might like. Simmer covered until the veggies are soft, about 20 minutes.
6. Add the egg noodles. Simmer uncovered until the noodles are done, about 5-10 minutes.
Note: If you want to make extra broth, after removing the meat you can add the bones and skin to another pot, cover with water and simmer another 2 hours or so. This broth will be a little more fatty and sweet. You could also add diced onions for a little more flavor.