Tuesday, November 17, 2009

this week's menu

my 30 week picture
i'm excited about the menu for this week! when it gets cold outside, i love to make soup!
monday-pork chops topped with sauteed garlic spinach and mozzerella,
sweet potatoes with marshmallows and cinammon
tuesday-spagetti with ground beef, green beans
wednesday-sunday night fireside soup* and cornbread
thursday-leftover spagetti
friday-eat out with friends
saturday-breakfast for dinner (scrambled eggs, bacon, mike's french toast)
sunday-chicken tortilla soup** and quesadillas
*fireside soup recipe...
1 lb. sausage meat
4 cups water
2 15 1/4 oz. cans red kidney beans, drained
1 can tomatoes
1 onion chopped
1/2 clove minced garlic
2 tsp. salt
1/8 tsp. pepper
pinch of red pepper
1 cup raw potatoes, peeled and diced
1 small green pepper, chopped and deseeded
Brown sausage meat (i'm using breakfast sausage) in a skillet. Drain and crumble. Combine meat with water, beans, tomatoes, onion, garlic, s & p, and red pepper. Simmer for 1 hour. Add potatoes and green pepper, Simmer, covered, for another 20 minutes. Adjust seasonings and serve.
**tortilla soup (i'm adding chicken to it)...
4 tortillas
4 tb. cooking oil
1 small onion finely chopped
4 oz. can tomato sauce
4 cups chicken broth
salt to taste
tabasco to taste
chopped fresh cilantro
6 lime slices
Cut tortillas in quarters, then strips and fry in oil. Drain. Saute onions until transparent. Stir in tomato sauce and chicken broth. Bring to a boil, reduce and simmer for 30 minutes. Add half of tortilla strips and just heat through. Put remaining tortilla strips in individual soup bowls and pout the soup over. Sprinkle with cilantro and serve with slice of lime.
-recipes from dallas museum of art gallery buffet soup cookbook-


  1. oh yum! those soups sound delicious!

  2. Ohhhhh...sweet potatoes with topping...pure heaven! :)

    I'm copying your soup recipes. You have such great recipes that I keep writing down. I just have to use them soon! I know my family will love them! Thanks for sharing them!