Menu for Feb 2 - 7

Monday
Breakfast: Oatmeal
Lunch: Macaroni 'n' Cheese, corn

Dinner: BBQ Beef Sandwiches, Coleslaw, Baked Beans, Tator Tots

Tuesday
Breakfast: Blueberry Muffins
Lunch: Macaroni and Cheese, Corn
Dinner: Artichoke/Spinach Lasagna

Wednesday

Breakfast: English Muffin w/ peanut butter
Lunch: Grilled Cheese, Chicken Noodle Soup
Dinner: Ajiaco Soup (see recipe below)

Thursday
Breakfast: Puffy Pancakes
Lunch: Bean and Cheese Burritos
Dinner: Chicken Curry Crepes

Friday
Breakfast: Scrambled Eggs
Lunch: Sandwiches
Dinner: Chicken Parm, penne pasta

Saturday
Breakfast: Cereal
Lunch:
Dinner: Burgers 'n' Fries

Be sure to visit orgjunkie for hundreds of other menu plans.

I got the recipe for Ajiaco Soup from my friend, Rebeca.

Here is what she has to say about it:

It's super easy and goes together very quickly, in spite of the long looking list of ingredients. It has only a little meat, and could easily be made without it. It freezes well, and I often double it and freeze half. (Never, never make a small pot of soup!) Best of all, it's yummy, and everyone I've served it to likes it a lot. I originally got this recipe from a Wycliffe dinner theatre, and it originates in Colombia. For your cooking and eating pleasure....

Ajiaco Soup

1 Full boneless skinless chicken breast

6 C Water

6-8 Chicken Bouillon Cubes or 6-8 t Buoillon Powder

3 small to medium potatoes, unpeeled and diced

2/3 C each Garbanzo, Kidney, and Green Beans, well drained (I usually double the recipe and use one can of each.)

1 1/3 C Instant Mashed Potatoes

1 Bunch chopped Green Onions

2 T. Oil

3-4 t. Minced Garlic

2 T Onion Flakes

1 1/2 t. Basil

3/4 t White Pepper (I use black)

3/4 t Paprika

1 C Frozen Corn

For Serving:

1/2 C Chopped Cilantro

Capers- 1 t per bowl

Avocado- 2-3 slices per bowl

Cream

Use a 6 Quart stockpot. Simmer the chicken with two bouillon cubes and two cups water until cooked. Turn off the heat and remove the chicken from the broth and chop or dice then return to stockpot. Saute the garlic in the oil in a small skillet until tender. Add the onion flakes to the garlic and stir together then add to the chicken and broth. Add four cups water and the rest of the bouillon. Return to burner to start cooking. Add the other ingredients in this order: potatoes, mashed potatoes (whisk in and then stir to dissolve), kidney, garbanzo, and green beans, green onions, and spices. Cook on low-ish until the potatoes are tender, then add corn and simmer about ten more minutes. Stir cilantro into soup just prior to serving, or use it as a garnish. Serve with capers, avocado, and a splash of cream. (Sour cream is nice too, if you prefer not to use real cream.)