Well, once again I was too ambitious last week and didn’t make anywhere near all the food I had planned. We ended up going out to dinner with friends one night at a new-to-us restaurant, The Outlook Cafe, in Rio Rancho. (Review forthcoming!) As well, we had our monthly celiac/gluten free potluck meeting, after which I am always stuffed to the gills from all the yummy food and usually don’t eat much the rest of the day! So, you’ll find that this week’s plan is just another iteration of last week’s plan. So it goes, right?
This week’s host for the swap is Angela’s Kitchen and her theme is slow cooking. I have a great vegetarian slow cooker cookbook and thought about making the wonderful vegetarian pho again but had been browsing around over at A Year of Slow Cooking and saw this incredibly delicious sounding soup. And I have a feeling I might need something this comforting this week.
Brown Rice with Miso from The Ultimate Rice Cooker Cookbook, with stir-fried vegetables (red bell pepper, onion, bok choy and snow peas) and possibly a few chunks of tofu.
Enchiladas and Karina’s Snappy Crunchy Coleslaw
White Beans in Tomato Sauce with Sage over Creamy Polenta
Tortilla Soup and salad
Crockpot Broccoli and Three Cheese Soup from Stephanie at A Year of Slow Cooking – sounds decadent and totally comforting!
Be sure to head over to Angela’s Kitchen for more meal plans.