weekly menu plan + a recipe

Monday: turkey tacos*
Tuesday: squash, zucchini, & broccoli stir fry* (vegetarian)
Wednesday: chicken salads*
Thursday: spinach & artichoke grilled cheese (vegetarian)
Friday: black bean, corn, & rice burritos w/ avocado cream sauce (vegetarian)
Saturday: baked chicken & spinach flautas
Sunday: smoked mozzarella and asparagus pizza (vegetarian)
{this week's recipes found at Healthy Delicious}
* = my own recipe

Goal & Focus this week: cheap meals, using things we already have in our pantry

Favorite meal from last week: skinny superfood soup. This soup is full of good vitamins and nutrients and was hearty and filling. We all loved it! It made a lot- enough for everyone to have a large bowl (and seconds) plus we had a ton of leftovers.

Ingredients:
2 cups sliced carrots
2 medium sweet potatoes, cut into 1/2" cubes
1 cup frozen green beans
2 (15 oz) cans black beans, drained and rinsed
1 small onion, diced
1/2 cup fresh cilantro, chopped
2 cups vegetable juice (I used one can of V8)
2 cups vegetable broth
1/2 teaspoon crushed red pepper
dash of black pepper
some cumin & chili powder

Instructions:
- combine all ingredients in the slow cooker, cover and cook on low 6-8 hours or until veggies are tender. That's it! Easy peasy!

Note: this is supposed to be a Sunday post, buuuut Emmett has been sick for 12 days now with a persistent fever (anywhere from 100-104.5) and horrible diarrhea, so I haven't been able to blog much. We've managed to keep the fever down with meds but it comes back as soon as they wear off. Last night was the first good night's sleep I've gotten in two weeks (he only woke up once!). I've been exhausted! Let's hope and pray that's a sign he's finally on the mend!