Black Bean Soup

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

Well, last week kind of fell apart with my mom getting a catherization. She is at home and fine now but it is really throwing me off and clogging up my schedule. This week, I am going to be running to and from 3 doctor appointments, a Girl Scout Service Area meeting, a PTO meeting, a hair appointment AND my youngest starts piano lessons this week. Pray for me!

Thank goodness Pick N Save is helping me out with my menu planning! They have beans on sale for $.89. (normally $1.09.)I bought a bunch to make Black Bean Soup. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Chicken Pesto (Doctor Appointment/Girl Scout Service Area Meeting)

Wednesday: Black Bean Soup (See Reicpe Below) (PTO Meeting/Doctor Appointment)

Thursday: Leftovers (Doctor Appoitment/Piano Lessons)

Friday: Eat Out (Hair Appointment)

Black Bean Soup
Ingredients:
2 (15 ounce) cans BUSH'S® BEST Black Beans, undrained
1 (16 ounce) can reduced sodium chicken broth
1/2 cup salsa
1 Tbs chili powder
Shredded cheese (optional)
Sour cream (optional)
Chopped onion (optional)
Parsley (optional)

Directions:
Mash one can of beans with potato masher or food processor. Pour both cans of beans into medium saucepan. Add chicken broth, salsa, and chili powder. Bring to a boil. If desired top with shredded cheese, sour cream, onion, and cilantro.

Servings: 6

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (13.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 390.93
Calories From Fat (36%) 140.87
% Daily Value
Total Fat 16.04g 25%
Saturated Fat 9.36g 47%
Cholesterol 36.41mg 12%
Sodium 946.53mg 39%
Potassium 987.46mg 28%
Total Carbohydrates 42.32g 14%
Fiber 14.53g 58%
Sugar 2.3g
Protein 22.1g 44%

Recipe Type
Side Dish, Soup

Source
Author: Bush's Baked Beans
Source: http://vegetablewithmore.allrecipes.com/Recipe/Recipe.aspx?nprid=146466

Recipe Cost: $6.47 ($6.07 with sale!!!)
Serving Cost: $1.08 ($1.01 with sale!!!)

French Onion and Fontina Cheese Soup

A couple weeks ago, I promised recipes from my French Menu . Today is my final installment on that promise in publishing my side dishes.
Here they are:

French Onion & Fontina Cheese Soup with Susie’s Homemade Ciabatta Bread
Ingredients
3 tbl olive oil
2 large Vidalia onions
1/2 tsp salt
1/2 pepper
3 to 4 sprigs fresh thyme
4 cups beef broth
4 slices Susie's Homemade Ciabatta Bread Croutons (see recipe below)
4 slices Fontina Cheese

Directions:
1. In a large saucepan, heat olive oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until the onions are tender (about 10 minutes). Add thyme and broth. Simmer, uncovered for 15 minutes.

2. Divide soup between 4 ovenproof bowls. Add croutons evenly among the bowls. Top each bowl with a slice of cheese.

3. Broil for 4 minutes until the cheese is bubbly and enjoy immediately.


Susie's Homemade Ciabatta Bread
Ingredients:
1-1/2 cup water
1-1/2 tsp salt
1 tsp sugar
1 tbl olive oil
3-1/4 cups flour and more for board dusting
1-1/2 tsp yeast

Directions
1. Place ingredients in the pan of the bread machine in the order that they are listed here. (it is really important to keep the yeast away from the wet ingredients until you are ready to mix). Select Dough cycle and Start.

2. The dough will be really, really sticky. Don't be tempted to add more flour because the flour on the board is enough. Divide the dough into two pieces and form them into 3x14 inch ovals. Place the loaves on baking sheets, dimple surface and lightly flour. Cover and let rise for 45 minutes.

3. Meanwhile, preheat the oven to 425 degrees. Dimple the dough for a second time and bake for 30 minutes.


Leafy Greens with Apples and Dijon Mustard Vinaigrette
Ingredients:
4 bowls of your choice of leafy greens
1 red apple, thinly sliced
1 tbl shallot, finely chopped
1 tbl apple cider vineagar
1 tbl Dijon mustard
Salt and pepper to taste
3 tbl olive oil
Fontina cheese, thinly sliced for garnish
Walnuts for garnish

Directions:
1. Bowl up the leafy greens. Top with apples.

2. In a small bowl, add shallot, vineager, mustard, salt and pepper. Whisk briskly while slowly streaming in olive oil.

3. Dress salads with the dressing. Garnish with Fontina cheese and walnuts and serve.

Serves 4