Menu Plan Monday — November 2

Last week was an unusual one for us. We tried some really new things, and I used leftovers from one meal as part of the ingredients for the next night. I can't say that I've ever done that. Worked out great!

The Black Bean and Potato Soup (from page 27 of the free downloadable Recipe Lion 33 Hearty Crock-Pot Recipes) was where I used leftover ham from the night before. Of course, as usual I didn't follow the recipe exactly. Here it is reprinted as it was to be done; I'll follow with how I made it.

Black Bean and Potato Soup

16 oz can black beans, drained
2 potatoes, peeled and diced
1/2 pound cooked ham, cut in pieces
6 cups beef broth
1/4 cup onions, chopped
4 oz can chopped jalapeno peppers or mild green chiles
1 clove garlic, minced
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1/8 tsp ground cloves
Sour cream and chopped tomatoes, for garnish

In Crock Pot, combine beans, potatoes, ham, broth, onions, peppers, garlic, cumin, oregano, thyme, and cloves.

Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve.

Garnish with sour cream and chopped tomatoes if desired.

I doubled the recipe, except that I didn't do it exactly. I used three cans of beans and eight potatoes. I completely guessed on the amount of ham. I forgot to put in the onions and used three cloves of garlic. I also didn't have any ground thyme, so I just left it out. I used mild green chiles and it was spicy. Maybe I just got a spicy can. I love sour cream, so I used two or three large dollops in mine and then stirred it in until it was blended. Hubby had his plain. The kids were mixed, but I'll make it again and cut back the chiles and see what the verdict is next time. Hubby and I loved it.

This week I think we'll just try to be simple and easy and make people happy, because we have a whopper of a weekend ahead of us. Just wait until I tell you about it!

Monday — Roast in the Crock Pot. I used to use the Grandma's Seasoning from Homemade Gourmet for my roast (love it!) but I don't have any and haven't for a long time. I'm going to fiddle around online and try to find a good seasoning option for my roast, unless somebody gives me one before I get to it.

Tuesday — Spaghetti.

Wednesday — Crispy Chicken Tenders.

Thursday — Leftovers and clean out the fridge. We'll need the room for Saturday.

Friday — Dinner at church for Missionary Christmas.

Saturday — Sloppy Joes or Hubby's Burgers and Hot Dogs on the grill. It's to be determined. We will have 12 extra people (2 adults and 10 children) for an early dinner before a Saturday evening church service followed by a dessert fellowship. Then said 12 people will be spending the night at our house. I'm still trying to envision what Sunday morning is going to be like.

Sunday — Eat out because we ate in all week, and because I'm going to need it!

Go visit The Organizing Junkie for more great menu-planning and recipe ideas.

Don't forget to enter my giveaway before Tuesday night!