Monday
Chicken and Parsnip Soup
1 1/2 tsp olive oil
3/4 cup thinly diagonally sliced parsnips (2 parsnips)
3/4 cup thinly sliced shallots (2 shallots)
1 garlic clove, minced
2 1/2 cups chicken broth
1 cup water
1 cup chickpeas, rinsed and drained
1 cup shredded cooked chicken
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp hot sauce
1 thyme sprig
2 tbsp chopped fresh parsley
1. Heat oil in a medium saucepan over medium-high heat. Add parsnips, shallots, and garlic; saute 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.
Apple and Avocado Salad with Tangerine Dressing
http://allrecipes.com/recipe/apple-avocado-salad-with-tangerine-dressing/detail.aspx
Tuesday
Chicken-Apple Sausage and Pasta Soup
http://www.wholeliving.com/130375/chicken-apple-sausage-and-pasta-soup
Grecian Green Beans
http://allrecipes.com/recipe/grecian-green-beans-in-tomato-sauce/detail.aspx
Wednesday
Leftovers
Thursday
Hearty Lasagna Soup
http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=50689
Marinated Veggies
http://allrecipes.com/recipe/marinated-veggies/detail.aspx
Friday
Mexican Zucchini Cheese Soup
http://allrecipes.com/recipe/mexican-zucchini-cheese-soup/detail.aspx
Roasted Broccoli Gratin with Blue Cheese
http://www.pillsbury.com/community/discussions/29/1979/1/
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