Who LOVES meal planning? … I am assuming not very many of you said YES! I don’t love it either, but planning out my meals for two weeks helps to keep things running a little smoother, and honestly it saves us tons of money too. My tips for meal planning are listed below as well as an awesome rainy day soup recipe to add to your winter rotation.
On busy nights my first thought used to be: let’s just go through Chick-fil-a’s drive thru. Unfortunately, it adds up fast. But, when I have everything to make a meal it is easier for me to plan ahead and get things going for dinner, in spite of our crazy schedule.
A couple weeks ago I shared my first Bi-Weekly grocery/meal plan here.
Today I want to share my second Bi-weekly grocery/meal plan here.
I try to keep things simple because I don’t love to cook and I also try to eat somewhat healthy. My meals include a main dish, a carb and a veggie. I have also created a simple shopping list you can print and tailor to your family’s needs. I usually print my meal list and hang it on the fridge. (This is genius, guys… because whoever is home can start the meal!) My husband and I trade off cooking, depending on who is home that night. It helps both of us know what meals we have stuff for.
Rainy Day Soup
I wanted to share one of my favorite recipes with you too.
I love rainy day soup for a few reasons:
- It cooks all day and can easily sit on simmer at night too. If you have people coming in and out they can still have a warm meal.
- I throw in all my veggies that are starting to go bad – carrots, cauliflower, squash, zucchini, onions, celery etc.
- 2 cans of tomato juice
- 2 cans stewed tomatoes
- 1 onion
- stew meat
- soup bone
- 6 big carrots
- 4 potatoes
- 1 head of cauliflower
- 3 yellow squash
- 6 stalks of celery
- 2 cans of corn, drained
- 2 cans green beans, drained
- 1 teaspoon Minced Garlic
- 2 teaspoons Onion Salt
- 1 teaspoon Cumin
- 32 oz Beef Broth
- 1 teaspoon Parsley
- 2 tablespoons Worcestershire sauce
How to Make Rainy Day Soup
- Around noon, add tomato juice, stewed tomatoes, onion, stew meat, soup bone and 3 cups of water. Bring everything to a boil and then turn it down to simmer and let it cook for about 3 hours.
- In the mean time, cut up your veggies.
- After 3 hours take out the soup bone. Add carrots, cauliflower, squash, potatoes, celery and all seasonings, then let cook for an hour.
- After an hour, add corn and green beans. Let cook until everything is warm.
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