pepper jack and potato soup

you will need a skillet, spatula, stock pot, slotted spoon, blender
yields 6 servings

1 cup whipping cream
6 cups chicken broth (gf - pacific foods brand)
6 ounces or slices pepper jack cheese (gf - sargento’s brand)
3 cups shredded or diced potatoes (gf - simply potatoes brand)
3/4 cup shredded carrots
1/4 red onion, diced
1/4 green or red pepper
1/2 tablespoon crushed garlic
1/4 cup olive oil

add olive oil, potatoes, carrots onion, peppers and garlic to skillet. stir until fragrant, about 5-6 minutes. add potato mixture to stock pot. pour chicken broth in. make sure it covers the top of the potatoes. simmer the potatoes until tender.

drop small pieces of the sliced cheese on top of the soup. stir in completely. when melted, remove from heat.

divide and pulse half the potatoes in blender. add a couple spoonfuls of smooth soup to cream (to avoid heating the cream too fast and curdling it) and then add it back into the soup.

combine with the remaining half of the soup. can add bacon bits (gf - hormel brand), chopped chicken or black beans for protein.

menu planning 9/25-10/1

sunday -italian sauasage and artichoke 'spaghetti' (carrot noodles)
roasted cauliflower
grapes

monday - eat out at texas roadhouse
*linking to www.orgjunkie.com for meal planning monday*

tuesday - red pepper and goat cheese quesadillas with sprouts and lime
guacamole and corn chips
black beans and rice
plums

wednesday - zucchini parmesan bake
sweet potato fries
spinach salad with slivered almonds, golden raisins and mozzarella
peaches

thursday - lemon-garlic cod with roasted brussel sprouts
salad with red onions, black olives and feta
pineapple
(this is what i will leave; however the boys are on their own so who knows if it will be eaten)

friday - REHEARSAL DINNER

saturday - MERI'S WEDDING!!!

sunday - potato and green chilies tortilla patata
green chili salsa
carrots, celery and peppers with sour cream dip
canteloupe
(this is what i will leave; however the boys are on their own so who knows if it will be eaten)

menu planning 9/18-9/24

sunday - fettuccine (rice or homemade) with melted brie and yellow tomatoes and zucchini
sugarsnap peas with shallots and thyme
raspberry applesauce

monday - eat out at greek tommy's
*linking to www.orgjunkie.com for meal planning monday*

tuesday - asparagus and tomato fritata
gazpacho crab and cucumber salad
three-melon salad
zucchini cupcakes with cream cheese frosting

wednesday - chicken cacciatore with mushrooms and green peppers
white rice with lemon
raw broccoli (dip?)
blueberries

thursday - eat out (evan's birthday)

friday - steak, pear and feta salad
wax and green beans
pumpkin pie

saturday - leftovers

sunday -italian sauasage and artichoke 'spaghetti' (carrot noodles)
roasted cauliflower
grapes

menu planning 9/11-9/17

hubby and i are going out of town wednesday to sunday. hubby has a conference in the mountains. fun! any suggestions for gluten-free restaurants in breckenridge?

sunday - pork cutlets with sauteed peppers and beans
shredded carrots, celery, mushrooms and dill over rice
grilled feta with thyme
fresh-picked golden raspberries

monday - paul's smoked ribs (supper with charlie)
red potatoes with tzatziki
grilled veggies
carrot cake salad
pear gorgonzola tart
chenin blanc wine
*linking to www.orgjunkie.com for meal planning monday*

tuesday - leftovers

wednesday - eat out at ?

thursday - eat out at ?

friday - conference buffet

saturday - eat out at ?

sunday - fettuccine (rice or homemade) with melted brie and yellow tomatoes and zucchini
sugarsnap peas with shallots and thyme
raspberry applesauce

grilled feta with thyme

you will need heavy-duty tinfoil and a shallow bowl
yields 6 servings

2 6-ounce pieces of feta
2 tablespoons olive oil
1 teaspoon minced garlic
6 sprigs of thyme
pepper

preheat your grill (medium-low).

place feta in the center of a large piece of tinfoil. top with garlic, thyme and pepper. drizzle with olive oil and seal the foil to form a packet.

grill packet until feta is soft in the center, about 17 to 20 minutes. do not overcook (start checking center at 15 minutes). to speed cooking time, you can separate into two packets.

transfer contents of packet (including olive oil) to bowl. serve with grilled pita bread.

menu planning 9/4-9/10

family reunion meant lots of weekend drinking. hubby complained that it wasn't as much fun without beer. (beer pong, anyone?) :) has anyone tried a gluten-free beer? impressions?

sunday - eat out at chipolte

monday - eat out at smiling moose deli
*linking to www.orgjunkie.com for meal planning monday*

tuesday - balsamic vinegar halibut with swiss chard and carrots
oil and vinegar crispy potatoes
garden tomatoes with salt
honeydew melon

wednesday - chicken with quinoa, black beans, lime and mint stuffing
cauliflower with melted cambert
gluten-free peach cobbler

thursday - spinach pineapple spring roll (in rice paper) with peanut sauce
asparagus with curry butter and paprika
grapes

friday - eggs benedict over portobello mushrooms
grapefruit and avocado salad with poppy seed dressing (recipe from one perfect bite)
clementines with nutella

saturday - eat out at beau jo's (kids sleepover)

sunday - pork cutlets with sauteed peppers and beans
shredded carrots, celery, mushrooms and dill over rice
grilled feta with thyme
fresh-picked golden raspberries