Monday--Pan sauteed chicken tenderloins seasoned with an herb rub, roasted new thyme potatoes and carrots, sauteed shredded cabbage.

Tuesday--Pasta E Fagioli soup...we have a couple of really cold nights coming up. A nice winter soup sounds good! Recipe below. See update...

Wednesday--Ministering at Detention Center. I'm not sure about dinner yet.

Thursday--Tacos with all the trimmings with some good ole ground beef!...(my family has been asking for this), black beans, Spanish rice. I will be having the beans and rice and a side salad. : )

Friday--Good Friday service...hoping for Pei Wei! I love their Spicy Korean with tofu and vegetables! So yummy!

Saturday--This is still up in the air...possibly a family get together meal.

Pasta E Fagioli

1 pound dried white beans...cannellini or navy
4 quarts low sodium vegetable broth
2 bay leaves
2 TBSP extra virgin olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 28 ounce can crushed tomatoes(love Muir Glen)
4 celery ribs, sliced
1 TBSP oregano
1/4 cup chopped basil
1 pound whole wheat pasta...the petite farfalle work well...or penne(cook as directed)
Salt and Pepper

Soak beans in cold water to cover for 6 hours overnight...or go the easy way and use can beans....that works great, too. Discard the water. Cook the beans in the broth in a large pot with the bay leaves until tender, about 45 minutes. In a small skillet, heat olive oil and saute garlic and onions until fragrant and golden. Add the beans along with the crushed tomatoes and celery...simmer for 5 minutes. Sir in oregano, basil, salt, and pepper to taste. Divide the cooked pasta among the bowls and ladle in the soup.

Update: It has been a couple of months since I have made this delicious soup...I make this a little differently than the recipe calls for and I forgot that when typing out the recipe. I saute the onions, garlic, AND CELERY in the olive oil. I don't add the celery later. I like my celery to be thoroughly cooked and tender in this soup...so I saute it all until it is tender and lightly golden.

This recipe is from the Superfoods website.