A Savvy Week: A Loaf of Bread

A loaf of bread and a crockpot full of soup or chowder will take you through the week with little to no effort required.


A Loaf of Bread and a Pot of Soup

Monday: Grilled Cheese with Maple Roasted Brussels Sprouts
Tuesday: Crockpot Soup
Wednesday: French Toast Sticks with a Side of Fruit
Thursday: Soup Leftovers

On Sunday:

Halve the Brussels sprouts and peel away the bitter outer leaves.  Refrigerate until Monday.

Chop and prep any vegetables for Tuesday’s soup (see below).

On Monday:

Preheat the oven to 400F and roast the Brussels sprouts. While the sprouts cook, prepare the grilled cheese.



On Tuesday:

In the morning, fill the crockpot and begin cooking.  By the end of the day, a hot bowl of soup will be waiting for you.  I recommend a veggie- and legume-packed soup, such as my carrot and chickpea or spicy corn chowder. Serve it with some toasted bread, if you like, but be sure to leave enough for tomorrow’s breakfast-for-dinner!


On Wednesday:

By now, the rest of the sourdough bread should be dried enough for French toast sticks. Prepare and serve with maple syrup and a side of fruit.



On Thursday:

Soup leftovers.

Happy Savvy Eating!