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!
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