It’s late, but I’m still menu planning away!  I know I haven’t posted one of these lately, and I’ll be honest, there have been many many restaurant meals or paper bag dinners in the past month or two.  Tons of kid activities, among other things, have made it simply impossible to do anything except eat on the run lately.  But this week I was determined to NOT have that happen, so here is my list of deliciousness…most of which can be thrown into the crockpot in the morning so we can eat at night without getting our meal through a drive thru window!

  • Sunday — Loaded Potato Soup with salad and Cheddar jalapeno breadchili
  • Monday — Homemade Veggie Soup with BLT’s
  • Tuesday — Truck Stop Chili with cornbread and salad
  • Wednesday — Crock Pot Philly Cheese Steak sandwiches with broccoli and fries
  • Thursday – Mexican Stuffed Shells with salad and refried beans
  • Friday — Date night! We are seeing COMEDY OF ERRORS at Cincinnati Shakespeare Company…I can’t wait!
  • Saturday — Crockpot Pasta e Fagioli soup with salad and garlic bread

Lots of warm, filling foods because we are in the DEEP FREEZE this week.  A snow day today meant I worked from home while the boys played and lazed around, but we still had a delicious meal ready to eat tonight when dinnertime came!

I’m excited to have my copycat Pasta e Fagioli soup this week, so delicious!  While it’s not exactly like Olive Garden’s, it’s a close second!

Pasta e Fagioli Soup — Olive Garden knockoff recipe

2 lbs ground beef
1 onion, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a deep skillet, breaking up as you go.  Add onions and cook until onions are translucent (many recipes call for carrots and celery too, but I have picky eaters and try to avoid having someone lose interest in the entire dish because of one or two ingredients, so I leave those out). Drain fat and add to crockpot along with remaining ingredients, with the exception of pasta. Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes. 

We like to serve this with a crisp, fresh salad and garlic bread.  It’s delicious!

Check out Menu Plan Monday over at for tons of great menu planning ideas, and if you do a menu plan Monday share a recipe link in the comments!