Monday:
The homemade tortillas I made recently were SO good and easy enough that I hope I'll never resort to buying them again. Today I plan to make a double or triple batch. I'll use some tonight. We like to put a scoop of lentil rice casserole in a tortilla and then add the usual taco toppings. I'll refrigerate enough tortillas for Thursday's enchiladas and then freeze the rest. The "guacamole" is just a simple mixture of diced avocado, tomatoes, sour cream and some seasoning.
- lentil rice casserole
- homemade tortillas
- lettuce, tomato, green onions, cheese, sour cream
- homemade guacamole and tortilla chips
Tuesday:
- roasted chicken
- mashed potatoes
- spicy roasted cauliflower
- green beans
- homemade biscuits
Wednesday:
I'll save most of the leftover chicken for sandwiches and then boil the carcass to make a nice broth. If there is any leftover cauliflower, I'll toss that in plus whatever other veggies sound good at the time. I currently have almost 5 pounds of carrots in the refrigerator so I'll certainly include some of those.
I'll save most of the leftover chicken for sandwiches and then boil the carcass to make a nice broth. If there is any leftover cauliflower, I'll toss that in plus whatever other veggies sound good at the time. I currently have almost 5 pounds of carrots in the refrigerator so I'll certainly include some of those.
- soup
- homemade bread
Thursday:
I saw this enchilada recipe on Pinterest and thought it sounded very interesting. I have some sweet potatoes on hand which I need to use so I'm going to give this a try. For the rice and beans, I'll cook some rice in my rice cooker, add a drained can of black beans, the last of the jar of salsa in the fridge, maybe a handful of frozen corn and then season with cumin, chili powder, garlic powder, salt and pepper. I'll then freeze the leftovers which will make a good starter for a Mexican soup.
I saw this enchilada recipe on Pinterest and thought it sounded very interesting. I have some sweet potatoes on hand which I need to use so I'm going to give this a try. For the rice and beans, I'll cook some rice in my rice cooker, add a drained can of black beans, the last of the jar of salsa in the fridge, maybe a handful of frozen corn and then season with cumin, chili powder, garlic powder, salt and pepper. I'll then freeze the leftovers which will make a good starter for a Mexican soup.
- Chorizo and sweet potato enchiladas
- rice and black beans
- salad
Friday:
- waffles
- organic sausage links
- fruit smoothies
Saturday:
- homemade tomato bisque soup
- quesadillas made with homemade tortillas
What's on your menu this week?