Tuesday: Spicy Black Bean Stuffed Sweet Potatoes with Avocado Lime Sauce
Really, really good and not too complicated or time consuming for a weekday meal. The only change I would make next time would be to either cook the purple onion a bit to soften it or leave it out entirely. I am not a huge fan of crunchy onions. Other than that, it was really good and so satisfying. Plus, we had a ton of the avocado lime sauce leftover which we've been using as a chip dip. Yum.
Wednesday: Roasted chicken thighs, asparagus, sweet potato tots
I usually cook chicken thighs once a week because it is so easy and I love leftover chicken for lunches or dinners. I usually buy an 8 pack of thighs, season them with salt and pepper, brown them in a cast iron skillet for a few minutes and then into the oven (350 degrees) for 20 minutes. I love this healthy recipe for asparagus and we love the Alexis brand of sweet potatoes. The tots were a huge hit with Juni - "more, Mo, more?"
Forrest's lovely aunt and uncle took us out to dinner. Ahhh, the bliss of someone else cooking for me and no dishes.
I always do a honey salami pizza and a veggie pizza. Have you ever put honey on the crust of your pizza? It's a game changer.
Saturday: Honey Chipotle Lime Quinoa Bowls
Forrest and I really loved this. It is filling and full of so many flavors. I think this salad will end up in a permanent rotation when the summer months roll around and tomatoes and fresh lettuce are in abundance. There was quite a bit for leftovers which I especially love for lunches.
Sunday: Freezer meal
The lasagna was so good, Lesta! :)
Okay, so here's the menu for this week!
Monday: Roasted chicken thighs, broccoli, mashed cauliflower
Tuesday: Ginger Fried Rice
|Image retrieved from Smitten Kitchen|
Wednesday: Smoked Salmon and Creme Fraiche Tart & a salad
|Image retrieved for A Sweet Spoonful|
Thursday: Chipotle Chicken Chili & homemade corn bread muffins
We are having one of Forrest's classmates over for dinner, and, true confessions, I am always so nervous about cooking for other people. So what is my secret for overcoming this anxiety? Soup. Soup is oh so forgiving and usually something comforting. I have made this chili a few times before and since I have leftover chipotles from the honey lime quinoa bowls I thought this was the perfect choice. Homemade corn bread muffins are always a win too.
|Image retrieved from The Pioneer Woman|
Saturday: Freezer meal (Steak & asparagus)
A note about Sundays: as a full time, stay at home mom I don't really get days off, so that's why on Sunday I've made a pact with myself to take it easy. No cleaning, use the dishwasher (unless there aren't many dishes) and take it easy on the meal front. It does a lot toward refreshing my momma heart. I highly recommend it!
What's on your menu?