in the kitchen- a weekly plan
Day 1- Quinoa and Roasted Pepper Chili
I actually made this on Monday, but this would be ideal for Sunday dinner. [I prefer to keep prep for weekday meals under 45 minutes and this recipe took about an hour.] I could not find the tomatoes with chipotle chiles, so I just used fire roasted diced tomatoes. You could add one diced chipotle pepper if you want the heat.
Day 2- baked potato topped with left over chili
Serve leftover chili on baked potatoes. Dress it up with chopped green onion, sliced avocado, sour cream and hot sauce.
Day 3- Teriyaki Chicken and roasted brussel sprouts
My own recipe. Serve over your favorite rice.
Chicken: Thinly slice a white onion and lay in bottom of 13X9 baking pan. Cut thin sliced chicken breasts into bite sized pieces [about 2lbs]. Lay on top of onions. Cover onions and chicken with your favorite teriyaki sauce. [Don't have a favorite? Try one of mine.] Bake in oven at 375 degrees for about 30 minutes or until chicken is fully cooked.
Brussel Sprouts: Cut brussel sprouts in half. Drizzle with olive oil and a little salt and pepper. Roast in oven at 400 degrees for 30-35 minutes - until some of the edges start to brown.
Day 4- Crockpot Carne Asada Tacos
Anything in the slow cooker makes dinner a breeze on a busy day! These were yummy, with TONS of leftovers.
Day 5- Carne Asada Salad
LEFTOVERS! There was so much steak leftover we got a second meal out of it. My husband stuck with the tacos, but I used the steak on a salad. I just added lettuce, tomatoes, red pepper, chopped green chiles, avocado, and salsa.
Hope you can find at least one meal for next week.