Meal Planning: Week of May 5th

Review from last week:

The Turducken was delicious.  Maureen baked a loaf of bread and I made roasted veggies: brussels sprouts, baby potatoes and carrots.

Instead of the cod w/ tomato sauce we had cod and shrimp in chipolte sauce.  I had forgotten how delicious this sauce was, and I'm so happy I had enough to make a double batch of it.  (Recipe below).

Instead of the stuffed chicken breasts, we had paleo nachos again.  (Not pictured).

We had pizza paninis too, a blue apron recipe I pulled from their website, and they were great!  I'm always happy with pizza in any form.

Plan for next week:

Friday: Lemon Chicken with Artichoke Hearts

Saturday: Greg and I are going on vacation - to Seattle!  My mom is staying with Ben and we will be snacking and drinking around town ;)  Our only MUST stop is to Barolo.  Lentil Soup here I come.

Sunday: Chicken Tortilla Soup

INGREDIENTS

• 1 onion, chopped
• 1 (15 oz) can kidney beans
• 1 (15 oz) can black beans
• 1 (15 oz) can whole kernel corn, drained
• 1 (8 oz) can tomato sauce
• 1 (12 oz) can beer  (or 1 can chicken broth)
• 2 cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts  (1lb of chicken tenders)
• shredded Cheddar cheese
• sour cream
• tortilla chips

DIRECTIONS

Place the onion, kidney beans, black beans, corn, tomato sauce, beer or chicken broth, and diced tomatoes in a slow cooker.  **Add taco seasoning, and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 
 

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheese, sour cream, and tortilla chips

Monday: Leftover soup

Tuesday: Blue Apron Meal: Whole Wheat Spaghetti and Meatballs.  I'll probably make some zucchini noodles for myself.

Wednesday: Blue Apron Meal: Chicken & Black Bean Enchiladas

Thursday: Blue Apron Meal: Shrimp Quinoa "Fried Rice" with Asparagus and English Peas

Friday: Halibut Chipolte.

*2 chipotle chiles in adobo

*3 tablespoons tequila or vodka
*2 tablespoons fresh lime juice
*1 tablespoon ketchup
*1 tablespoon adobo sauce, from chipotle can
*1 clove garlic, chopped
*2 teaspoons packed light brown sugar
*1/4 teaspoon salt
*1 tablespoon olive oil

~Throw it all into a blender and hit puree.