Sunday: Dinner Out
Monday: Frozen Pizza/Grocery Store
Tuesday: Corn, Chayote, and Green Chile Burritos
We put this one off a few weeks, but it turned out to be a real surprise--in a good way. The flavors melded well, and--as always--we doubled the spice by adding the entire (small) can of green chilies.
Wednesday: Chickpea Chili
It has a ton of ingredients and requires a little "before you go to work" prep, but this crock pot recipe is a winner. And while I would not technically call it a chili, the acorn squash is pretty substantial (and, as such, makes up for the lack of meat in this vegetarian dish); serving it over the coucous (and mixing it all together with the--optional lime and cilantro) balances out the flavor nicely. (We also had good company for this meal, as C&A came over to allow A&A time to plan for the sobre mesa celebration!)
Thursday: Leftover chili
Friday: Shredded Beer-Braised Pork Soft Tacos (Sobre Mesa Anniversary Celebration!)
We once again allowed our home to be penetrated by the (at least before you eat, but not after) smell of simmering beer in a crock pot to make this recipe, and share it with our Spanish Club friends (and guests) at our one year anniversary celebration (more about that later) . . . a food-related sneak peek below:
Sunday: Dinner Out
Monday: Creole Okra, Tomatoes, and Sausage
Tuesday: Leftovers
Wednesday: Quinoa Salad with Asparagus, Oranges, and Dates
Thursday: Leftovers
Friday: Butternut Squash Risotto
Lunches (Wednesday-Friday): Spicy Pasta Cucumber Salad Saturday breakfast: Western Omelet Potato Skins
Saturday lunch: Leftovers
Saturday dinner: Via Emilia
Prediction?
A: Okra and Tomatoes
T: Ditto
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