I'm keeping my promise and keeping next week's menu simple. I've been going to the store on Tuesday mornings, so Monday's dinner has been a use-up-what-is-in-the-fridge. So with that being said, on Monday I'll be making my favorite slow roasted sweet potatoes and curried lentils. For the lentils, I use red lentils, cook according to the package directions and in the end stir in a teaspoon or curry powder, garam masala, and salt. You can top the lentils with greek yogurt, slivered toasted almonds, and cilantro.
On Tuesday, we will be having a summer staple in our house, Grilled Chicken Sausage on Hot Dog Buns with Grilled Veggies. Oh, and I can't forget the tater tots. We put all the fixings on the sausages: mustard, ketchup, and mayonnaise, served with grillos pickles on the side. I usually buy the chicken sausage from Whole Foods. You could definitely use pork sausage, I just prefer chicken. For the grilled veggies, I just roughly chop up some zucchini, squash, and peppers. Then, I toss with olive oil, salt and pepper and put it all on top of aluminum foil.
White Chicken Chili is on the menu for Wednesday and Thursday. I love chili any time of the year, but I especially love White Chicken Chili because it reminds me of being at my sister's house in the summer. My brother-in-law, Jeff makes the best chili. Here is his recipe:
- 2 lbs of boneless skinless chicken thighs
- Olive oil
- 3 cloves of garlic, minced
- 3 bell peppers, red, green etc. your choice.
- 1 yellow onion chopped
- 1 bag of frozen corn - optional
- 3 cans of beans, your choice or mix and match ( I like kidney and black)
- 28oz can of fired roasted diced tomatoes
- Carol Shelby's White Chicken Chili Kit Seasoning (or see below for making your own seasoning from scratch)
- 2 cans of your favorite beer, this is the fun part! Malty, IPA, bourbon beer anything will work
On medium- high heat, heat the olive oil, enough to coat the pan. Add in the chicken thighs, season with salt/pepper and cook until browned/mostly cooked through. Remove from the heat and chop up. Next add a little more olive oil in, and saute your peppers and onions for 5 minutes. Add in garlic and saute for one more minute. Add in all of the remaining ingredients including, the chicken. Slowly mix in 2 cans of beer and cook on low for 1-2 hours, or even more. He cooks his all day!
Serve it up with some tortilla chips, cilantro, avocado, pico, greek yogurt and shredded cheese. Yum!
*To make powder season from scratch.....
2 table spoons bean flour (yes this is a real thing)
1 table spoon powered chicken bouillon.
Big teaspoons of...
What's on your menu for next week? I'm always looking for new meal ideas. I hope everyone had a restful weekend. -Ashleigh