Monday, September 24, 2012

Menu Plan Week of 9/24

It is a busy week (as usual these days) in our house, so it is critical for us to plan our meals ahead of time.  I am loving this fall weather, so a roast is definitely in order.  I have a couple new recipes to try thanks to some Facebook feedback, but I am going to try the one linked below first, with a few substitutions.  It looks so delicious and comforting for a fall day!

I realize I did not post a menu plan last week, so to make up for it I am posting the easiest, most delicious chili recipe that I whipped together last night.  See below the menu plan for all of the details.  It was SO good and the best part - you can put it together in one pot in about 15 minutes, let it simmer for another 45 minutes and it turned out so flavorful!  Add some organic blue corn tortilla chips on the side or crumbled over it - the perfect fall/football watching dinner!  This would also be a great freezer meal - defrost and warm up in a pan before serving!

Monday:  Hot dogs, kale chips, gf bread (Mommy is out!)

Tuesday:  Crock Pot Beef Roast (no steak sauce, I'll add raw cane sugar for the 1 tsp. called for)

Wednesday:  Crock Pot Risotto (this is definitely a meal to make on a day off, as it only takes a couple of hours, but lots of hands-off time which I love!)

Thursday:  Leftovers

Friday:  Quesadillas (with leftover roasted chicken from the freezer and lots of grated veggies, use Daiya dairy free/soy free cheese if needed - we use Food For Life Brown Rice tortillas).

Saturday:  Simple grill out

Sunday:  Out

Quick and Easy Veggie and Turkey Chili (adapted from We Are Not Martha's blog)
Servings:  4 big bowls!

2 tbsp coconut oil
1 C onion, chopped
1 C carrot, grated
1 C zucchini, grated
1 jalapeno, chopped (seeds in or out, depending on how spicy you want it)
1 clove garlic, chopped
2.5 T chili powder
1 T cumin
1 tsp salt
1 lb ground turkey (pastured preferred)
2 T organic tomato paste
1 can organic black beans, drained & rinsed or 1.5 C frozen pre-cooked black beans
3 C organic vegetable broth (I use Pacific brand)

Melt oil.  Add and saute onion, carrot, zucchini and jalapeno until soft.  Add garlic and continue to saute for 1-2 minutes.  Add spices, saute for 1-2 minutes.  Add ground turkey and saute/break it up until cooked through.  Add tomato paste and mix.  Add broth and beans.  Bring to a boil and then down to a gentle simmer for 45 minutes, stirring occasionally.  The chili will thicken up significantly during this time, but continue to simmer until desired consistency is reached.  Serve with your favorite toppings!

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