This weekend is Family Day weekend here in Ontario, so Monday is a holiday. On Saturday night my husband and I went out for dinner to celebrate Valentine's day, and as a result the whole cooking for the week thing got pushed back a little. This morning I'm getting ready to watch some Olympic hockey and spend some quality time with my family. Have a great week!
Monday: Baked Chicken Tacos (Bake or fry 4 chicken breasts, then flake with a fork. Mix in 1/2 jar of black bean salsa, and heat through. Place in corn tortilla shells with more salsa & grated cheese. Line a casserole dish with tacos and bake at 350F for about 15 min. Serve with condiments like guacamole & hot sauce)
Tuesday: Slow Cooker Brazilian Black Bean & Pumpkin Stew
(My husband made this vegan stew from a slow cooker cookbook. Vegetable broth, black beans, pumpkin, tomatoes and mango cooked together to create a great stew, served over rice.)
Wednesday: Gluten Free Fettuccine Alfredo with Mushrooms
(I make my sauce from scratch because I use goat milk for my son, but a gluten free canned Alfredo sauce would make this pasta dish come together in about 15 min.)
Thursday: Simple Spinach and White Bean Soup (8 cups vegetable broth, 1 package frozen spinach, 1 can white kidney beans, 1 chopped onion, salt and pepper to taste. Mix onion, broth, and spinach in a pot and cook over medium heat until spinach is defrosted. Add half the beans, blend with a stick blender until some or all the soup is smooth. Add remaining beans, season, and serve. This photo includes chicken meatballs added in at the end, but I made the soup vegan this time.)
Friday: Gluten Free Meat Lasagna
(RECIPE)
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