Hope you had a Happy Thanksgiving! Here are our meals from last week and this week...
Saturday
- chili - loosely based on this recipe
- fall slaw
- INGREDIENTS
- 1/2 cup broccoli (finely chopped)
- 1 medium beet (cut in matchsticks // I used this mandolin)
- 1 1/2 cup carrots (cut into matchsticks)
- 1/2 cup radish (cut into matchsticks)
- 1 large sweet apple (cut into matchsticks)
- 1/3 cup red onion (thinly sliced)
- 1/3 cup pepitas
- DRESSING
- 2 1/2 Tbsp tahini
- 1 Tbsp apple cider vinegar
- 1 large lemon (juiced)
- 1 - 2 Tbsp honey
- 1 pinch each sea salt + black pepper
- 1 Tbsp extra virgin olive or avocado oil
- Water (to thin)
- DIRECTIONS
- Prepare all veggies and add to a bowl. I used my food processor with the grating attachment.
- Whisk dressing ingredients in a small mixing bowl and taste and adjust seasonings as needed.
- Add dressing to veggies, along with sunflower seeds, and toss to coat. Chill for at least 1 hour before serving, preferably 2-3 hours or up to overnight.
- Store in the fridge covered for a few days, though best within the first 24-48 hours.
Sunday
- pizza with Trader joe's dough and sauce - pepperoni, artichoke hearts, bell pepper
- arugula salad with lemon, olive oil and parmesan
Monday
- pork chops
- tomato dipping sauce - I've made the chicken tenders from this recipe too and they are great!
- breaded mozzarella sticks from Trader joe's
- arugula salad with mozzarella and cherry tomatoes
Sunday
- chicken verde tacos - made this sauce and added shredded, cooked chicken. simmer for ~30-45 minutes, serve on tortillas with:
- jack cheese
- sliced jalapenos
- sliced radish
- sour cream or greek yogurt
- mexican cole slaw
- shred in food processor with grater attachment:
- small head of green cabbage
- 4 radishes
- 1 large carrot
- dressing:
- 1/4 cup greek yogurt
- 1/4 cup mayo
- 1 jalapeno, diced
- 1 small clove of garlic, minced
- 1/4 cup cilantro, chopped
- 2 TBSP apple cider vinegar
- squeeze of honey
- salt and pepper
Tuesday