Meal Plan 10/28/2019

Monday

• crispy baked chicken tacos
• I loved this method and the tacos were easier for kids to eat
• I used a rotisserie chicken (white and dark meat)
• chop 1/4 cup of onion and heat in avocado oil or olive oil over medium heat until soft
• add roughly shredded or chopped, cooked chicken
• season with chili powder, cumin, salt and pepper
• add 1/2 cup of liquid - I drained a can of tomatoes into the pot and then added a little extra water - used the tomatoes for salsa!
• bring to boil, reduce heat to simmer for 10-15 minutes
• taste and adjust seasonings
• I used regular shredded cheddar and jack cheese and corn tortillas
• leftover instant pot black beans
• quick slaw
• thinly slice 1/4 of a head of purple cabbage + 1/4 cup of cilantro
• toss with a dash of white vinegar and salt generously
• let sit for a few minutes before serving

Tuesday

• pork tenderloin with mustard sauce
• roasted delicata squash - this was my first time trying this and I LOVED it. kids and hubs were meh.
• cheese grits

Thursday

• Halloween tradition! chili dogs using leftover chili
• I'll serve mine over another batch of quick slaw (see above) with fritos and cheese