Tuesday: Sheet-Pan Honey Mustard Chicken with Potatoes & Broccoli (roast squash and carrots)
Wednesday: Pasta salad (use the dressing from here, with leftover chicken, broccoli, and roasted squash and carrots)
Thursday: Summer veggie chili (see below) (defrost pizza dough)Friday: Calzones with roasted squash and carrots
Make kimchi
Groceries:
Canned diced tomatoes
(Other?)
Summer veggie chili:
Cooking oil
Chopped onion (one small/half large)
3 carrots - chopped
3 cloves garles
2 T chili powder
2 t cumin
1 sm call chili peppers in adobo -- chop just the peppers
2 c frozen corn
2 c dried beans - mix it up; whatever seems good
1 can diced tomatoes
Heat the oil in the crockpot pot over medium heat. Add chopped onion and carrot. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the peppers, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Put in crockpot base on low for about 3 hours, until the vegetables are tender and the chili is thick. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro. For adults, mix the sour cream with the adobo sauce. Serve over roasted sweet potato.
