Updated: Mar 4, 2021
Well, it turned out they all wanted to eat again this week. So, we did it all over again... but with a different menu. Here's what it looked like.'
Grilled Cheese with blackberries and raspberries
No one complains about grilled cheese night!
Here's the gluten-free bread we're into lately. The brand is Little Northern Bakehouse. I get it at Sprouts.
EAT AND SERVE AS MANY BERRIES AS YOU POSSIBLY CAN! The immune benefits are insane.
I got home late, didn't feel like cooking, and since I have executive power over the supper plan, I declared SCROUNGE NIGHT!
The people were not happy. But luckily, I had a couple spare wine corks lying around to stick in my ears. Everyone was still alive the next morning. So, that's a plus.
Baked potato "bar" with sides
I like baked potato night because it feels like a meal that makes itself. All I have to do is wash & chop up some stuff, yell to the people that it's ready for them to come fix it how they want it, and VOILA!
Here's what I set out on the table (in addition to butter) for them to get what they wanted. It was all gone in about 3 minutes. Who can resist those colors!?
Here's the dairy-free & soy-free butter we like. You can find it anywhere.
Sautéed chicken breast with roasted sweet potatoes and red onions
I dice a sweet potato (with skin on) into 1 inch cubes and slice a purple onion into wedges (about 8-10). I throw the potato and onion onto a sheet pan, drizzle with olive oil, salt, pepper, dried rosemary and thyme and give it a good toss. Throw it into a 425 degree oven for about 25 minutes. Meanwhile, pound chicken breasts until they are uniformly flat and sprinkle with salt & lemon pepper seasoning. I put my large gridle over medium-high heat and drizzle with olive oil. I sauté the chicken breasts until they are well browned on both sides, squeeze some lemon juice on top, and serve with the potatoes and onions. Delish & so easy!
Nachos (you can see how I make them in this post)
We played spoons and spades... our usual go-tos.
I have a strict chili policy. It has to be cold outside for chili to be eaten in the Jordan house. Here's the thing with chili- other than browning the meat, it's really just dump everything in a pot and somehow it turns into this savory, super filling, healthy, comforting concoction that yields leftovers for a couple days. Often, I'll make it alongside another supper I'm making that night, and put it in the fridge to eat the following night. It's better the next day, anyway. And we all know there's nothing better than to eat a homecooked meal that you didn't have to cook that night! Here's the recipe I use. I can't remember where I got it years ago (probably from a magazine or something), and have tweaked it over the years. It's pretty darned good, if I do say so myself. Try it!
2lbs ground turkey (or you can use ground beef)
2 cups diced yellow onion
1 chopped green pepper
5 cloves of chopped garlic
2 4oz cans diced green chiles
1/4 cup chili powder (I use a little more)
1.5 T ground cumin
2 teaspoons dried oregano
1/2 teaspoon ground allspice
2-3 15oz cans pinto beans (depending on how much you like beans)
2 28oz cans crushed tomatoes
1 oz unsweetened baker's chocolate
Chicken broth to thin the chili to your liking (I use bone broth for added nutrition)
Drizzle some olive oil in a large soup pot and brown the meat. Add onion, green pepper and garlic and cook until softened. Dump everything else in the pot! Bring to a simmer and add the broth to thin to your liking. Taste and add salt and pepper to taste. You can eat immediately, or even better... put in the fridge for next day's supper. It'll taste even better! I serve with:
shredded cheddar cheese (we use regular cheese and Daiya dairy-free)
chopped red onion
chopped green onion
We eat tons of onions because they are so good for us. If you're curious, read about their health benefits here:
'Till next week... happy meal planning!