Sunday
Arroz Con Pollo
There are quite a few ingredients in this recipe and a bit of chopping, moving and shaking. If you can get past the intimidation of the list of ingredients, you'll find like I did that it's actually a fun recipe to make - some unusual flavor combinations and a nice hearty dish results. A beautiful Sunday dinner with leftovers for the week.
Uses; Carrots
Monday
Off
Tuesday
Burritos - Use the leftover rice and chicken (shredded) from Monday, beans and cheese and some of the red cabbage shredded.
Cheesy Jalepeno Pull Bread (I made this for the Super Bowl - it's fun food)
Chunky Avocado Guacamole
Lightly mash together; 2-3 avocados, 2 tablespoons lime juice, 1 seeded and chopped tomato, 1 minced garlic clove, 1/2 small red onion, 1/2 cup chopped cilantro
Uses; Red cabbage, avocados
Wednesday
Creamy Chicken and Mushroom Slow Cooker Potpie
This is delicious, easy and really comforting. The kids enjoy the "pie" on top...so do the adults!
Thursday
Leftovers with Broccoli Leaf Salad with Lemon Herb Dressing
Mix or shake together in a jar;
Juice of 1/2 a lemon
Tablespoon of yellow mustard and Dijon mustard
Tablespoon of apple cider vinegar
1/4 cup of chopped dill
Uses; Broccoli leaf
Friday
Farro Soup "Mommy how do you make this juice stuff? (the broth) It's so yummy and warms my tummy all up" -Max, my 4 year old chef
1 small onion or 1/2 a large one
5 large carrots chopped
3 large celery stalk chopped
1 16 oz diced tomatoes
1 tablespoon butter
1 1/2 cups farro
3-4 cups vegetable broth
1 16 oz can washed and rinsed (I use Cannellini)
5 large leaves of cabbage, Swiss chard or collard greens chopped stems and leaves
4 sprigs of thyme
3 minced garlic cloves
olive oil
Coat a dutch oven or large caste iron pot with olive oil. Heat it up and add the onions. Cook until translucent.
Add the minced garlic, carrots and celery and chopped thyme leaves. Cook until soft. Heat butter in a non-stick skillet and toast the farro for about 3-4 minutes on high until it starts to get golden and smell nutty. Pour the farro in with the onions and veggies and stir. Stir in the tomatoes - juice and all. Add the beans and stir. Bring to a boil. Reduce heat to simmer. Let simmer about 25 minutes or until farro is nice and tender and chewy. Add chopped greens and cook until greens are wilted but not soggy, about 2-3 minutes.
Uses; Collard Greens
Saturday Ham and Swiss Broccoli casserole
Ham or pancetta chopped - about a cup and a half
Chopped broccoli leaf, collard greens or mustard greens
2/3 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1/2 cup (2 ounces) shredded Swiss cheese
1 cup cooked rice
2 (10-ounce) packages frozen chopped broccoli, thawed or fresh chopped and steamed
Cooking spray
1 (1-ounce) slice white bread
Preheat oven to 350°.
Coat a dutch oven or saucepan with olive oil and brown the pork, add chopped greens toward the end to wilt them. Remove pork and greens from pan and place on paper towels. Combine the next 4 ingredients in the pan over medium-high heat; bring to a simmer. Add cheese; stir until melted. Remove from heat; stir in cooked rice and broccoli. Transfer broccoli mixture to an 11 x 7–inch baking dish coated with cooking spray.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle broccoli mixture with breadcrumbs. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.
Uses; Broccoli leaf, collard greens or mustard greens
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