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Menu Planning 11/11

Posted Nov 11 2012 8:04am
My 2 days a week working from home are often filled with cooking (and working out) and much of the work is saved for evening. This week we roasted pie pumpkins which made granola and bread and pie later. The seeds are all roasted and this time I only managed to burn a couple seeds!

Here's what is ahead for us this week, plenty of food with leftovers for the work week and hopefully a new Pad Thai recipe once I pick up a missing ingredient.




LunchDinner Sunday Soup, grilled sandwichSweet Potato Black Bean Quesadilla Monday Leftover veggie pizza Veggie White Bean Pasta Bake Tuesday Quesadilla GF toast with almond butter (pre-run) Wednesday Pasta BakeRed Curry Squash Thursday Salad with black beans, peppers Pancakes Friday Curry Squash Pad Thai Saturday ? ? Dinner out or Soup

Thanks to Laura and Jill who are hosting a weekly menu planning link up every Sunday.
 



Polenta Enchilada Bake
1 onion diced
2 gloves garlic minced
1 poblano pepper diced (can use any pepper)
2 tsp cumin
1 cup frozen corn
1 can black beans
1 pkg soy chorizo (Trader Joe’s) could use regular chorizo
1 can tomato sauce
1 roll polenta (or make your own)
1-2 cups shredded cheese
Saute onion, pepper and garlic in olive oil until soft. Add corn, beans, chorizo, cumin and tomato sauce and simmer until heated through 10-15 min. (I get polenta cut and pan ready and then start making. Spray pan and pour a little tomato sauce in bottom to coat. Layer polenta, chorizo mix, cheese and repeat 1-2 times ending with cheese. Bake 350F 20 min. Top with guacamole and serve
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