Some of the blogs that I read from time to time feature a weekly post each Monday with a list of their menu plans for the week. With the way my travel schedule has been this year, I've not been motivated to plan at all. But, since I will be at home this entire week, I thought I'd take a swag at it.
Here's what I'm planning to eat this week:
Monday: Chicken Kabobs, couscous, green beans
Tuesday: Early Voting Dine Out
Wednesday: Chili over rice, green salad
Thursday: Pork cutlets, cornbread stuffing, broccoli
Friday: Crockpot chicken and veggies, green salad
Our supper tonight will be these lovely chicken kabobs that I found in the freezer Sunday afternoon. About 3 months ago, we bought several boxes of meat for the freezer and I forgot that we had picked the kabobs. They've been thawing in the refrigerator and Steven will cook them on the grill while I fix a small pot of couscous and some green beans, also from the freezer.
Here in Texas, they open a subset of the polling places several weeks before the general election. I prefer to vote on Election Day, but this year I'm leaving home on 2 November and won't return home until after Thanksgiving. The early voting fits my needs much better than voting an absentee ballot (i.e. voting by mail as they call it these days). So, hubby and I are going to drive down to Grapevine tomorrow so I can cast my ballot for President, Congress, and even local judges. We're also going to drop off a car for Ben to drive since he's sold his SUV and needs something to get around in until he buys a replacement. Supper on Tuesday, therefore, will be dining out someplace down in Grapevine instead of cooking at home.
Last Thursday, I made a huge pot of chili (recipe below). We like a very soupy and tomato-y chili much like Wendy's serves and that's how this recipe comes out. I put 1/2 the left-overs in the freezer and the other 1/2 in the fridge to eat this week. I'll just warm up the chili and serve it over freshly cooked rice the way my mother always did.
One of our favorite meals is pork cutlets (or chops), cornbread stuffing, and broccoli, so I've planned that for Thursday night. I'll probably spread prepared mustard on one side of the pork, lightly bread, and cook on the stove top. The alternative is to grill them, basting with barbecue sauce.
I love my crockpot. I cooked the chili in it last week, and a big pot of chicken and veggies is in the plan for Friday. I'm not sure which recipe I'm going to use, so I'll post that info later—maybe even after it's a done deal.
1 pound ground meat (vegetarians can use TVP or tofu crumbles)
1 onion, chopped
1 clove garlic, chopped
2-3 cups cooked beans
1 can condensed tomato soup
1-3 cups chopped tomatoes
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
Brown meat with onions and garlic and place in crock pot. Add beans (I used both kidney beans and pintos), and all other ingredients. Stir in 1-3 cups water and cook for several hours to let all the flavors mingle.
Really easy adaptation: use canned beans, canned tomatoes, and one package of taco seasoning instead of the spices listed.