January 27th - February 2nd ~ Weekly Menu

Sunday, January 27th: Spaghetti and Italian Meatballs {external link}
Monday, January 28th: Seviche-Style Shrimp and Avocado Tacos {external link}
Tuesday, January 29th: No Meal (I have class :) )
Wednesday, January 30th: Chicken and Pepper Stew {external link}
Thursday, January 31st: Mushrooms, Peppers, and Spinach Bean Quesadilla {pnp link}
Friday, February 1st: Breakfast for Dinner
Saturday, February 2nd:  Out for Dinner

Mushrooms, Peppers, Spinach and White Bean Quesadillas

1 pint of baby bella mushrooms, chopped

1/2 red bell pepper, chopped

1/2 yellow onion, chopped

1 clove or garlic, pressed

1 can of white beans (rinsed, drained, and mashed)

few handfuls of spinach, rinsed and chopped

4 tortillas (or two depending on size)

goat cheese

Saute onions and peppers until softened.  Add mushrooms and garlic and cook for a few minutes.  Pour in beans and a splash of chicken stock. As the beans simmer, mash with the back of a wooden spoon.  After about 10 minutes, throw in the spinach and cook until wilted and incorporated into the vegetables and beans.  (Either cook down or pour out extra juice that may make the quesadillas too soggy.)  Meanwhile, heat up an oiled skillet and put in one tortilla.  Sprinkle with goat cheese.  Layer with bean mixture and top with another quesadilla.  Warm on medium to medium-high heat.  Carefully flip over.  When entirely warm and cheese is melted, remove from pan and sliced with a pizza cutter.

Enjoy!

Black Bean Soup

This was perfect for a weeknight when it is chilly out and you are a little pressed for time.  I froze the leftovers after reading a few suggestions to do so online so we will enjoy this meal at some point again this winter :)

3 celery stalks, chopped into 1 inch chunks

1 red pepper, chopped into 1 inch chunks

1/2 white onion, diced 

2 cloves garlic, crushed

1 teaspoon of tomato paste

few skirts of green tabasco sauce

1/2 teaspoon chili powder

1/4 teaspoon cumin

1 can of petit diced tomatoes

2 cans of black beans, drained and rinsed

3 cups of chicken stock

juice of one lime

brown rice

diced avocado

grated cheddar cheese
green onions/scallions, white and green sections chopped

dollop of sour cream

I sauteed the peppers, celery and onions for a few minutes until they were soft.  Then I added the garlic and cooked that together for a few more minutes.  Next, I added the spices, tabasco sauce, and the tomato paste and stirred it around so it was all mixed together well.  Then I added the tomatoes, stock, and beans.  I let that simmer with the top on but slightly tipped for about 20 minutes.  Once everything was soft I pureed everything in two batches.  Then I put it back in the pot and let it cook together for another 5 minutes or so.  Right before I took it off the heat, I stirred in the juice of one lime.  I served it over brown rice with chunks of avocado, a little grated cheddar cheese and a dollop of sour cream. 

Enjoy!