Weekly Menu - Week of March 12

This week had some highs and lows. Two recipes didn't make it to the final menu, but we are still working on them so you can taste a refined version soon.
All recipes are linked below to their original source.

Monday - Steak and Bang Bang Cauliflower from That's So Michelle.

I cannot say enough about this cauliflower recipe, Michelle hit a major home run with this one. It is SO delicious. The Good Apple actually said that it is probably one of the best things I ever made. Seriously. THAT good.

Tuesday - Curry Butternut Squash Soup from Mental Chew served with a green salad

Wednesday - Roasted Veggie Burritos from Mental Chew

Ingredients:

• Carrots
• Broccoli
• Red Onion
• Cauliflower
• Sweet Potato
• Garlic
• Burrito fixins: tortillas, salsa, sour cream, hot sauce, cheese, rice, beans

Directions:

1. Cut veggies into bites size pieces. Place into a large bowl and tumble with a tablespoon of olive oil, salt and pepper.
2. Cover a large cookie sheet with parchment paper. Pour veggies onto sheet in a single layer. Bake at 425 for 20 minutes. Add any fresh herbs you desire.
3. Assemble burritos.

NOTE: Make a second sheet of veggies and BOOM...you have tomorrow's dinner half way done!

Thursday - Roasted Veggie Galette based on Flour Arrangement's recipe
Take your favorite roasted veggies or serve it just as Suzanne writes it. I like to use roasted carrots, parsnips, cauliflower and turnips. This is a family favorite with a green salad. (No photos...this is a fill in recipe for the experimentation that went awry this week, but I promise, you will love this recipe.)

Friday - Salsa Chicken Tacos from Mental Chew
Get your crockpot ready.


Ingredients:

• 4 boneless organic chicken breasts
• 2 containers of your favorite fresh salsa
• 2 cans of black beans (Eden Hills is my favorite)
• Tortillas and your favorite taco toppings

Directions:

1. Pour half a container of salsa into crockpot.
2. Add 2 chicken breasts, 1 can of beans and top with remaining salsa in first container.
3. Add 2 chicken breasts, 2 can of beans and top with second container of fresh salsa.
4. Cook on high for 4 hours or low for 8 hours.
5. Pull chicken apart and serve!

It really is that easy and it tastes like you worked on it all day. When serving this to guests, don't admit how easy it was. This is a great dinner for a crowd or to have two nights in a row, which is what we did.

Saturday - Salsa Chicken Deja Vu (leftovers)

Sunday - Five Fist Chili from Mental Chew served with a green salad and cornbread
This is a great one to make extra for hot lunches during the week.


A lunch favorite this week were the Sesame Noodles with broccoli added and the Quinoa Bites. Both can be spruced up with green veggies this week to celebrate St. Patrick's Day!!


Next week's recipes are going to be quick and mostly veggie...stay tuned.

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All photos are taken by Val Curtis and can be used with permission only.