It’s comfort food this week, with a twist! We had a busy week and these recipes definitely fit the bill, as some things I could make ahead and then freeze the leftovers for the weekend. In some cases, I had to bribe people not to polish off the leftovers before I could snap a photo.
| MONDAY |
What’s better than a bowl of meaty pasta, topped with chunks of salty feta? This sauce is pure comfort food. The time it takes to simmer on your stove is well worth it!
Whole wheat egg noodles
Garlic bread
| TUESDAY |
Don’t be afraid of eggplant! In this recipe it’s breaded and baked, then layered with spaghetti sauce and cheese. The leftovers are always fought over in my house and it’s amazing with some garlic bread to sop up the sauce.
Tossed green salad
breadsticks
| WEDNESDAY |
I love a spicy, filling soup, and this one is choc full of tender pieces of chicken, brown rice, and veggies. It can be made ahead and freezes well, too!
Raw Veggies and dip
Naan bread
| THURSDAY |
These sloppy joes aren’t all meat, but instead have veggies, brown rice, and beans tucked inside! We love them-and you can even use the filling in wraps and top them with a bit of cheese.
Tater wedges
Tossed Salad
| FRIDAY |
Southwest Chicken SaladDinner rolls
I honestly can’t remember where I found this recipe, but it’s a nice light dinner that incorporates a lot of veggies. The chicken is delicious, and makes great leftovers the next day. You might end up with a lot of dressing, but it is delicious and it keeps well in the fridge.
1 cup vegetable oil
1/3 cup dijon mustard
1/4 cup red wine vinegar
2 Tbsp lime juice
2 Tbsp chopped cilantro
1 Tbsp dried red chili flakes
3 whole boneless, skinless chicken breasts
1/2 cup sour cream (light is okay)
2 bags of mixed greens (enough for 6 people)
1 ripe avocado, cut into chunks
one 4.5 fl oz can of black olives
1 sweet yellow pepper, sliced
cherry tomatoes
In a blender or food processor, blend the vegetable oil, dijon mustard, red wine vinegar, lime juice, cilantro, and red chili flakes until smooth. Place half in a sealed container and chill. Marinate the chicken breasts in the other half of the dressing for 12 hours or overnight.
Grill the chicken on a foil lined pan until no longer pink and cooked through (even on the BBQ would be great!). Cool and slice thinly.
To make the dressing, blend the remaining reserved marinade (that you didn’t put with the chicken) in a food processor with the avocado chunks and sour cream until smooth.
When it’s time to serve, divide the greens between the plates. Top with black olives, cherry tomatoes, and pieces of sweet yellow pepper. Top with the cooled chicken and serve with the dressing on the side.
Serves 6