We like to treat Monday as "Meat-less Monday". Not only a catchy title, but a good recovery day from what usually are crazy, eat whatever weekends (also catchy and fun!) This meal prep's quickly, can be on the table in less than 30 minutes start to finish, and is very tasty. Enjoy!
1 Tbsp. vegetable oil
1/2 medium onion, diced
2 tsp. grated fresh ginger
1 fresh serrano chile, minced
1 Tbsp. garam masala
1 Tbsp. tomato paste
1 can (28oz.) crushed tomatoes
2 cups chickpeas (cooked or canned)
1/2 cup heavy cream
1/4 cup chopped fresh cilantro
salt and pepper to taste
Heat oil over medium heat and add onions. Cook until softened, about 5 minutes. Add ginger, chile, garam masala, and tomato paste. Cook 1 minute more. Season mixture with salt and pepper, add crushed tomatoes and chickpeas. Bring to a simmer and cook, covered 15 minutes. Stir in cream and cilantro and serve immediately. A good accompaniment is brown rice, Enjoy!
Sunday, November 8, 2015
Slow Cooked Moroccan Spiced Chicken
This preparation is super easy and a terrific work-week meal. It can be made in a slow cooker or in the oven, your choice.
2 Tbsp. Cumin
2 tsp. Coriander
2# Boneless Chicken, white and dark meat
2 onions, medium dice
2 carrots, medium dice
4 parsnips, peeled and medium dice
4 garlic cloves, minced
1 tsp. cinnamon
1 can (28 oz.) diced tomatoes, drained
1 cup chicken stock
1/2 cup white wine
salt and black pepper, to taste
4 cups prepared couscous
Chopped fresh parsley
Combine all ingredients except couscous and parsley in a slow cooker. Mix well to combine. Cook on low for 6-8 hours, until vegetables are tender and chicken is cooked through. If using oven preheat to 300F and do the same as above just in a large casserole dish. Cover and place in oven for 3-4 hours.
Serve over warm couscous and garnish with parsley. Enjoy!
2 Tbsp. Cumin
2 tsp. Coriander
2# Boneless Chicken, white and dark meat
2 onions, medium dice
2 carrots, medium dice
4 parsnips, peeled and medium dice
4 garlic cloves, minced
1 tsp. cinnamon
1 can (28 oz.) diced tomatoes, drained
1 cup chicken stock
1/2 cup white wine
salt and black pepper, to taste
4 cups prepared couscous
Chopped fresh parsley
Combine all ingredients except couscous and parsley in a slow cooker. Mix well to combine. Cook on low for 6-8 hours, until vegetables are tender and chicken is cooked through. If using oven preheat to 300F and do the same as above just in a large casserole dish. Cover and place in oven for 3-4 hours.
Serve over warm couscous and garnish with parsley. Enjoy!
Saturday, November 7, 2015
Menu Nov. 7th - Nov. 11th
Saturday-
Moroccan Chicken with Couscous
Green beans with Shallots
Sunday-
Beef Stew with Parsnip Gratin
Monday-
Grilled Salmon with Fennel and Lemon
Broccoli with Caramelized Onions
Tuesday-
Vegetable Stir-fry
Brown Rice with Scallions
Wednesday-
Soy Glazed Oven Roasted Chicken
Chopped Salad with Balsamic Vinaigrette
Thursday-
Pasta with Meatballs, Marinara sauce
Friday-
Smorgasbord Night
Moroccan Chicken with Couscous
Green beans with Shallots
Sunday-
Beef Stew with Parsnip Gratin
Monday-
Grilled Salmon with Fennel and Lemon
Broccoli with Caramelized Onions
Tuesday-
Vegetable Stir-fry
Brown Rice with Scallions
Wednesday-
Soy Glazed Oven Roasted Chicken
Chopped Salad with Balsamic Vinaigrette
Thursday-
Pasta with Meatballs, Marinara sauce
Friday-
Smorgasbord Night
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