One week down, five more to go. It’s time to get ready for Week Two. My husband won’t be traveling this week so I’m cooking for two. Let’s get started with……
Grocery List
Fresh Veggies: 2 bunches of parsley, 1 bunch of cilantro, 1 English cucumber, 4 red bell peppers, 1 bunch of green onions, 2 sweet onions, 1 bunch of broccoli, 2 jalapeno peppers, 1 pound of mushrooms (10 oz. portobellos, 6 oz. creminis), 1 bag mixed salad green, 1 bag baby spinach, 2 pints grape tomatoes
Fresh Fruits: 6 bananas, 1 honeydew melon, limes, lemons, 3 avocados
Frozen Fruit & Veg: edamame, mango, sweet corn
Staples: 2 extra firm tofu, sprouted wheat tortillas, almond milk, soy milk, 2 cans no-salt diced tomatoes, 2 cans cannellini beans, 1 can artichoke hearts packed in water, medjool dates
Now for the recipes. It looks like this is shaping up to be a week of Mexican food – chili, black bean salad, pico de gallo, tacos. I always like to make at least 3 dishes ahead of time to have on hand to use throughout the week. It also keeps me from cheating if I have something tasty I can grab out of the fridge. Here’s what I made ahead for this week. (I only have a photo for the chili, but will post pics for the other recipes tomorrow.)
Mushroom & Bean Chili with Red Peppers, Sweet Corn & Avocado
Ingredients (serves 6 – 8)
1 large sweet onion (about 2 cups diced)
1 large red bell pepper (about 2 cups diced)
1 jalapeno (small dice, seeds and ribs removed)
10 ounces Portobello mushrooms (diced)
1 cup low-sodium vegetable broth
1 15-ounce can no-salt diced tomatoes
1 15-ounc can low sodium black beans (rinsed and drained)
1 15-ounce can low sodium red kidney beans (rinsed and drained)
1 15-ounce can low sodium white kidney beans (rinsed and drained)
1½ cups frozen sweet corn
Spices
1 tablespoon chili powder
1 tablespoon onion powder
2 tablespoons garlic powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
Toppings
sliced green onions
diced avocado
cilantro
Directions
1. Place all ingredients and spices in a large soup pot. Bring to a boil. Reduce heat to low, cover and cook for 20 minutes, stirring occasionally to prevent sticking or burning.
2. Remove lid and let cook over low heat another 5 – 10 minutes until most liquid is absorbed.
3. Salt to taste. Serve hot with toppings.
Black Bean Mango Avocado Salad
Ingredients
2 15-ounce cans black beans (rinsed and drained)
1 15-ounce can chick peas (rinsed and drained)
1 fresh mango (diced)
1 Haas avocado (diced)
1 red bell pepper (diced)
3 green onions (sliced)
½ cup chopped cilantro
½ cup lime juice
Combine all ingredients in a mixing bowl. Chill before serving. Optional: serve on bed of arugula.
Pico de Gallo
This delicious salsa can also be used in place of salad dressing or as a topping to chili. I will also use it later this week for the Tempeh Tacos I plan to make.
Ingredients
1 pound tomatoes (diced)
1 cup chopped cilantro
4 green onions (sliced)
2 garlic cloves (finely chopped)
1 serrano or jalapeno pepper (finely diced)
¼ to ½ cup lime juice, as preferred
Directions
Combine all ingredients in a mixing bowl. Place in a storage container and keep chilled. Will hold in the fridge for 4 – 5 days. Salt to taste immediately before serving.
In addition to these recipes, I also made a big batch of the Basic Salad which I always have on hand. To find out what’s for breakfast tomorrow, check out my Facebook page. Otherwise, I will post a recap of Week Two Day One tomorrow evening right here on my blog. See you then!
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