Here’s this week’s menu!
I didn’t realize it, but my last Menu Plan Monday logo had a watermark on it. That’s why the change to the new one. Plus, it’s better.
Here’s this week’s menu. It’s Pilgrim and Native American week at the homeschool so we’re eating popcorn, cornbread, pumpkin muffins, etc… for our snacks.
Well, well, well… what do you know… I figured out how to take my own pictures of recipes instead of posting others (though I always link back to them, anyway).
This picture was kind of out of necessity, though, because it wasn’t a recipe. My own creation. Husband loved it. 4 year old loved it. Even 1 year old who will eat ANYTHING on the ground but when you try to feed her from the table, she doesn’t want it… Even she loved it.
It is highly versatile so really, add whatever you want/have on hand! This is what I did for this recipe. You can always use more or less of the ingredients, as desired; I just used what I had in the house.
3 C Quinoa
6 C Water
1 boneless-skinless chicken breast
2 red peppers
1 head of broccoli
1 cup feta cheese
1/4 cup parmesan cheese
1/4 cup pine nuts
1/8 cup Apple Cider Vinegar
1/8 – 1/4 C Extra Virgin Olive Oil
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
Rinse Quinoa to remove the bitter taste, then put it pot or dutch oven with double the amount of water or chicken/vegetable broth. Bring to boil, reduce to simmer until all the water is gone and quinoa is done.
Meanwhile, cook chicken breast in a Tablespoon or two of Olive Oil. Season with salt and pepper. Cook over Medium High in skillet on each side until browned. 3-4 minutes on each side? Remove from pan, set aside to rest for 10 minutes. Then dice or shred.
Steam broccoli head and chop into small pieces.
Dice red pepper and onion. Add to skillet you cooked chicken in with a little bit more olive oil, another Tablespoon. Cook over medium high until caramelized and tender.
Toast pine nuts in a dry skillet over medium heat, just until lightly browned.
Add feta cheese crumbles and all above ingredients.
Pour ACV, Olive Oil, Soy Sauce, Worchestershire, season with salt and pepper. Taste and adjust seasonings.
As the first day of Fall has so quickly come (boo-hoo!), there will be more and more warm, oven-cooked meals, which I do love. But until it’s snowing, I will still make pastas and use the BBQ!
Husband is doing a 2-3 day cleanse this weekend so some of last weeks meals got pushed to this week so as not to torture him with too many things he loves but can’t have!