This week’s menu is a bit longer than usual because I am trying to change my shopping day from Tuesdays to either Wednesdays or Thursdays. There’s a lot of good food on this menu and all I can say is: I’m pretty excited to eat this week.
The only completely new to us recipe here is the golden chickpea soup on Thursday. To say I love my slow cooker would be an understatement, so you can imagine my excitement to try out a new slow cooker recipe. Tonight’s dinner, BBQ Chicken Salad, is my favorite burrito bowl recipe served over lettuce instead of rice. I have leftover roasted sweet potatoes and steamed broccoli in the fridge, so I might throw in one or both of those as well. I planned to do our Monday night ravioli with pears instead of figs because I didn’t think my usual grocery store would have figs in stock (and they didn’t). They did have the most beautiful red pears and I know that the final product will be so gorgeous. I’ve made the ravioli with both figs and pears before (this was such a great variation suggested in the recipe’s comments section) and as delicious as figs are, I think I actually prefer the flavor of the pears in this dish. Lastly, if you decide to make the ginger peach chicken, I cannot stress enough that it will turn out better if you wait to add the peaches in the last 30 minutes of cooking. Fruit is delicate and it will turn to mush if you just dump it into the pot with the chicken at the beginning of the recipe.
Tuesday 9/4 – BBQ Chicken Salad
Wednesday 9/5 – Buttermilk pancakes, fruit
Thursday 9/6 – Golden chickpea soup, green veggie, bread
Friday 9/7 – White pizza, veggies
Saturday 9/8 – Leftovers
Sunday 9/9 – Sheet pan steak and potatoes, carrots
Monday 9/10 – Ravioli with pears, green salad
Tuesday 9/11 – Ginger peach chicken, rice, green veggie
Wednesday 9/12 – Eggs, sweet potatoes, green veggies