Monday, January 28, 2013
This Week's Menu 1/28/13
Monday - Southwestern Stuffed Peppers (great to make the night before!)
Tuesday - School Fundraiser Dinner
Wednesday - Chicken, Squash, and Chickpea Salad with Tahini Dressing
Thursday - Slow Cooker Pulled Pork Sandwiches and Broccoli Slaw
Friday - Turkey-Barley Vegetable Soup
Saturday - Asian Fish Tacos with Napa Cabbage Slaw (recipe below)
Sunday - Pop's Chili, Cornbread
Tuesday's Asian Fish Tacos - Toss together 1/2 lb. shredded napa cabbage with 1 shredded carrot, 2 Tbs. fresh lime juice and 2 Tbs. chopped cilantro, 1 Tbs. honey, 2 tsp. finely grated ginger. Set aside slaw. Broil 1lb. mild fish fillets until just cooked through, about 5 minutes. Chop the fish and divide among 8 corn tortillas. Top with slaw and hoisin sauce.
Wednesday's Chicken, Squash, and Chickpea Salad - Cook the squash and the chicken the night before. Make the dressing the night before. For quick dinner on Wednesday, assemble salad. Stir dressing well before serving.
Sunday's Pops Chili will appear in a future blog post.