here we go. this weeks menu. quite simple this time around and i suspect it will all be quite delicious.
sunday: baked bone-in, skin off chicken breasts with cranberry sauce, mashed white beans (recipe below) and steamed broccoli.
monday: chili (my style and jessica seindfeld's style morphed), corn muffins and coleslaw.
tuesday: chicken tostadas for the adults and the bean & cheese variety for the kids. quite ambitious this one as aydan's food repertoire is limited but finger's crossed - i'm hoping she will like the whole taco chip like idea.
wednesday: leftover chili dressed up.
thursday: chicken pesto pasta.
friday: tacos - nothing fancy here, right from the kit. but i may have to make an avocado salsa for the occasion.
saturday: big cheffy type salads - going to a children's birthday party that day so i believe a big bowl of crunchy salad will be in order.
mashed white beans1 tablespoon olive oil
2 garlic cloves, minced
2 cans (19 ounces each) cannellini beans, drained and rinsed
1 tablespoon chopped fresh sage (or 1 tsp dried)
coarse salt and fresh ground pepper
1) in a large skillet, heat the olive oil over medium heat. cook the garlic, stirring often, until golden, about 1 minute.
2) add the beans, sage, and 1 1/4 cup of water. cook, stirring often, until the beans are hot and the liquid thickens, about 4 minutes.
3) mash the beans, leaving some whole. season with salt and pepper.
** these were really delicious and a great accompaniment to the chicken and cranberry. i had only ground sage on hand and it was a good substitute but it did produce gray beans but served with "mood" lighting no one was the wiser. if doing or a dinner party i would have chosen fresh of dried leaves.