Pictures are taken right before we eat, so they’re not pretty but real life.
Mexican Chicken Pozole Verde. Used half package of boneless skinless chicken breasts (instead of bone-in with skin). This will be faster the next time I make it now that I know the process. It was refreshing and cozy at the same time. Like a Fresca/hot cocoa combo. Had to make the verde salsa in batches due to size of my food processor. May add a habanero to the mix next time.
Slow Cooker Jerk Chicken (used half the salt) with slaw and Vegan Pumpkin mac and Cheese. Used other half of chicken breasts and package of drumsticks. I’m not vegan, but this mac and cheese recipe was fun to try and truly tasted like normal. Used coconut oil instead of palm shortening. Will definitely do again because it was ready to eat in less than 10 mins. This jerk chicken is an easy weeknight staple.
Pumpkin and Chorizo Soup. Topped with chopped red onion, cilantro, jalapenos and some Greek yogurt. Always simple and scrumptious. Go-to meal.
Mulligatawny Soup. One of my favorite meals.
Sprouts shopping list (weekly ad)
- Chorizo (½lb)
- Boneless skinless chicken breasts (large package; on sale $1.99/lb)
- Chicken drumsticks (1 package; optional, depends on price)
- Boneless skinless chicken thighs (large package; pick up after Wednesday for $1.99/lb)
- Celery (1 head)
- Cilantro (2 bunches)
- Green onions (1 bunch)
- Iceberg lettuce (optional)
- Sweet potato (1)
- Onions (2)
- Red onion (1)
- Poblano chiles (2)
- Tomatillos (1lb)
- Avocados (2)
- Lemons (2)
- Limes (4)
- Chicken broth low sodium (5 cartons)
Need but have at home
Jalapenos, water, garlic cloves (10), Mexican oregano, salt, black pepper, vegetable oil, 15-oz cans of hominy (3), radishes, sour cream, olive oil, marjoram, cumin, 15oz cans pumpkin puree (2), ghee, onions (4), apple (1), curry powder, garam masala, turmeric, ground ginger, nutmeg, coconut milk (1 can), paprika, cayenne, onion powder, thyme, white pepper, garlic powder, elbow macaroni, coconut oil, nutritional yeast