slow-cooker-vegan-korma-4

Week starting March 21, 2016

Monday

Anthem/Gusto beer dinner

Tuesday

Salmon and Beet Salad with Spicy Dressing using Simple Chipotle Chicken instead of salmon. Marinated chicken for six hours. Chicken breasts were huge, so cook time went up in both searing and baking. Used all salad components but added more of everything; however, original dressing recipe was enough to cover increased amount. Used one head of green leafy lettuce (sliced with chef’s knife) instead of 3 cups.

Wednesday

Slow Cooker Vegetable Korma. Used bag of cauliflower florets (easier), whole bag of frozen peas, 4 carrots (instead of 2) and added in some broccoli florets. Added a bit more coconut milk as well. First time for this recipe but Ryan said it was very good. Will repeat because super easy to throw together the night before and put on low before work; dinner ready by 5 p.m.

Thursday

Picadillo Cubano. Loved this flavor combination. Drain grease from the meat.

Friday

Skipped dinner

Saturday

Republic

Sunday

Balsamic Chicken Thighs with Asparagus and Chopped kale salad (Favorite salad. Double recipe.Use raisins and slivered almonds because they’re cheaper). Marinated the chicken for four hours on Sunday afternoon and threw into the oven late Sunday night. Really easy recipe. Didn’t have raisins for kale salad; it needs raisins.

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