On Monday and Tuesday, I revisited some dishes that I made for the first time back in March and wanted to make again. Wednesday’s dinner was new.

Monday
CrockPot Turkey White Bean Pumpkin Chili

I made this for myself even though I knew Paul wasn’t going to be home for dinner — he recently started recording a podcast with two of his equally-fanatic friends where they get together and talk about the Buffalo Bills. It’s called Maybe Next Year.

I enjoyed this chili just as much the second time around. I ate it by itself on Monday, but added quinoa when I had it for lunch the next day.

Tuesday
CrockPot Moroccan Lentil Soup

This recipe makes a decent amount of soup and I’ve been doing much better about making larger portions of food for dinner so I have enough left over for multiple lunches during the week. I ate this for dinner on Tuesday and Wednesday, as well as for lunch.

Changes and Notes: 1) Didn’t have celery. Served with quinoa and a side of Greek yogurt.

Wednesday
Leftovers

Thursday
Chicken Biryani

The recipe I found only called for 1/3 cup of golden raisins. I think I would raise that to at least 1/2 cup next time, and also add a bit more liquid. All in all, I really enjoyed this. It comes together quickly and only needs to simmer for 15 minutes before it’s ready to eat.

Friday
Leftovers

Saturday
Paul and I ate out before seeing 21 Jump Street at the theater in Georgetown. Earlier in the day I made a combination of chicken/veggie stock in the CrockPot.

Sunday
Baked Chicken Taquitos

I love these. This is my third time making taquitos since I first made them back in February — this time they were a late lunch before we went to Paul’s softball game. I serve them with red salsa, salsa verde, and Greek yogurt.

Later that night, hungry again, I decided to continue the Mexican theme and make homemade nachos. I piled baked tortilla chips, the remaining shredded chicken that I used earlier in the day for the taquitos, salsa verde, a bit of shredded cheese, and Greek yogurt on a plate.