Monday: Crockpot Brazilian Curry Chicken
I’ve made this once before; it turned out great so I decided to make it again.
I use an entire can of coconut milk (instead of just 3/4 cup like the recipe calls for) because I like having more sauce. I also used beef broth instead of chicken broth because I had some in the fridge that needed to be used.
Paul and I had a quick dinner out before meeting up with a friend to see Argo. (Excellent movie.)
Thursday: Cuban Picadillo
Served with white rice (for Paul) and braised cabbage (for me). I already had some thawed ground turkey in the fridge, so I substituted that for the ground beef. I also used beef broth instead of water so I could finish the container in the fridge. (I add way more liquid than the recipe calls for; it only calls for 1/4 cup of water but I used 1.5-2 cups of broth. I find the consistency way too thick otherwise.)
Friday: CrockPot Pumpkin Turkey Chili
One of my regular go-to meals.
Saturday: Sala Thai
Paul and I had a late lunch at Sala Thai (I purchased a Groupon a few months ago that we cashed in), so we ate leftovers from the fridge for dinner later that night.
Sunday: CrockPot Coconut-Curry Beef
I tried this for the first time a few weeks ago and enjoyed it so much I put it back on this week’s meal plan. Very good.