Note: I skipped last week’s meal plan (Oct 7-13) because I was in Washington, DC (for work) and Richmond, VA (visiting family).
Monday: Chicken Tamale Bake
I grabbed a box of gluten-free cornbread mix that ended up being twice the size of a regular box of mix — so in other words, I had way too much cornbread at the bottom of this dish. It was tasty, but Paul and I ended up scooping the filling up and leaving a layer of cornbread at the bottom (there was just too much of it otherwise). The result was pretty good, but even with less cornbread I wouldn’t go out of my way to make this again.
(Note: I sprinkled some feta cheese on the top while it was baking in addition to the recommended cheddar.)
The full pan looked like this…
…and the individual servings looked like this.
Tuesday: Ate dinner from food trucks at Larkin Square’s Food Truck Tuesday event
Wednesday: CrockPot Mexican Pulled Pork Tacos
I made this for the first time last month and enjoyed it so much I had to make it again. They’re a bit messy (I have to eat the tacos while hovering over a plate), but they’re worth the trouble. I doubled the recipe and substituted evaporated cane juice sugar for the brown sugar.
I served the meat on corn tortillas with shredded cheddar cheese and guacamole.
Thursday: Sausage and Mushroom Ragu with Polenta
It was my first time making this dish. Paul normally doesn’t care for the consistency of polenta but I took a risk and luckily he enjoyed it with this sauce. Great flavor.
Changes: 1) Doubled the sauce ingredients (kept the amount of polenta the same); 2) Used mild sweet Italian sausage; 3) Only used 8 oz button mushrooms; 4) Used homemade chicken stock; 5) Only added 2-oz regular cream cheese (instead of 4 oz reduced fat).
Friday: Baked Chicken Taquitos
I hadn’t planned to make these again so soon but I had all the ingredients (shredded rotisserie chicken, leftover cream cheese from the previous night’s dinner, etc). I doubled the recipe so this was a dinner-sized portion (with leftovers).
Saturday: Spicy Thai Coconut Chicken Soup
First time making this recipe; I needed another way to use up some leftover rotisserie chicken. I thought it was a bit coconut-milk heavy so I’d add more chicken stock next time. Otherwise it was good.
Changes: 1) Used olive oil instead of canola; 2) Used regular full-fat coconut milk instead of light; 3) Used chili garlic sauce (Lee Kum Kee brand) instead of sambal oelek; 4) Didn’t add lemongrass stalk or sugar; 5) Used homemade chicken stock; 6) Didn’t add suggested garnishes (green onions, cilantro, lime juice).
Sunday: Weeknight Bolognese
Served with brown rice noodles.