Sunday - Chipotle Chicken Tacos, Black Beans and Restaurant Style Salsa. This meal is a staple in our home. We sometimes make it twice a week. The chipotle chicken is that good!
Chipotle Chicken
adapted from sunset magazine
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 to 2 canned chipotle chilies, chopped (one chili goes a long way)
2 tablespoons tomato paste
3/4 cup water
1 tablespoon white vinegar
2 cups shredded chicken (use roasted chicken from grocery store)
In a pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 3/4 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and simmer for 5 to 10 minutes.
Monday - Shore Lunch Minestrone soup and Pumpkin Muffins. See last week's post.
Notes: After making Deb's pumpkin muffins nearly two to three times a month, I have been experimenting with the ingredients to make them a little more healthy for my kids. See revised recipe after the jump.
Tuesday - Dijion Chicken from QFC.
Wednesday - Flank Steak + Baked Spring Risotto
Thursday - Pasta ala Vodka and a Simple Salad.
Flank Steak and Pasta ala Vodka recipe forthcoming...
