
It’s been a chilly start to fall here already in the Midwest. Twice, I’ve been out for a walk with my 8 month old triplets and the overcast sky turned into a small snow shower. It got me in the mood for warm, filling food, for sure.
Then, a turn for the inconvenient: I have a swollen tendon in my wrist (repetitive stress injury) and a sprained-almost-broken ankle (falling down some stairs injury) and am the proud owner of not one but two splints! And some very limited mobility. So, I’m focusing on recipes that are really, really easy and one-pot oriented, so that I don’t turn to take out on these stressful days and don’t leave us too much to clean up!
Sunday: One of our family favorites, Qunioa and Black Beans. It doesn’t get more one-pot than this and it is full of protein, especially if you load it with shredded cheese and sour cream at the table. I used Whole Food’s Ranchero beans instead of black, it gives it a nice spicy kick without having to season it yourself.
Monday: Potsticker soup. Did I mention that in addition to my injuries, I’m fighting a virus, too? Yuck.
Tuesday: Slow Cooker taco bake. A new recipe, and I’ll be using turkey meat and some other substitutes, but yum!
Wednesday: Chicken Thighs and Orzo, plus turkey bacon and feta, minus panceta and goat cheese. (We don’t eat pork, DH doesn’t like goat cheese.)
Thursday: Cheddar, Corn and Potato Chowder. I know I’ve posted corn chowder recipes before. I’m still looking for the one that I’ll pull out over and over again.
Friday: Family pizza night. First time in months I won’t be using homemade pesto or other veggies straight from our garden
Saturday: Breakfast for dinner. My husband will take responsibility for this one, since he makes the best eggs! We’ll have turkey bacon, cheese grits, toast, and hopefully some leftovers for Sunday morning.