turkey, pumpkin and white bean chili, beef tacos, asiago-crusted chicken, yellow split pea soup and thai yellow curry shrimp
The countdown to Christmas continues. How can it be so close already? Are you ready? I'm a little closer. I got some shopping done, and we cut down a beautiful tree last weekend. It's all decorated and ready for the holidays. I hope to get a start on my Christmas baking this weekend, and I'm looking forward to our traditional roast chicken dinner as well as some fun appetizers. I am also eagerly anticipating some time off to really savor the season. I hope you are, too!
On the menu December 8 - 14, 2019:
This recipe ticked off a couple of boxes on my list tonight - it used up the remainder of the can of pumpkin I opened the other week as well as a couple of pantry items, namely beans and tomatoes. That can of pumpkin went quite a long way. I used some of it in the Piled-High Veggie Potpie I made recently, some of it in a pumpkin pie and the rest in tonight's recipe. I didn't have quite as much pumpkin as the recipe called for, but it didn't seem to matter. I also only had 1 pound of ground turkey, rather than the 1 1/2 pounds the recipe called for. This chili was a nice change of pace from the usual chili con carne I make, although it might have turned out slightly "soupier" with less meat in it. The lime juice gave it a fresh and different flavour, and it was excellent topped off with sour cream and avocado. There will be enough for another meal this week as well which is great.
Monday Leftovers / eat out / takeout
Tuesday Leftovers / eat out / takeout
Wednesday Beef Bowlrito Tacos
My son requested tacos for tonight's dinner, and it's been a while since I've made them. I used ground beef from Trick's Creek Farm and it was sooooo good. I adapted my usual taco recipe slightly (normally I just use homemade taco seasoning and water) and used the ground beef portion of the Beef Bowlrito recipe from Greta Podleski's "Yum & Yummer" cookbook. Or maybe I should say I adapted her recipe and served the beef in warm tortillas without the rice. We also used her topping suggestions for our tacos - sliced cherry tomatoes, avocadoes, sour cream, shredded cheddar, black beans, and corn. Very satisfying and delicious!
Thursday Asiago-Crusted Chicken Breasts with Zucchini Wedges with Lemon and Fresh Oregano and kale slaw
This recipe was a nice step up from Shake 'N Bake (my son is a fan!) I didn't have any regular bread crumbs (seasoned or otherwise), only panko, so that's what I used to coat the chicken, but I think the seasoned bread crumbs would be better. I would also recommend shredding your Asiago much finer than I did, but it was still very tasty. I substituted dried oregano for fresh in the zucchini wedges recipe. Fresh oregano isn't an herb I use too often, so I didn't think it was worth investing in a bunch. Feel free to differ! It made a nice accompaniment to the chicken.
Friday Slow Cooker Vegetable Yellow Split Pea Soup with fresh buns and cheese
If I'm honest, we didn't love this one. If you really like pea soup (and the texture of it!), maybe you'll enjoy this. This soup definitely has some Indian inspiration with lots of garlic, tumeric, and cumin. It was okay, although we weren't overly anxious to eat the leftovers the next day. Texture seems to be something I am struggling with these days... I was very happy to say goodbye to the bag of yellow split peas in my cupboard, but I don't plan to make this again. It did fit the bill when it came to warm and comforting, though.
Saturday Thai Yellow Curry Shrimp
Apparently "yellow" has been my theme for our meals over the last couple of days. I actually used red curry paste because that's what I had on hand, and I believe it is milder than yellow. We enjoyed this. I am really liking the flavours of curry with coconut milk lately. I used pineapple in this, although I am sure that mango would be awesome, too. Just plain good.
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