Nov 2 - 8

I guess I must be back in the swing of things because tonight's menu-making process was agonizing! It's supposed to be much cooler this week so I can finally pull out some soups/stews/chilies with more enjoyment. :)


Mexican-style Quinoa (see recipe below)

Creamy Baked Ziti

Chili and Cornbread

Roast Chicken and Veggies (again, for company)

Chicken Fajitas (using leftover chicken)

Broccoli Cheddar Soup and Sandwiches

Mexican-Style Quinoa

1tsp cumin

1T olive oil

juice of 1 lime

1/4 cup cilantro

1/2tsp minced garlic

1 cup chopped green bell pepper

1 cup diced tomato

1 cup black beans

1 cup rinsed quinoa, cooked according to package

Sliced avocados

Chop veggies and combine all ingredients while quinoa cooks. Add quinoa to veggie mix and chill for 15 min. Serve with avocados.