| Sunday: | Emeril’s 5-Bean Chili with Cornbread |
| Monday: | Grilled Fish Tacos |
| Tuesday: | Leftovers: Chili |
| Wednesday: | Red Wine & Rosemary Chicken with Roasted Winter Vegetables and Wild Rice |
| Thursday: | Huevos Rancheros |
| Friday: | Leftovers: Red Wine & Rosemary Chicken Pasta |
| Saturday: | Eat Out |
This is a week of easy favorites…starting with my newly discovered go-to chili recipe. It’s easy, perfectly spiced and delicious. Monday we’ll lighten things up with easy fish tacos served alongside some spicy black beans. Wednesday is a dish that I haven’t made in years, but I remember really liking it when I originally made it. It makes for a perfect quick weeknight meal as long as you marinate the chicken the night before. We’ll shred up the leftover chicken and turn it into a pasta dish for Friday by stirring in some diced canned tomatoes and some mascarpone cheese to make a sauce. Easy and quick!
Of course, you all know I love breakfast for dinner…and Huevos Rancheros is one of my all-time favorite dishes. We’ll use the leftover spicy black beans from Monday as the base on top of tortillas, fry up some eggs, top with a bit of cheese and hot sauce and you have a perfect, simple dinner.