|Sunday:||White Chicken Chili with Corn Tortillas|
|Monday:||Quinoa and Sweet Potato Stuffed Mushrooms with Roasted Red Pepper Salad|
|Tuesday:||Leftovers: White Chicken Chili|
|Wednesday:||Leftovers: Stuffed Mushrooms with grilled Asparagus|
|Thursday:||Leftovers: Baked White Chicken Chili Enchiladas|
|Friday:||DIY Pizza Night|
I’m keeping it pretty simple this week with two new recipes with leftovers that will stretch and keep my belly happy throughout the week. The first is a spicy white chicken chili from my favorite Slow Cooker cookbook, so the recipe that I linked to above isn’t the exact recipe I’ll be using but it’s pretty close. To make sure I don’t get too bored with the leftovers one night I’ll turn the chili into baked chili enchiladas. Fill some large corn tortillas with leftover chili, roll them up, nestle them in a greased caserole dish, top them with some shredded cheese, cover with foil and bake at 350° for 20-30 minutes or until heated through and the cheese is melted. Yum!
The second new recipe of the week is one I stumbled on when I was searching for gluten free snack ideas online…somehow I landed on this Quinoa & Sweet Potato Stuffed Mushroom recipe and it looked so simple and delish. For a side we’ll just make a simple spinach and roasted red pepper salad with a bit of shaved Parmesan and walnuts and then grill up some asparagus when we have leftovers.
Leftovers keep a busy week simple for us Tuesday through Thursday and then Friday we have a little fun with a good ‘ole homemade Pizza night. Hope you all have a good and delicious week