Here are highlights of last week's activity from the marvelous book Slow and Steady Get Me Ready by Oberlander. Would you be interested in more highlights from this books? Weekly, or maybe monthly, perhaps for Wordless Wednesday or some other series? I'm trying to figure out different topics I can regularly blog on here at Wee Wonderings. I'm also thinking of a Preschooler's Kitchen Counter showing what my 3.5 yr old likes doing with us in there...
I've been posting my menus on the Cooking for Your Family message board. Still, it's time to post my plans here again. I'll try to highlight any new favorite recipes on Menu Plan Monday as well.
Last couple of weeks I've been trying new lunch recipes for the family to enjoy at work & home. Today we'll all be enjoying a Tabouli salad with balsamic glazed chicken. It might become lunch tomorrow as well because it sure made a lot! Last week our favorite lunch was a black bean and chicken wrap. So good!
Black Bean and Chicken Wrap
1/2 c minced onion
1/4 c green onions
1 tsp coriander
1 tsp cumin
1/4 c chopped cilantro
15 oz black beans
1/2 c water
1 tbls lime juice
1 chopped chipotle chile pepper
1/4 tsp salt
3 oz fajita seasoned and cooked chicken
1 c mixed greens (I used romaine and spinach)
chopped fresh cilantro
Saute onions, coriander, and cumin in vegetable oil until tender. Remove from heat and stir in cilantro. Transfer to a blender, adding the black beans, water, lime juice, pepper, and salt. Process until smooth.
Spread the black bean mixture on the tortilla and top with remaining ingredients. Roll, and enjoy. Or wrap and save for work or school. I served it with a salad & strawberries.
This week's Menu!
Sunday: Spaghetti for lunch. Easy creamy chicken over rice for supper.
Monday: Tabouli salad with balsamic glazed chicken for lunch. Seasoned pork with noodles in creamy white sauce for supper.
Tuesday: leftover tabouli salad for lunch. Sweet and Sour Meatballs for supper.
Wednesday: Egg salad sandwiches for lunch. Chili for supper.
Thursday: Spinach and lentil salad with toasted walnuts for lunch. Shrimp etouffee for supper.
Friday: Chicken-Veggie Pita sandwich for lunch. Out to eat for supper.