Black Bean and Corn Stuffed Peppers

eMeal Plan Week of Mar 25

Dinners This Week

It’s kind of a mixed bag this week with beef stew, a turkey lasagna, one vegetarian dish, and one seafood dish. All of these meals are easy with most of the effort spent on chopping ingredients, which you can do while watching TV or chatting on the phone.  If you have an extra 30+ minutes free on Sunday you could do the chopping in advance and your meals during the week will be super-quick.

Sunday

This meal could be cooked in the oven as directed in the recipe, or you could use a slow cooker instead.

Red Fork Beef Stew  Continue reading “eMeal Plan Week of Mar 25”

Curried Chickpeas and Rice

eMeal Plan Week of Mar 18

Dinners This Week

Chicken is the main protein this week, with one night of fish and two nights with no meat. As usual all recipes are gluten free and dairy free.  We don’t have the usual variety of fresh vegetables, but hopefully I made up for it with a variety of ethnic flavors to keep things interesting.

It’s late winter here in the Mid-Atlantic and it’s a tough time of year for produce. But Spring is coming and soon you will see an abundance of early Spring veggies in our recipes. Continue reading “eMeal Plan Week of Mar 18”

Mexican Pozole

Mexican Red Pozole

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Mexican Red Pozole Yum
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Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
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Rating: 0
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Instructions
  1. Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
  2. Meanwhile, shred the cooked chicken until you have 3 cups.
  3. Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).
Recipe Notes

Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.

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Thai Salad with Peanut Sauce

Thai Salad with Peanuts

If you have a peanut allergy in your house you can switch the Thai peanut sauce for any other kind of Thai cooking sauce without peanuts.

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Thai Salad with Peanuts Yum
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
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Instructions
  1. Cook noodles according to package instructions. Strain and set aside.
  2. Chop green onions. Rinse and drain edamame beans and let dry. Chop cilantro and peanuts if using.
  3. Add noodles plus rest of ingredients to a large bowl and toss gently until well blended. Serve at room temperature, sprinkle with cilantro and additional chopped peanuts if desired.
Recipe Notes
  • It's super important to check the labels of any jarred sauce you buy.  Make sure there are no added chemicals, sugars, HFCS, MSG, or "added coloring".  Citric acid is ok as a preservative but if you see anything you can't pronounce, put it back on the shelf.
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Curried Chickpeas and Rice

Curried Chickpeas with Rice

Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier.  The original recipe used pork but I made it vegetarian by using chickpeas instead.  I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all.  I added garam masala and increased the amount of curry powder because the original was bland.  I think the result is a really nice vegan meal.  Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”