Monday: Black Bean Chicken Tortilla Soup
Tuesday: Stuffed Shells
Wednesday: Broccoli Mac n Cheese
Thursday: Meatball Subs
Friday: Rockin Moroccan Night
Breakfasts: cheesy,eggy bagel sandwiches
Snacks: chocolate pecan granola bars, hummus, homemade quest dip and chips
Lunches: homemade "uncrustables", frozen burritos, pecan pesto chicken salad.
Here's the Black bean chicken tortilla soup recipe: (more recipes to come all week)
Ingredients:
1 tbl olive oil
1 lb chicken breast or tenders cut into bite size chunks
1 red bell pepper
1 onion
2 cloves of garlic
2 cans black beans (drained)
1 small can green chilies
4 cups chicken stock
1 small can of corn
1/4 cup of chopped cilantro
1tsp cumin, salt and pepper
1/2 cup of dark beer
1can puréed tomatoes
Tortilla chips, avocado, shredded cheese and non fat Greek yogurt (or sour cream) for toppers
Heat soup pot with olive oil. Add chicken tenders, and spices, cook over med heat util browned.
Add veggies (onion, bell pepper , garlic and chilies) sauté until opaque. About 5 minutes
Next add all canned items including chicken stock and beer.
Bring to a boil and reduce to a simmer. Cover and cook for about 15 minutes to let all flavored combine.
When you're ready to serve add toppings to each bowl.
This will last in the fridge for 3 days. So you will want to either eat it early in the week or freeze.
Back with more tomorrow!