From this past week, the Black Bean Cakes were outstanding. I topped it with some plain Greek yogurt and a few avocado slices and served it with a fried egg. C and E ate more of the egg than the black bean cakes. This recipe is definitely a keeper for the black bean cakes and were easy to throw together. Unfortunately I never made the Yaki Udon. I’ll have to put it back on the list in a few weeks. I’m still trying to work down my food stores in my freezer and pantry.
Last night, I scrounged through our freezer, refrigerator and pantry and created this Chicken Wonton and Soba Noodle Soup. I threw in some collards, peas, carrots and sliced green onion for good measure. I flavored the chicken broth with ginger, garlic, soy sauce, hoisin sauce and a little sesame oil. Everyone loved it. I did make my own chicken broth, thanks to always having a stash of chicken bones (from cooking whole ones in my slow cooker). And my pressure cooker makes homemade chicken broth super quick and easy.
Here is this week’s menu, plus lots of fresh fruit (Cara Cara oranges, strawberries, apples and pineapple):
Monday: Chicken and Tofu Enchiladas with a Blood Orange Spinach Salad
Tuesday: Leftovers (either Enchiladas or Chicken Wonton Soba Soup)
Wednesday: Turkey and White Bean Spaghetti with a Caesar Salad
Thursday: Baked Potatoes Topped with Madras Lentils and Steamed Broccoli
Friday: Family dinner
Saturday: Goat Cheese and Spinach Stuffed Flank Steak (going to try something new) with Roasted Sweet Potatoes and Green Beans
Sunday: Simple supper