After taking last week off, I am flooded with food and produce! Time to start getting through it all! Hopefully, I can stick to it, I’m not feeling the greatest, so I’m not real motivated to cook.
Sunday: Leftover Slow Cooker Corned Beef & Cabbage (recipe coming)
Monday: Teriyaki Chicken and Vegetable Stir Fry, using asparagus, Bok choy, carrots, water chestnuts, and green onions from Bountiful Baskets
Tuesday: Roast beef and swiss melts on sourdough bread and Copycat Olive Garden Zuppa Toscana, using potatoes, onion, kale, and savoy salad from Bountiful Baskets
Wednesday: Grill out Zaycon Foods hot dogs and German sausage, Twice Baked Cauliflower
Thursday: Chicken and Green Chile Enchiladas, using green chiles and corn tortillas from Bountiful Baskets
Friday: Fish Tacos with avocado cream sauce, using Zaycon Foods cod, avocados and onion from Bountiful Baskets
Saturday: Take out
I’ll also be making Salsa Roja and Salsa Verde with the produce in the Mexican themed veggie pack to enjoy with homemade corn tortilla chips (I have part of the chip pack I got a while back in the freezer). Oh, and I will be making some breakfast burritos with breakfast sausage, potatoes, Poblano peppers, scrambled eggs, cheese, and large flour tortillas.