Day 1: Stuffed acorn squash
Day 2: Taco chili
Day 3: Homemade pizza, Spinach salad
Day 4: Steak, Mashed rutabaga with orange, Sautéed parsnips
Day 5: Spanakopita (from frozen supply), Homemade hummus and carrot sticks
Day 6: Takeout!!
Day 7: Baked salmon and Pesto (frozen supply), Apple beet slaw
Notes: Chili Season
When there is a strong chill in the air we make chili. And we have officially entered chili season! I have four different chili recipes on Green Life Philosophy and you’ll find them listed below. They all are different, yet delicious. The great thing about chili is that it is pretty simple to make, warms your belly, you can adapt it to be vegan, and it fills your house with lovely smells. This week I am making taco chili, which is the easiest of all my recipes. Skip the ground beef if you want a vegan version.
You will notice that we are eating takeout this week, which is a rarity in my family. It is my son’s birthday and we have a tradition that the birthday person gets to choose to eat at a restaurant of their choice. This year, we are a little more limited in choices as we are only doing takeout. Max chose sushi and hibachi and we are looking forward to supporting a local Japanese restaurant.
I’m ending the week with a really easy dinner since next week will include Thanksgiving and whole lot of cooking. I’ve got to rest up! The apple beet slaw takes 10 minutes to make with a food processor and I can make it ahead of time. The salmon simply requires baking and then defrosting the pesto.
4 Chili Recipes:
Superbowl Chili (not my recipe, comes from my husband and his celebrity crush Drew Magary with some interesting ingredients. He always makes it for our Superbowl party)
