Last week's Mapo Tofu was really delicious and definitely something we'll make again!
This week is busy with a cooking demo and photo shoots, so our menus are going to be pretty simple.
We'll have some White chili (pictured above, recipe below) with some corn muffins.
And then, I think it is time to revisit my Quick Enough for a School Night Pizza. It's a yeast-free crust that is made with beer, so the yeast flavor is there...so good!
We'll go for some real comfort food with My Meatloaf with sides of mashed potatoes and steamed broccoli.
I'll make extra mashed potatoes so that I can whip up some Mashed Potato Soup.
And last on the menu will be this to-die-for Buffalo Chicken Pasta.
Here are the links again:
1 tablespoon olive oil
4 boneless, skinless chicken breast halves, cubed
1 cup chopped onion
2 teaspoons minced garlic
2 4-ounce cans chopped green chiles
2 teaspoons ground cumin
1 1/2teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne pepper
2 cans Great Northern or white beans, rinsed and drained
3 14.5-ounce cans low sodium chicken broth
Salt and pepper to taste
12 ounces Monterrey Jack or Cheddar cheese
Sour Cream, for garnish
Heat the olive oil over medium-high heat in a Dutch oven or heavy stockpot. Add the chicken and onion and sauté 5 minutes, until chicken is no longer pink. Stir in the minced garlic, green chiles, cumin, oregano, cloves and cayenne. Sauté for 3 minutes to blend the flavors. Stir in the beans and the chicken broth and simmer 15 to 20 minutes. Season with salt to taste. Serve in bowls topped with the cheese and a dollop of sour cream.
Makes 8 servings.
As usual, I'm linking this menu to Menu Plan Monday over at I'm an Organizing Junkie.