Coming up with a Savvy Weekly Menu isn’t just about getting multiple uses out of your main ingredients. It is easy to roast a chicken one day, and turn the leftover chicken into tacos the next. And I’m all for that kind of cooking efficiency. But it isn’t that alone that makes for a great Savvy Weekly Menu – let’s put our flavoring agents on double-duty, too…or even triple- or quadruple-duty! Here, smoky peppers and chiles makes an appearance in four very different dishes, and cilantro takes the stage in three of them
Enchilada photo by How Sweet It Is.
A Savvy Week: Cilantro and Spice
Monday: Cilantro lime chicken burrito bowls with guacamole.
Tuesday: Chipotle sweet potato and brown rice egg skillet (from Naturally Ella).
Wednesday: Vegan quinoa corn chowder.
Thursday: Lightened-up beef enchiladas (from How Sweet It Is) with corn salad.
Friday: Baked panko fish sticks with lemon caper mayonnaise (from Love and Olive Oil) with a side salad.
Start marinating the chicken. While it rests, cover 1 1/2 cups of brown rice with 3 cups of stock or water in a medium saucepan. Cover and bring to a boil, then remove the lid and simmer until most of the stock is absorbed. Measure out 1/2 cup of the rice and refrigerate until Wednesday.
While the chicken is marinating and the rice is cooking, make some guacamole.
Grill the chicken. Serve over the cooked rice with guacamole, shredded cheese and pinto beans.
New cook and prep time: 1 hour.
Make the corn chowder, just as it says in the recipe.
New cook and prep time: 40 minutes.