Happy Menu Plan Monday, everyone. How was your Thanksgiving? Ours was nice; we were at relatives’ and my sister even took a family photo:
So now the Christmas season begins in earnest. It is kind of nice because we celebrated over Thanksgiving with part of the family, so that forced me to have a large part of my gifting already done. I am mostly done with the rest as well. I don’t like going to malls at all in December, and avoid them if I can. I like to finish early and just enjoy the season as peacefully as I can. How about you?
Here is the menu for the week:
Monday: Pan Fried Matcha Chicken, probably with homemade noodles (side note –this is mainly because I have some of the matcha dredging stuff left over from the first time I made this recipe, several months ago)
Tuesday: Stuffed pasta shells — one of the girls requested these, and I haven’t made them in a long time.
Wednesday: Wendy’s Chili served over spaghetti — which I call Cincinnati Chili
Thursday: Crockpot Mexican Chicken Tacos — found on Pinterest; looks good and easy.
Friday: Chickpeas With Spinach — new recipe; we’ll see who all is brave enough to try it.
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes ( or same amount, tinned)
red pepper flakes ( to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) packages frozen spinach, chopped and defrosted
1 -2 lemon, juice of ( to taste)
In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
Cover and simmer for about 18 minutes, stirring occasionally.
Add spinach and cook about 7 minutes longer, or until spinach is cooked.
Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
What is on your menu plan this week? More menu planning ideas at OrgJunkie‘s.