Menu Planning 11/11

My 2 days a week working from home are often filled with cooking (and working out) and much of the work is saved for evening. This week we roasted pie pumpkins which made granola and bread and pie later. The seeds are all roasted and this time I only managed to burn a couple seeds!

Here's what is ahead for us this week, plenty of food with leftovers for the work week and hopefully a new Pad Thai recipe once I pick up a missing ingredient.

	Lunch	Dinner
Sunday	Soup, grilled sandwich	Sweet Potato Black Bean Quesadilla
Monday	Leftover veggie pizza	Veggie White Bean Pasta Bake
Tuesday	Quesadilla	GF toast with almond butter (pre-run)
Wednesday	Pasta Bake	Red Curry Squash
Thursday	Salad with black beans, peppers	Pancakes
Friday	Curry Squash	Pad Thai
Saturday	??	?? Dinner out or Soup

Thanks to Laura and Jill who are hosting a weekly menu planning link up every Sunday.

 

Polenta Enchilada Bake

1 onion diced

2 gloves garlic minced

1 poblano pepper diced (can use any pepper)

2 tsp cumin

1 cup frozen corn

1 can black beans

1 pkg soy chorizo (Trader Joe’s) could use regular chorizo

1 can tomato sauce

1 roll polenta (or make your own)

1-2 cups shredded cheese

Saute onion, pepper and garlic in olive oil until soft. Add corn, beans, chorizo, cumin and tomato sauce and simmer until heated through 10-15 min. (I get polenta cut and pan ready and then start making. Spray pan and pour a little tomato sauce in bottom to coat. Layer polenta, chorizo mix, cheese and repeat 1-2 times ending with cheese. Bake 350F 20 min. Top with guacamole and serve