When I was creating this week’s menu, I had one word on my mind: warmth. It has dipped down to the 20′s in Northern California (10+ years in the Bay Area has made me a weather wuss!), and I’ve been craving warm and comforting meals to offset the cold. The result? Pot pie, curry, roasted vegetables, and chili to keep you warm and toasty this January. And in keeping with our resolution to cook smarter in 2013, two of this week’s meals take a simple store-bought rotisserie chicken and make it a dinner worth raving about.
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Weekly Eats Meal Plans Menu | 1/21 to 1/25
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Monday: Rotisserie Chicken, Carrot, and Kale Curry + Brown Rice
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Tuesday: Roasted Garlic-Soy Tofu and Broccoli with Jalapenos + Brown Rice
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Wednesday: Rotisserie Chicken Pot Pie + Simple House Salad
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Thursday: Two-Bean Vegetarian Chili
Remember to share any Cook Smarts inspired creations with #CookMoreIn2013!
2 Comments
Just made the curry, and it was AWESOME! The best recipe I’ve made in a long time! I had lots of leftover curry though and spooned it on the rest of the rice for leftovers…not paying attention that I’d need the rice later for the broccoli. I think I have some quinoa or something I could substitute, though.
Natalie, so glad you loved the curry. I think it’s amazing and love having the leftovers. Even kale haters will be gobbling it up when drenched in curry. The rice for later in the week is just a side, so it’s not essential to the dish. Happy cooking!