A Great New Saucy Menu | Meal Plan Menu (11/15/21)
This week’s saucy menu has some new sauces, great spice blends, and bright, colorful vegetables to liven up your plate. With recipes like Doro Wat Stew and Miso Tahini Couscous Bowl, dinner is never boring!
Baked Chicken Chimichangas with Roasted Broccoli
Gluten-Free: Baked Chicken Chimichangas with Roasted Broccoli
Paleo: Latin Chicken Soup with Broccoli, Poblanos, and Mushrooms
Vegetarian: Baked Breakfast Chimichangas with Roasted Broccoli
First up this week is our Baked Chicken Chimichangas, which got rave reviews last year so we had to bring it back! Chimichangas are basically a crispy burrito, but ours are baked in the oven for added convenience. You’re going to use rotisserie chicken or scrambled eggs (for the vegetarian version) in the filling, along with refried beans, salsa, and cheese, and serve it up with a side of roasted broccoli. You can also make extras to freeze to do your future self a favor.
Slow Cooker Doro Wat with Couscous and Green Salad
Gluten-Free: Slow Cooker Doro Wat with Quinoa and Green Salad
Paleo: Slow Cooker Doro Wat with Cauliflower Rice and Green Salad
Vegetarian: Ethiopian Tofu and Hard-Boiled Egg Stew with Couscous and Green Salad
Next on our saucy menu, we have a Slow Cooker (or not) Doro Wat recipe, which is an Ethiopian chicken stew with hard-boiled eggs. It’s flavored with the Ethiopian spice blend called berbere, which we’ve used in a few recipes already. Our goal is if we’re going to have you add something to your pantry, we really want to make sure you get as much mileage as possible out of it. Doro Wat is a great meal to make over the weekend and just let the flavors elevate in your fridge for a couple of days. Then you can just reheat it when it’s time to serve over couscous, which you’ll double for Thursday’s Miso Tahini Couscous Bowl.
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BBQ Rotisserie Chicken Pizza with Spicy Lemon Green Beans
Gluten-Free: BBQ Rotisserie Chicken Pizza with Spicy Lemon Green Beans
Paleo: BBQ Rotisserie Chicken Saute with Veggies
Vegetarian: BBQ Pizza with Pinto Beans and Spicy Lemon Green Beans
On Wednesday we’re making a BBQ Rotisserie Chicken Pizza served with a side of spicy lemon green beans. The thing I love about this pizza is that it’s so easy and unexpected. You use your favorite bottled barbecue sauce in place of marinara, and then you’ll use up the rest of that rotisserie chicken you got for Monday’s Baked Chicken Chimichangas (or pinto beans in the vegetarian version). And because you’re not having to make a sauce or cook chicken, this meal comes together so quickly. Just sprinkle some cheese on top, layer on some onion and jalapeño, and pop it in the oven. The pizza cooks right alongside the spicy lemon green beans and complements them so well.
Miso Tahini Couscous Bowl with Roasted Chickpeas and Veggies
Gluten-Free: Miso Tahini Quinoa Bowl with Roasted Chickpeas and Veggies
Paleo: Ground Turkey and Roasted Vegetable Cauli Bowl with Spicy Tahini Dressing
Vegetarian: Same as original recipe
At the close of this week’s saucy menu, we have a brand-new grain bowl. This one uses couscous as the base, which you made earlier in the week for our Doro Wat recipe. On top of the couscous, we have you pile on roasted carrots, cauliflower, and garbanzo beans and then tie everything together with a miso tahini sauce that’s creamy, garlicky, umami, and a little citrusy too. And of course with any grain bowl, feel free to add and sub whatever you’d like. We’re just offering the recipe as a template. Everything else can be customized!
All meals come with gluten-free, paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps. Join our weekly meal plan service to get the grocery list, dinner steps, and more cooking tips for these 4 simple dinners.