We first introduced these chard and bean enchiladas October of last year. They were a real hit, and many said, “I could eat this every night!” so we’re bringing them back. They involve a simple but delicious sauce that we’re going to try to get more mileage out of, so we’re using it in our fish dish too. I highly recommend that you start the sauce on your prep day so it’s all ready to go for both your Mondy and Tuesday night dinners! How’s that for efficiency?
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Weekly Eats Meal Plans Menu | 2/18/13 to 2/22/13
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MONDAY: Fish with Roasted Tomato Sauce, Fennel, & Olives + Sautéed Broccolini
Learn how to slice fennel in this video
See why we love microwaving + sauteeing vegetables in this video
TUESDAY: Chard and Black Bean Enchiladas with Roasted Tomato Sauce
WEDNESDAY: Thanksgiving Fennel & Apple Turkey Burgers + Mixed Green Salad
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Learn how to dice fennel in this video
THURSDAY: Shrimp, Broccoli, and Mushroom Stir-Fry
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Learn more about the versatile stir-fry in this video
Remember to share any Cook Smarts inspired creations with #CookMoreIn2013!
Some tools that will help you with this week’s menu and also build a smart kitchen:
- The ever-versatile cast iron skillet
- An oven-to-table baker
- Microwave-safe steamer for easy veggies
- A wok perfect for home use
- Sleek, sexy, ceramic knife
- Cooling racks for more than baking
- Commercial-duty sheet pans
But remember, buying these tools won’t make you a better cook – only using them will, so get cooking!