a week of meals

Here's what's cooking in our kitchen this week, a few of these things sounded really good and we already made them this weekend. Brett is gone again this week but I am determined to treat myself well and still cook. Some of our favorite recipes lately are below. Did anyone try the healthy brownies? I'd be interested to hear your opinion.

Sunday : lunch | CHICKEN + RICE SOUP with BROCCOLI and MUSHROOMS, dinner | BEEF and BROCCOLI

Monday : post swim practice burritos

Tuesday : leftovers before jewelry class

Wednesday : TUSCAN VEGETABLE CHOWDER

Thursday : CHICKEN SANDWICHES with GOAT CHEESE and SUN DRIED TOMATO SAUCE

Friday : CHIPOTLE BEAN NACHOS

Last night I made the bean nachos for an easy Saturday dinner and a movie. They were awesome and so was the movie (Invictus). Today I made the chicken and rice soup for lunch and ate it with Brett and BIL Nick while we watched the Supercross race... at least I enjoyed the soup. Tonight I'm going to make the beef and broccoli while we watch football. Hope ya'll have a great week!

STUFFED PEPPERS with MEDITERRANEAN QUINOA

These remind me of the stuffed peppers my mom made growing up. I loved them!

1 tsp olive oil

1 small onion, chopped

1 garlic clove, minced

1 14 oz. can diced tomatoes with liquid

1 cup uncooked quinoa

1 cup water

4 bell peppers

10 kalamata olives, chopped

1 cup canned chickpeas, rinsed and drained

1 1/2 tbsp pesto

1/4 cup crumbled feta cheese

Preheat oven to 375°. Heat oil in a large saucepan and sauté onion for 5-7 minutes, until softened. Add garlic and cook for 30 seconds. Add tomatoes and their liquid, water and quinoa to pan, stir and bring to a boil. Then reduce heat to low and simmer, covered, until quinoa is tender.

In the meantime, cut top off peppers and clean out any ribs and seeds. Make a thin slice off the bottom so they stand easily on a baking sheet.

When quinoa is done, stir in chickpeas, olives and pesto. Taste and add salt to taste. Spoon quinoa mixture into the peppers and bake uncovered for 25 minutes. Then remove from oven, sprinkle with the feta and continue baking another 5 minutes or until feta is melted.

CHIPOTLE BEAN NACHOS

Obviously I don't have kids and hardly ever cook for kids, but I suspect kids would like these.

1 tsp olive oil

1 small onion, chopped

1 garlic clove, minced

1 14 oz. can black beans, rinsed and drained

1/2 cup shredded cheese

1/2 cup salsa

1/4 cup fat free sour cream

10 kalamata olives, chopped

fresh cilantro, chopped

baked tortilla chips

spices (I used a cajun seasoning and cumin)

Preheat oven to 400°. Heat oil in a skillet and cook onion and garlic until soft, about 8 minutes. Add black beans and spices, mix in with onions. Smash them with the back of a fork, creating a paste. I added some water during this process and kept the heat on low. Spread the beans over 20 or so chips and top with cheese on a baking sheet. Bake about three minutes until cheese melts and then remove and top with salsa, sour cream and cilantro. I generally am not a huge fan of non fat dairy, but in this case where it is more about texture than taste, I used fat free sour cream and it was perfect.

Another note, I used home made chips for this recipe. It is so easy, they make any snack or dip feel fancier, look prettier and a little more wholesome. Slice fresh corn or flour tortillas into wedges. Throw them on a baking sheet, spray with some olive oil and sprinkle with salt. Bake at 425°, keep checking them and flip once. Bake til crisp.