Monday: Chicken Tikka Masala – carryover from last week
Tuesday: Butternut Squash Tostadas (easiest meal ever!)
Wednesday: Taco Nacho Rice
Thursday: Sundried Tomato Artichoke Chicken and Sauteed Yellow Squash
Friday – we’re traveling, so no planned meals
- Organize the RR cabinet
- Dice chicken for the Tikka Masala and Sundried Tomato Artichoke dish
- Dice three onions for the Taco Nacho Rice, the butternut squash tostadas, and the sauteed yellow squash.
- Marinate the chicken for the Tikka Masala
Monday: After work: Cook the chicken and some frozen stir-fry type vegetables in the tikka masala sauce. Cook some 90 second Uncle Ben’s rice. Heat the naan bread over the toaster.
Tuesday: After work: Throw a bag of frozen cubed butternut squash in a skillet with some oil, a diced onion, and a can of Ro-tel. Heat through. Put the mixture on a tostada and top with cilantro and goat cheese.
After work: Make the Taco Nacho Rice, adding in some small frozen mixed veggies.
Late night: Slice the yellow squash into coins using the mandolin and mix with one of the diced onions and some minced garlic.
Thursday: Saute the yellow squash/onion mixture with some oil, pepper, rosemary, and thyme. Prep the chicken according to the recipe, except I don’t bread the chicken. It takes extra time and it’s just as good without it.