Make Dinner Happen Friday is a new series where I will share with you what I am planning on cooking next week. So come and join me in making dinner happen!
Y’all, let me tell you, this week has been rough. I got a bad cold on top of starting homeschooling a few weeks ago. My meal plan has been really rough and rocky this week, I am not afraid to admit; ok, it was more like I didn’t even have a meal plan! We’re talking, going to kitchen at 5 o’clock to figure out what is for supper kind of deal because I forgot to put the food in the slow cooker again!
I am trying out some new organization strategies to help our how overall run better (starting with a bullet journal). Tomorrow, I’m also going to share more in depth about how I adjust my meal planning when times are crazy busy (spoiler: I am gentle with myself during busy seasons, plus I use freezer cooking with my leftovers!).
On the plus side of all that crazy, I came up with a delicious Chipotle Corn and Pinto Bean Taco recipe on the fly for dinner tonight, so I am sharing the recipe with you at the bottom!
Before we get into that though, I wanted to let you all know that we are extending our Back to School Sale until Saturday! So if, like me, you have had a crazy week and missed it, you can still get a one-on-one coaching session to get all the skills you need to take on the school year, including your first week all ready to go for just $10! Head on over to the Meal Planning Coaching to sign up! Offer ends at 11:59pm, Saturday, August 12!
Recap from Last Week
First of all, let me start by saying, I didn’t actually even touch my slow cooker this week! I know, shameful (I mean everyone should use their slow cooker all the time anyway – because it’s awesome – but it’s so much worse that I planned to use it a lot!). I did make the the Camembert Macaroni and Cheese, which turned out quite tasty, although we didn’t care for the bread crumbs on the top (I would skip the whole broiling step to keep it more moist as well).
We also had the Lentil Barley Stew on Monday as planned (although I made it on the stove rather than in the slow cooker – this is usually how we make it).
The rest of the week went haywire! I had a ton of cucumbers from the garden, so I made a pineapple gazpacho with apple curry one night. I pulled down some leftover Lamb Stew from the freezer. We finally made the lasagna last night, but we made it in the oven (I decided I wasn’t brave enough to try the slow cooker since I had only made it once before – and that was with zucchini!); I used the recipe in my trusty Betty Crocker Cookbook. It turned out great – a new family favorite, I think!
Chipotle Corn and Pinto Bean Tacos with Tortilla Chips
We had a long, hard day with school work, and I still hadn’t gotten dinner on the table. I was going to pull some of the leftover Lentil Barley Stew out of the freezer, but I saw some tortilla chips on top of the fridge and decided Mexican was in order tonight. I threw together this delicious taco filling which was also very tasty as a topping for nachos! Check out the recipe below!
Muthokoi (Akamba Corn and Beans) and Chapati
I have this meal on plan again this week because I still really want to see if I can make it! I am making a double batch of the muthokoi (but just a single batch of the chapati because they are better fresh) so that I have leftovers for Wednesday.
Brunch: Cinnamon Rolls and Meat and Potato Quiche
We have been really enjoying having some variety in our breakfasts, so I will be making extra of both of these to use as leftovers! The cinnamon rolls I make using an adaptation of the Soft American-Style White Bread (pg 324) recipe in Artisan Bread in 5 Minutes a Day. The quiche recipe comes from the More with Less Cookbook (a great older cookbook – it looks like there is a newer edition that, according to the index, does not include this recipe but is probably still fabulous) – I love this recipe because I don’t have to make a pie crust!
Dinner: Lasagna Leftovers and Salad
The lasagna was a huge hit with the family, so I am glad that I made extra!
Pork Roast with Slow Cooker Rice and Carrots
I’m having another go at this recipe as well. I am going to do the prep for it the night before – getting the carrots ready, making sure the roast is thawed. To make sure that I had plenty of time, I put this meal on Monday so that I could do the prep on Sunday evening. I am again making extra meat and carrots to have later in the week and to freeze (I am not making extra rice because it doesn’t keep as long without going bad).
Chicken Tetrazzini with Garlic Knots
To celebrate the feast of the Assumption, I wanted to choose some white foods, so I went with this family favorite from the Betty Crocker Cookbook, served with garlic knots (Seeing a pattern here? Lots of family favorites and old stand-bys are one of the ways that I meal plan for when things are hectic!).
Leftover Muthokoi and Fresh Chapati
Making my mid-week easier with leftovers – just add fresh chapati!
Leftover Pork Roast and Carrots with Garlic Mashed Potatoes
Keeping it nice and easy again with more leftovers and some Dairy Free Garlic Mashed Potatoes (You don’t have to have a dairy allergy to like these! They are some of the best that I have ever made).
So there is what will hopefully be our meal plan for the next week! So come on guys, do you have any tips to share for getting the hang of a homeschool schedule? Anyone else in a crazy time of life? Share it on Facebook or Twitter with #makedinnerhappen!
P.S. Don’t forget about our Back to School Meal Planning Coaching for just $10! You can get equipped with all the skills you need to take on meal planning plus have your first weeks meal plan ready to go in about an hour all for just $10. Don’t wait – sale ends August 12!
Chipotle Corn and Pinto Beans Tacos
Needs Fulfilled: Vegan/Vegetarian, Gluten Free, Quick Meal, Allergy Friendly (with modification)
Serve With: Tortilla Chips
Prep: 0 minutes Cook: 20 minutes Time to Table: 20 minutes
Needed Equipment: Saucepan or large skillet
2 tsp garlic
1 can (~15 oz) corn, drained
1 can (~15 oz) pinto beans, drained and rinsed
1/2 Tbsp dried minced onion
1/2 Tbsp lime juice
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/8 tsp chipotle powder (adjust to taste – you can find this in the spices)
1 1/2 oz lettuce, shredded
1 1/2 oz cheddar or Monterrey jack cheese, shredded
1 Roma tomato, chopped
3 Tbsp sour cream
3 Tbsp ranch dressing
1 avocado, sliced or chopped
1 1/2 oz black olives, sliced
3 Tbsp onion, diced (1/4-1/2 onion)
3 Tbsp salsa or pico de gallo
Heat the oil in the saucepan (or skillet) over medium heat. Add the garlic and saute (cook, stirring occasionally) for 1-2 minutes until golden. Add the rest of the ingredients except the toppings.
Let it heat up, stirring occasionally, until it starts to bubble a little (there won’t be much moisture, so it won’t bubble a lot), then reduce your heat to low while you get the rest of the stuff ready for dinner. Serve on the tortillas with any other toppings as desired.
MAKE IT YOUR OWN:
You can serve this as a topping on nachos instead – super good!
You could substitute 3/4 lb chicken breast, chopped for the pinto beans for an allergy friendly version – just brown the chicken in the skillet with the garlic and drain off any excess fat.