Weekly Menu + Meatless Monday
I thought I would take a slightly different approach and post my planned weekly menu. I am a creature of routine, so this plan works for me: 1) I find three recipes/meals that I would like to make each week and bookmark them to my favorites if online. 2) I make a grocery list based on these recipes, and any other items needed for the week. 3) Clean refrigerator, mark items off that I have, and throw out old food. 4) Grocery’s and organize.
Weekly Menu for 12/30
Monday (meatless): Black bean patties
Wednesday: Sweet and sour chicken
Thursday: Hamburger soup (family recipe)
Monday’s dinner was healthy, spicy and meatless:
Black bean patties
(Servings: 8 patties)
- 1 (15 oz) can black beans, drained and rinsed
- 1 red bell pepper
- 1 large egg
- ½ tsp oregano
- ½ tsp cumin
- 1 chipotle chile in adobo
- 1 (6 oz) can kernel corn, drained and rinsed
- ½-3/4 cup cornmeal or breadcrumbs (plus more if needed.
- Olive oil
For patties, place half of the beans in the bowel of a food processor with half coarsely chopped bell pepper, egg, oregano, cumin, and chipotle. Process until smooth. In a large bowel, add remaining beans, chopped bell pepper, and smooth bean mixture from food processor.
Stir in the cornmeal or breadcrumbs gradually, mixing lightly until the mixture firms up. If needed add more cornmeal until it can be easily molded into a ball.
Form the bean mixture into patties approximately 3 ½ inches in diameter. Heat about 2 tablespoons olive oil in a large skillet of medium heal. Add the patties in batches, cooking until lightly browned and form, about 3-4 minutes per side. Serve patties with your choice of toppings (salsa, sour cream, avocado). See original recipe if you would like corn relish or avocado cream sauce (I personally did not have time to make this).
(Recipe adapted from Annie’s Eats)
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