Menu Plan Monday
April 2, 2007

This week is shaping up to be quite busy for our little family. I feel like we have a million items on our plate. (Pun intended.) As such, I have kept this week's menu simple. Our family will be eating a lot of leftovers!

Monday: No cooking. (Supper at my parents'.)
Tuesday: Pork chops with mushrooms, brown rice, peas, carrots.
Wednesday: Leftovers.
Thursday: Leftovers.
Friday: Squash and bean chili, whole wheat rolls, green salad, veggies and dip, carrot cake cupcakes with cream cheese icing. (Supper for a crowd.)
Saturday: Leftovers.
Sunday: Easter dinner at my parents'.

Squash and Bean Chili

This chili recipe is vegan (when you use vegetable broth). Our kids really like squash and beans. The chili tastes great with buns, brown rice or fresh corn meal muffins. It is especially delicious the second day. I originally cut this recipe from the Calgary Herald.

1 tbsp. oil
2 C. chopped onions
6 cloves garlic, finely chopped (I use only 1 clove)
1 tsp. cumin
1 tsp. salt
3 tbsp. chili powder
1/4 tsp. red pepper flakes (I omit this)
1, 28oz. can diced tomatoes
1 1/2 C. vegetable or chicken broth
2 C. peeled, cubed butternut squash
1 C. diced green pepper
1 C. diced red pepper
3, 19oz. cans mixed beans, rinsed and drained
1/4 C. fresh cilantro (I omit this)

Heat oil in a Dutch oven over medium heat. Add onions and garlic; cook for 5 minutes. Stir in chili powder, cumin, salt and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Add next 6 ingredients (tomatoes through beans).

Bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender. Chili may be prepared to this point and chilled for 24 hours.

Return chili to Dutch oven and heat to serving temperature. Stir in cilantro just before serving. Serves 4 to 6.

.....................

If you are interested in finding other inspiring menu plans and recipes, please visit Org Junkie.