If you’re anything like me, meal planning has been a game changer in terms of saving money and finding ways to use similar ingredients in more than one meal throughout the week. Since the weather here in southern California has turned chilly and rainy, we’ve switched over to our winter meals that are easy to prepare during a busy workweek, provide plenty of leftovers for lunches, and are packed with yummy ingredients (yay, vegetables!).
Here’s what our menu is inspired by this week. I hope you discover something new; whether it be a recipe, a blog, or flavor! Be sure to pin your favorites or follow my cookbook board for more foodie inspirations!
Sopa de Fideo
Every year when we go to San Antonio for the holidays we always grab a meal at Chaparral. There, they have the best fideo and it’s something we can almost always guarantee Greyson will eat (besides his favorite rice and beans). Ever since trying it myself, I’ve been set on mastering the recipe here at home.
For Sunday dinner this week I made this recipe from Dora’s Kitchen, a wonderful food blog and resource for all things Mexican inspired…and vegan! I love that this recipe is full of fresh ingredients and no meat required. I had fun browsing her recipes and urge all of you to check it out. Especially if you are a lover of Mexican food like me.
Slow Cooker Borracho Beans
I am so excited to try this recipe from the Muy Bueno food blog that highlights a recipe found in The Tex-Mex Slow Cooker cookbook! I’ve tried a borracho bean recipe before, which turned out okay (my husband loved them!), but I love how simplistic this recipe is. From soaking your own beans (vs. canned) to the fatty goodness from the thick-cut bacon…I can smell this through the photo!
Brothy Bean and Mushrooms
This meal caught my eye and with the temperatures dipping here in San Diego this is everything I need in my life this week. Instead of the lima beans I’m going for white beans and I’m skipping the egg…other than that, this weeknight dinner is meat-free and packed full of flavor and warmth.
I followed the recipe as much as I could with the ingredients I had – I understand why one should use farro instead of rice because the broth you make is for cooking the farro. And the white beans dissolved (but still made an amazing broth!) in the cooking liquid. Even though it wasn’t my greatest attempt at a new recipe, it was still very flavorful and filling. The crispy mushrooms was my favorite part!
Spicy Pork Bowl with Greens & Carrots
Marinated meat, rice, and some kind of pickled veggie will always be a simple way to get maximum flavor and indulge. This pork and rice recipe from Bon Appetit (my go-to for trying new recipes) is a fast weeknight dinner for sure…
Happy cooking and even happier eating!