Grocery Shopping list for this menu.
It’s still winter here is central Ohio so I’m still craving comfort foods, hence this week’s menu includes a casserole and chili.
To start off, let’s get chopping. We don’t have a lot of chopping this week. Dice the onions and apples, half the cherry tomatoes and mince the garlic. Also cut your chicken sausage into slices. While you are chopping, you can put some water on to boil for your rotini. It can cook while you are chopping.
Now drizzle EVOO in your soup pot and add 1.5 cups of onions. Once those are soft (about 5 minutes), add your clove of garlic for about 30 seconds. Then add two pounds of ground turkey (or beef). This will be for your casserole and your chili. Double the cooking in half the time!
Once the turkey is cooked through, remove half of it and set it in a bowl for the chili lined with paper towels to drain the grease. Then add salt, pepper, tomato paste, tomatoes and mustard to the soup pot and mix it all together. Add in your cooked rotini and pour it in a greased or foil covered 9×13 pan (I’m a big fan of foil lined pans because it’s a lot less clean up later!). Top with cheese, then cover with foil and write the directions right on the foil – “Bake @ 350, 15 minutes, sprinkle with the chopped pickles.” Then put it in the refrigerator. ** I would recommend eating this in the next 2-3 days because of the turkey.
In the pot you used to boil water for rotini, add new water and your farro. While that is cooking for 15 minutes, get a freezer bag. Add the ground turkey, two cans of kidney beans (drained and rinsed), two cans of diced tomatoes, two cans of tomato sauce, brown sugar, and chili mix.
Click here for a recipe to make your own chili mix … super inexpensive, super easy and you probably already have all of the ingredients. Seal your bag, mix it around and put it right in the freezer. No need to precook this since all you will be doing is heating it up anyway. Why do that twice? You will already warm it up when you are ready to eat it.
While your farro finishes cooking, brown your chicken sausage in a skillet. Once browned on both sides, transfer to a large storage container. Then add EVOO to the pan and sauté your onions, garlic and apples for about five minutes. Then add it to the sausage. When the farro is finished, drain it and add it too. Mix it all up and put it in the refrigerator. ** I would recommend eating this in the next 2-3 days because of the chicken sausage.
Now let’s start on our pizza dough since it has to sit and rise. Follow the directions exactly as written in the recipe. While the dough is rising for 40 minutes, mix your tomatoes, black beans and corn, then put it in a storage container in the refrigerator.
Next cut your chicken into small bite-sized pieces and set aside. In a storage bag, combine cornstarch, flour, cayenne, garlic powder and pepper. Pour chicken in the bag and shake to coat the chicken. Heat oil in a large skillet and cook chicken (3-4 minutes). Remove from heat and put in a storage container. Toss with buffalo wing sauce and put it in the refrigerator. ** I would recommend eating this in the next 2-3 days because of the chicken. BONUS: If you have chicken leftover after dinner, it is delicious on a lunch salad with black beans, corn and avocado, which you may have leftover from your Santa Fe pizza prep.
By now your pizza dough should have risen, simply wrap it in Press & Seal and put in the refrigerator. You will roll it out when you are ready to make your pizza later in the week.
And you are finished. Enjoy!