Grocery Shopping list for this menu.
There is a lot of chopping and roasting this week but I promise it is worth it. We are making an amazing Winter White Velvet Soup. I had it at a friend’s dinner party a few weeks ago and had to have the recipe. Taking her lead, I made several tweaks to the original recipe and I think the changes really gave it a richer flavor.
But before we chop, put your chicken in the crockpot with a jar of your favorite salsa and 1-2 tablespoons of taco seasoning and turn it up to high heat. We make our own here in the test kitchen so give this recipe a try. You probably already have all of the spices in your cupboard.
So now let’s start on all of that chopping. Chop ALL of your vegetables … the onions, garlic, leeks, parsnips, potatoes, cauliflower, red peppers, cilantro and green onions. Be sure to dice some of the onions and red peppers and slice some of them. We need them both ways for two different recipes.
Once you have enough veggies chopped to fill your cookie sheet, start putting them in the oven coated in olive oil and roast them on 375 until soft and slightly browned. I would start with 20 minutes and keep an eye on them, adding more time as needed. (Watch the garlic! It will cook fast and you DON’T want that to burn.)
As they finish cooking, put them in a large bowl. Once they are all roasted, add feta, chicken broth, salt and pepper, and puree with an immersion blender or regular blender until smooth and velvety. If soup is too thick add a bit more chicken broth to thin.
In between batches of roasting vegetables, you can cook all of your quinoa and start mixing up ingredients for the corn, edamame and quinoa bowl.
Drain black beans and add to a bowl with chopped red peppers, corn, cilantro, green onions, garlic and edamame (this does not need to be pre-cooked unless you buy frozen ones in the pod). Add the quinoa when it finishes cooking.
Next prepare the vinaigrette by whisking together lemon juice, soy sauce, mustard and olive oil. Pour over quinoa mixture, stir and store in the fridge. This is served cold. (Note: I made this as a meal this week and it was fine for me but if you want to make it heartier you may want to add shredded chicken. Or it would also make an excellent side dish.)
Keep a cup of quinoa out for the lunch freezer burritos and store the remainder of it in a container in the fridge to use for your quinoa burrito bowls. (I must have been craving Mexican when I put this week’s menu together!)
Once your crockpot chicken is cooked, set aside some for the lunch freezer burritos and store the rest in a container in the fridge for your tacos and burrito bowls.
Next sauté your remaining sliced peppers and onions.
Finally, let’s prepare your lunch freezer burritos. Lay out your tortilla and spoon a few tablespoons of quinoa, some crockpot chicken, some sauted peppers and onions and cheese in the middle of the shell. Fold the sides in, then roll into a burrito. Wrap each burrito in Press and Seal and store in a freezer bag. (You can reheat these for lunch in the microwave or oven.)
And that’s a wrap! Hey, I just made a pun!
** If you want, you can also prepare your taco and burrito bowl toppings so they are ready for the week.