Club packs of chicken pieces are on sale this week, so we’re front loading the week with chicken dishes. It’s okay, we love chicken. It’s so versatile and adapts well to so many different cuisines and flavours. The plan is to roast a lot of Chili Lime chicken and then use the leftovers the next day in Quesadillas.
My son has his activity once a week. It’s very energetic, so he needs some good fuel for energy, but not something that will weigh him down. His choice is often some kind of sandwich, so this week we are having that good old classic, Grilled Cheese and Tomato Soup, but with a little bit of a spin.
We have someone in our household who really hates mushrooms. There is no “just pick them out”. They cannot have come in contact with any of the other food, or nothing can be eaten. It’s funny, but also frustrating, because some of us (Me!) looooove mushrooms. Mushroom Hater is working one night this week, so we are jumping all over that opportunity to make one of my favourite pasta dishes: spaghetti in a garlic olive oil, with sauteed mushrooms (I like cremini with this), baby spinach, and a special surprise you’ll find in the recipe link.
X-Rated Food 