Week of August 31st…

CHICKEN TINGA TACOS WITH MEXICAN SLAW AND PINTO BEANS… Remove mexican slaw from fridge. Heat shredded chicken tinga in a pan on stove top uncovered on medium heat and almost “fry” them up a little in their juices and fat until warmed through, 5-8 min. While chicken is heating, warm the pinto beans on stovetop at med-low covered, stirring occasionally until warm through, 5-10 min. Serve the chicken on warmed tortillas topped with avocado, salsa, queso fresco and with slaw and pinto beans on the side. Or slaw on the tacos if preferred. Yum.

MONGOLIAN BEEF WITH SNAP PEAS & BROWN RICE…Preheat oven to 475 degrees and coat a baking sheet with 2 TBS of canola oil. Place beef on one side and bake 10 min. Reduce oven temp to 400 degrees and Pull sheet pan out. Add the snap peas and scallions to the other side of the sheet pan. Add the sauce on top of everything and give it a good shake. Continue to bake for 3-5 minutes more. While beef and snap peas are in the oven, warm the brown rice on stove top on med-low, stirring often until warmed through adding a little liquid if needed, 5-8 min. Pull pan out of oven and toss everything together well in a bowl if needed. Serve over brown rice. ENJOY!

BACON, LEEK, SPINACH & SWISS QUICHE…Warm by portion OR to reheat the whole quiche, preheat oven to 350 degrees and remove plastic wrap but cover loosely with foil and bake 15-20 min. Serve with lightly dressed greens. Quiche is also delicious at room temperature. Enjoy