Week's Eats: 10/15

Soups and stews are such staples in my house. Not only are they hearty and comforting, but they freeze really well. Even when it is hot out I still incorporate some sort of soup or stew because they are always just so easy and usually only use one pot - a win, win!

I started off the week with some chili (topped with corn chips obviously) followed by the most delicious and comforting coconut chicken soup and then finished the week with one of my all time favorite meals, roast chicken thighs. In this recipe I played on the sweet and savory idea by adding apples and onions to the base of this easy one pan meal.

Menu

Monday: Chili con Carne

Tuesday: Thai Coconut Chicken Soup

Wednesday: Herbed Salmon with Coconut Rice

Thursday: Roast Chicken with Apples and Kale

Grocery List

Pantry

• chili powder

• ground cumin

• ground cinnamon

• 1- 20 oz bottle of beer (I used Anchor Steam)

• 2 quarts chicken stock

• 1- 28oz. can pureed tomatoes

• tomato paste

• 1 15 oz. can pinto beans

• coconut oil

• brown sugar

• 1 can coconut milk

• 1 box rice noodles

• salt and pepper

• apple cider vinegar

• 1 cup bread cut into 1 “ pieces

• toasted coconut (if using on the Thai chicken soup)

• chopped cashews (if using on the Thai chicken soup)

• olive oil

• honey

• fish sauce

Produce

• 2 onions

• 2 carrots

• 2 celery sticks

• 1 head garlic

• 1/2 lb cremini or shiitake mushrooms

• 1 shallot

• 1 - 3” piece of lemongrass

• 3” piece of ginger

• 1 thai pepper

• 1 bunch fresh cilantro

• 1 apple

• 1 bunch kale

• 3 limes

• 1 bunch green onions

Meat/Seafood

• 1 lb ground beef

• 1 lb boneless skinless chicken thighs,

• 2 lbs bone in skin on chicken thighs

• 4 - 6 oz. salmon filets

Dairy

• Sour cream, if using to top the chili

Sunday Afternoon Prep List

• make the coconut broth and store in an airtight container in the fridge

• make the coconut rice

• make the marinade for the salmon

• dice/chop the vegetables and store in air tight containers in the refrigerator