Two-for-one is always a good thing, especially when it comes to mealtime! In this week’s meal ideas, we are doing just that! When you make the Slow Cooker Mexican Chili, you can quickly and easily transform the leftovers into a delicious Loaded Sweet Potato…that is at least two meals in your crazy week made easier!
This would also be a great week to pick up a spaghetti squash…serve the Mexican Chili over it and you could also use it in the Pistachio Pesto Chicken Pasta. Or, search for “spaghetti squash” in the search bar and find many other ideas!
The Sautéed Squash with Oranges & Pistachios and the Tangy Beet & Apple Salad are both examples of how just a few simple ingredients can be easily transformed into flavor-loaded dishes! And, this is the perfect time to pick up delicata or acorn squash, beets and apples at your local farmers’ markets!
To make eating healthy as convenient as possible, we have also included an insanely good one-pan meal (the Hot Nicoise Salad) and a one-pot meal (the Quinoa Vegetable Paella). This is our way of helping bring the flavors of France and Spain to your table!
Stay tuned…some inspiring ideas for you holiday season coming soon!
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Entrée 1
Slow Cooker Mexican Chili
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Entrée 2Hot Nicoise Salad
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Entrée 3Quinoa Vegetable Paella
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Side 1Sautéed Squash with Oranges and Pistachios
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Side 2Kicked-Up Kale Salad
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Side 3Tangy Beet and Apple Salad
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Quick & Easy 1Loaded Sweet Potato with Mexican Chili
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Quick & Easy 2Pistachio Pesto Chicken Pasta
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