Here’s what we’re cooking this week and the recipe links are below!
Monday Ordered takeout!
Tuesday : Sheet Pan Green Chile Chicken Taquitos with homemade tortillas (see below for recipe)
Wednesday: Tomato Soup (see recipe card below)
Thursday: Air Fryer Salmon Bites Meets Honey Chili Crunch
Friday : Herb Roasted Cherry Tomato Pizza
Saturday: Baseball game!
Sunday: Grilling these Sweet Potato Cheddar BBQ Chicken Burgers
Salad : Greek Chicken Orzo Salad.
Tomato Soup
Ingredients
- 2 TBS olive oil
- 2 TBS unsalted butter ghee, or vegan butter (or use all oil, but butter really makes the soup)
- 1 med onion chopped
- 2 small carrots peeled if desired and diced
- 2 18- oz jars crushed tomatoes or tomato puree
- 2 ½ tsp sea salt +more if your stock is unsalted
- 1 ½ C cooked white beans any kind
- 4 C chicken or vegetable stock
Instructions
- Heat a medium-size pot over medium heat and add the olive oil and butter.
- Add the onion and carrots and sauté until onions are tender and translucent, about 6 minutes.
- Add the tomatoes, salt, and pepper, and stir until fragrant, about 5 minutes.
- Add the white beans and stock, bring to a boil and simmer partially covered for 20 minutes.
- Puree the soup in the pot using an immersion blender or in batches using a regular blender. Taste for seasoning and serve.
Homemade Tortillas
Ingredients
- 3 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/3 cup of oil i used avocado oil
- 1 cup of hot water
Instructions
- In a large bowl, combine all of the dry ingredients. then add in the wet.
- Combine until the mixture is well combined and turns into a dough.
- Cover that with a warm towel and let it sit for 30 minutes.
- Shape the dough into small balls, and recover with a warm towel for 15 minutes. During all of this, make sure to flour your surfaces.
- Set out a pan over medium-ish heat.
- Roll out your balls on a floured surface – use a tortilla press or a rolling pin to make sure they are very thin.
- Cook each one for 30 seconds to a minute on each side – Keep an eye on them.
- You can store them in a ziplock bag in the fridge for up to a week
