This week's lunch will make your co-workers “Oooh” and “Ahhh” over the amazing colors, and it tastes just as good. The dinners are full of comfort and are sure to be a hit with the kids/kids at heart.
I’ve also included a bonus recipe to use up the extra sour cream and egg noodles you’ll have at the end of the week! Noodle Kugel is traditionally a savory Jewish dish, but this version pulls in a little sweetness and crunch. The recipe is easy, delicious, and perfect for breakfast or with a cup of coffee.
Feel free to replace the ground turkey in any of the recipes with chicken, beef, or your non-meat of choice. Additionally, if you’re cooking for just yourself, I would recommend choosing: Ground Turkey Stroganoff (but replacing the turkey with chicken) and the Creamy Chicken + Rice Bake OR BBQ Chicken Tortillas and Turkey Enchilada Bake (but replacing the turkey with chicken). ENJOY!
Groceries:
Ground turkey (3 lbs)
Chicken breast (1 lb)
Red onion (1)
Jalapeños (3)
Cherry tomatoes (2 pints)
Avocados (3)
Broccoli (1 small head)
Lime (1)
Cream of mushroom (1 can)
Corn kernels (2 cans)
Sour cream (16 oz)
Shredded cheddar cheese
Corn tortillas
Extra-wide egg noodles (1 lb)
Rice
BBQ sauce
Taco seasoning (2 packages)
Pepper
Paprika
Dried cilantro
Chili powder
Garlic powder
Onion powder
Cayenne pepper
Bouillon cubes
Oregano
Salt
Below are only needed if making Noodle Kugel:
Brown sugar
Cinnamon
Sugar
Vanilla extract
Eggs
Half + half (16 oz)
Cream cheese (8 oz)
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