It’s officially autumn, so I decided to have a pumpkin dish this week. We have canned pumpkin in the cabinet and I think we may still have some frozen pumpkin from last winter in the freezer. Some of the farmer’s markets near me have pumpkins already, but sugar pumpkin and squash season should be in full swing shortly.
I’ve been making preserved lemons on the counter, so I decided to use them this past Sunday in Moroccan Chicken with Preserved Lemon and Olives. It normally would be an expensive dish, but we had all of the ingredients in the cabinet, and it was really tasty. With chicken on super sale, I think it cost us about $4. (Of course, I suppose I will want to replace that saffron eventually, but we have saffron to use in special dishes and only use it once in a while, so you have to use it up before it goes bad, right?)
Here’s this week’s meals:
Monday – Leftover chili over spelt tortillas/tortilla chips with fried eggs on top (had some eggs to use up, got some tortilla chips from a party this weekend)
Tuesday – Thai Chicken Fettucine (subbing sunflower seed butter for peanut butter)
Thursday – Crockpot Chicken Makhani (this has become our staple crockpot meal, since it’s easy and tasty and cheap)
Friday – Pasta with Pumpkin Sauce
I think that we will have burritos on Saturday and Peanut Butter Chicken on Sunday, but that is still up in the air. We like to plan our weekend meals on the weekend, since that’s when we do our shopping.