Menu 5/4-5/10

 Monday: Dinner with friends

Tuesday: sweet potato and black bean tacos

Wednesday: Vegan Salisbury Steak 

Thursday: Chik'n Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Abbott's Fajita chick'n
• 20 oz crushed tomatoes
• 32 oz vegetable broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add Abbott's fajita chick'n, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and vegetable broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Friday: Bible study potluck
We made White Bean Risotto

Saturday: Spaghetti

Sunday: Happy Mother's Day. Tim will be preparing the main dish. We made vegan potato salad and slaw.