Moving on to the midweek dinners, there's always something for a quick reheat, this time the cod with fingerling potatoes. Quick salad and maybe the wonderful fourteener sprouted wheat bread that Whole Foods has for just $2.79 a loaf this week and you're done.
Then on to something both vegetarian and giving us pasta. Last week's chile made from leftover turkey reminded me to work on my wonderful stock of roasted green chiles in the freezer, collected during this fall's Hatch chile roasting season locally. I'm planning on chile 'choke pasta, which unfortunately doesn't have a link, but is basically roasted chiles to your liking sauteed with marinated artichoke hearts, and combined with lowfat sour cream and grated parmesan to mix with the pasta. Wow.
With both Sprouts and Sunflower having easy to cook shrimp on sale, I'm then thinking of a fun dinner of creamy shrimp grits with prosciutto from Bon Appetit. Sprouts also has prosciutto packages as a BOGO, but I haven't checked them out yet.
Finally, for our Thursday planning, I'm thinking baked potatoes with spiced beef chili (again from Bon Appetit) will fit the bill, especially since I sometimes like to do this with stew beef instead of the burger that's called for, and Sprouts and Sunflower are competing this week on stew beef prices. For the baked potatoes, don't forget that Vitamin Cottage has 5 lb bags of organic russets for an astonishing $1.50 each right now.
And that gets us through the week, whew!
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