Weeknight Menus Issue 20

In Issue 20 (April 2018)

• Chicken Enchilada Soup
  Two different types of chiles make this bowlful one to remember. With an incredible depth of flavor, this soup will be a star.
• Blue Corn Muffins with pine nuts
  These babies are so good they certainly won’t make you blue, and they’re a nice change from the standard yellow corn muffins.
• Chicken, Broccoli & Black Bean Soup
  If it’s possible for a soup to be beautiful, then this one’s the belle of the ball. Layers of smoky heat make it even more alluring.
• Avocado Butter Toasts
  Rich and buttery, it’s no wonder avocado toast is popular — it not only makes a great side dish, it’s a great breakfast or snack any time.
• Chicken Burrito Bowls with jalapeño-corn salsa
  Fresh, fabulous, and easy to make, whip up these delicious “takeout” burrito bowls from your kitchen tonight.
• Mexi-Rice with tomatoes & cilantro
  This south-of-the-border dish makes a perfect base for the burrito bowl. Or serve it any time you want a quick and colorful side.
• Grilled Chicken & Berry Salad with raspberry vinaigrette
  Nothing says fresh like bright, juicy berries. A jewel-toned vinaigrette brings them to the forefront in this salad.
• Honey-Roasted Pecans
  Buttery, pleasantly crunchy, and slightly sweet, these pecans are so good they may not make it to the salad before they’re gobbled up.
• Pork Taquitos
  Filled with super-savory pork and gooey cheese, when you take just one bite of these crisp shells, you’ll be reaching for another.
• Chipotle Ranch Coleslaw
  Whenever you serve this crunchy, creamy, slightly spicy slaw, you’ll have smiles all around, and requests for more.
• AND MANY MORE!