Feedfeed 2018 Weekly Meal Plan: February 4

Reinvent your leftovers!

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editor
@thefeedfeedEditors
Photo by @kevmasse

This week's meal plan is all about getting inventive with leftovers and learning a few new techniques along the way.

THE MENU
Sunday Feedfeed Sunday Chili and Skillet Cornbread with Honey, Butter and Sea Salt
Monday Quinoa Mac and Cheese
Tuesday Chili & Rice Burritos with Cheddar Cheese
Wednesday Cornbread, Delicata Squash & Black Eyed Pea Kale Salad
Thursday Brown Butter Cacio e Pepe
Friday Pepperoni French Bread Pizza
Weekend Browned Butter Shortbread with Chocolate Ganache

THE GROCERY LIST
(the must-haves!)

3 onions
garlic cloves
2 large carrots
5 celery stalks
2 green bell peppers
1 large red bell pepper
1 large poblano pepper
2 serrano chiles
2 pounds ground beef (or turkey)
chili powder
cumin
1 cup dark beer
chipotle peppers in adobo
2 28-ounce cans diced tomatoes
1 28-ounce can crushed tomatoes
1 14.5 ounce can stewed tomatoes
2 14.5 ounce can red kidney beans
1 14.5 ounce can black beans
16 oz sharp white cheddar, shredded
4 cups cooked tri-color quinoa
1 lb tuscan kale
panko
2 ½ cups grated Parmesan cheese
flour tortillas
Rice
polenta
Greek yogurt
1 delicata squash
fresh sage
bacon
frozen or canned cooked black eyed peas
1 lb dried bucatini
1 baguette
pizza sauce
grated mozzarella cheese
6 oz dark chocolate
heavy cream
PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)

olive oil
salt
pepper
flour
milk
honey
butter
baking powder
red wine vinegar
brown sugar
vanilla


OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)
Sour Cream, Grated Cheddar Cheese, Chopped Cilantro for serving with the chili
nutmeg
cayenne
mustard
salsa, for serving with burritos
flaky sea salt
fresh thyme
pepperoni slices
THE RECIPES
Feedfeed Sunday Chili

We've been perfecting this recipe for years, and think you'll love this veggie-packed,fiery chili. Feel free to skip the serrano chili if you don't like things too hot, but we think the adobo is a must-have. This recipe will feed a crowd (about 8-10 servings) so feel free to just make half a batch. Serve this chili with our Skillet Cornbread with Honey, Butter & Flaky Salt, and save any leftovers for a different recipe later in the week.

GET 50+ CHILI RECIPES >

Feedfeed Tip Things get too spicy? You can always put out the fire by balancing out the flavor with something acidic, like fresh lime juice. Also, depending on the flavor of the canned tomatoes used, we often like to add a tablespoon or so of honey to counteract any bitterness.
Quinoa Mac & Cheese
by @susanspungen

The skillet offers the comfort of mac & cheese with the added protein and fiber of hearty quinoa. Plus, there's some kale tucked under that creamy cheese sauce.

GET 50+ MAC & CHEESE RECIPES >
GET 50+ QUINOA RECIPES
Chili & Rice Burritos with Cheddar Cheese
by @culinaryhill

Time to reinvent that leftover chili! Kids (and grown-ups alike) will love these chili burritos. Just make a quick batch of rice to fill your burritos with, add leftover chili, grated cheese and toppings of choice. These also freeze well, so if you have any extra, pop them in a freezer for an easy grab and go lunch!

GET 50+ BURRITO RECIPES >
Cornbread, Delicata & Black Eyed Pea Kale Salad
by @pinchandswirl

Thinking kale salad for dinner is not for you? This one is loaded withy buttery cornbread croutons, crispy bacon and fried sage leaves.

GET 20+ KALE SALAD RECIPES >
GET 50+ WINTER SQUASH RECIPES >

Feedfeed Tip First time working with delicata squash? No need to peel it! The skin in entirely edible (and delicious), just make sure to give it a good rinse in hot water before slicing.
Brown Butter Cacio e Pepe
by @jakecohen

Okay, we know, we know. This Cacio e Pepe isn't classic (since it's make with butter instead of oil) BUT it's delicious!

GET 50+ PASTA RECIPES >
GET 50+ BROWN BUTTER RECIPES >

Feedfeed Tip Browning butter is one of those life changing techniques that once you master, you'll wonder why you haven't been doing it your whole life. Our tips? Use a light colored pan so you have a true read on the color of the butter. Set it over medium heat and cook until the butter starts to foam. At this point, keep a very close eye on it and cook, stirring often) until the milk solids start to turn golden brown and smell nutty. When you are happy with the color (and fragrance) remove the butter from the pan and add to a heatproof bowl to cool. If you keep it in the pan, the residual heat with continue to cook it, with the potential for burning.
Pepperoni French Bread Pizza
by @meatballssmama

Who can resist a crispy french bread pizza? Set out your favorite toppings and let everyone DIY.

GET 50+ PIZZA RECIPES >
Browned Butter Shortbread with Chocolate Ganache by @bakeritablog

Put your new brown butter skills to work in this classic shortbread recipe topped with a rich dark chocolate ganache and flaky sea salt.


GET 50+ SHORTBREAD RECIPES >