Mon-Fri Seasonal Recipes + Grocery Shopping List #2
Here’s 5 of our go-to recipes for Monday-Friday, all swapped for seasonal ingredients and non spicy so they’re kid friendly (including our favorite slow cooker beef stew). Scroll to the end of the recipes and there is the grocery shopping list organized by type to make the shopping trip more efficient.
Typically I like to clean out my fridge and organize my pantry once a week and mark off what I have off my grocery list, (i.e. checking which spices I already have in my spice area) so when I’m at the farmers market or store I’m not wondering what I already have at home. These recipes are also organized for a beginner cook (which I still consider myself), so it’s easy to follow, tells you exactly what to do in which order and takes the guesswork out of the recipe. Here’s last week’s recipes if you missed them!
Excited for you to try these! :)
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Monday: Tortilla Soup
Prep Time: 20 min • Cook Time: 4 hr (slow cooker on high) • Total Time: 4 hr 20 min • Servings: 4
For the soup:
2 lb chicken thighs
6 garlic cloves
1 large yellow onion
4 corn tortillas
4 tablespoons adobo sauce (from chipotle peppers) is full amount of spice (I usually just add only one tablespoon if this is for kids)
4 cups chicken stock
Juice of 2 limes
Chopped cilantro, sour cream, diced avocado, cotija cheese and lime wedges for topping
For the cumin‑lime arugula salad
8 cups arugula (packed)
4 tablespoons pepitas
4 radishes, thinly sliced
1 large avocado, diced
½ cup olive oil
¼ teaspoon ground cumin
¼ teaspoon fine salt
Juice of ½ lime
1 teaspoon honey
Before You Start
Read through the full recipe. Peel and quarter the onion, peel the garlic and cut the tortillas into strips. Measure the adobo sauce and stock, and trim the chicken. Wash and dry the arugula, toast the pepitas in a dry skillet, thinly slice the radishes and dice the avocado. In a jar, shake together the olive oil, cumin, salt, lime juice and honey to make the dressing.
Step‑by‑Step Instructions
1. Start the soup: Place the chicken thighs, garlic cloves, onion pieces, torn corn tortillas, adobo sauce, chicken stock and lime juice into a slow cooker. Cover and cook on high for about 4 hours (or low for 6–8 hours) until the chicken is tender .
2. Make the salad: While the soup cooks, set aside the toasted pepitas. Toss the arugula with the sliced radishes and diced avocado, keeping the dressing separate until just before serving .
3. Blend the soup: When the chicken is done, remove it to a bowl. Use an immersion blender to purée the soup until smooth. If you prefer a thinner consistency or more spice, blend in extra tortilla pieces or a splash of water .
4. Shred the chicken: Shred the cooked chicken with two forks and return it to the slow cooker. Taste and adjust seasoning with salt, pepper or more adobo sauce. Keep warm on low.
5. Dress the salad: Just before serving, shake the dressing again and toss it with the arugula mixture until lightly coated.
6. Serve: Ladle the hot tortilla soup into bowls and top with diced avocado, chopped cilantro, cotija cheese and a squeeze of lime. Serve the cumin‑lime arugula salad alongside.
Cooking Tips
• Slow cooker times vary; check for tenderness after 4 hours on high.
• Let the soup cool slightly before blending if using a countertop blender.
• Toasting pepitas for a couple of minutes brings out their nutty flavor.
Assembly Checklist
Soup blended and seasoned • Chicken shredded and returned • Salad dressed • Bowls garnished with avocado, cilantro, cotija and lime
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Tuesday: White Chicken Chili
Prep Time: 10 min • Cook Time: 45 min • Total Time: 55 min • Servings: 6
Ingredients
2 tablespoons butter
1 sweet onion, diced