Note: I planned this menu, but have not actually made everything on it yet.
I had to buy premade sofrito, as Marianos didn’t have the right produce. I also made regular salsa instead of mango salsa due to lack of mangoes.
I made the puerto rican rice, but the recipe called for too much liquid so I both burned the bottom and didn’t completely cook off all the liquid. I still managed to salvage enough for lunches this week.
Instead of doing 3 different kind of chicken tacos (traditional fajitas, mango baked chicken, and regular taco seasoning) I just did a batch of ground beef tacos and used that this week. The chicken I bought I’m saving for the next menu.
Recipes:
Chicken Fajitas & Avocado Sauce (replacing grilling with pan searing, and opting out of the spiced yogurt this time)
Mango Salsa (As both a side and to bake chicken in)
Sofrito (A quick homemade flavor boost, much like the herb oil we all love. Needed for the Rice)
Shopping List:
Produce:
3 Limes
Bunch of Green Onions
Lots of Garlic
Lots of Cilantro
2 Small Jalapenos
4 Bell peppers (at least 1 green)
1 Red onion
2 Yellow Onions
1 Avocado
1 Cucumber
4 Mangos
½ lb Ajies Dulces
Deli:
Boneless Skinless Chicken Breasts – 1 – 1½ lb per flavor
Dairy:
Eggs
Dozen Coconut Milk, 28oz
Pantry:
Honey
Olive Oil
Corn Tortillas
Flour Tortillas
Can of Tomato Sauce
Can of Pigeon Peas
Manzanilla Olives
Capers
Chicken Broth
White Rice
Cornstarch
Spices:
Salt
Sugar
Cinnamon
