What We Ate: week of May 2

The slow cooker was my best friend this week! Here is what we ate:

[Monday] Salmon with Rice and Asparagus

Directions:

Preheat oven to 350 F. Spread 1 tbsp of lemon juice and 1 tsp of dill on to the salmon. Put in oven and cook through until salmon flakes (about 15-20 min).

Mix asparagus spears with 1 tsp olive oil and salt and pepper. Place in oven and cook for 10-15 min.

[Tuesday and Thursday] Turkey Rice Soup
Directions:

In the slow cooker add: leftover turkey, 1 cup chicken stock, 2 cups mixed vegetables (we buy the frozen peas, corn and carrots), 1/4 c rice, 1 tsp italian seasoning, 1 tsp thyme, 2 bay leaves. Heat on high for 5-6 hours.

[Wednesday] Chicken Quesadillas
Directions:

In the slow cooker add: 2 chicken breasts, 500g of mixed frozen pepper strips, 3/4 c salsa. Add around 1 c water until the chicken is covered. Cook on high for 6-7 hours.

Preheat oven to 400F. Using a slotted spoon, dish out chicken and pepper mix on to a tortilla shell. Cover with grated cheese. Top with another tortilla shell. Bake until cheese melts, around 5-10 min.

[Friday] Chorizo Stirfry
Same as last Thursday but I used sauteed mushrooms instead of onion and I served it with rice instead of a bun.