Sunday: Asian Turkey-Jasmine Meatballs with Bok Choy
Monday: Emeril’s 5-Bean Chili & Jalapeno-Corn Bread
Tuesday: Leftovers: Chicken & Corn Soup with Chile Mint Salsa
Wednesday: Leftovers:Emeril’s 5-Bean Chili & Corn Bread
Thursday: Tofu & Veggie Stir-fry (DIY)
Friday: Eat Out
Saturday: Leftovers: Tofu & Veggie Stir-fry

I have been traveling a lot lately so I am really looking forward to a full week at home with home cooking, healthy eating and getting back into my routine. I know Sunday's recipe was technically on last week's menu, but since I wasn't actually cooking last week and this is one of my favorite oldie, but goodie dishes I decided to bump it to this week so we could really enjoy it. Apologies if you already made it last week...feel free to peruse the archives to find a replacement recipe.

A few weeks ago my lovely landlady knocked on my door with 5 big bags of dried beans...she had tried out a new 5-bean chili recipe and had some leftovers to pass on to me. I tried to convince her to keep the beans (since they're dried after all) but she really wanted to share, so I decided to follow her lead and try out a new 5-bean chili recipe myself. Enter Emeril Lagasse...he seems like a man who would know his way around a good chile, but we'll see! On the side we'll go old-school and make some Jiffy cornbread that I'll add canned diced jalapenos to in order to make it a bit more SavoryGirl style. Maybe a bit of shredded cheese on top as well. I also think I'll adjust Emeril's recipe and use half beef and half pork for the meat in the chile. Perfect fall comfort food for a weary traveler like myself.

Last, but certainly not least we'll finish off the week with a quick, easy and healthy tofu stir-fry. To keep it simple we'll likely just buy our favorite teriyaki sauce, Soy Vay Veri Veri Teriyaki (full disclosure, my day-job company owns Soy Vay, but I've honestly been using it for ever and have always been addicted to it!). I linked to my approach for this DIY dish in the menu above, but feel free to experiment and use whatever veggies you have on hand.

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