What's For Dinner?

I have to apologize that it's been about 3 weeks since my last post. Life has been crazy - but what else is new? Also, I haven't been hugely inspired, so that doesn't help. But, I have a whole new slew of ideas and hopefully they will inspire some of you.

Here's what's for dinner:

Chili. I love chili! It can't have beans though and, thankfully, mine doesn't. Just ground beef, red and green pepper, a poblano pepper (if I can find one), can of tomatoes, tomato sauce, cumin, chili powder, oregano, tex-mex seasoning and a pinch of chipotle chili powder. On a cool, snowy winter day, not much beats a good chili.
Pork roast with broccoli slaw. I'm not a huge coleslaw fan, usually because there's way too much dressing and it's way too mayonaise-y. I'm also not the biggest broccoli fan, but I'm trying to eat more of it because I know it's really good for me. Luckily,  I've discovered that they have packaged broccoli slaw at the grocery store. It's broccoli stems, carrots and a wee bit of cabbage, all shredded up like coleslaw. I then make a lemon/garlic/dill dressing. Delish! (See today's featured recipe).
Pita pizzas. A favourite of mine and my hubby's and way cheaper (and probably healthier) than takeout. Thin pita works best here.
Beef Stew. Always good in the winter (see the recipe in the featured recipe section from a while back).
Turkey sausage with spaghetti squash "pasta." This actually almost tastes like pasta. I have a similar  version posted last month in the featured recipe.
I'm making my husband's favourite Asian inspired dish, Pad Terr. It's not actually really much like Pad Thai except that I used wide Pad Thai noodles. It's really just a mix of chicken, veggies, noodles and a teriyaki/soy/sweet chili sauce. Very yum. An excellent use for Bok Choi.
I'm trying something new this week, and I'm not sure how it's going to turn out: Pecan and sage crusted chicken. The flavours of sage, garlic and chicken meld so well together and I think the nuttiness of the pecans will compliment it well. Hope it turns out. I'm going to serve that with chicken broth infused quinoa. 

Bon Apetit!