Winter: March 24 – March 30, 2018

Menu

Saturday

  • Honey Lemon Ginger Chicken
  • recipe
  • quinoa & roasted broccoli

Sunday

Monday

  • SLOW COOKER TURKEY BREAST WITH GRAVY
  • recipe
  • sweet potato & green beans

Tuesday

  • MEDITERRANEAN THREE BEAN QUINOA SALAD
  • recipe

Wednesday

  • leftovers

Thursday

  • chicken, pesto over pasta

Friday

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Winter: March 17, 2018 – March 23, 2018

Menu

Saturday

  • CAULIFLOWER BOLOGNESE over zucchini noodles
  • recipe

Sunday

  • CREAMY LEMON SPRING VEGETABLE PASTA (add shrimp)
  • recipe

Monday

Tuesday

  • MEDITERRANEAN THREE BEAN QUINOA SALAD
  • recipe

Wednesday

  • Pasta with Italian Chicken Sausage, Escarole and Beans
  • recipe

 

 

 

 

Winter: March 10, 2018 – March 16, 2018

Menu

Saturday

Sunday

Monday

  • Pasta Pomodoro
  • recipe
  • Notes:
  • use canned tomatoes, but ONLY San Marzano whole peeled tomatoes. 
  • Puree the tomatoes in a food processor or blender before you get started.
  • We use spaghetti, but you can use bucatini, angel hair, or fettuccini. 
  • Add a little crushed red pepper flakes to the sauce to give it a little kick
  • Make sure you reserve 1/2 cup of the pasta water so you can add it back into the sauce. Don’t miss this step.
  • Add a little butter to the pasta at the end. You only need two tablespoons, but those two tablespoons make a big difference. The butter adds a richness to the pasta.
  • Don’t be skimpy with the fresh basil and Parmesan cheese. 

Tuesday

  • Buffalo Chicken Meatloaf
  • use Ken’s wing sauce
  • recipe
  • roasted brusells sprouts

Wednesday

  • SHRIMP, PEAS AND RICE
  • (use cauliflower rice)
  • recipe

Thursday

left overs

Friday

  • Rice & beans

Winter: March 3, 2018 – March 9, 2018

Menu

Saturday

  • pizza & salad

Sunday

  • CAULIFLOWER RICE (ARANCINI) BALLS
  • recipe
  • use 2 bags of Birds Eye riced cauliflower.
  • use 1 full package chicken sausage
  • tipsThe trick is to add the mozzarella cheese while the cauliflower is still hot so it all melts together. Then let it cool a few minutes before rolling them up into balls.
    For perfect balls, take 1/4 cup measuring cup, spray it with cooking spray and fill it. Level it, then use a small spoon to scoop it out into your palm, then roll.

Monday

Tuesday

  • pasta

Wednesday

Thursday

  • salmon

Friday