Week of April 7th

PARMESAN & PANKO CRUSTED CHICKEN WITH SPRING POTATO & GREEN BEAN SALAD…Preheat oven to 425 degrees and pull the potato and green bean salad out of the fridge. Place the chicken breasts on a lightly greased baking sheet and drizzle with oil or spray with cooking oil. Bake for 20-25 min. Give the salad a toss and serve parmesan crusted chicken with spring potato & green bean salad. Mmmmm!

ROASTED MARINATED TRI TIP WITH CHIPOTLE SWEET POTATO MASH & BROCCOLI…The Tri Tip has been sous vide’ed to medium rare, so you are just reheating. Preheat oven to 350 degrees and lightly grease a baking sheet. Place Tri Tip on one side of the baking sheet and the broccoli on the other. Place the sweet potato mash in a small baking dish. Roast everything for 25 min. Slice Tri Tip in thick slices against the grain and serve with broccoli and sweet potato mash. Yum!

CHICKEN, QUINOA & VEGETABLE STUFFED BELL PEPPERS…Preheat oven to 400 degrees. Place bell peppers in a baking dish and cover with foil, Bake 30 min, uncover and bake 10 min more. Serve with lightly dressed greens on the side. Enjoy!