Week of August 25th…

CORNFLAKE CRUSTED HONEY MUSTARD CRISPY CHICKEN WITH RICE & BROCCOLI…Preheat oven to 450 degrees and line a baking sheet with parchment or grease with oil. Place chicken on one side of baking sheet and drizzle with olive oil and roast for 10 min. Pull out baking sheet and add broccoli drizzled with oil to other side of baking sheet, roast all 10 min more. Then remove baking sheet from oven and lower temperature to 400 degrees. Spoon the hot honey mustard sauce over the chicken to coat (the sauce may be cold and need a 10 second microwave or warm up to get soft). Return all to oven and roast 3-5 min more. While chicken and broccoli are in the oven, warm your rice adding a little water if needed. Serve Crispy chicken with broccoli and rice and any extra sauce on the side. Enjoy.

PORK CHILE VERDE WITH TORTILLAS, CHEESE, CABBAGE & SOUR CREAM…Heat Pork Chile Verde with all juices on stovetop over medium heat, stirring occasionally until warmed through, about 8-10 min. While that is heating, warm tortillas and serve as burritos or soft tacos with the chile verde, cheese, sour cream and cabbage. Leftover chile verde is excellent with eggs for breakfast. Yum!

WHITE BEAN AND SPINACH TOSCANA SOUP…Just heat up by portion and serve with warm bread and lightly dressed greens.