Week of August 27th

CHEESY TOMATO BASIL PESTO STUFFED CHICKEN WITH VEGETABLE ORZO…Preheat oven to 425 degrees and remove vegetable orzo from fridge to let come to room temperature while cooking chicken. Lightly grease a baking sheet and carefully place stuffed chicken breasts on baking sheet. Bake for 10 min, then add half the tomato basil mixture to the baking sheet and cook 15 min more. Serve with vegetable orzo and remaining tomato basil mixture on top.

SESAME GINGER SALMON WITH RICE AND BROCCOLI…Remove salmon from fridge and add the salmon marinade to it while preheating the oven (ideally 20-30 min with marinade). Preheat oven to 400 degrees and lightly grease a baking sheet. Place salmon on one side and broccoli on the other. Bake 15 min. Heat up rice while salmon and broccoli are cooking. Serve salmon with broccoli and rice and finished with the peanut ginger sauce drizzled on top.

BEEF CHILI…Heat up and enjoy with cheddar scallion cornbread.

COCONUT CHICKEN WITH SNAP PEA SALAD…Remove coconut chicken from fridge while preheating oven. Preheat oven to 425 degrees and lightly grease a baking sheet or dish. Place chicken on baking sheet/dish letting most of marinade drip off before. Bake for 20-25 min. Dice avocado and add to the snap pea salad. Serve chicken with coconut finishing sauce drizzled over and with snap pea salad.