Week of December 1st…

ROASTED SALMON OR WILD COD WITH SAFFRON BEANS AND GREENS…
Preheat oven to 400 degrees. Place fish on a lightly greased baking sheet & roast for 10-12 min. While fish is cooking, warm beans and greens in their liquid on stovetop med-low, stirring occasionally until warm 8-10 min. Serve roasted fish over saffron beans & greens. YUM!

BBQ PORK RIBS WITH COLESLAW & POTATO SALAD…Preheat oven to 300 degrees. Take coleslaw & potato salad out of the fridge. Remove ribs from vacuum sealed packet but leave them wrapped in foil. Place them on a rimmed baking sheet. Bake for 15 min. Carefully open foil and slather both sides with the BBQ sauce, make sure they are meat side up and broil for 3-5 min. Serve Ribs with the potato salad and coleslaw. ENJOY.

WEDGE SALAD WITH BLACKENED CHICKEN & BLEU CHEESE…Preheat oven to 425 degrees and lightly grease a baking sheet. Place chicken on baking sheet and bake 20-25 min (internal temp of 165, the breast may take a few more minutes) Slice or chop your chicken and prep your salad with a wedge of iceberg, all the toppings, the blackened chicken and as much Bleu Cheese dressing as preferred. Yummy!