Week of February 16th…

GREEK STYLE SALMON WITH ZUCCHINI & POTATOES…Preheat oven to 400 degrees. I have made parchment packets of your fish and vegetables. Carefully place your salmon packets in a single layer on a large baking sheet and bake for 18-20 min. Open your packets carefully on your plates as they will be full of steam and hot. Top the Salmon with a handful of the arugula mixture and an extra squeeze of the lemon slices inside your packets. Yum!

BBQ BRAISED PORK WITH COLLARD GREENS & GRITS…Preheat oven to 350 degrees and pull pork and collards out of the fridge. Place pork and a little of its liquid in a single layer in a 9x13 baking dish or on a large baking sheet and drizzle with a little BBQ sauce. Place greens and a little of its liquid on the other side of the baking dish or baking sheet or on another baking sheet. Bake for 15 min until warmed through. While pork and greens are in the oven, warm grits on stovetop, adding a little water if needed. Heat on med-low, stirring often until warmed through, 5-8 min. Serve the braised pork and collard greens over the grits with the remaining BBQ sauce on the side. Enjoy!

BAKED CHICKEN PARMESAN WITH MASHED POTATOES & BROCCOLI…Preheat oven to 400 degrees. Grease a baking sheet or dish and place chicken on one side. Drizzle chicken with oil or spray and bake 18 min. Pull out chicken and add broccoli to other side of sheet or another baking sheet/pan. Top chicken with marinara sauce and cheese blend, bake everything for 12 min more. While chicken and broccoli are in the oven, gently warm the mashed potatoes on stove top on med-low, uncovered, stirring often and adding a tablespoon of water or milk if needed until warm through, 5-8 min. Serve chicken & broccoli with mashed potatoes. Yum.