Week of January 19th…
MISO HONEY CHICKEN WITH GREEN BEANS & STEAMED RICE…Pour half of miso honey marinade over chicken (saving the rest for serving) and let marinate for 15-30 min while Preheating oven to broil. Line a large baking sheet with foil or parchment and place chicken on one side letting excess marinade drip off. Place green beans on the other and drizzle with oil. Broil in top third of oven until chicken is cooked through and there are some charred spots, 10-12 min. (The chicken breasts may take a few minutes longer, looking for internal temp of 165) While chicken and green beans are in the oven, warm your rice adding a little water if needed. Serve chicken and green beans over rice and drizzle with remaining honey miso sauce and green onions. Enjoy.
BANGERS & BUTTERNUT SQUASH MASH…Preheat oven to 450 degrees. Place sausages on a baking sheet and drizzle with olive oil rolling them to coat, roast 30 min, turning halfway through. While sausages are roasting, warm the butternut squash mash on stove top, med-low, adding a little water or milk if needed and stirring often until warmed through, 5-8 min. Serve the bangers over the mash with mustard on the side and lightly dressed greens if wanted. Yum!
ROASTED VEGETABLE PESTO LASAGNA…Preheat oven to 350 degrees and take lasagna out of fridge while oven is preheating or even 15 min before. Bake lasagna covered with foil 30 min, then uncover and bake10-15 min more until bubbly. Broil for 1-2 min to finish if want to brown top layer of cheese. Let rest 5-10 min before serving with lightly dressed greens. Enjoy.
