Week of March 24th

BALSAMIC HONEY CHICKEN WITH ASPARAGUS AND MASHED CAULIFLOWER… Preheat the oven to 450° F. On a baking sheet, Arrange the chicken in an even layer. Top with the honey balsamic sauce. Arrange the asparagus over the chicken, add 2 slices of butter on top, Bake 15-20 minutes, until the asparagus is cooked. Switch the oven to broil. Remove the asparagus from the pan. Broil the chicken until the chicken caramelizes, 1-2 minutes. Watch closely, the sauce can burn quickly. While the chicken and asparagus are cooking, warm the cauliflower mash on stove on med-low, covered, stirring occasionally until warmed through, 5-8 min. Serve chicken and asparagus and any sauce/drippings over mash.

SAUSAGE AND TORTELLINI SOUP… Warm up the soup by portion and when hot, add the desired amount of tortellini to the soup and cook 3-4 min until tortellini is cooked. Enjoy!

PORK CARNITAS TACOS WITH LIME SLAW AND PINTO BEANS… Heat carnitas in a pan on stove top uncovered on medium heat and almost “fry” them up a little in their juices and fat until warmed through, 5-8 min. While pork is heating, warm the pinto beans on stovetop at med-low covered, stirring occasionally until warm through, 5-10 min. Serve the carnitas on tacos topped with slaw and avocado and a squeeze of lime with pinto beans on the side.