Week of March 2nd…

ROASTED MARINATED TRI TIP WITH CHIPOTLE SWEET POTATO MASH & ASPARAGUS…The Tri Tip has been sous vide’ed to medium rare, so you are just reheating. Preheat oven to 350 degrees and lightly grease a baking sheet. Place Tri Tip on one side of the baking sheet. Place the sweet potato mash in a small baking dish. Roast for 15 min, then add asparagus to other side of baking sheet and bake everything 10 min more. If desired, broil Tri Tip for a few minutes at the end. Slice Tri Tip in thick slices against the grain and serve with asparagus and sweet potato mash. Yum!

SPINACH, MUSHROOM, BELL PEPPER & CHEESE STUFFED CHICKEN BREASTS WITH HERB-VEGETABLE ORZO…Preheat oven to 450 degrees. Remove orzo from fridge and let come to room temperature while chicken cooks. Very gently place stuffed chicken breasts on a greased sheet pan and bake for 25-30 min. (some filling may come out during cooking, its ok, you will want to add it to your plate though). While chicken is cooking you can choose to slightly warm up your orzo salad OR just serve it cool or room temp along with the stuffed chicken. Enjoy!

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!