Week of May 12th…

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!

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 incide your packets. Yum!

MUSTARD-GARLIC PORK CHOPS WITH ASPARAGUS AND POLENTA…Preheat oven to 375 degrees and grease a large baking sheet. Place pork chops on one side of the baking sheet and top each chop generously with the mustard-garlic sauce. Bake for 10 min, then add the asparagus to the other side of sheet pan and bake everything for 10 min more. Switch oven to broil and broil for 3-5 min. Asparagus will be ready, and chops should be too (looking for internal temp of 145), they may need another few minutes (some are thicker than others). While Pork and asparagus are in the oven, gently warm the polenta covered on stovetop on med-low, adding a little water if needed, stirring often until warmed through, 5-8 min. Serve Pork chops with polenta and asparagus with any extra sauce on the side if desired. Enjoy.