Week of November 17th…

SESAME PUMPKIN BUTTER CHICKEN WITH COCONUT RICE & ROASTED VEGETABLES…Preheat oven to 400 degrees, while oven is preheating, add the yogurt marinade to the chicken and toss to combine. Place chicken in baking dish and top with the pumpkin sauce coating evenly. Add the butter pads to each piece of chicken and sprinkle the sesame seeds on top. Place the vegetables on another baking sheet and drizzle with olive oil. Bake everything 30-40 min, tossing vegetables halfway through. While chicken and vegetables are cooking, heat coconut rice on stovetop on med-low stirring occasionally and adding a little water if needed. Serve chicken, roasted vegetables and sauce over coconut rice. Enjoy.

PORK CARNITAS TACOS WITH CILANTRO 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 tortillas topped with slaw and a squeeze of lime with pinto beans on the side. Yum!

BROCCOLI CHEDDAR (and bacon) QUICHE…Warm by portion OR to reheat the whole quiche, preheat oven to 350 degrees and remove plastic wrap but cover loosely with foil and bake 15-20 min. Serve with lightly dressed greens. Quiche is also delicious at room temperature. Enjoy