Week of October 22nd

SWISS CHARD, BLACK BEAN & CORN ENCHILADAS…Preheat oven to 350 degrees and remove enchiladas from fridge while oven is preheating. Bake uncovered (on a baking sheet to prevent any dripping) for 30 minutes until bubbly. Let cool 5 min before serving. (I put enchilada sauce on the bottom and inside every enchilada so they wont be dry) Serve enchiladas with a squeeze of lime and avocado.

MUSTARD CHICKEN WITH CAULIFLOWER MASH AND GREEN BEANS…Preheat oven to 425 degrees. Lightly grease a large baking sheet and place mustard chicken on one side. Bake 15 min, then add green beans to other side of baking sheet and drizzle with olive oil and bake 15 min more. While chicken and green beans are cooking, warm cauliflower mash on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Serve mustard chicken with cauliflower mash and roasted green beans.

CLAM CHOWDER…Just heat by portion and enjoy.

BAKED TERIYAKI MEATBALLS WITH ROASTED BROCCOLI…Preheat oven to 400 degrees and grease a large baking sheet. Place meatballs on one side of baking sheet and broccoli on other. Drizzle with olive oil and bake 20-25 min. give teriyaki sauce a quick warm up if desired and serve meatballs and broccoli drizzled with teriyaki sauce. (teriyaki sauce is slightly spicy)