Dinners w/o 1/26:

Sunday –  out

Roasted chicken http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html 
chicken stock to freeze – http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe.html  
salad (made vinaigrette for the week) http://www.dinneralovestory.com/happiness-is/ 
broccoli – toss in olive oil, s/p and roast for 10 minutes at 400 degrees

Tuesday –  
Lemon herb grilled chicken http://www.food.com/recipe/armenian-herb-marinade-grilled-chicken-breasts-137262?layout=desktop

Summer quinoa salad
Cook 2 C of quinoa per directions (making it in a rice cooker is fluffiest)
2 green onions, chopped
A handful of cilantro, chopped
1/2 yellow pepper, chopped
1/2 C grape tomatoes quartered
1/2 English cucumber, chopped
• Add all the veggies in a bowl and squeeze the juice of 1/2 a lemon on everything. Add salt and pepper to taste (I go a little heavier since the quinoa is very bland).
• Mix the quinoa into the veggie mixture and gently toss. Top with feta or goat cheese crumbles.
Green salad with vinaigrette made on Monday 

Wednesday –  
Pasta with turkey sausage and broccoli  http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-turkey-sausage-and-broccoli-rabe-recipe.html

Thursday –  
Carne asada – chopped white onion, olive oil, vinegar thrown in the blender – then marinate flank steak for 8-24 hours.  Grill, slice and serve.
Mexican cabbage salad – http://www.epicurious.com/recipes/member/views/MEXICAN-CABBAGE-SALAD-50130950

Cheese enchilada – wrap flour tortillas around shredded cheese, place in a pan, drizzle with enchilada sauce then sprinkle with cojita cheese and chopped green onions.  Bake at 350 until melted

Friday – out

Saturday – out
Bringing warm brie with apples for an appetizer – http://www.foodnetwork.com/recipes/ina-garten/mache-with-warm-brie-and-apples-recipe.html


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