Sunday – out
Roasted chicken http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html
Made chicken stock to freeze – http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe.html
Green salad (made vinaigrette for the week) http://www.dinneralovestory.com/happiness-is/
Roasted broccoli – toss in olive oil, s/p and roast for 10 minutes at 400 degrees
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
Pasta with turkey sausage and broccoli http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-turkey-sausage-and-broccoli-rabe-recipe.html
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