This Week's Plan

Admittedly, I'm a little tardy on this, since it's 8:37pm on a Sunday night. But I'll throw it out there anyway. I tried to combine ingredients and preparation a little more this time to help make dinnertime even easier.

THE PLAN-
Sunday: Pappa Al Pomo Soup & Prep Day
 Prepare the Sun-Dried Tomato Chimichurri
 For Fried Rice, chop 1 bell pepper, scallions and 2 garlic cloves- store in bag & mark.
 For Sloppy Joes, chop 1 onion and put in bag, mark it. Chop 4 garlic cloves, jalapeno and bell pepper and store in separate bag, mark it.
 For Spinach Salad, chop shallots and garlic, store in a bag and mark it.

Monday- Chicken Stuffed with Goat Cheese & Zucchini, Roasted Potatoes

 Further prep: thaw chicken for this recipe and for the chicken salad. Roast all chicken breasts together.

 Chop the extra chicken and store in baggie, mark for salad. Additionally, you can slice extra zucchini

 and store for Grilled Fish meal.

Tuesday- Grilled Fish (choose your favorite- tilapia, snapper, whatever) with Sun-Dried Tomato Chimichurri; zucchini chips (check out prior posts for the chips- you'll love 'em)

Wednesday- Warm Chicken Piccata Spinach Salad


Thursday-Shrimp Fried Rice

Friday- Sloppy Joes, baked french fries and roasted asparagus

I haven't posted how to make baked french fries or roasted potatoes- but my experience has been that while adding copious amounts of oil to either does give a delicious crispiness, it isn't necessary. For fries, spray a cookie sheet with Pam, lay the fries out and spray with Pam again. S&P. Throw in the oven on about 400* and turn 'em once. For roasted potatoes, my friend Millie turned me on to combining different kinds of potatoes (yams, gold, etc.). Cube 'em approx. the same size. Spray a baking dish with Pam. Throw them in there- spray again with Pam (or use a small amount of oil and a little butter, if you don't mind the calories) and put in oven at 400*. Check them and stir frequently until gorgeously brown.