|Sunday:||Garlicky Red Lentil Soup|
|Monday:||Grilled white fish with lemon sauce, rapini and brown rice|
|Wednesday:||Blue cheese & spinach stuffed chicken with roasted carrots & parsnips (DIY)|
|Thursday:||Leftovers: stuffed chicken|
|Saturday:||Easy Huevos Rancheros|
This red lentil soup we’re making on Sunday is one of our all-time favorites. So simple but so yummy. The recipe I’ve linked to looks almost exactly the same, except I would finely chop the carrot in the same size of the onion instead of slicing the carrot as the recipe says. You also may want to double the recipe…it never seems to make enough.
We made this fish recipe a few weeks ago and it was so simple and yummy that we decided to make it again this week. The chicken on Wednesday is a DIY dish inspired by some blue cheese we’ve had in the house for a while. I’ll just butterfly some chicken breasts, lay them open and pound them until about 1/2″ thick spread some blue cheese along the inside lay some spinach on top, close it up sprinkle with salt and pepper and then sauté the chicken in a bit of olive oil until cooked through. For the carrots and parsnips I’ll slice them into matchsticks, toss in some olive oil, balsamic vinegar, salt, pepper and garlic powder and roast at 400 degrees for about 15 minutes.
Rest of the week is easy breezy…leftovers and one of our favorites breakfast for dinner on Saturday.