|Sunday:||Returning from Chicago…likely airport food ;(|
|Monday:||SavoryGirl’s Tortellini Soup|
|Tuesday:||Grilled Salmon with Roasted Rapini & Cherry Tomatoes (DIY)|
|Wednesday:||Leftovers: Tortellini Soup|
|Thursday:||Lentil Country Supper|
|Friday:||Leftovers: Lentil Country Supper|
|Saturday:||Eat Out – something healthy, likely Sushi|
So, we’re back from our hectic & fun week of travels to Austin, Peoria & Chicago and back to our trusty weekly menus…and boy do we need it. Between Austin’s great BBQ and Tex-Mex and Chicago’s Italian Beef’s & Deep Dish we feel like we’ve been on all-meat diets for the past 9 days…yikes! So while we’re starting the week off with what I’ll call healthy-comfort food (you gotta ease-in from the vacation food, ya know?), the rest of the week is focused on being healthy, light and meat free.
If you haven’t made the DIY roasted rapini & cherry tomatoes yet it’s one of our favorite easy veggies. Just get a head of broccoli rabe/rapini, chop off the thick stalks and then rinse & chop up the leafy greens. Throw them onto a deep roasting pan (covered with foil for easy clean-up), cherry tomatoes and season liberally with olive oil, garlic powder, salt & pepper and roast at 400 for about 15 minutes, stirring half way through. Everything is done when the greens are wilted and starting to get a bit crispy and some of the tomatoes start to explode. Yum.