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.