Meal #1
Garlic Lime Chicken with Olives
Roasted Red Potatoes
Roasted Asparagus Meal #2
Mexican Lasagna
Mixed Greens with Citrus Lime Vinaigrette Meal #3
Chicken Caesar Salad
Ooey Gooey Mozzarella Bread Weeknight Dessert
Red Raspberry Sherbet
Weekend Prep Day and Meal #1
- Make Garlic Lime Chicken with Olives for dinner tonight and for extra chicken to use in Meals #2 and #3.
- Chop potatoes, place on baking sheet
- Add asparagus and green onion to baking sheet. Add olive oil, season with salt and pepper roast
- Store about 3 cups cubed chicken for Mexican Lasagna, Meal #2 and 2 cups cubed or shredded chicken for Chicken Caesar Salad, Meal #3. The remaining chicken is for dinner tonight
- Plate and serve
Meal #2
- Preheat oven
- Blend Mexican Lasagna filling including reserved cooked chicken
- Cut tortillas and lay down 1/2 as first layer of "lasagna". Add remaining layers, finishing with cheese.
- Bake Lasagna.
- Blend Citrus Lime Vinaigrette dressing, add to pre-washed mixed greens and toss.
- Plate and serve
Meal #3
- Preheat oven
- Assemble Mozzarella bread, wrap in foil and bake
- Blend Caesar salad dressing
- Chop pre-washed Romaine; add to bowl with reserved diced or shredded chicken, grape tomatoes and croutons. Drizzle with dressing and toss.
- Serve salad with hot Garlic-Mozzarella bread and enjoy!
Weeknight Dessert
- Blend Red Raspberry sherbet ingredients in a blender
- Place in a shallow pan covered in freezer to firm up, 30 minutes to an hour depending on your freezer
- Scoop and serve
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