Week of February 8th…

MISO-GLAZED SALMON WITH ASPARAGUS & COCONUT RICE…Preheat oven to 425 degrees and line a baking sheet with parchment or grease liberally. Place Salmon on one side of baking sheet and spoon about 1 tablespoon of the miso glaze on each piece of Salmon. Place asparagus on other side of baking sheet and drizzle with olive oil if needed. Roast for 5 min. Spoon another tablespoon of the glaze to each piece of Salmon and roast 5 min more. While Salmon is cooking, warm the coconut rice on med low, stirring often until warmed through, 5-8 min. Serve Salmon and asparagus over coconut rice and top with any extra glaze. Enjoy.

BAKED CHICKEN PARMESAN WITH GREEN BEANS & POLENTA…Preheat oven to 400 degrees. Grease a baking sheet or dish and place chicken on one side. Drizzle chicken with oil or spray and bake 20 min for thighs and 25 for breasts. pull out chicken and add green beans to other side of sheet or another baking sheet/pan. Top chicken with marinara sauce and cheese blend, bake for 12 min more for thighs and 15 min more for breasts. While chicken and green beans are in the oven, warm polenta on stove top covered adding 1-2 TBS of water on med-low stirring occasionally until warmed through (5-8 min). Serve Chicken Parmesan with polenta and green beans.

TUSCAN WHITE BEAN & SAUSAGE SOUP… Heat by portion and enjoy with lightly dressed greens and fresh baked bread. Yum