Week of August 3rd…

DRY RUBBED & MARINATED TRI TIP WITH TWICE BAKED POTATOES & BLEU CHEESE SALAD…The Tri Tip has been sous vide’ed to Med-Rare, so you’ll just be reheating. Preheat oven to 350 degrees and pull tri tip and potatoes out of the fridge while oven preheats. Place Tri Tip and any juices on a lightly greased large baking sheet, and place potatoes on another baking sheet or baking dish. Bake everything 25 min. Then broil for 3-5 min if desired. (alternatively you could BBQ the tri tip to reheat, med heat about 8-10 min per side). Slice the Tri Tip against the grain in thick slices and serve with twice baked potatoes and greens tossed with bleu cheese dressing. Enjoy!

BAKED CHICKEN PARMESAN WITH MASHED POTATOES & BROCCOLI…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. Pull out chicken and add broccoli to other side of sheet or another baking sheet/pan. Top chicken with marinara sauce and cheese blend, bake everything for 12 min more. While chicken and broccoli are in the oven, gently warm the mashed potatoes on stove top on med-low, uncovered, stirring often and adding a tablespoon of water or milk if needed until warm through, 5-8 min. Serve chicken & broccoli with mashed potatoes. Yum.

SAUSAGE AND TORTELLINI SOUP… Warm up the soup by portion and when hot, add the desired amount of tortellini to the soup and cook 3-4 min until tortellini is cooked. Enjoy!