Week of July 27th…

ROASTED WILD TILAPIA WITH TOMATO RISOTTO…Preheat oven to 400 degrees. Lightly grease a baking sheet and roast tilapia with all the glaze for 10-12 min. While fish is cooking, warm the tomato risotto on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Serve risotto topped or on side with roasted tilapia. Enjoy.

MARINATED ROASTED CHICKEN THIGHS WITH COCONUT-LIME RICE WITH TOMATOES, PEANUTS & HERBS…Preheat oven to 425 degrees and pull coconut rice, chicken, coconut-lime dressing, tomatoes & fresh herbs out of the fridge. Bake chicken on a lightly greased baking sheet with its marinade for 25-30 min until cooked through (165 degrees). Alternatively, you could grill the chicken (grilled chicken would be delightful with this dish). While chicken is in the oven or on grill, warm the coconut rice and when its nice and hot, add the tomatoes, most of the herbs and the coconut-lime dressing, toss to coat evenly and mix well. Serve the chicken with the coconut -lime rice topped with the remaining fresh herbs and crushed peanuts. Yum.

CHICKEN, BLACK BEAN & SWISS CHARD ENCHILADAS WITH AVOCADO & SOUR CREAM…Preheat oven to 350 degrees and remove enchiladas from fridge. Bake uncovered for 25-30 min. Top with avocado and sour cream and enjoy.