Week of November 16th…

MARINATED TRI TIP WITH CHIPOTLE SWEET POTATO MASH & BROCCOLI…The Tri Tip has been sous vide’d to Med-Rare, so you just need to reheat. Preheat oven to 350 degrees and remove tri tip and sweet potato mash from fridge while oven is warming. Lightly grease a large baking sheet and place Tri Tip on one side and broccoli on the other. Bake for 25 min. Then broil tri tip for 2-5 min. Bake chipotle sweet potato mash uncovered for 20-25 min in a baking dish (or warm on stove top) Slice meat against the grain in 1/2 inch slices. You could also reheat the tri tip on the BBQ. Serve tri tip with mash and broccoli. Yum.

CORNFLAKE CRUSTED HOT HONEY MUSTARD CHICKEN WITH BRUSSELS SPROUTS AND RICE…Preheat oven to 450 degrees. Grease a baking sheet or cover with parchment. Place chicken on one side and brussels on the other, drizzle with olive oil. Bake 20 min. Reduce oven to 400 degrees. Toss brussels sprouts and coat chicken with the hot honey mustard sauce. Bake 3-5 min more. While chicken and brussels are cooking, warm the cooked rice. Serve chicken with rice and brussels and any extra sauce on side. Enjoy.

CLAM CHOWDER…Just heat by portion and enjoy. (possibly with fresh baked bread and lightly dressed greens. Enjoy.