Week of November 2nd…

LEMON BALSAMIC CHICKEN WITH ROASTED POTATOES & BROCCOLI…Preheat oven to 425 degrees. On a large baking sheet place potatoes and drizzle with olive oil. Nestle the balsamic chicken in with the potatoes. (Leave a space for your broccoli to be added later or use another baking sheet for broccoli) Roast chicken and potatoes for 15 min then add broccoli drizzled with olive oil to an empty space on the same baking sheet or on another and roast everything 15 min more. (internal temp of 165 for chicken) Remove everything from the oven and spoon the herby olive lemon mixture over chicken and potatoes. Serve all with tzatziki feta sauce on the side and any extra herby olive lemon mixture. Enjoy.

PESTO GNOCCHI WITH SAUSAGE & TOMATOES…Preheat oven to 425 degrees. Line a baking sheet with parchment or foil for easy cleanup or grease generously. Arrange gnocchi, sausage, tomatoes & onions evenly on baking sheet. Drizzle everything with olive oil and gently toss to coat. Bake for 30 min tossing everything once halfway through cooking. Remove baking sheet from oven and add pesto tossing everything to combine. Serve with chunks of burrata cheese if desired. Yum.

ROSEMARY CHICKEN MEATBALLS WITH TOMATO & SPINACH ORZO…Preheat the oven to 450 degrees, line a baking sheet with parchment paper or grease liberally. Place meatballs on baking sheet and drizzle with olive oil, Bake on top rack of oven for 18-24 min until golden and cooked through. (you can finish with a 2-3 min broil if desired) While meatballs are in the oven, warm the tomato orzo on stovetop covered on med-low, stirring occasionally until warmed through, 6-10 min. Serve meatballs over the orzo. Enjoy.