Week of October 19th…

MISO-GLAZED SALMON WITH GREEN BEANS & 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 green beans 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 green beans over coconut rice and top with any extra glaze. Enjoy.

BAKED CHICKEN PARMESAN WITH MASHED POTATOES & BRUSSELS SPROUTS…Preheat oven to 400 degrees. Grease a baking sheet or dish and place chicken on one side and brussels on the other. Drizzle with oil or spray and bake 20 min. Pull out chicken and brussels and Top chicken with marinara sauce and cheese blend, bake everything for 12-15 min more (the breast may take a few minutes more than the thighs). Broil for 2-5 min to brown if desired. (internal temp 165) While chicken and brussels 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 & brussels with mashed potatoes. Yum.

PORK CHILE VERDE WITH TORTILLAS, CHEESE, CABBAGE, AVOCADO & SOUR CREAM…Heat Pork Chile Verde with all juices on stovetop over medium heat, stirring occasionally until warmed through, about 8-10 min. While that is heating, warm tortillas and serve as burritos or soft tacos with the chile verde, cheese, sour cream , avocado and cabbage. Or serve as a bowl with tortilla chips. Leftover pork chile verde is excellent with eggs for breakfast or added to a salad. Enjoy.