Week of September 7th…

SESAME FETA CHICKEN WITH SWEET POTATOES & KALE…Preheat oven to 425 degrees and remove chicken and sweet potatoes from the fridge while oven preheats. On a large baking sheet toss sweet potatoes with a little olive oil (if they need more) and bake 10 min. Then nestle the chicken and some of the marinade around the sweet potatoes and bake for 25-30 min until chicken is cooked through. (internal temp of 165). While chicken and potatoes are in the oven take the kale and honey mustard dressing out of the fridge. Toss the kale with 1-2 tablespoons of the honey mustard and gently massage the kale a little while mixing the dressing in. Serve the Chicken and sweet potatoes with the kale over the top and sprinkle with the feta. Serve with extra honey mustard dressing on the side. Enjoy.

SOY GLAZED SALMON WITH GREEN BEANS, TOMATOES & STEAMED RICE…Preheat oven to 400 degrees and remove salmon and green beans & tomatoes from fridge. Place parchment on a baking sheet or grease liberally. Toss salmon with a big pinch of salt and a little olive oil and spread in a single layer on baking sheet. Bake 3 min, then add the soy glaze to the salmon and toss gently. Bake 3-5 min more. While Salmon is in the oven, warm the steamed rice and toss the green beans & tomatoes in their dressing. Serve salmon over rice with the green beans and tomatoes nestled around and drizzled with the remaining dressing in green beans. Yum.

SAGE CHICKEN MEATBALLS WITH PARMESAN & SPINACH ORZO…Preheat oven to 450 degrees and line a baking sheet with parchment or grease liberally. Place meatballs on the baking sheet and drizzle with olive oil. Bake on top rack of oven 20-25 min until golden brown. While meatballs are cooking, gently warm the orzo on stovetop, covered, med-low, stirring often until warmed through, 8-10 min. Serve meatballs over parmesan & spinach orzo. Enjoy.