Week of February 4th

BAKED TERIYAKI MEATBALLS WITH ROASTED BROCCOLI & MASHED POTATOES…Preheat oven to 400 degrees and grease a large baking sheet. Place meatballs on one side of baking sheet and broccoli on other. Drizzle with olive oil and bake 20-25 min. While meatballs and broccoli are in the oven, warm the mashed potatoes. Give teriyaki sauce a quick warm up if desired and serve meatballs and broccoli drizzled with teriyaki sauce. (teriyaki sauce is slightly spicy)

HONEY MUSTARD CHICKEN WITH BRUSSELS SPROUTS AND RICE…Preheat oven to 450 degrees. Grease a baking sheet and place chicken on one side and brussels on the other. 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 is cooking, warm the cooked rice. Serve chicken with rice and brussels and any extra sauce on side.

LEMONY GREEK CHICKPEA SOUP…Just warm up by portion and enjoy. Yum!

Week of January 21st

SALMON OR WHITE FISH WITH SWEET POTATOES, BROCCOLI & CHILI CILANTRO AIOLI…Preheat oven to 425 degrees. Line a baking sheet with foil and coat with cooking spray or generously grease a baking sheet. Place sweet potatoes on baking sheet and drizzle with oil and roast 15 min. Add broccoli to sweet potatoes and give a toss and push to the sides of the baking sheet. Place Salmon in the middle and roast everything 15 min more. Serve sprinkled with cilantro, cotija and a drizzle of the aioli sauce or serve it on the side. Enjoy.

BUFFALO CAULIFLOWER MAC N CHEESE…Pull out of the fridge and Preheat oven to 350 degrees. Bake uncovered for 35-40 min. Let rest for 5-10 min, Enjoy!

SAUSAGE, POTATO AND SWISS CHARD QUICHE…you can just warm up by portion OR bake at 350 degrees covered with foil (there is plastic wrap under the foil that needs to be removed) for 15 min. Yum!

Week of January 7th

WILD MUSHROOM AND FARRO SOUP WITH PANCETTA…Just heat up and Enjoy.

CHEDDAR SAGE BISCUIT TOPPED CHICKEN POT PIE…Pull pot pie out of the fridge and Preheat oven to 425 degrees. Bake uncovered for 20-25 min until bubbly and biscuits are golden. Enjoy!

STEAK SALAD WITH GINGER DRESSING…The flank steak has been sous vide’ed to med-rare, so just a quick sear and you’ll be ready to go, unless you’d like it more cooked, you can sear it longer or put in oven or on the BBQ. Pull flank steak out of the fridge and heat a pan on the stove to med-high. Sear in a dry pan for 1-2 min per side, then slice in strips against the grain. Toss the greens with the toppings for the salad and as much ginger dressing as you like and place steak on top and drizzle with a touch more ginger dressing. Yum!

MUSTARD CHICKEN WITH LEMON DILL ORZO WITH SWISS CHARD…Pull mustard chicken and lemon orzo out of the fridge and preheat oven to 425 degrees. Place chicken on a baking sheet with all the sauce on top (it’s ok if some drips off the sides) and Bake for 25-30 min. Serve with the Orzo at room temperature, slightly warm or cool if you like. Enjoy.

Week of December 31st

MARINATED TRI TIP WITH ROASTED BRUSSELS SPROUTS AND TWICE BAKED POTATOES…The Tri Tip has been sous vide’ed to Med-Rare, so you’ll just be reheating. Preheat oven to 400 degrees and pull tri tip out of the fridge. PLace brussels sprouts on a sheet pan and drizzle with olive oil. Bake for 15 min, reduce oven to 350 degrees. Give the brussels sprouts a toss and return to oven. Place Tri Tip and juices on one side of a baking sheet along with the twice baked potatoes on the other. Bake all for 20-25 min. Slice the Tri Tip against the grain in thick slices and serve wit potatoes and roasted brussels.

GNOCCHI WITH MUSHROOMS AND SPINACH…Preheat oven to 425 degrees. On a sheet pan toss together the mushroom mixture and the gnocchi with a couple tablespoons of olive oil and salt and pepper. Shake into an even layer and roast 20-25 min, then add the spinach and another drizzle of olive oil and a dash of salt and pepper and stir to combine. Roast 5 min more. Remove from the oven and add the butter and the sauce (save a little sauce for extra on side if you desire) and stir until melted and glazy. Enjoy!

COCONUT CHICKEN CURRY AND BROCCOLI OVER RICE…This meal is completely cooked, so just a reheat. You can heat up by portion however you prefer OR Warm chicken curry and all sauce on stovetop covered med-low stirring occasionally until heated through, 6-10 min. While curry is heating, warm your rice and serve curry over rice.

Week of December 17th

CHICKEN TORTILLA SOUP…Just warm by portion and top with cheese, green onions & cilantro, tortilla chips and avocado

SUNDRIED TOMATO & SPINACH WHOLE WHEAT PASTA…Warm by portion and enjoy with some lightly dressed greens and bread

BALSAMIC BRAISED SHORT RIBS WITH CARROTS & MASHED POTATOES…Warm the short ribs & carrots with all the sauce on stovetop covered on med-low until heated through and sauce is hot. (there will be a layer of fat on the top of the sauce that you can choose to scoop off some or all before heating if desired) While short ribs are cooking, heat up mashed potatoes and serve short ribs and carrots over mashed potatoes and spoon sauce over all.

WHITE PESTO CHICKEN AND ORZO WITH BROCCOLI…Preheat oven to 400 degrees. Pull it out of fridge while oven is preheating or even 20 min before. Bake uncovered for 12-18 min until orzo and sauce around chicken is bubbling.

Week of December 3rd

WHITE BEAN CHICKEN CHILI…Just warm by portion and enjoy with warm scallion-cheddar cornbread muffins

SPINACH, LEEK, BACON & SWISS QUICHE…Warm by portion and enjoy with some lightly dressed greens

SMOKED BUFFALO CHICKEN WITH POTATO SALAD & GREENS WITH BLEU CHEESE…Remove chicken from fridge and let sit out for about 20 min before reheating. The chicken has been smoked and is fully cooked, you’ll just be reheating. Either heat BBQ to med-high OR preheat oven to 400 degrees. Cook the chicken until skin is sizzling, turning a few times if on BBQ for about 10 min. While chicken is cooking, warm the buffalo sauce (it has butter in it so it will have hardened slightly.) When chicken is finished, toss or slather with desired amount of buffalo sauce serving the extra on the side along with the potato salad and some greens dressed with the bleu cheese dressing.

ROASTED LEMON SALMON WITH CAESAR SALAD…Preheat oven to 400 degrees. Pull caesar dressing out of fridge while oven is preheating and salmon is cooking. Place salmon on a baking sheet and drizzle with oil if needed, bake for 12-15 min. While Salmon is cooking, chop and rinse little gems lettuces. Toss lettuce with croutons, parmesan and desired amount of caesar dressing. Serve Salmon either on top of caesar salad or on the side with lemon squeezed over everything and extra caesar dressing drizzled if you have it.

Week of November 12th

ROASTED WHITE FISH WITH BRAISED SAFFRON BEANS AND GREENS…Preheat oven to 400 degrees. Place fish on a baking sheet and drizzle with olive oil. Bake 12-15 min. While fish is in the oven, heat the beans and greens with all their juices in a pot, stirring occasionally on the stovetop until hot, 10-12 min. Serve the beans and greens ans as much of the broth as you like in a shallow bowl topped with the fish

MEATLOAF WITH MASHED POTATOES & BROCCOLI…Preheat oven to 375 degrees. Bake meatloaf for 45-65 min until you get an internal temperature of 160 degrees. Roast broccoli at 375 degrees for 15-20 min. While meatloaf and broccoli are in the oven, warm the mashed potatoes on stovetop covered, stirring occasionally until warmed through, 6-8 min. Seve meatloaf with mash and broccoli.

GARLICKY-MUSTARD PORK CHOPS WITH BRUSSELS SPROUTS GRATIN…Preheat oven to 425 degrees. Bake brussels sprouts gratin, uncovered for 10 min. Reduce oven to 375 degrees (keep brussels sprouts in oven the entire time) and place pork chops on a lightly greased baking sheet. Add a little more sauce on each pork chop and save a little for serving/dipping. Bake for 20 min. Add bread crumb mixture evenly on top of brussels sprouts gratin and bake everything 5-10 min more. (until brussels sprouts gratin is golden brown and pork chops have an internal temperature of 145 degrees. Serve together with extra sauce for dipping if desired.

Week of November 5th

BAKED CRISPY MAPLE DIJON CHICKEN WITH ROASTED SWEET POTATOES AND BROCCOLI…Preheat oven to 450 degrees. Line a large baking sheet with parchment or grease generously. Place sweet potatoes on one side of baking sheet and drizzle with olive oil, bake 20 min. Reduce oven to 425 degrees give sweet potatoes a toss and place chicken on other side of baking sheet and add broccoli with potatoes and drizzle everything with oil. Bake for 20-25 min. Give the maple dijon sauce a quick warm up (5-10 seconds in microwave) Serve chicken drizzled with the maple dijon sauce along side sweet potatoes and broccoli with extra sauce on the side.

PORK PUTTANESCA RAGU OVER GRITS…Place pork ragu and all juices in a pot/pan. Heat on stovetop on med-low covered, stirring occasionally until warmed through, 7-10 min. While pork is heating, warm the grits the same way, adding a little water if needed. Serve Pork Puttanesca Ragu over grits.

BROCCOLI CHEDDAR SOUP…Just heat by portion and enjoy.

Week of October 29th

MISO HONEY CHICKEN WITH ASPARAGUS & STEAMED RICE…Pour half of miso honey marinade over chicken (saving the rest for serving) and let marinate for 20-30 min while Preheating oven to broil. Line a large baking sheet with foil and place chicken on one side letting excess marinade drip off. Place asparagus on the other and drizzle with oil. Broil until chicken is cooked through and there are some charred spots, 10-12 min. While chicken and asparagus are in the oven, warm your rice. Serve chicken and asparagus over rice and drizzle with remaining honey miso sauce.

SPINACH AND THREE CHEESE STUFFED SHELLS WITH ROASTED TOMATO SAUSAGE SAUCE…Preheat oven to 350 degrees and remove shells from fridge. Place on a baking sheet to prevent dripping and bake uncovered 25-30 min until bubbly. Let cool 5 min before serving.

CHICKEN & SAUSAGE GUMBO…Just heat by portion and serve over warmed rice.

HONEY MUSTARD SALMON/SEABASS WITH ROASTED CAESAR POTATOES & BRUSSELS SPROUTS…Preheat oven to 450 degrees and grease a large baking sheet. Place potatoes and brussels sprouts on baking sheet and drizzle with olive oil and bake for 15 min. Pull baking sheet out and add fish topped with sauce and butter, bake 10 min and broil for 1 min. As soon as you pull everything out drizzle potatoes and brussels with tahini caesar dressing. Serve with extra dressing on the side.

Week of October 22nd

SWISS CHARD, BLACK BEAN & CORN ENCHILADAS…Preheat oven to 350 degrees and remove enchiladas from fridge while oven is preheating. Bake uncovered (on a baking sheet to prevent any dripping) for 30 minutes until bubbly. Let cool 5 min before serving. (I put enchilada sauce on the bottom and inside every enchilada so they wont be dry) Serve enchiladas with a squeeze of lime and avocado.

MUSTARD CHICKEN WITH CAULIFLOWER MASH AND GREEN BEANS…Preheat oven to 425 degrees. Lightly grease a large baking sheet and place mustard chicken on one side. Bake 15 min, then add green beans to other side of baking sheet and drizzle with olive oil and bake 15 min more. While chicken and green beans are cooking, warm cauliflower mash on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Serve mustard chicken with cauliflower mash and roasted green beans.

CLAM CHOWDER…Just heat by portion and enjoy.

BAKED TERIYAKI MEATBALLS WITH ROASTED BROCCOLI…Preheat oven to 400 degrees and grease a large baking sheet. Place meatballs on one side of baking sheet and broccoli on other. Drizzle with olive oil and bake 20-25 min. give teriyaki sauce a quick warm up if desired and serve meatballs and broccoli drizzled with teriyaki sauce. (teriyaki sauce is slightly spicy)

Week of October 15th

ARUGULA AND FARRO SALAD WITH ROASTED CHICKEN AND LEMON VINAIGRETTE…Preheat oven to 425 degrees and lightly grease a baking sheet. Remove farro from fridge while cooking chicken to let it come to room temperature. Bake chicken on baking sheet for 25-30 min. Slice or chop chicken and serve on salad or on the side. Place farro in a bowl and add the toppings, pistachios, and parmesan folding together. Add arugula at the last minute and toss together with a pinch of salt and pepper. (This salad has the majority of the lemon dressing mixed in with the farro. I gave you a little extra lemon dressing to add if desired)

FISH TACOS WITH CILANTRO SLAW AND LIME CREMA WITH SPANISH RICE…Preheat oven to 400 degrees. Lightly grease a baking sheet and roast fish with all juices for 10-12 min. While fish is cooking, warm spanish rice on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Remove slaw from fridge. Serve tortillas with fish topped with slaw and lime crema and spanish rice on the side.

BEEF AND BARLEY SOUP…Just heat by portion and enjoy.

STUFFED CHICKEN BREASTS WITH HERB AND VEGETABLE ORZO…Preheat oven to 450 degrees and lightly grease a baking sheet. Remove orzo from fridge while chicken is cooking to let it come to room temperature. (orzo is good cool, room temp or slightly warm) Bake chicken for 25-30 min. Serve stuffed chicken with herb and vegetable orzo.

Week of October 1st

THAI GREEN CURRY WITH CHICKEN, BROCCOLI & SWEET POTATOES OVER RICE…Just needs a reheat. Warm the curry and all the sauce on stovetop covered on med-low stirring occasionally until warm through (6-10 min). Heat up rice and serve curry and sauce over rice.

ROASTED WILD COD WITH VEGETABLE RISOTTO…Preheat oven to 400 degrees. Lightly grease a baking sheet and roast fish with all juices for 10-15 min. While fish is cooking, warm vegetable risotto on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Serve risotto topped or on side with roasted wild cod.

SAUSAGE & WHITE BEAN STEW WITH SPINACH…Just heat by portion and enjoy.

ROASTED VEGETABLE PESTO LASAGNA…Preheat oven to 350 degrees. Bake lasagna covered with foil 30 min, then uncover and bake 5-10 min more until bubbly. Broil for 1-2 min to finish if want brown top layer. Let rest 10 min before serving.

Week of September 24th

ROSEMARY CHICKEN MEATBALLS WITH TOMATO & SPINACH ORZO…Preheat oven to 450 degrees. Cover a baking sheet with parchment OR grease it with oil and place meatballs on baking sheet and drizzle with olive oil. Bake 25-30 min. While meatballs are cooking, gently warm the tomato & spinach orzo on stove on med-low, stirring often until warmed through (5-8 min) and serve meatballs on top.

BANGERS AND MASH WITH SAUTEED CABBAGE…Sausages have already been braised in beer so you are just reheating. Remove cabbage from fridge while cooking sausages. Either grill them on med-high for 5-8 min turning once OR bake at 375 degrees for 10 min (once the sausages burst or split, the must come off the grill or out of the oven). While cooking sausages, heat up the mashed potatoes and add 1/3 of the sauteed cabbage (if desired) mixing in. Serve the sausages with the mash and cabbage along with the additional sauteed cabbage and mustard.

ROASTED BUTTERNUT SQUASH & SUNDRIED TOMATO CHICKEN PASTA…This pasta just needs a GENTLE reheat any way you like. *Heat gently on stove top covered on med-low stirring occasionally until warmed through (5-10 min)

TACO SOUP WITH ALL THE FIXINS…Heat up and top with cheese, avocado, chips and a squeeze of lime

Week of September 17th

PORK RIBS WITH BAKED BEANS AND COLESLAW…Preheat oven to 300 degrees. Remove ribs from vacuum sealed packet but leave them wrapped in foil. Place them on a rimmed baking sheet. Bake for 15 min. Carefully open foil and slather both sides with the BBQ sauce, make sure they are meat side up and broil for 3-5 min. Warm up baked beans and serve Ribs with the beans and coleslaw.

HONEY MUSTARD CHICKEN WITH BRUSSELS SPROUTS AND RICE…Preheat oven to 450 degrees. Grease a baking sheet and place chicken on one side and brussels on the other. 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 is cooking, warm the cooked rice. Serve chicken with rice and brussels and any extra sauce on side.

CHIMICHURRI MEATBALLS WITH BROCCOLINI AND MASHED POTATOES…Preheat oven to 350 degrees and coat your baking sheet with oil or parchment. Place meatballs on one side of the baking sheet and broccolini on the other. Bake for 15 min, then remove broccolini and broil meatballs for 5 min. While meatballs are cooking, warm mashed potatoes. Serve meatballs topped with chimichurri and with mashed potatoes and broccolini.

SPINACH BACON & LEEK QUICHE…Warm by portion and enjoy. (also delicious at room temp or cool)

Week of September 10th

BAKED LEMON SALMON WITH POTATOES & DILL YOGURT…Preheat oven to 400 degrees. Place parchment packets on a rimmed baking sheet. Bake for 18 min. Carefully open parchment packets and serve Salmon and potatoes topped with arugula herb mix and dill yogurt and squeeze lemon on top of all.

CHIPOTLE HONEY CHICKEN WITH ZUCCHINI AND RICE…Preheat oven to 400 degrees. Place the zucchini in a 9x13 baking dish and Place the marinated chicken on top. Bake 30 min. While chicken is cooking, gently warm the cooked rice When chicken is done pour half the hot honey sauce over and serve with rice zucchini and the extra sauce on side.

SESAME GINGER SPICY BEEF AND BROCCOLI WITH RICE…Preheat oven to 475 degrees and coat your baking sheet with oil. Place steak on one side of the baking sheet and broccoli on the other and drizzle everything with olive oil. Bake uncovered for 10 min, then remove broccoli, toss 2/3 of the sesame ginger sauce with the steak and broil for 2-3 min. While steak is cooking, warm cooked rice. Serve beef and broccoli with rice and extra sauce on the side.

LOADED BAKED POTATO SOUP…Warm soup and top with bacon, green onions and cheese.

Week of September 3rd

BAKED COD WITH GAZPACHO SALSA, POLENTA & TOMATO VINAIGRETTE…Preheat oven to 400 degrees and lightly grease a baking sheet. Bake Cod for 12-15 min. While fish is in the oven, gently warm the polenta on stove top stirring occasionally until warmed through, 5-8 min. Serve Cod over polenta topped with lots of Gazpacho salsa and drizzled generously with tomato vinaigrette.

MARINATED TRI TIP WITH CHIPOTLE SWEET POTATO MASH & BROCCOLINI…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 broccolini on the other. Bake for 25 min. Then broil for 2-5 min. Bake chipotle sweet potato mash uncovered for 20-25 min. Slice meat against the grain in 1/2 inch slices.

CHEESY TOMATO BAKED GNOCCHI…Preheat oven to 375 degrees and take gnocchi out of fridge while oven preheats. Bake uncovered for 25-30 min until bubbling, then broil for 2-4 min to brown cheese. Let stand for 5 minutes before eating.

CHICKEN CAESAR SALAD…Chop and rinse romaine lettuce. Toss romaine with roasted chopped chicken, croutons and parmesan with the caesar dressing.

Week of August 27th

CHEESY TOMATO BASIL PESTO STUFFED CHICKEN WITH VEGETABLE ORZO…Preheat oven to 425 degrees and remove vegetable orzo from fridge to let come to room temperature while cooking chicken. Lightly grease a baking sheet and carefully place stuffed chicken breasts on baking sheet. Bake for 10 min, then add half the tomato basil mixture to the baking sheet and cook 15 min more. Serve with vegetable orzo and remaining tomato basil mixture on top.

SESAME GINGER SALMON WITH RICE AND BROCCOLI…Remove salmon from fridge and add the salmon marinade to it while preheating the oven (ideally 20-30 min with marinade). Preheat oven to 400 degrees and lightly grease a baking sheet. Place salmon on one side and broccoli on the other. Bake 15 min. Heat up rice while salmon and broccoli are cooking. Serve salmon with broccoli and rice and finished with the peanut ginger sauce drizzled on top.

BEEF CHILI…Heat up and enjoy with cheddar scallion cornbread.

COCONUT CHICKEN WITH SNAP PEA SALAD…Remove coconut chicken from fridge while preheating oven. Preheat oven to 425 degrees and lightly grease a baking sheet or dish. Place chicken on baking sheet/dish letting most of marinade drip off before. Bake for 20-25 min. Dice avocado and add to the snap pea salad. Serve chicken with coconut finishing sauce drizzled over and with snap pea salad.

Week of July 30th

CHICKEN & BLACK BEAN ENCHILADAS with SPANISH RICE

Preheat oven to 350 degrees. Remove enchiladas from fridge while oven preheats. Bake enchiladas uncovered fro 20-25 min until bubbly and heated through. While enchiladas are in the oven, warm the Spanish rice and serve with enchiladas.

ROASTED HALIBUT with BRAISED BEANS & SWISS CHARD

Preheat oven to 4OO degrees. Grease a baking sheet. Bake Halibut for 12-15 min. While Halibut is cooking, warm the beans and greens in their liquid on the stovetop covered on medium-low heat for 6-10 min. Gently warm the lemon caper sauce and pour over Halibut when it comes out of the oven. (Or you can put it on the Halibut before baking it OR you can do half before and half at the finish). Serve the Halibut on top of the braised beans.

MEXICAN STYLE CHICKEN CAESAR with PEPITAS

Toss romaine lettuce with shredded chicken, tomatoes, radishes, pepitas and cotija with desired amount of cilantro-pepita dressing

Week of July 23rd

ROASTED CHICKEN with MANGO-TOMATO SALSA and SUMMER CORN SALAD

Preheat oven to 450 degrees. Remove corn salad and mango salsa from refrigerator and let come to temp and flavors meld while cooking chicken. Place chicken on a lightly greased baking sheet. Bake chicken for 25 min. (you could also grill the chicken if preferred) Add chopped avocado to corn salad. Top chicken with desired amount of tropical salsa and serve with corn salad.

PESTO GNOCCHI with SAUSAGE, ONIONS, PEPPERS & TOMATOES

Preheat oven to 425 degrees. Grease a baking sheet. Arrange gnocchi and sausage on one half of the baking sheet, and the vegetables on the other half. Drizzle everything with olive oil and salt and pepper, gently toss to coat. Bake for 30 minutes. tossing everything once halfway through. Remove baking sheet from oven and toss with desired amount of pesto. Serve topped with burrata

BEEF and VEGETABLE STUFFED ZUCCHINI BOATS with PARMESAN PASTA

Preheat oven to 400 degrees. Lightly grease a baking sheet and gently place zucchini on sheet. Take parmesan pasta out of the fridge while cooking stuffed zucchini. Bake zucchini boats for 20 minutes until bubbly. Gently warm pasta however you like and serve on the side of zucchini.

GREEK CHICKEN ORZO SALAD

Take orzo salad out of the refrigerator while cooking chicken. Preheat oven to 425 degrees. Bake chicken for 30 minutes. (you can also grill chicken if preferred). Chop or slice chicken to desired size and add to orzo salad and toss with remaining dressing (the orzo salad has already been lightly dressed). ENJOY!

Week of July 16th

CHICKEN POZOLE with Cabbage, Radishes, Cilantro, Avocado, Sour Cream & Lime

Just heat and top with your choice or ALL toppings

WEDGE SALAD with FLANK STEAK and BLEU CHEESE

Sear the flank steak on high heat for 3-5 min per side on BBQ, broiler or pan. (it has been sous vide’ed to med rare and just needs a quick sear). Slice against the grain. Place a small amount of Bleu Cheese dressing on the plate and top with an iceberg wedge. Sprinkle with toppings (chives, bacon, tomatoes & cucumbers) and top with Seared Flank steak and more bleu cheese dressing

BUFFALO CHICKEN EGG ROLLS with CILANTRO RANCH and CUCUMBER SALAD

Preheat oven to 400 degrees, lightly grease a baking sheet. Place egg rolls on sheet pan and spray or brush lightly with oil. Bake 10 min, flip and bake 8 minutes more. Serve with Cilantro Ranch and Cucumber Salad

LEMON-DILL ROASTED FISH with LEMON & HERB MARINATED WHITE and GREEN BEAN SALAD

Take bean salad out of fridge while cooking fish. Preheat oven to 400 degrees. Place fish on a lightly greased baking sheet and bake for 12-15 minutes. Serve with bean salad