What’s Cooking This Week?

Pantry Items Olive oil (regular and extra virgin)
Cooking spray
Low sodium chicken stock
Parmesan cheese
Sour cream, reduced fat or fat-free
Salt
Pepper
Garlic powder
Cayenne pepper
Crushed red pepper
Oregano
Cumin
Chili powder

Grocery List based on servings for 2 w/ leftovers 2 5 oz salmon filets
1 lb boneless skinless chicken breasts
2 medium yellow onions
1 head escarole
2 bell peppers, red and yellow
1 shallot
1 head garlic
1-2 lemons
4 vine-ripened tomatoes
1 jalapeño, optional
2 avocados
1 bunch fresh cilantro
Whole wheat soft tacos
Whole wheat penne
Brown rice
1 large can whole plum tomatoes in puree
1 can cannellini beans

Day 1 – Oven Baked Salmon w/ Spicy Garlic Escarole

Preheat oven to 400 degrees.

Lightly drizzle salmon filets with olive oil and season with salt and pepper. Place filets oil side down on foil and twist the ends, creating open packets.

Mix 1 chopped tomato with ½ minced shallot, chopped garlic, 1 tbsp fresh lemon juice, and ½ tsp oregano. Spoon mixture over salmon and fold foil over to cover completely, sealing the packets closed.

Place on baking sheet and bake until salmon is just cooked through, about 25 minutes.

Meanwhile, heat a pan over medium heat and coat lightly with olive oil. Sauté ½ head torn escarole with 3 cloves minced garlic, crushed red pepper and salt.

Serve baked salmon filets with spicy garlic escarole.

Day 2 – Red Chicken Chili recipe adapted from Ina Garten *Makes leftover Chicken Chili for use in Chicken Soft Tacos

Chop chicken into large chunks.

Heat a large pot over medium heat and coat lightly with olive oil. Add in chopped chicken and cook until browned and cooked through. Remove from pot and set aside.

To same pot, adding olive oil if necessary, add in 1 chopped yellow onion, cooking until softened, about 10 minutes. Stir in 3 cloves chopped garlic and cook for 1 minute more. Add in large diced red and yellow bell peppers, ½ tsp chili powder, ½ tsp cumin, ¼ tsp cayenne pepper, and salt. Cook for 1 more minute and stir in can of tomatoes, hand crushed. Add in fresh cilantro and bring to a boil. Reduce heat, add in cooked chicken and simmer uncovered for 25-30 minutes.

Serve hot in bowls w/ a dollop of reduced fat sour cream.

Day 3 – Whole Wheat Penne w/ Roasted Tomatoes & Garlic

Preheat oven to 450 degrees.

Thickly slice two tomatoes and lay on baking sheet along with 4 cloves garlic, unpeeled. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast in oven, uncovered, for 25-30 minutes.

Meanwhile, cook penne according to instructions. Drain and add back to pot with ½ cup rinsed and drained cannellini beans. Add in roasted tomatoes and mashed garlic (removed from peel). Drizzle with a bit more olive oil and toss.

Serve topped with grated parmesan.

Day 4 – Chicken Soft Tacos w/ Chunky Guacamole *Uses leftover Red Chicken Chili

Mix diced avocado with a squeeze of fresh lemon juice, chopped tomato, minced red onion, and salt and pepper to taste, mashing slightly. (Add minced jalapeño and chopped cilantro if desired).

Reheat leftover chicken chili.

Spoon into warmed whole-wheat soft tacos and top with fresh guacamole.

Day 5 – Brown Rice, Escarole & Bean Soup

Cook 2 servings of brown rice according to instructions.

Heat pot over medium heat and coat lightly with olive oil. Add ½ head escarole, chopped and 2-3 cloves minced garlic, cooking until wilted, about 2 minutes. Season with salt and crushed red pepper. Add 2 cups low sodium chicken broth and ½ cup cannellini beans, drained and rinsed. Cover and simmer until beans are cooked through, about 5 minutes.

Serve soup over cooked brown rice and top w/ grated parmesan and freshly ground black pepper.

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