3 Quick Meals for the Week

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MEAL 1: STUFFED CHICKEN PARMS with FUSILLI and SPINACH

Gameplan:

  1. Put a large pot of salted water on to boil.

  2. Follow heating instructions for the Chicken Parms

  3. Cook pasta while the Chicken Parms are cooking

  4. Reserve a bit of pasta cooking water in a mug. Drain pasta

  5. Toss hot pasta with 2/3 cup Fresh Frozen Chopped Spinach, mix in your favorite pasta sauce to coat (we love Mom’s Special Marinara), add a few tablespoons of the reserved pasta water and a drizzle of olive oil.

  6. Garnish as you please: grated cheese, fresh basil, toasted pine nuts

  7. Let the Chicken Parms sit for 2-3 minutes then serve alongside the fusilli.

MEAL 2: ALL-NATURAL GRILLED CHICKEN BURRITOS with MASHED SOUTHWESTERN SWEET POTATOES and LOCAL SWEET CORN

Gameplan:

  1. Heat the burritos per the heating instructions

  2. Heat the sweet potatoes per the heating instructions

  3. Place corn kernels in a microwavable bowl with some butter (about a tablespoon per cup of corn) Heat 2-3 minutes depending on how much corn you’re preparing. Squeeze a few drops of lemon juice over the corn and season with salt and pepper.

MEAL 3: INDIAN BUTTER CHICKEN with BASMATI RICE PILAF and DAL (creamy lentil side dish)

Gameplan:

  1. Cook desired quantity of Jyoti Supreme Basmati Rice as per heating instructions.

  2. Add Fresh Frozen Local Peas (no need to thaw first!) to the hot rice, along with some butter or a drizzle of oil, and mix together.

  3. Heat the Indian Butter Chicken according to instructions

  4. In a microwave-safe bowl, heat the Jyoti Dal Makhani until warm

  5. Serve Butter Chicken over Rice Pilaf, with the Dal in a small side bowl.

Anjali Guptanewsletter, COVID, BlogComment