Monday - Rosemary Lemon Chicken
This is one of my favorite things to make... Easy, healthy, and classic! Plus it's easy to prepare ahead of time and just heat when ready. Just mix the juice of one lemon with 3 tbsp EVOO, 1/4 cup white wine, sea salt, cracked pepper, and chopped rosemary. Pour over chicken breasts (or whatever type you prefer! Cutlets, wings, whatever!) in a baking dish, and top with sliced lemon and few sprigs of rosemary. Cover with saran wrap and refridgerate until you're ready to heat (for breasts, 20 minutes at 400 degrees). I'm serving mine with caprese salad and Annie's white cheddar mac and cheese
Tuesday - Ravioli with Fresh Tomatoes
Sometimes I just need a shortcut! I use the pre-cooked, cold ravioli you can get in the refrigerated section, or frozen. Cook the ravioli and set aside. Over medium heat, saute halved grape tomatoes, diced onion, minced garlic, and basil in a little EVOO until soft and fragrant.
Wednesday - Crock Pot BBQ Chicken
Just toss thawed chicken breasts in a crockpot with your favorite BBQ sauce on low for 5-6 hours. Take out and shred when ready to eat. I usually make double portions so I have enough chicken for 2 nights (see below!). Serve shredded chicken on a kaiser roll with cheddar cheese. This meal goes great with corn-on-the-cob, or my favorite pasta salad. Cube cantelope and honeydew, and a block of swiss cheese. Cook and chill 1/4 pound of pasta, and add to the fruit and cheese. Top with poppy seed dressing and stir!
Thursday - BBQ Chicken Pizza
With the leftover shredded chicken, you can make an awesome pizza! There are three options for pizza dough... you can go all-out and make your own (I prefer this recipe when I do that), you can buy cold, uncooked dough from most any grocery store, or you can buy the pre-cooked kind that you just top with fixings and pop into the oven! Top your pizza with the BBQ chicken, shredded italian cheese, arugula, red onion, and red pepper. I also like to drizzle a little BBQ sauce on top!