MENU: A Bird in the Hand
Day 1
Roasted Balsamic Chicken with Horseradish Froth
Acorn Squash with Pumpkin Seeds
Day 2
Pulled Chicken Wraps with Cheese Fries and Turkey Bacon
Day 3
Pan-Seared Seabass with Olives and Tomatoes
Meal #1
Roasted Balsamic Chicken with Horseradish Froth
- Season chicken with salt and pepper and place on baking sheet.
- Brush chicken with balsamic vinegar and Dijon mustard. Place into oven and roast.
- Cook brown rice according to directions. Scald milk and garlic powder in saucepan.
- Add to blender with sour cream and horseradish and blend until foamy.
- Remove chicken from the oven and reserve half for another meal.
- Serve with half of the brown rice, reserving for another meal, and acorn squash.
Acorn Squash with Pumpkin Seeds
- Halve and seed squash. Place onto baking sheet, flesh side up with cut russet potatoes.
- Spray potatoes with cooking spray and season both with salt and pepper. Sprinkle squash with pumpkin seeds.
- Place into oven and roast.
- Remove from oven and serve squash with chicken. Reserve potatoes for another meal.
Meal #2
Pulled Chicken Wraps with Cheese Fries and Turkey Bacon
- Arrange pre-cooked potatoes on baking sheet and top with cheese and pre-cooked bacon. Place into oven and bake.
- Saute red onions. Shred reserved chicken and add to saute pan with salsa. Stir in ranch dip.
- Top tortillas with chicken mixture and roll up.
- Serve with cheese fries on the side. Enjoy!
Meal #3
Pan-Seared Seabass with Olives and Tomatoes
- Season fish with garlic/herb seasoning and salt and pepper and saute in skillet.
- Add to skillet vermouth, diced tomatoes and olives and simmer.
- Reheat reserved brown rice with oregano and salt and pepper.
- Serve fish with reserved brown rice. Enjoy!
