Day 1
Flank Steak with Grilled Peppers and Edamame and Wasabi-Mustard Dressing
Day 2
Asparagus-Wild Mushroom Risotto with Parmesan
Day 3
Edamame Rice Salad with Teriyaki Tuna
Weeknight Snack
Wild Mushroom Turnovers with Romano Cheese
Gameplan:
Meal # 1 ? Flank Steak with Grilled Peppers and Edamame and Wasabi-Mustard Dressing
- Cook a large batch of Arborio rice: Simmer 6 1/2 cups low-sodium chicken broth and add 3 cups Arborio rice. Cover and cook for 20 minutes. Remove 4 cups of rice and reserve it for meals later in the week (2 cups for Risotto and 2 cups for Edamame-Rice Salad). Cook remaining rice until cooked through. Add more liquid if needed.
- While rice is cooking, season and grill flank steak and peppers.
- Prepare Wasabi-Mustard dressing.
- Saute edamames.
- Slice flank steak and serve with grilled peppers and half of the edamame. Drizzle everything with the Wasabi-Mustard Dressing. Serve with rice.
- Reserve remaining edamame for Meal #3.
Meal # 2 ? Asparagus-Wild Mushroom Risotto with Parmesan
- Remove 2 cups of reserved Arborio rice from the refrigerator.
- Chop 8 cups of wild mushrooms and cook them with the seasonings until tender.
- Remove 1 cup of cooked mushrooms and reserve in a container for Wild Mushroom Turnover later in the week.
- Finish risotto be adding reserved cooked rice, vegetables, herbs and cheese. Serve hot and enjoy!
Meal # 3 ? Edamame Rice Salad with Teriyaki Tuna
- Remove reserved edamame and reserved cooked rice from the refrigerator.
- Heat rice with water to cook through.
- Blend reserved edamame with salad ingredients. Stir cooked rice into salad.
- Serve edamame salad over lettuce and place tuna fillets on top.
Weeknight Snack:
Wild Mushroom Turnovers with Romano Cheese
- Remove reserved cooked wild mushrooms from refrigerator.
- Roll out puff pastry. Cut into squares. Assemble turnovers.
- Bake turnovers and serve warm.
