Meal #1
Lamb Chops with Rosemary Plum Sauce
Roasted Asparagus with Lemon Vinaigrette
Meal #2
Chicken Piccata with Artichoke Hearts
Brown Rice with Butter Beans
Meal #3
Leeks with Prosciutto and Goat Cheese over Capellini
Weeknight Dessert
Pound Cake with Lemon Cream
Weekend Prep Day, Meal #1
- Clean, cut and bake potatoes and asparagus
- Brown lamb chops and set them aside
- Clean and chop leeks for meal #?s 1 and 3. Label and refrigerate leeks for meal #3
- Prepare plum sauce
- Sautee leeks, return lamb to pan with sauce to finish cooking
- Prepare the Lemon Vinaigrette and pour it over the asparagus
- Serve the Chops alongside the roasted potatoes and asparagus
- Enjoy!
Meal #2
- Bring water to a boil. Add rice and beans to boiling water. Cover
- Prepare flour mixture to dredge chicken
- Pound, flour and brown the chicken
- Add lemon juice, artichokes, and capers to the chicken to make a nice pan sauce
- Uncover rice. Fluff with fork
- Serve chicken and sauce with rice
Meal #3
- Bring water to a boil
- Chop and sauté the prosciutto
- Pull the pre-chopped leeks labeled Meal #3 from the refrigerator. Add the leeks and chicken stock to the skillet with the prosciutto
- Cook the capellini in the boiling water
- Drain the capellini and toss with the leek mixture. Top with goat cheese
Weeknight Dessert
- Slice pound cake
- Prepare the lemon cream by adding lemon zest and lemon juice to whipped topping
- Spoon the lemon cream over the pound cake.
- Garnish with a sprig of mint if desired
- Eat and Enjoy!
