To Your Health Gameplan

Meal #1
Oven Baked "Fried" Chicken
Garlic Mashed Potatoes with Fresh Chives

Meal #2
Barbecue-Roasted Salmon
Roasted Corn and Garlic Couscous

Meal #3
Pasta Shells with Roasted Vegetables
Mixed Greens with Tomato-Ginger Dressing

GAME PLAN:
Weekend Prep Day, Meal #1

• Make Oven Baked "Fried" Chicken for Meal #1.


• While chicken is baking, start Garlic Mashed Potatoes with Fresh Chives for Meal #1 by chopping and boiling potatoes.


• Roast eggplant and artichokes for Pasta Shells with Roasted Vegetables, Meal #3.


• On the same pan as the eggplants and artichokes, add foil-wrapped garlic and corn for Roasted Garlic and Corn Couscous to go with meal #2.


• Mash potatoes with garlic and finish the dish with the remaining ingredients.


• Remove veggies, garlic and corn from oven. Place in separate containers and refrigerate for meals later in the week.


• Eat and enjoy Oven Baked "Fried" Chicken with Garlic Mashed Potatoes.

Later in the week: Meal #2

• Preheat oven to 400 degrees.

Remove roasted corn and garlic from fridge for Roasted Garlic and Corn Couscous. Add to chicken stock, bring to a boil.

• Whisk together sauce for Barbecue Roasted Salmon. Coat salmon filets with sauce place in oven to roast.


• Add couscous to boiling stock. Cover and let stand 5 minutes. After 5 minutes, uncover couscous, stir in green onions and pimento. Plate with salmon.


• Eat and enjoy!

Later in the week: Meal #3

• Boil water for pasta for Pasta Shells with Roasted Vegetables.


• Whisk together pasta sauce. Combine with pre-roasted vegetables and simmer on stovetop.


• Blend tomato-ginger dressing ingredients together in a blender. Spoon dressing over pre-washed bagged salad greens.


• Drain pasta and toss with sauce and fresh basil. Top with parmesan cheese to serve.


• Eat and enjoy!