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#MenuMonday

Ingredients:

2lbs chicken breast cut in half width wise
Medium sweet pepper sliced
2 medium zucchini sliced
1 cup cherry tomatoes halved
4 tbsp olive oil divided
4 cloves garlic minced and divided
Salt and Pepper to taste
2 ripe avocados
1 tbsp lime juice
1 lb rigatoni pasta cooked
1 cup alfalfa sprouts
1 cup shredded lettuce
1 cup sweet corn
2 tbsp minced fresh basil

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Directions:

1. Make the chicken and veggies: Place chicken breasts and sweet peppers/zucchini/tomatoes in two separate bowls. Drizzle 2 tablespoons of olive oil over watch and stir 2 cloves minced garlic into each. Sprinkle both liberally with salt and pepper.
2. Grill veggies and chicken over medium-high heat until chicken registers 165°F and veggies are tender, about 10 minutes. Keep warm and set aside.
3. Place avocado in a medium bowl, and mash thoroughly with lime juice and salt and pepper to taste.
4. Assemble the bowls: Divide cooked rigatoni pasta between 5 serving bowls, and evenly distribute veggies and chicken, alfalfa sprouts, lettuce, and corn between each bowl. Sprinkle each bowl with minced basil and serve!

Ingredients:

1 box instant chocolate pudding
2.5 cups cold milk
16 graham crackers
7oz marshmallow creme
4oz cream cheese softened
8oz frozen whipped topping thawed

Directions:

1.Line a 9×13 pan with foil or parchment paper, allowing paper to overhang pan.
2.In a medium bowl, whisk together pudding mix and milk until smooth and creamy.  Pour into 9×13 pan and spread into an even layer.
3. Chill pudding layer while you mix up the marshmallow layer.
4.In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
5. Spread the marshmallow layer over chocolate layer. Cover with foil.
6. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9×13 pan and place on a cutting board.
7.Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
8. Sandwich layers in between two graham crackers.
9. Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they’ve been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.

Ingredients:

1 cup all-purpose flour, spooned and leveled
12 tbsp (1 1/2 stick) cold unsalted butter, cut into pieces
1/2 c plus 1 tbsp sugar, divided
1/4 c toasted almonds, roughly chopped
1 1/2 c old fashioned rolled oats, divided
1/2 tsp baking soda
1/2 tsp kosher salt
1 (6 oz) containers fresh raspberries

Directions:

1. Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
2. Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps; chill.
3. Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to 16 minutes.
4. Mash together 1 container raspberries and remaining tablespoon sugar in bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
5. Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely.

Ingredients:

24 small white corn tortillas
1 1/2 lb tilapia
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp butter

Fish Taco Toppings:

1/2 small purple cabbage
2 medium avocado sliced
2 Roma tomatoes diced (optional)
1/2 diced red onion
1/2 bunch cilantro longer stems removed
4 oz (1 cup) Cotija cheese, grated
1 lime cut into 8 wedges to serve

Fish Taco Sauce

……………………………………………………………………………………………………………………1/2 cup sour cream
……………………………………………………………………………………………………………………1/3 cup Mayo
……………………………………………………………………………………………………………………2 tbsp lime juice from 1 medium lime
……………………………………………………………………………………………………………………1 tsp garlic powder
……………………………………………………………………………………………………………………1 tsp Sriracha sauce or to taste

Directions:

1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375° for 20-25 minutes. To brown edges, broil for 3-5 minutes at the end if desired.
3. Combine all taco sauce ingredients in a medium bowl and whisk until well blended.
4. To serve the tacos, quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
5. To assemble: start with pieces of fish then add remaining ingredients, finishing with a generous sprinkle of Cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

Ingredients:

2 cups white rice
1 1/2 cups grated Parmesan cheese
3 eggs
8 mozzarella cheese cubed
1 cup Italian bread crumbs
Frying oil as needed
1 cup marinara sauce

Directions:

1. Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
2. Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
3. Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 ……………………………………………………………………………………………………………………..arancini.
4. Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
5. Once the oil reaches 375°F, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
6. Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
7. Serve the arancini warm with a side of warm marinara sauce.

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