Menu Week Twelve

A base of buttery cauliflower rice topped by Lemon Chicken Stir-Fry makes a wonderful meal that's fast and flavorful! Lesley is one of the chefs that worked for the Everyday Food magazine. Her Green Pork Chili was her delicious contribution to their staff chili cook-off! You can reduce the number of peppers if you want a little less heat. Chicken pieces that are browned, then rubbed with a wonderful spice rub and cooked in the crock pot for 6 hours make the perfect Sweet & Spicy Chicken main dish to eat with our sweet Carrot Salad! The next day make the well-seasoned Navy Bean Salad in Lime-Cilantro Vinaigrette earlier in the day so the flavors can blend, then bake the Fish in Citrus-Shallot Sauce right before dinner. Garnish with toasted almonds. Perfect. Roasting Butternut Squash caramelizes the natural sugars, and when you serve it with an egg, cheese and Veggie Frittata, you've got a hearty, satisfying dinner. By the time Day 6 comes around, don't you just want a nice, tasty salad? Cook the chicken on Prep Day to make it really easy (remember to save and freeze the broth for later), then combine all the meaty, juicy, crunchy bits with the rich dressing for Chicken & Grape Salad. And now for the cookies... when I was a kid my great-aunt used to go to Clifton's Cafeteria in downtown LA and get us wonderful, chewy coconut macaroons. When I bit into these - what I call Real Deal Coconut Macaroons - the clock had turned back in a moment! They're wonderful! I hope you love them as much as we do.

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