Meal Planning - Week 3

Saturday - baked chicken with cream and spinach sauce served with rice and steamed carrots
I had to come back and post how absolutely fabulous this meal was!!! Hal's raving about it and wants it added to our 'Favourites'!!!

Sunday - Tacos and garden salad

Monday - Grilled steak, ceasar salad and mushrooms/zucchini veggies

Tuesday - GINGER SESAME CHICKEN WITH BABY SAGE POTATOES (i'm posting the recipe for this one too!)

Wednesday - Swedish meatballs, mashed potatoes and carrots

Thursday - Beef stew and homemade bread

Friday - Homemade pizza, hot wings and garden salad


GINGER SESAME CHICKEN WITH BABY SAGE POTATOES

Marinade:
1/4 cup wine vinegar
1 tablespoon soy sauce
1/4 cup olive oil

Chicken and Potatoes:
6 boneless, skinless chicken breast halves
1 cup Paul Newman's Own Low-Fat Sesame Ginger Dressing
3 cloves garlic,
minced1 shallot, chopped (optional)
sea salt and pepper, to taste
olive oil spray
6 baby potatoes
rubbed sage

Marinate chicken in refrigerator for 30-60 minutes in wine vinegar, olive oil and soy sauce. Discard marinade.

Place chicken in an ovenproof baking dish and brush generously with 1/2 cup Newman's Own Low-Fat Sesame Ginger Dressing.
Sprinkle with minced garlic and shallot.
Scrub baby potatoes and remove eyes.
Quarter or cut into halves (depending on size) and spray with olive oil spray,
then sprinkle with a light dusting of rubbed sage, sea salt and pepper.

Arrange potatoes around chicken in baking pan.

Spray potatoes with additional olive oil spray during cooking if they become dry.

Roast at 325°F for 20 minutes, then baste with remaining Sesame Ginger Dressing;
turn oven to 375°F and continue to cook until juices run clear, about 10-15 minutes more (depending on size of chicken pieces).
Submitted by: CM