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ENTREES

Chicken:

Unfried Buttermilk Roasted Chicken Breasts (F) (NF,SF) **PC

The best part of fried chicken is no doubt, the crispy fried exterior, though the juicy chicken itself is not that far by comparison. The best fried chicken recipes call for soaking the uncooked chicken in buttermilk and spices to tenderize the meat. Here we are bringing you that very best, juicy chicken but without the deep-fried heaviness. We use rice flour to cut the gluten so all can enjoy!!

Recommended Pairing: Roasted Green Bean, Corn and Tomato Salad

 

 

Beef:

Bourbon Meatballs (F) (NF,SF) **PC

Back by popular demand!! Chef Bernard and I used to cater a Kentucky Derby party for 100 guests every year. Those meatballs are the hit of the party. You will love those meatballs slathered in a thick Bourbon Sauce!

Recommended pairing: Colcannon

 

Seafood:

Roasted Haddock Dijon Style (GF,DF,NF,SF)

First we coat the fillet with extra-virgin olive oil, season it with salt and pepper, brush it with mustard and place it in a baking dish. Next we scatter chopped onion, garlic, sliced mushrooms around the fillet. A touch of white wine, on to the oven… et voilà, dinner is ready!

Recommended pairing: Healthy Broccoli Roman Style

 

 

Wild Card:

Grilled Southwestern Shrimp Skewers w/ Key Lime Butter (GF,NF,SF) **PC

Grilled chicken doesn’t get any tastier than when it’s coated with lovely spices and topped with lime butter - the lime butter will come in a separate cup.

Recommended pairing: Manchego Cheesy Rice

 

Something Simple:

State Fair Steak Chili (F) (GF,NF,SF)

From the Minnesota State Fair comes this wonderful beef sirloin chili with kidney beans and paprika. It’s a Midwest staple, and goes great with fresh vegetables on the side. It comes with your traditional chili fixins on the side cheese, sour cream, and green onions!

Recommended pairing: Honey Butter Cornbread

 

 

SIDES

 

Green Bean, Corn, and Tomato Salad (GF,NF,SF)

Fresh green beans are showing up at food stands in Amish Country! We’ll cook them al dente and toss them in a simple red-wine vinaigrette along with fresh corn and sliced tomatoes.

 

Colcannon (F) (NF,SF)

This Irish mashed potato dish is cooked with bacon and seasoned with kale and green onions to give it color, depth and flavor that go way beyond regular mashed potatoes. Optional: leave bacon out of this dish to make it a vegetarian dish

 

Healthy Broccoli Roman Style (GF,NF,SF)

Steamed broccoli sprinkled with breadcrumb, garlic, and a pinch of red pepper flakes. We’ll throw a few small, steamed potatoes in the mix to soak up the goodness of the monkfish cooking juices!

 

 

Honey Skillet Cornbread (F) (NF,SF)

Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-butter flavor from honey and butter.

 

Ginger-Carrot Soup (F) (GF,DF,NF,SF)

You won’t believe that this soup has no cream and is… so velvety! Enjoy chilled or warm!

 

 

Week 1 Weekly Meal Prep - Serves 3 People

$285.00Price
  • Copy And Paste Entree Choices From This List:

    ENTREES

    Unfried Buttermilk Roasted Chicken Breasts 

    Bourbon Meatballs 

    Roasted Haddock Dijon Style

    Grilled Southwestern Shrimp Skewers w/ Key Lime Butter 

    State Fair Steak Chili 

     

    SIDES

    Green Bean, Corn, and Tomato Salad

    Colcannon

    Healthy Broccoli Roman Style 

    Honey Skillet Cornbread 

    Ginger-Carrot Soup 

     

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