Cook Time: 15 min Ingredients Filling #1: 1 tablespoon olive oil 1 large white onion diced 1 tablespoon minced garlic 1 pound portobello mushrooms cubed without stems 1/2 cup chicken stock Salt and pepper, to taste 1 tablespoon fresh chopped parsley Additional salt and pepper, to taste Additional olive oil Filling #2: 2 small eggplants Olive oil
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Cook Time: 30 min Level:  Easy Yield:  6 to 8 servings Ingredients 4 cups chicken broth 1 pound orzo pasta 3 tablespoons butter, plus more to grease the baking dish 1 onion, chopped 8 ounces mushrooms, sliced 1 cup Marsala wine 1/2 cup heavy cream 4 ounces shredded fontina cheese (about 1 cup) 4 ounces
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Ingredients 1/2 Tbsp sun-dried-tomato pesto 1/2 Tbsp reduced-fat mayonnaise 1 whole-wheat tortilla 2 Tbsp shredded mozzarella cheese Vegetables and pork tenderloin, thinly sliced (from Thursday’s dinner)Combine the pesto and mayonnaise, mixing them together in a small bowl, and spread over the tortilla. Layer the cheese, pork slices, and leftover vegetables on top, and wrap it
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Ingredients 1 pork tenderloin, about 3/4 pound (herb or lemon-garlic marinated, if available; check the meat section of your grocery store) 1 medium onion, quartered 1 1/2 cup mixed chopped peppers (from Monday’s LUNCH) 2 cloves garlic, crushed 1 Tbsp extra-virgin olive oil 1 Tbsp balsamic vinegar Salt and pepper Preheat the oven to 450˚F.
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Ingredients 1 Tbsp sun-dried-tomato pesto 1 whole-wheat tortilla 1/2 cup shredded mozzarella cheese 1/2 cup chopped rotisserie chicken (left over from Sunday) 1 cup roasted vegetables (left over from Sunday) Spread the pesto on the tortilla. Top with the cheese, chicken, and vegetables, and microwave open-faced for 1 minute, or until the cheese has fully
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