Monday- Enchiladas with Mexican Rice
Tuesday- Lemon Chicken Breasts with Orzo Salad
**For the Lemon Chicken:
I slice up one lemon and sqeeze half of the slices over the chicken breasts, leaving the rind on top of the chicken while it bakes, for added flavor. I season with whatever is in the cabinet- salt, pepper, grilling seasonings, etc., and splash a little olive oil over each breast for added tenderness.
***For the Orzo Salad:
- 8-16oz Orzo (depends on how much you would like to make- I am using 8 oz for our family)
- 1 container of crumbled feta or blue cheese
- 1 bag of Craisins/Cranberries
- 1 container of fresh basil, finely chopped
- Olive Oil
1. Prepare the orzo as directed on the package. Rinse and drain.
2. Place into large bowl. Add all of the ingredients. Mix together and add olive oil to taste.
3. Refrigerate (the longer the better) tasting periodically to see if it needs more olive oil (pasta tends to absorb it which may make it a little drier than your liking). Serve cold.
Wednesday- Calzones with Italian Tomato Sauce and Tossed Salad
Thursday- Southern Tortellini Minnestrone Soup with French Bread Loaf
Friday- Throw Together Pasta with Garlic Bread and Green Beans
I just made a version of your orzo salad for the in-laws. :) They don't eat pasta, but I know they'd love this dish. I used quinoa instead. Added a little drop of lemon because quinoa has a stronger taste to it. Switched out the basil for mint. It's in the fridge chilling right now. Hope it turns out well. I'll let you know!
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