Week of April 16th!

Monday Fried rice and ham.  This is an easy recipe to use up left over Easter ham

TuesdaySplit chicken breasts with rice and green beans

Wednesday – Risotto with peas and ham. Another great way to use up left over Easter ham.

Risotto with peas and ham


  • 1 tablespoon olive oil 
  • 1 small onion
  • 1 cup cooked ham, cubed
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1/2 cup frozen peas 
  • 2/3 cup parmesan cheese


  1. Heat olive oil over medium heat in large skillet, saute onion until translucent
  2. Add rice and white wine. Let rice absorb the liquid, then add the chicken stock, 1 cup at a time, letting the rice absorb the liquid before adding more
  3. Add the peas and ham, cooking until heated
  4. Remove from heat and add the cheese

ThursdaySuperfood salad! This kale, black bean, sweet potato, avocado, and quinoa salad will make you feel good and kick some a$$!

Friday – Grilled salmon and asparagus with rice. Grill season, it’s back! Grilling salmon is my favorite way to eat it. The depth of flavor is much greater than baking it! What makes this meal so great is you can grill the salmon and asparagus at the same time! Both are seasoned with olive oil, salt and pepper. Grill the asparagus for 8 minutes, rotating occasionally and grill the salmon skin side down for 8 minutes, then flip it over for the final 1-2 minutes. 

      Leave a Reply

      Fill in your details below or click an icon to log in:

      WordPress.com Logo

      You are commenting using your WordPress.com account. Log Out / Change )

      Twitter picture

      You are commenting using your Twitter account. Log Out / Change )

      Facebook photo

      You are commenting using your Facebook account. Log Out / Change )

      Google+ photo

      You are commenting using your Google+ account. Log Out / Change )

      Connecting to %s