Homemade grilled black bean polenta is the feature for your plate tonight. It’s topped with fresh pineapple salsa and a sprinkle of extra sharp cheddar cheese. Seared cabbage, peppers and onions work as a perfect pairing to round out the flavor combinations of this meal.
Make polenta 2 hours or more before you start preparing dinner so it can chill.
It’s Saturday, March 8th
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
A totally terrific and tasty rice bowl to tantalize your taste buds is on tap to top off the workweek. (That is as far as I’ll go with the alliteration assault.)
Use leftover rice, salmon and broccoli to make this quick meal to satisfy your hunger. It’s dressed with a delicious cilantro/lime dressing.
Call me old fashioned – please! This meal is an old-fashioned comfort-food-style chicken and mushrooms dish. When I was a kid, my mom made this dish with chicken thighs, cream of chicken and cream of mushroom soup. Tonight’s version offers a healthier alternative.
A fillet of baked salmon with homemade ponzu sauce is featured tonight. Add a baked version of french fries and a splash of color with steamed broccoli and peppers. Delicious victuals are on the way.
You’ll be baking an extra piece of salmon for Fridays Salmon Rice Bowl.
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