Monday - Hawaiian Pork with Melon Salad {15 Minute Dinner}

Sauteing pork tenderloin medallions is so easy, if you've never done it before you'll kick yourself when you find out how easy it is! I'll marinate 2-3 medallions per person in teriyaki sauce overnight. When it comes time to cook, prep a nonstick pan with 1 TBSP EVOO and set the heat to high. Add the medallions, making sure you don't overcrowd the pan. Cook on high for about 2 minutes on each side, so it nicely browns. Lower the heat, then continue cooking for about 4 minutes on each side. While that's cooking, dice up half a cantaloupe into bite size chunks. Then, chop about 4 oz of block cheese (extra sharp white cheddar) into small, 1/2 inch pieces. Mix cheese and melon together in a large bowl with 1/4 cup poppy seed dressing. Fold in 1 handful of arugula. When the pork is finished, drizzle with a little more teriyaki before serving.

You can stop there if you like, or if you want to add a little extra touch, serve on a bed of arugula and top with diced pineapple slaw. For diced pineapple slaw, combine diced canned pineapple with diced red onion, red bell pepper, and tomato.


Tuesday - Balsamic Roast Chicken with Fennel and Lentil Salad

Marinate chicken drumsticks in a mixture of 1/2 cup balsamic vinegar, 1/4 cup honey, 1/4 cup EVOO, 3 minced garlic gloves, salt and pepper. Preheat oven to 425 and place the chicken on a lightly greased baking sheet. Slice fennel lengthwise, into wedges, and toss with salt, pepper, and EVOO. Place on a second slightly-greased baking sheet. Bake altogether for about 40 minutes, tossing fennel once midway through. Meanwhile, heat a large saute pan to medium heat with 1 TBSP EVOO. Add one bag of baby spinach or collard greens, whichever you prefer. I like collard greens but they can be a little too bitter for some. Cook just until the greens begin to wilt. Next, add a package of pre-cooked lentils, and a splash of balsamic vinegar. Cook until lentils are warmed through. Serve chicken side-by-side with roasted fennel and lentil salad.


Wednesday - Dijon Salmon with Asparagus {15 Minute Dinner}

Heat oven to 425. Prep a glass baking dish with just a bit of EVOO... Just enough to make sure the salmon doesn't stick! Too much will make for oily fish. Place your salmon fillets in the dish, and top each with one TBSP of grainy dijon mustard, spread across, then LIGHTLY drizzle with just a bit of honey. Lightly grease a baking sheet, then add one bunch of asparagus, cleaned and trimmed. Top with a drizzle of EVOO, a squeeze of a half a lemon, some salt and pepper. Bake both the salmon and the asparagus for about 15 minutes, tossing the asparagus once. This dinner has a bit of a french feel to me, so I serve it with croissants and honey-almond butter. This also works well with steamed haricot vert, topped with lemon.


Thursday - Pasta Puttanesca with Lemon Hake {Make Ahead/15 Minute Meal}

If you make the sauce ahead of time, this dinner can come together in 15 minutes! For the sauce, use a medium-sized saucepan on medium heat. Saute one small yellow onion, diced, until translucent. Add 4 minced cloves of garlic and cook another 30 seconds. Then, add one 16 oz can of diced tomatoes with 2 TBSP of tomato paste, 1 TBSP capers and a little of the juice, 1 TBSP diced kalamata olives, 1/4 cup red wine, and the juice of 1/4 of a lemon. I also like to add a little zest. Add a pinch each of salt and pepper, and 1/2 TSP each of dried basil and parsley. If you like a kick, add a bit of red pepper flakes. If you want to add some extra vegetables to this, and trick your kids into eating spinach, fold in a few handfuls while the sauce is nice and hot. Simmer for 20 minutes. Refrigerate and reheat whenever! When you're ready to eat, heat the oven to 420. When heated, bake 1 fillet of hake per person on a lightly greased baking sheet, topped simply with sea salt, fresh cracked pepper, and the juice of 1/4 of a lemon each. Bake for 15 minutes, or until it flakes with a fork. But be careful! Hake overcooks SO quickly. While the hake bakes, boil 8 oz of angel hair or capellini pasta. Drain, top with sauce, and add the hake on the side.


Friday - Roast Chicken with Pesto Vegetables {Make Ahead}

In a 9x13 baking dish, combine 1/2 cup white wine, the juice of 2 lemons, 1 TBSP EVOO, 4 cloves of minced garlic, 1/2 TSP each of sea salt and cracked pepper. Add chicken breasts, and top with at least 6 full sprigs of rosemary. Refrigerate until ready to get cooking! In a large bowl, toss one diced potato and broccoli florets with 1 TBSP EVOO, salt and pepper. Refrigerate as well!

When ready to get cooking, heat the oven to 420 degrees. Pour the veggies onto a lightly greased baking sheet. Bake chicken and veggies simultaneously for about 30 minutes, tossing the vegetables at least once. When the chicken is cooked through and the vegetables are soft and roasted, remove from oven. Pour the veggies back into their bowl, then fold in 1/4 cup of basil pesto sauce. Add 1/2 a pint of halved grape tomatoes, and sprinkle with parmesan cheese.