Favoreats
Favoreats LLC
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INGREDIENTS
Monday: Baby Pasta Shells with Asparagus and Marinara (Meatless Monday!)
Tuesday: Grilled Garlic Dijon Herb Salmon with House Salad from The Skinnytaste Cookbook
Wednesday: Thai Basil Chicken with Basmati Rice
Thursday: Grilled Flank Steak with Chimichurri with House Salad
Friday: French Bread Pizza Supreme from The Skinnytaste Cookbook
Saturday: Date Night
Sunday: Best Eggplant Rollatini
Baby pasta shells (gluten free use brown rice pasta)
1
bunch thins asparagus
Homemade marinara**
Pecorino Romano
Salt
Fresh pepper
Garlic
Dried Herbs de Provence
Red wine vinegar
Olive oil
Dijon mustard
Olive oil spray
4
wild salmon fillets 1″ thick
Salt and fresh ground pepper
Lemon wedges
Red onion
Extra virgin olive oil
Apple cider vinegar
Kosher salt
Fresh ground black pepper
Tomato
Garlic powder
Dried oregano
Cucumber
Haas avocado
Chopped Romaine lettuce
1 1/4 lb
boneless, skinless chicken breasts
Oyster sauce
Light soy sauce
Garlic
Serrano chili
Vegetable or canola oil
Fresh Thai or regular basil
Jasmine or basmati rice
1 1/2 lb
flank steak
Garlic powder
Ground cumin
Dried oregano
Fresh ground pepper
Kosher salt
Fresh parsley
Cilantro
Red onion
Garlic
Extra virgin olive oil
Apple cider vinegar
Kosher salt
Fresh black pepper
Crushed red pepper flakes
10 oz
whole wheat French bread baguette*
1 cup
quickest Marinara
1
thin slice red onion
8
thin slices green bell pepper
2
mushrooms, sliced thin
8
turkey pepperoni slices, cut in half
1 cup
part skim shredded mozzarella cheese (recommend: Polly-o)
1/4 cup
fresh shredded Parmesan cheese
Italian eggplant ( 2 medium)
Kosher salt and fresh black pepper
Homemade marinara sauce**
Large egg
Part skim ricotta cheese
Grated Pecorino Romano
Frozen spinach
Garlic
Shredded part skim mozzarella
Olive oil
Garlic
28 oz
can crushed tomatoes (Tuttorosso)
Bay leaf
Oregano
Fresh basil
Salt and fresh pepper