Week 35 Recipes

This week’s menu offers a variety of tasty and nutritious meals featuring chicken, turkey, cod, and fresh vegetables. Let’s explore these delicious recipes!

Grocery List

To kick things off, here’s everything you’ll need to create this week’s delicious meals:

• (4) 4 oz boneless, skinless chicken breast
• 1 mini brie cheese wheel
• 1 bunch rosemary
• 1 can whole berry cranberry sauce
• 3 lemons
• 1 bunch asparagus, trimmed of woody edges
• 1 clamshell romaine hearts
• (1) 8-12 oz box breaded chicken tenders (fresh or frozen)
• 1 bottle yogurt ranch dressing
• 2 pints cherry tomatoes
• 1 package croutons
• 1 cucumbers
• (1) 8 oz package shredded cheddar cheese
• 1 ⅓ lb lean ground turkey 
• 1 jar chili powder
• 1 microwave package brown rice
• 1 can black beans
• 1 bag shredded lettuce
• 1 jar salsa
• (4) 4 oz cod filets
• 1 head of garlic
• 1 bunch fresh thyme
• 1 microwave package quinoa

The Menu

Rosemary Baked Brie Chicken and Cranberry with Lemon Roasted Asparagus

This dish combines tender chicken breast, melted brie cheese, and whole berry cranberry sauce for a delightful flavor combination. Paired with lemon-roasted asparagus, this meal is both elegant and easy to prepare.

Chicken Tender Ranch Salad

A fresh salad featuring breaded chicken tenders, crisp romaine lettuce, cherry tomatoes, cucumbers, shredded cheddar cheese, and croutons, all tossed in a creamy yogurt ranch dressing. Perfect for a quick and satisfying lunch or dinner.

Turkey Chipotle Bowl

A flavorful and nutritious bowl featuring lean ground turkey seasoned with chili powder, black beans, brown rice, shredded lettuce, cherry tomatoes, cheddar cheese, and salsa. This meal is quick to prepare and perfect for a healthy weeknight dinner.

Lemon Garlic Baked Cod with Burst Tomatoes and Quinoa

This dish features flaky cod filets baked with cherry tomatoes, garlic, lemon slices, and fresh thyme, served alongside quinoa. It’s a light and healthy meal packed with fresh flavors and nutrients.