This week's quick and delicious recipe picks from Shine...
MONDAY
Peanut Noodles with Shredded Chicken & Vegetables
Find a bagged vegetable medley for this easy noodle bowl or choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.
To make ahead: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
Tuesday
Five-Spice Chicken Wings
Wednesday
Shrimp Banh Mi
Thursday
Skirt Steak with Cilantro Garlic Sauce
Friday
Frittata with Sausage and Pecorino
Saturday
Oven-Poached Salmon Filets
Sunday
Chicken Stuffed With Cheese, Tomato and Basil
For more cooking tips check out The Best Steaks to Grill.
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