Thursday, August 27, 2009

What's for Dinner?


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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