Monday: California Grilled Chicken Avocado and Mango Salad
Don't you think this salad looks scrumptious?!
Tuesday: Spicy Bean Burritos
I really like having one meatless meal a week. Here is my choice this time around.
Wednesday: Jamaican Jerk Chicken & the Best Rice Ever
Yes, I made this a few weeks ago. Yes, I'm gonna make it again this week. It is that good!
Thursday: Turkey Spinach Avocado Burgers
I shied away from ground turkey for the longest time, but it's really quite good. This recipe combines the ground turkey with spinach for an extra-healthy and flavorful burger. Can't wait to try it!
Friday: Honey Rosemary Pork Chops
Oh, my! This looks like heaven on a plate.
BONUS: Rosemary Lemonade
A dear friend made this for me last week, and I fell in love! Do yourself a favor and make up a pitcher TODAY. :-)
Rosemary-Lemon Syrup
1 small lemon
2 cups water
1 cup granulated sugar
1 spring fresh rosemary (about 5 inches long)
Lemonade
7 small lemons
3 cups cold water
3 cups ice cubes plus additional for serving
1. Prepare syrup: Into 2-quart saucepan, grate peel from lemon; reserve lemon. Add water and sugar and heat to boiling over medium-high heat, stirring occasionally until sugar dissolves. Remove saucepan from heat; stir in rosemary sprig. Cover and let stand at room temperature for 1 hour. Refrigerate syrup for 1 hour or until chilled.
2. Prepare lemonade: Squeeze juice from 7 lemons plus reserved lemon through strainer into large pitcher. Strain rosemary mixture into pitcher; stir in cold water and ice. Serve lemonade in tall glasses over ice.
Enjoy your week, my friends!
Chris
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