Busy day ahead, so this will be quick. With chicken tenders $1.99 a pound at both Sprouts and Sunflower, and wanting a pasta dish by now, tomorrow will be my attempt to mimic the fantastic dish at Carelli's restaurant called scoozi. The basic concept (by my interpretation) is to saute white chicken with some garlic, maybe a touch of crushed red pepper or cayenne, and add broccoli and artichoke hearts, sauced with a bit of white wine, to serve over pasta. If I recall correctly, it's health-minded enough to have earned a HealthMark notation. Mine's never as good as at the restaurant, and you can't beat the garlic bread there, either.
Tuesday is our usual reheat of something big made over the weekend, which this week is the double batch of pizza alla salsiccia from Cooking Light. Sunflower has organic leaf lettuce for $1.50 a head and organic hothouse tomatoes $1.50 a pound for the side salad.
For Wednesday, with ground chicken breast $2.99 a pound at both Sprouts and Sunflower through that day (also the less lean ground chicken, not just breast), we'll do a spin on our recent fave, Thai beef cabbage cups, also from Cooking Light. No wonder reviewers are giving it five stars out of five.
We'll also turn to that sale ground chicken breast for Thursday (remembering the sale is through Wednesday), this time for a spin on Boursin-stuffed turkey burgers from Gourmet magazine. Instead of Boursin, we'll use Rondele, which I like almost as well, and Sprouts has it on sale for $3.99 through Wednesday. The recipe also works perfectly well cooked indoors, rather than on a grill.
Which gets us to Friday!
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