Quick rundown, no time.
The $1.77 a pound sale at the Longmont Lucky's on boneless skinless chicken breasts (see post just below) is driving my thinking, so we'll start with a simple chicken breast sauté for tonight, dressed up with the quick mushroom sauce from Cooking Light that's been a great success in the past (hit the search box on this page to find it).
I have leftover organic butternut squash from last week, plus it's in abundance everywhere right now (88 cents at Sprouts), so for tomorrow, it will be butternut squash risotto with shrimp from Bon Appetit.
We'll be back to those fine chicken breasts from Lucky's for Sunday, doing a big pot of chicken paprikash from Cooking Light. I'll make enough to do as a mid-week easy reheat as well. If you want to avoid all the cholesterol that egg noodles pack, Whole Foods has some excellent yolk-free wide noodles in their Kosher department, at least in the Pearl Street store.
Which quickly gets us through the weekend.
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