Monday: Classic Bruschetta & Minestrone Soup

Bruschetta Ingredients (for 3 servings):

• 1 French baguette
• 2 ripe tomatoes, diced
• 6 fresh basil leaves, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Extra virgin olive oil

Directions:

1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into rounds about ½ inch thick.
3. Brush each slice with olive oil on both sides.
4. Place slices on a baking sheet and bake for about 8-10 minutes, flipping halfway through, until golden brown.
5. In a bowl, combine diced tomatoes, chopped basil, minced garlic, salt, pepper, and drizzle in some extra virgin olive oil (about 2 tablespoons).
6. Let the mixture sit while the bread is toasting.
7. Once the bread slices are done, spoon the tomato mixture onto each slice.

Minestrone Soup Ingredients:

• 1 tablespoon olive oil
• ½ onion, diced
• 1 carrot, chopped
• 1 celery stalk, sliced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (14 oz) crushed tomatoes
• 1 cup canned white beans, drained and rinsed
• ½ cup pasta shells or macaroni
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add onion, carrot, celery, and garlic; sauté until softened (about 5 minutes).
3. Stir in the vegetable broth, crushed tomatoes, white beans, pasta, Italian seasoning, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the pasta is cooked.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh parsley before serving.

Tuesday: Pesto Pasta with Chicken

Pesto Ingredients (for 3 servings):

• 2 cups fresh basil leaves
• ⅓ cup pine nuts
• 2 cloves garlic
• ½ cup grated Parmesan cheese
• ½ cup extra virgin olive oil
• Salt and pepper to taste

Directions:

1. In a food processor, combine the basil, pine nuts, and garlic; pulse until coarsely chopped.
2. With the machine running, gradually add the olive oil in a steady stream until the pesto reaches your desired consistency.
3. Add Parmesan cheese, salt, and pepper; pulse to blend.

Pasta with Chicken Ingredients:

• 9 oz (about ¾ lb) pasta of choice
• 1 lb chicken breast, sliced into strips
• Salt and pepper for seasoning

Directions:

1. Cook the pasta according to package instructions until al dente.
2. Meanwhile, season chicken strips with salt and pepper.
3. In a large skillet over medium heat, cook the chicken in olive oil (about 1 tablespoon) until golden brown and cooked through, about 8 minutes.
4. Drain pasta and return it to the pot. Toss with pesto sauce until evenly coated.
5. Serve pasta topped with cooked chicken strips.

Wednesday: Eggplant Parmigiana & Simple Green Salad

Eggplant Parmigiana Ingredients (for 3 servings):

• 1 medium eggplant, sliced into rounds about ½ inch thick
• Salt for sweating
• Flour for dredging
• 2 eggs, beaten
• Bread crumbs for coating
• Olive oil for frying
• 1 jar marinara sauce
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Directions:

1. Lay eggplant slices on paper towels and sprinkle with salt; let sit for 30 minutes to remove excess moisture.
2. Pat dry, then dredge in flour, dip in beaten eggs, and coat with breadcrumbs.
3. In a skillet over medium heat, fry the eggplant slices in olive oil until golden brown on both sides.
4. Preheat oven to 350°F (175°C).
5. Spread a thin layer of marinara sauce in the bottom of an oven-safe dish.
6. Layer fried eggplant slices, top with more marinara sauce, mozzarella, and Parmesan cheese; repeat layers until ingredients are used up.
7. Bake for about 25 minutes or until cheese is bubbly and golden.

Simple Green Salad Ingredients:

• Mixed greens (lettuce, spinach)
• Cherry tomatoes
• Cucumber slices
• Balsamic vinaigrette

Directions:

1. Combine salad ingredients in a bowl.
2. Drizzle with balsamic vinaigrette to taste and toss gently.

Notes:

• These recipes are tailored for 3 servings, but you can adjust quantities as needed based on your specific requirements or preferences.
• Cooking times may vary slightly depending on the equipment used; always check doneness visually or with a food thermometer.
• Use high-quality ingredients for the best flavor.