Weeknight Dinner Recipes
as perfected by Personal Chef SimplyVA

• Chicken Florentine Artichoke Bake: baked casserole of chicken, bow-tie pasta, artichoke, sun-dried tomato, chopped spinach, Monterey Jack and Parmesan
• Rosemary Lemon Shrimp + Asparagus Soup: shrimp sauteed with garlic, shallot, lemon, rosemary and white wine + pureed soup of roasted asparagus, sauteed leeks, garlic, potato and fresh chives
• Beef & Cheese Stuffed Shells: pasta shells stuffing with ground beef, ricotta and mozzarella then baked with marinara
• Slow Cooker Pulled Pork + Curried Rice & Broccoli: crockpot shredded pork simmered 8 hours with orange, paprika, oregano, onion and cumin + basmati, broccoli, lime, currants, curry and cilantro
• Grilled Lamb Chops with Mint Pesto + Chickpea Feta Salad: ready-to-grill lamb loin chops marinated with orange, mint, thyme and garlic served with mint pesto + mixed greens, tomato, seasoned chickpeas, cucumber, feta and sherry vinaigrette
• Bison Burritos: seasoned ground bison, corn, Spanish rice, pinto beans and Monterey Jack ready to roll into flour tortillas
• Falafel Pockets: baked balls of chickpeas, onion, cilantro, parsley, garlic and cumin served stuffed into whole-wheat pita pockets with tzatziki, shredded Romaine and tomatoes
• Grilled Middle Eastern Chicken Thighs + Quinoa & Corn Salad: ready-to-grill chicken thighs marinated with Greek yogurt, paprika, cumin, cinnamon, lemon and garlic + mixed greens, quinoa, corn, red bell pepper, scallion, jalapeno, cilantro, avocado, pumpkin seeds, lime, olive oil and garlic
• Thai Chicken Salad: Romaine, sesame oil sautéed carrots and bell pepper, edamame, shredded chicken, Thai vinaigrette, crushed pita chips, peanut sauce, cashews and cilantro
• Chimichurri Salmon + Sesame Broccoli: salmon baked with parsley and garlic puree, cherry tomato, capers and golden raisins + broccoli florets sautéed with sesame oil, soy sauce and toasted sesame seeds

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