The theme this week seems to be substituting proteins, as you're about to see:
Chicken Orzo Salad w/ Goat Cheese - This is one of my all-time favorite recipes. It tastes so good the next day after it's nice and cold and the flavors have blended in the fridge. I chose this recipe this week to use up the rest of the goat cheese from the walnut pasta dish I made last week, and I'm making it specifically for my lunches. So tasty, so good for you, so damn easy.
It really does look this pretty too.
Sauteed Cod w/ Plum Tomatoes & Spinach + roasted red potatoes. The original recipe calls for Snapper, which I couldn't find so I decided to go with some fresh Cod Loin instead. I have never cooked cod before, so we'll see how it goes.
Spicy Sweet & Sour Chicken - A new Asian-influenced dish for us. I was drawn to this recipe because the blurb describes the sauce as "lighter and fresher-tasting" than the version you find in restaurants. We'll see how accurate that is. I plan on serving over white rice.
Salmon w/ Orange-Caper Relish w/ salad- Original recipe is for Arctic Char, which I have never once seen in my life. But Salmon is a ready sub for Arctic Char, so that's what we're going with. I wanted to try this one while oranges are still pretty good quality.
Chicken a la Provencal over mixed greens & garlic bread - This recipe was written for Halibut, but the page from the magazine issue says it also works well with chicken. I didn't want to overload on fish this week since it's not cheap, so I decided to try it with the chicken. I've been sitting on this one for awhile because I couldn't find Herbs de Provence, but as soon as I found them in the market I decided to pull this recipe out to give it a go.
Corn & Potato Chowder - I love everything about chowders - making them, eating them. I already have a pretty good corn chowder recipe, but I want to try the Cooking Light version to see how it compares.
Sauteed Chicken Breasts w/ Balsamic Vinegar Pan Sauce + Pecorino-Garlic Brussels Sprouts. Another basic chicken recipe to try. I don't typically eat Brussels sprouts. Although I love most vegetables in this world, I never quite warmed up to this one. There never seemed to be enough butter in the world to make them taste good. But in an effort to broaden our horizons and set a good example for the baby, we're going to give this one a shot. I figure, anything with Pecorino & garlic has to be at least pretty good, right?
Spaghetti w/ Meatballs - My hubby requested this meal for this week since he's been craving some basic pasta. Confession - I will be using Barilla Tomato & Basil sauce out of the jar because a) it's goddamn good stuff and b) I don't have the time or patience to make my own sauce at this point. So the recipe link is really for the meatballs, which I have never made by hand before. I imagine the turkey sausage is going to make them pretty damn awesome, I plan on using hot sausage rather than sweet.