Garlic Chicken with Vegetables
Serves 4

8 chicken breasts, boneless, skinless (4 breasts will be used later in the week)
Grated peel and juice of 1 lemon
Black pepper to taste
2 cloves of garlic
1 pinch of thyme leaves
8 cups of steamed brown rice (4 cups of rice to be used later in the week)
1 (12 oz.) bag Hannaford frozen steam-in-bag harvest blend vegetables

1. Preheat oven to 350 degrees F. Place chicken breasts in large, shallow baking pan. Top with grated lemon peel and lemon juice, pepper, garlic and thyme. Bake chicken until done, about 15 minutes.
2. Cook rice in rice steamer or according to package directions. Cook vegetables.
3. Store half of rice and 4 chicken breasts in refrigerator for Wednesday and Friday's dinners.
4. Serve chicken with rice and vegetables.

Tuna Casserole with Green Beans

1. Make the mac n' cheese per instructions on box.
2. Drain the liquid from the tuna. Add tuna and soup to the mac n' cheese.
3. Heat and serve with a side of green beans.

Chicken Stir-Fry

1. Heat wok or deep skillet to high. While pan is heating, coat with 1-2 Tbsp. vegetable oil.
2. Add egg and scramble until done.
3. Add bag of vegetables and stir-fry sauce. Stir for about 5 minutes, until vegetables are cooked but still crisp.
4. Add chicken and rice and heat through.

1. Brown ground beef in skillet on medium-high heat and season according to instructions on the box of taco shells.
2. Cook taco shells per package instructions.
3. Fill cooked taco shells with seasoned beef, lettuce, tomato, cheese and sour cream (if desired).

Penne Chicken Bake with Garlic Bread

1. Cook pasta per intructions on package.
2. Combine chicken, cooked pasta, pasta sauce, and peas and carrots in large microwave container.
3. Cook on high until heated through, about 6 minutes. Stir and top with cheese.
4. While cooking, heat garlic bread according to directions on package.
5. Serve penne with garlic bread.