American meal prep with balsamic chicken, beef, lemon-herb sea bass and fruit-accented sides
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Chef's Notes
I would start the week's meals with Sea Bass with Lemon, Garlic & Herb Sauce and save portions of Honey Balsamic Glazed Baked Chicken Thighs for later. Cooked fish and chicken should both be eaten within three to four days when refrigerated. I recommend freezing any chicken portions intended for the end of the week rather than stretching that refrigerator window.
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For Multicolor Scalloped Roasted Potatoes, I recommend reheating a shallow portion covered at 350°F for 15–20 minutes, then checking that the center is hot. Wild Rice Pilaf with Dried Cherries, Pecans and Herbs needs a different approach: add a tablespoon of water per cup, cover loosely, and microwave for two minutes before stirring. I check that the rice is heated through and continue in 30-second intervals as needed.
I like the two different uses of cherries in NY Strip Steaks with Cherry Balsamic Sauce on the Side and Wild Rice Pilaf with Dried Cherries, Pecans and Herbs. The steak sauce has visible cherries suspended in a dark, glossy base, while the pilaf pairs dried cherries with pecans and herbs. I would pair Rosemary Garlic Roast Beef with Horseradish Chive Sauce with the pilaf for a meal that brings those fruit and herb flavors alongside horseradish.
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