Mediterranean and Italian meal prep with turkey zucchini meatballs, lemon-poached cod and mango coconut overnight oats
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Chef's Notes
For this week's breakfast rotation, I would alternate Turkey, Veggies & Mozzarella Egg Bake with Mango Coconut Chia Overnight Oats. The oats suit mornings when breakfast needs to come straight from the refrigerator; the egg bake gives another morning a savory option. For lunch or dinner, I would pair Turkey Zucchini Meatballs with Dairy-Free Yogurt Tzatziki with Roasted Broccoli & Kale Quinoa, keeping the potato wedges available for the chicken Milanese.
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For reheating, I would put the Baked Italian Chicken Breast Milanese with Arugula, Parmesan and Cherry Tomatoes in a 350°F oven, keeping the arugula and tomatoes aside until serving. The Garlic & Herbs Baked Potato Wedges can go alongside it, spread in a single layer; start checking both after 12 minutes and heat the chicken until the center is hot. I would serve the Dairy-Free Yogurt Tzatziki cold alongside the reheated turkey zucchini meatballs.
For anyone avoiding dairy, I would distinguish Turkey Zucchini Meatballs with Dairy-Free Yogurt Tzatziki from the cheese dishes before choosing meals. Turkey, Veggies & Mozzarella Egg Bake includes mozzarella, while Basil Parmesan Dijon Baked Green Beans with Pine Nuts includes Parmesan and pine nuts. The dairy-free yogurt sauce does not establish that every component of the meatball dish is dairy free, so I would confirm the complete recipe before recommending it for a dietary restriction.
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