Italian-inspired chicken dishes, pecan-crusted salmon and garlic rosemary potatoes
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Chef's Notes
I would plan the first meals around Crispy Baked Pecan-Crusted Salmon with Honey Mustard Dressing, while its topping still has the most texture. Tuscan Chicken Meatballs in Tomato Basil Sauce are my choice for a later meal because the sauce makes them more forgiving to reheat. For a week extending beyond four refrigerated days, I recommend freezing the later meatball portions early.
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For reheating Hasselback Garlic Rosemary Potatoes, I recommend a preheated 350°F oven, uncovered, checking after 15 minutes and allowing about 20–25 minutes depending on their size. Mild Fajita Style Bell Peppers & Red Onion can go into a covered oven-safe dish alongside them; begin checking those after 10 minutes. For reheated leftovers, I heat until the center is hot, with time as a guide rather than a guarantee.
Tuscan Chicken Meatballs in Tomato Basil Sauce and Italian Ground Chicken & Veggies give me two distinct ways to serve ground chicken in the same menu. The meatballs carry a coating of red sauce and basil, while zucchini rounds and diced peppers remain visible among the ground chicken crumbles. I like that difference in each forkful: a sauced meatball for one meal, smaller pieces of chicken and vegetables together for another.
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