Stabilization/Maintenance MeatMeat Recipe Coming Soon Sesame-Crusted Pork with Sweet & Sour Sauce PoultryBalsamic Chicken with Olives & Walnuts Braised Chicken Thighs with Wild Rice Creamy Chicken Salad Kung Pao-wer Moroccan Chicken w/Fruit & Olive Topping Peanut Crusted Chicken With Pineapple Salsa Peanutty Baked Chicken Cutlet 1 chicken cutlet + 1 TBS chutney = 1 P, ½ G, 1 FTWarm Winter Salad SeafoodAlmond-and-Lemon-Crusted Fish With Spinach (Week 3) - 1 almond-crusted filet with 1/2 cup cooked spinach = 1 P, 1 V, 1/2 FTPacific Sole with Oranges and Pecans Roasted Pistachio-Crusted Salmon (Week 3) 1 salmon fillet = 1 P, 1/2 FTSesame Crusted Tuna with Ginger-Peanut Sauce Sesame-Crusted Tuna with Wasabi-Ponzu Sauce VegetablesMashed Zucchini Salad Oven-Roasted Beets Portobello Mushroom Caps GrainsTangy Two Rice Salad SoupsRustic Parsley & Orzo Soup With Walnuts DessertBanana Chocolate Chip Bread Blender Banana Muffins Coated Apples Happy Jack Cookies Israeli Chocolate-Coated Orange Peels Lusciously Nutty Holiday Logs Matzo Buttercrunch Pesto Cheesecake Strawberry-Chocolate Greek Yogurt Bark One 1¾-by-2½-inch piece = 1 Treat (from the Fruit column) - MaintenanceWalnut Meringues Dressings and DipsDressing Recipe Coming Soon MiscellaneousBerry-and-Walnut French Toast Casserole 1-1/4 cups = 1/2 P, 1 G, 1 FRCharoses (Ashkenazi Passover table) Charoses (Sephardic Passover table) Cranberry, Cherry & Walnut Marmalade Sparkling Greyhound Cocktail Upside-Down Tequila Sunrise
