Week 6

Monday: Tuna Panzanella Salad

Tuesday: Chicken & Artichoke Risotto

Wednesday: Mediterranean Bulgur with Chickpeas (from Family Circle magazine)
Directions: In a colander, rinse 1 cup bulgur with cold water, and drain well. Combine 2 chopped plum tomatoes, 1 small chopped zucchini, 3 tablespoons chopped parsley with bulgur. Pour 1 1/2 cups boiling water over the mixture, cover, and let sit 12-15 minutes or until liquid is absorbed and bulgur is tender. Stir in 1 can of chickpeas, 3/4 cup of feta cheese, 3/4 teaspoon of lemon zest, 2 tablespoons of lemon juice, and 2 tablespoons EVOO, and serve immediately.

Thursday: Spinach-Feta Chicken Burgers

Friday: Homemade pizza