this week...

*Monday: Bean, Corn & Tortilla Salad

*Tuesday: Grilled Chicken with Roasted Pepper Sauce (see recipe below) & Asparagus

*Wednesday: Black Bean Burgers (from Costco) & Corn on the Cob

*Thursday: Whole Wheat Waffles & Peach-Strawberry Smoothies (see recipe below)

*Friday: Pasta!

*Saturday: Race Day!

*Sunday: Dinner in Michigan!


GRILLED CHICKEN WITH ROASTED-PEPPER SAUCE

-vegetable oil for grill
-2 garlic cloves (unpeeled)
-2 red bell peppers, quartered lengthwise, ribs and seeds removed
-1 TBLSP red-wine vinegar
-3 TBLSP olive oil
-3 to 4 TBLSP water
-Coarse salt and freshly ground pepper
-4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)

Heat grill to medium; lightly oil grates. Wrap garlic cloves in aluminum foil and grill until softened, 10 to 15 mins. Meanwhile, grill peppers, skin side down, until charred, 6 to 8 mins. Let peppers and garlic cool slightly. Use paper towels to rub off skins from peppers; squeeze garlic cloves from skins.
In a blender, combine garlic, peppers, vinegar, 2 TBLSP olive oil, and 3 TBLSP water; season generously with salt and pepper. Blend until emulsified, adding up to 1 more TBLSP water, if needed, to thin sauce.
Rub both sides of chicken breasts with remaining TBLSP olive oil; seasongenerously with salt and pepper. Grill chicken until browned and cooked through, 5 to 8 mins. per side. Serve with sauce.


PEACH-STRAWBERRY SMOOTHIES

-2 ripe peaches
-1 c rinsed and hulled fresh or frozen strawberries (do not thaw)
-1 c milk
-3 TBLSP nonfat dry milk powder
-1 to 2 tsp sugar
-1 c ice cubes

Peel, pit, and slice peaches. In a blender, combine peaches with strawberries, milk, milk powder, and sugar. Add ice; puree on high speed until smooth. Serve immediately.