On the menu this week:
Orange-Scented Quinoa from Clean Eating Magazine
Risotto from Rachel Ray's 39 Minute Meals #2 cookbook
Chicken Marinade from Chris at Ordering Disorder
Pasta with homemade sauce from a Year of Crockpotting that is in the freezer (my secret ingredient - use burgundy wine marinated diced tomatoes instead of the italian ones)
I'm making extra chicken in the marinade to freeze and use later and will likely freeze any leftovers I don't eat for lunch.
Wish me luck!