Preheat oven to 350°F

Rosemary + Garlic Chicken Thighs (Cauliflower Steak) w/ Buttered Pastina & Tuscan Kale

• Place chicken thighs in oven-safe dish, cover with foil

• Reheat for 20-25 minutes until internal temp reaches 165°F

• Heat pastina and kale in separate covered dishes for 15-20 minutes

• Add a splash of water or broth to the pastina if it looks dry

Carnitas (Hearts of Palm) Stacked Enchiladas Verde w/ Rice + Pinto Beans

• Cover enchiladas tightly with foil to prevent drying

• Reheat for 25-30 minutes until heated through

• Heat rice and beans in covered dish for 15-20 minutes

• Add a tablespoon of water to rice if needed

Hoisin Glazed Salmon (Tofu) w/ Brown Rice & Sesame Broccoli

• Place salmon in foil packet or covered dish

• Reheat for 12-15 minutes (salmon reheats quickly)

• Heat rice and broccoli separately for 15-20 minutes

• Cover vegetables to retain moisture

Classic Baked Spaghetti + Meatballs (PB Meatballs) w/ Caesar Salad

• Cover pasta and meatballs with foil

• Reheat for 25-30 minutes, stirring halfway through

• Keep Caesar salad refrigerated, add dressing and serve cold

Split Roasted Chicken Breast (Eggplant) w/ Roasted Potatoes & Tomato Burrata Salad (Avocado Salad)

• Cover chicken with foil, reheat for 20-25 minutes

• Reheat potatoes uncovered for 15-20 minutes for crispiness

• Serve salad at room temperature (don’t heat)

Tip: Always check that proteins reach 165°F internal temperature before serving.

Eat simple.