The menu this week makes me excited because it’s filled with my very favorite dinners. I love how flavorful these three dishes are—and I particularly love that they make such tasty leftovers for lunch the next day. The quiche will be a sure hit with kids and a great way to sneak in some broccoli, while the lemon brown-sugar chicken is a classic and pairs perfectly with steamed brown rice and a sweet potato. I make an effort to eat vegetarian one night a week, and the Asian stir-fry is perfect for that. And I promise, even meat lovers won’t be able to resist the lure of sweet pineapple chunks and crunchy cashews.

Grocery list:
1 unbaked pie shell
1/2 lb. sliced Monterey jack cheese
Eggs
Bacon
Milk (skim or 2%)
Broccoli
Canadian bacon
1 lb. boneless skinless chicken breast
1 cup fresh lemon juice
2 lemons
Pint of chicken stock
1 cup quinoa
1 1/2 cups water
1/2 cup raw cashews
4 scallions
4 cloves garlic
1 red hot pepper
1 piece of fresh ginger
1 package frozen edamame
Fresh basil leaves
Fresh mint
1 pineapple
2 limes

Pantry items:
Dash of soy sauce
2 tbsp sesame oil
Paprika
Onion flakes
Tamari
Rice wine vinegar

Next page: Let’s get cooking! Lemon Brown-Sugar Chicken