Monday - Chicken, Spinach and potato hash
Preheat oven to 450 degrees, place chicken breasts on a rimmed baking sheet. drizzle with olive oil and season with salt, pepper and thyme. Roast until cooked through, 35 minutes. When cool enough to handle. cut chicken into bite-size pieces.
Meanwhile, in a medium saucepan, bring 1 1/2 pound Yukon gold potatoes, cut into 3/4 inch pieces, to a boil in salted water and cook until potatoes are tender when pierced with a knife about 15 minutes; drain.
In a large skillet, heat 4 teaspoons oil over medium-high heat. Add 2 large shallots, diced small, and cook, stirring, until softened, 3 minutes. Add 2 garlic cloves minced, and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 T water, scraping up browned bits from pan with a wooden spoon. Cook stirring often, until potatoes are golden brown, 5 minutes. Add chicken and 1/2 pound spinach, trimmed, washed, and coarsely chopped, and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper and fresh lemon juice.
Tuesday - went to see a movie, Thor, and at out before the movie
Wednesday - out to eat hard week!
Thursday - Cinco De Mayo - went to Garcia's...obviously!
Friday -
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