My Pinterest Menu: Week of April 28th

So with my new non-driver status, I am going to do my best, but to be honest, I don't know if I can make all of these recipes this week or not. A trip to the grocery store is greatly needed! I tried to choose some recipes that may have a few ingredients, but the directions are not complicated.  I can't do complicated right now : )

I'm excited about the Garlic-Yogurt Baked Chicken and the Spring Chopped Salad looks so light and delish! Let me know what you guys think!

Here is this week's menu...Enjoy : )

Monday: Garlic-Yogurt Baked Chicken

via diet hood

Tuesday: Italian Chicken

via Our Story

Wednesday: Spring Vegetables in Lemon Goat Cheese Sauce

via flourishing foodie

Thursday: Chicken Marsala

via Closet Cooking

Friday: Spring Chopped Salad

via Not Without Salt

The Grocery List:

Garlic-Yogurt Baked Chicken-
4 chicken breast halves
salt and fresh ground pepper, to taste
6 garlic cloves, minced
1/2 cup plain yogurt
1/2 tablespoon fresh thyme leaves
1/4 cup panko bread crumbs

Italian Chicken-
1 1/2 lbs boneless skinless chicken breasts
4-5 roma tomatoes
2 garlic cloves
1 jar un-marinated artichoke hearts
extra virgin olive oil 
S&P 
sugar 
flour 
mozzarella cheese
fresh basil 

Spring Vegetables in Lemon Goat Cheese Sauce-
1 1/2 cups potatoes, chopped
1 yellow zucchini, sliced
1 small leek, sliced thinly
1 garlic clove, chopped
2 tbsp olive oil
1/2 tsp flake salt
5 asparagus spears, chopped
5 broccolini shoots, chopped
1 tbsp butter
1 tbsp flour
1 cup broth
3 oz goat cheese
1 small lemon
chopped green onions
cashews

Chicken Marsala-

• 1 tablespoon oil
• 4 small chicken breasts, pounded thin and seasoned with salt and pepper
• 1 tablespoon butter
• 8 ounces mushrooms, sliced
• 1 medium shallot, finely diced
• 1 clove garlic, chopped
• 1/2 cup marsala
• 1 cup chicken broth
• 2 tablespoons lemon juice (~1/2 lemon)
• salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon parsley, chopped

Spring Chopped Salad-
5-6 cups cut, cleaned greens, cut in 1-inch ribbons (I used romaine & treviso)
1 cup blanched fresh (or frozen) peas
1 cup chopped fresh herbs (chives, mint, parsley)
4-5 radishes, chopped
1/2 avocado, diced
1 cup garbanzo beans
1 cup chopped sharp cheddar
1 cup chopped salami such as finocchiona
1/4 cup toasted pepitas
Other options: cucumber, red onion, scallion
6 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
3 tablespoons finely chopped shallot
1 teaspoon dried oregano, crumbled
pinch sugar
Salt and pepper to taste