Figure 1. Saturday night's dinner: chicken kebabs with cumin-chili spice rub and red onion, herbed couscous, and roasted eggplant and zucchini.
For the herbed couscous (from Cooking Light): Combine 3/4 cup fat-free, lower-sodium chicken broth and 1/2 cup water in a saucepan; boil. Stir in 1 cup uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, and 1/4 teaspoon salt.
For the roasted eggplant and zucchini: Toss sliced eggplant and zucchini lightly in olive oil and onion soup mix. Roast on a baking sheet coated with cooking spray at 450 degrees for 20 minutes, turning once halfway through.
Figure 2. Super-healthy fiber and protein packed treat for the week: Amanda's cinnamon raisin bran muffins.
Figure 3. In preparation: copycat Olive Garden minestrone.
Figure 4. Sunday night's dinner: copycat Olive Garden minestrone, cheesy bread, and steamed broccoli.
For the cheesy bread: Hope I invite you over for dinner one night and serve you this because I just can't bring myself to share this family specialty for all to see. I'm afraid this is one secret recipe that will have to remain secret for now...