Meals for the Week, Oct. 19-25 Pan Roasted Chicken Thighs with Mushrooms and Kale Chips Slow-Cooker Chicken, Fennel and White Bean Soup Barbecue Chicken Sandwich With Sautéed Corn, Edamame, and Pickles Kale and Manchego Fritata with Roasted [Sweet] Potatoes Steak with Peppers and Polenta
