Monday : Dinner: Lemon Rosemary Chicken 2/3 c. freshly squeezed lemon juice 2 tbsp. olive oil 3 tbsp. crushed black peppercorns or coarsely ground pepper 4 tbsp. fresh, chopped rosemary or 2 tbsp. dried Combine all ingredients for the marinade. Pour over the chicken and marinate in the refrigerator for at least 3 hours, or overnight. Place the lemon halves and rosemary sprigs in the cavity of the chicken if a whole bird is used. Roast chicken in a 425 degree oven for 15 minutes per pound. Do not open oven or baste chicken during roasting. If chicken is to be grilled, grill for approximately 20 minutes, turning once. Legs and thighs should be grilled an additional 5 minutes or until meat is not pink. Tuesday Breakfast: Lunch: Pasta with Creamy Mushroom-Pea Sauce 8 ounces whole-wheat pasta, such as fusilli or rotini 3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas 1 teaspoon extra-virgin olive oil 2 ounces sliced prosciutto, diced 2 cloves garlic, minced 2 cups quarter...