Friday, April 9, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Red Pepper, Mushroom, Spinach, and Goat Cheese Grill

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Wheat Bread

2 oz Goat Cheese, sliced or crumbled

4 Baby Bella Mushrooms, sliced

½ Red Bell Pepper, sliced

½ Cup Fresh Spinach

2 Tbsp Extra Virgin Olive Oil

8 Slices Whole Wheat Bread

4 oz Goat Cheese, sliced or crumbled

8 Baby Bella Mushrooms

1 Red Bell Pepper

1 Cup Fresh Spinach

4 Tbsp Extra Virgin Olive Oil

12 Slices Whole Wheat Bread

6 oz Goat Cheese, sliced or crumbled

12 Baby Bella Mushrooms, sliced

1 1/2 Red Bell Peppers, sliced

1 1/2 Cups Fresh Spinach

6 Tbsp Extra Virgin Olive Oil

 

Directions

1. Evenly layer cheese and veggies onto two slices of bread and top each with other slices of bread.

2. Heat olive oil in a large skillet on medium to medium high heat and add sandwiches to skillet, reducing heat if necessary to avoid splattering.

3. Cook until toasted on each side and cheese has begun to melt, about 3 minutes per side.  




Dinner: Ground Turkey Spaghetti

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Ground Turkey

1/8 Onion, diced

Salt and Ground Black Pepper to Taste

2 Cups Spaghetti Sauce (Store bought can be used, but homemade recipe below)

¼ Lb Spaghetti Noodles (High quality gluten free noodles are delicious)

1 Lb Ground Turkey

¼ Onion, diced

Salt and Ground Black Pepper to Taste

4 Cups Spaghetti Sauce (Store bought can be used, but homemade recipe below)

½ Lb Spaghetti Noodles (High quality gluten free noodles are delicious)



1 1/2 Lbs Ground Turkey

1/3 Onion, diced

Salt and Ground Black Pepper to Taste

6 Cups Spaghetti Sauce (Store bought can be used, but homemade recipe below)

¾ Lb Spaghetti Noodles (High quality gluten free noodles are delicious)

Directions

1. Brown ground turkey and onion in a large skillet on medium-medium high heat for approx. 10-15 minutes or until turkey is thoroughly cooked, crumbling as it cooks.

2. Add salt and pepper to taste.  

3. Add sauce to the meat, stir well and allow to simmer for 15-20 minutes.

4. Cook noodles according to package directions.  

5. Serve meat sauce over noodles.  



Homemade Spaghetti Sauce

  • 2
  • 4
  • 6
  • Nutrition

⅛ Cup Extra Virgin Olive Oil

⅛ Onion, diced

2 Cloves Garlic, minced

1 (14.5 oz) Can Crushed Tomatoes

1 (3 oz) Can Tomato Paste

1 tsp Dried Basil

1 tsp Dried Oregano

½ tsp Salt

½ tsp Sugar (Preferably brown sugar, but white can be used)

¼ Cup Water

1/4 Cup Extra Virgin Olive Oil

4 Cloves Garlic, minced

2 (14.5 oz) Can Crushed Tomatoes

2 (3 oz) Can Tomato Paste

2 tsp Dried Basil

2 tsp Dried Oregano

1 tsp Salt

1 tsp Sugar (Preferably brown sugar, but white can be used)

1/2 Cup Water

 

1/3 Cup Extra Virgin Olive Oil

6 Cloves Garlic, minced

3 (14.5 oz) Cans Crushed Tomatoes

3 (3 oz) Cans Tomato Paste

3 tsp Dried Basil

3 tsp Dried Oregano

1 1/2 tsp Salt

1 1/2 tsp Sugar (Preferably brown sugar, but white can be used)

3/4 Cup Water

 

Directions

1. Heat olive oil in a large saucepan on medium heat.

2. Add onion and sauté for about 1 minute until onion has begun to brown.

3. Add garlic and sauté for 30 seconds more.

4. Add remaining ingredients and blend well.

5. Reduce heat to low, cover, and simmer for 20-30 minutes.

Garden Salad

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Romaine Lettuce, chopped

1/2 Cup Cucumber, diced

1/4 Cup Red Onion, diced

1/2 Cup Tomato, diced

1/4 Cup Bell Pepper, diced

1/2 Cup Shredded Cheese (Leftover shredded Mexican blend can be used)

1/4 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

8 Cups Romaine Lettuce, chopped

1 Cup Cucumber, diced

1/2 Cup Red Onion, diced

1 Cup Tomato, diced

1/2 Cup Bell Pepper, diced

1 Cup Shredded Cheese (Leftover shredded Mexican blend can be used)

1/2 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

12 Cups Romaine Lettuce, chopped

1 1/2 Cup Cucumber, diced

3/4 Cup Red Onion, diced

1 1/2 Cup Tomato, diced

3/4 Cup Bell Pepper, diced

1 1/2 Cup Shredded Cheese (Leftover shredded Mexican blend can be used)

3/4 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

Directions

1. Layer all ingredients in order of preference and drizzle dressing on top.



Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from ½ Lemon

1 Tsp Fresh Dill or ½ tsp Dried

½ tsp Dried Parsley

1 tsp Green Onions, minced

½ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper

1/2 Cup Mayonnaise

1/4 Cup Unsweetened Almond Milk

Juice from 1 1/2 Lemons

1 Tsp Fresh Dill or 1/2 tsp Dried

1/2 tsp Dried Parsley

1 tsp Green Onions, minced

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Salt

1/4 tsp Ground Black Pepper

3/4 Cup Mayonnaise

1/3 Cup Unsweetened Almond Milk

Juice from 1 1/2 Lemons

1 1/2 Tsp Fresh Dill or 1/2 tsp Dried

3/4 tsp Dried Parsley

1 1/2 tsp Green Onions, minced

3/4 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Salt

1/3 tsp Ground Black Pepper

Directions

1. Whisk all ingredients together until smooth.