Friday, August 14, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: BLT Salad w/ Avocado and Dairy Free Ranch

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Romaine Lettuce, chopped

4 Slices Bacon, cooked

1 Cup Grape Tomatoes, halved

½ Avocado, seeded, peeled, and sliced

¼ Red Onion, diced

½ Cup Feta Cheese, crumbled

**Store bought ranch dressing can be used, but homemade dairy free recipe below**

8 Cups Romaine Lettuce, chopped

8 Slices Bacon, cooked

2 Cups Grape Tomatoes, halved

1 Avocado, seeded, peeled, and sliced

1/2 Red Onion, diced

1 Cup Feta Cheese, crumbled

**Store bought ranch dressing can be used, but homemade dairy free recipe below**

12 Cups Romaine Lettuce, chopped

12 Slices Bacon, cooked

3 Cups Grape Tomatoes, halved

1 1/2 Avocados, seeded, peeled, and sliced

3/4 Red Onion, diced

1 1/2 Cups Feta Cheese, crumbled

**Store bought ranch dressing can be used, but homemade dairy free recipe below**

Directions

1. Cook bacon in skillet until crisp, remove from heat, drain on paper towels and then crumble

2.Layer other ingredients, beginning with lettuce and ending with feta cheese

3. Top with ranch dressing

Homemade Dairy Free Ranch Dressing

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Mayonnaise

1/8 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

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

1/4 tsp Dried Parsley

1/2 tsp Green Onions, minced

1/4 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Salt

1/8 tsp Ground Black Pepper

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from 1 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

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


Dinner: Zucchini Lasagna

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Medium Zucchini, Sliced lengthwise into ⅛ inch slices

½ Lb Ground Sirloin

¼ Onion, diced

¾ Tbsp Italian Seasoning

1 (8 oz) Can Tomato Sauce

7.5 oz Ricotta Cheese

½ Cup Shredded Parmesan Cheese, divided

6 Small Slices Fresh Mozzarella or 3 Large slices

Cooking Spray

2 Medium Zucchini, Sliced lengthwise into 1/8 inch slices

1 Lb Ground Sirloin

1/2 Onion, diced

1 1/2 Tbsp Italian Seasoning

2 (8 oz) Can Tomato Sauce

15 oz Ricotta Cheese

1 Cup Shredded Parmesan Cheese, divided

12 Small Slices Fresh Mozzarella or 6 Large slices

Cooking Spray

3 Medium Zucchini, Sliced lengthwise into 1/8 inch slices

1 1/2 Lbs Ground Sirloin

3/4 Onion, diced

2 1/4 Tbsp Italian Seasoning

3 (8 oz) Cans Tomato Sauce

22 1/2 oz Ricotta Cheese

1 1/2 Cups Shredded Parmesan Cheese, divided

18 Small Slices Fresh Mozzarella or 9 Large slices

Cooking Spray

Directions

1. Preheat oven to 375 degrees

2. Remove both ends of zucchini and discard. Slice remaining zucchini lengthwise into ⅛ inch slices and set aside

3. Brown meat along with onion on medium to medium high heat for about 10 minutes or until all pink in meat is gone, crumbling meat as it cooks

4. Once cooked, stir in Italian seasoning and tomato sauce and cook on low to medium until the meat sauce is pretty thick and very little liquid is left

5. Remove from heat and set aside

6. Mix together ricotta and ½ parmesan cheese in small bowl

7. Lightly spray baking dish with cooking spray

8. Place one layer of zucchini on bottom of dish and then a layer of meat mixture

9. Top meat mixture with ricotta and parmesan

10. Repeat layers and top with mozzarella and sprinkle remaining half of parmesan between ricotta

11. Bake for 35-40 minutes or until it is heated through and cheese on top is golden brown.

12. Remove from oven and let rest for 10 minutes before serving