Friday, August 21, 2020


Lunch: Chicken, Tomato, Blueberry, and Blue Cheese Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Chicken, cooked and diced

2 Cups Romaine Lettuce, chopped

1/2 Cucumber, diced

1/2 Cup Grape Tomatoes, halved

1/2 Cup Blueberries

1/2 Cup Blue Cheese, crumbled

Cooking Spray

Honey Mustard Dressing (homemade recipe below, but store bought can be used)

1 Lb Chicken, cooked and diced

4 Cups Romaine Lettuce, chopped

1 Cucumber, diced

1 Cup Grape Tomatoes, halved

1 Cup Blueberries

1 Cup Blue Cheese, crumbled

Cooking Spray

Honey Mustard Dressing (homemade recipe below, but store bought can be used)

1 1/2 Lb Chicken, cooked and diced

6 Cups Romaine Lettuce, chopped

1 1/2 Cucumber, diced

1 1/2 Cup Grape Tomatoes, halved

1 1/2 Cup Blueberries

1 1/2 Cup Blue Cheese, crumbled

Cooking Spray

Honey Mustard Dressing (homemade recipe below, but store bought can be used)

Directions

1. Preheat oven to 350 degrees

2. Lightly spray baking dish with cooking spray and place chicken into it

3. Roast chicken in oven for 30-35 minutes or until cooked through

4. While chicken is roasting, mix together cucumber, tomatoes, blueberries, and blue cheese in a large bowl

5. Once chicken is ready, remove from oven, dice, and allow to cool

6. Once cooled, gently fold chicken and dressing into the veggie and fruit mixture and serve on a bed of romaine

Homemade Honey Mustard Dressing

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Mayonnaise

1/8 Cup Honey

1/8 Cup Dijon

1/8 tsp Ground Black Pepper

1/2 Cup Mayonnaise

1/4 Cup Honey

1/4 Cup Dijon Mustard

¼ tsp Ground Black Pepper

3/4 Cup Mayonnaise

1/3 Cup Honey

1/3 Cup Dijon Mustard

⅓ tsp Ground Black Pepper

Directions

1. Mix all ingredients together very well


Dinner: Tuna Cakes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 (5 oz) Can White Albacore Chunk Tuna in Water, drained and flaked

1/8 Cup Almond Flour

1/8 Cup Uncooked Oats

1 Egg, lightly beaten

2 Green Onions, diced

1/3 tsp Paprika

Salt and Ground Black Pepper to Taste

2 2/3 Tbsp Extra Virgin Olive Oil

2 (5 oz) Cans White Albacore Chunk Tuna in Water, drained and flaked

1/4 Cup Almond Flour

1/4 Cup Uncooked Oats

1 Egg, lightly beaten

4 Green Onions, diced

2/3 tsp Paprika

Salt and Ground Black Pepper to Taste

5 1/3 Tbsp Extra Virgin Olive Oil

3 (5 oz) Cans White Albacore Chunk Tuna in Water, drained and flaked

1/3 Cup Almond Flour

1/3 Cup Uncooked Oats

2 Egg, lightly beaten

6 Green Onions, diced

1 tsp Paprika

Salt and Ground Black Pepper to Taste

8 Tbsp Extra Virgin Olive Oil

Directions

1. Mix together tuna, almond flour, oats, egg, onions, and paprika

2. Heat oil over medium-high heat in large skillet

3. Scoop out in ¼ cup scoops and form into patties

4. Carefully place patties into skillet, reducing heat to medium if necessary to avoid splattering

5. Cook approximately 3 minutes on each side or until golden brown

6. Remove from heat and oil and drain on a paper towel

7. Top with remoulade sauce

Remoulade Sauce

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Mayonnaise

1/4 Tbsp Dijon Mustard

1/4 Tbsp Hot Sauce

1/2 Clove Garlic, minced

1/2 tsp Nonpareil Capers, chopped

1/2 tsp Worcestershire

1/2 tsp Red Wine Vinegar

1/2 tsp Paprika

Ground Black Pepper to Taste

1/2 Cup Mayonnaise

1/2 Tbsp Dion Mustard

1/2 Tbsp Hot Sauce

1 Clove Garlic, minced

1 tsp Nonpareil Capers, chopped

1 tsp Worcestershire

1 tsp Red Wine Vinegar

1 tsp Paprika

Ground Black Pepper to Taste

3/4 Cup Mayonnaise

3/4 Tbsp Dion Mustard

3/4 Tbsp Hot Sauce

1 1/2 Clove Garlic, minced

1 1/2 tsp Nonpareil Capers, chopped

1 1/2 tsp Worcestershire

1 1/2 tsp Red Wine Vinegar

1 1/2 tsp Paprika

Ground Black Pepper to Taste

Directions

1. Mix all ingredients together very well

Oven Roasted Green Beans

  • 2
  • 4
  • 6
  • Nutrition

6 oz Fresh Whole Green Beans

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

12 Oz Fresh Whole Green Beans

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

18 Oz Fresh Whole Green Beans

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 425 degrees

2. Snap off very end of each bean and discard

3. Toss beans in olive oil and season with salt and pepper

4. Spread onto a baking sheet

5. Roast for 10 minutes or until desired tenderness and crispness