Friday, August 7, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Veggie Tacos in Lettuce Wraps

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Small Red Onion, diced

1/2 Tbsp Extra Virgin Olive Oil

1 Bell Pepper, seeded and diced

1/2 (14.5 oz) Can Black Beans, rinsed and drained

1/2 (14.5 oz) Can Whole Kernel Corn

1/4 tsp Chili Powder

1/4 tsp Cumin

1/4 tsp Garlic Powder

1/2 tsp Paprika

1/4 tsp Salt

1/8 tsp Ground Black Pepper

1/2 Cup Feta Cheese, crumbled

4 Romaine Lettuce Leaves

Cilantro for Garnish, optional

1 Small Red Onion, diced

1 Tbsp Extra Virgin Olive Oil

2 Bell Peppers, seeded and diced

1 (14.5 oz) Can Black Beans, rinsed and drained

1 (14.5 oz) Can Whole Kernel Corn

½ tsp Chili Powder

½ tsp Cumin

½ tsp Garlic Powder

1 tsp Paprika

½ tsp Salt

¼ tsp Ground Black Pepper

1 Cup Feta Cheese, crumbled

8 Romaine Lettuce Leaves

Cilantro for Garnish, optional

1 1/2 Small Red Onions, diced

1 1/2 Tbsp Extra Virgin Olive Oil

3 Bell Peppers, seeded and diced

1 1/2 (14.5 oz) Cans Black Beans, rinsed and drained

1 1/2 (14.5 oz) Cans Whole Kernel Corn

3/4 tsp Chili Powder

3/4 tsp Cumin

3/4 tsp Garlic Powder

1 1/2 tsp Paprika

3/4 tsp Salt

 1/3 tsp Ground Black Pepper

1 1/2 Cups Feta Cheese, crumbled

12 Romaine Lettuce Leaves

Cilantro for Garnish, optional

Directions

1. Heat olive oil on medium-medium high heat in a skillet

2. Add onions and bell peppers and sauté for 5 minutes

3. Reduce heat to low and stir in black beans, corn, and seasonings

4. Cook for approx. 5 minutes or until heated through

5. Rinse and pat dry lettuce leaves

6. Remove bean and corn filling from heat and scoop into lettuce leaves

7. Top with feta cheese and cilantro

 

 


Dinner: Greek Stovetop Burgers

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Ground Sirloin

1/4 Small Red Onion, finely chopped

1/8 Cup Oats, uncooked

1 Egg, lightly beaten

1 1/2 tsp Garlic Powder

2 oz Feta Cheese, crumbled

1 1/2 Tbsp Extra Virgin Olive Oil

2 Whole Wheat Buns

1 Lb Ground Sirloin

½ Small Red Onion, finely chopped

¼ Cup Oats, uncooked

1 Egg, lightly beaten

3 tsp Garlic Powder

4 oz Feta Cheese, crumbled

3 Tbsp Extra Virgin Olive Oil

4 Whole Wheat Buns or Whole Wheat Sandwich Thins

1 1/2 Lbs Ground Sirloin

3/4 Small Red Onion, finely chopped

1/3 Cup Oats, uncooked

2 Eggs, lightly beaten

4 1/2 tsp Garlic Powder

6 oz Feta Cheese, crumbled

4 1/2 Tbsp Extra Virgin Olive Oil

6 Whole Wheat Buns or Whole Wheat Sandwich Thins

Directions

1. Lightly beat egg in a large bowl

2. Add all other ingredients to the egg and mix well

3. Form mixture into equally sized patties

4. Heat skillet on medium-medium high heat

5. Place patties into skillet, reduce heat to low-medium and cook approx. 12-15 minutes, flipping periodically

6. Once cooked thoroughly, remove from heat

7. Serve on whole wheat buns topped with your favorite toppings

Oven Roasted Baby Potatoes

  • 2
  • 4
  • 6
  • Nutrition

6 Baby Potatoes, halved

½ Tbsp Extra Virgin Olive Oil

½ tsp Greek Seasoning

12 Baby Potatoes, halved

1 Tbsp Extra Virgin Olive Oil

1 tsp Greek Seasoning

18 Baby Potatoes, halved

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Greek Seasoning

Directions

1. Preheat oven to 425 degrees

2. Mix together olive oil and Greek seasoning

3. Rinse, pat dry, and half potatoes

4. Toss potatoes in seasoning mixture

5. Spread potatoes on a baking sheet

6. Put in oven. After roasting for 10 minutes, flip potatoes and roast for 10 more minutes or until desired tenderness and crispness