Friday, December 11, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Chicken Caesar Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 Oz Boneless Skinless Chicken Breasts, roasted and sliced

4 Cups Fresh Spinach or Romaine Lettuce

1 Cup Grape Tomatoes, halved

1 tsp Greek Seasoning

½ Cup Parmesan Cheese, shredded

2 Tbsp Olive Oil Mayonnaise

2 tsp Olive Oil

1 Tbsp Lemon Juice

1 tsp Worcestershire Sauce

¼ Clove Garlic, minced

Salt and Ground Black Pepper to Taste

16 Oz Boneless Skinless Chicken Breasts, roasted and sliced

8 Cups Fresh Spinach or Romaine Lettuce

2 Cups Grape Tomatoes, halved

2 tsp Greek Seasoning

1 Cup Parmesan Cheese, shredded

4 Tbsp Olive Oil Mayonnaise

4 tsp Olive Oil

2 Tbsp Lemon Juice

2 tsp Worcestershire Sauce

1/2 Clove Garlic, minced

Salt and Ground Black Pepper to Taste 

 

24 Oz Boneless Skinless Chicken Breasts, roasted and sliced

12 Cups Fresh Spinach or Romaine Lettuce

3 Cups Grape Tomatoes, halved

3 tsp Greek Seasoning

1 1/2 Cups Parmesan Cheese, shredded

6 Tbsp Olive Oil Mayonnaise

6 tsp Olive Oil

3 Tbsp Lemon Juice

3 tsp Worcestershire Sauce

3/4 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 400 degrees.

2. Coat chicken on both sides w/Greek seasoning.

3. Place chicken on a foiled lined sheet pan and roast in oven for 20-30 minutes or until cooked through, turning halfway after 10 minutes.

4. While chicken is roasting, toss together spinach (or lettuce), tomatoes, and parmesan cheese.

5. Once chicken has cooked, slice and place on salad.

6. Whisk together all other ingredients and drizzle over salad.


Dinner: Roasted Cranberry and Goat Cheese Pizza

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Naan Crusts

1 ½ Cups Fresh Cranberries

3 Tbsp Honey Plus Some for Drizzling

1 Tbsp White Onion, finely diced

1 tsp Fresh Rosemary, minced

4 oz Fresh Goat Cheese, crumbled

½ Cup Walnuts, chopped and toasted



4 Naan Crusts

3 Cups Fresh Cranberries

6 Tbsp Honey Plus Some for Drizzling

2 Tbsp White Onion, finely diced

2 tsp Fresh Rosemary, minced

8 oz Fresh Goat Cheese, crumbled

1 Cup Walnuts, chopped and toasted

6 Naan Crusts

4 1/2 Cups Fresh Cranberries

9 Tbsp Honey Plus Some for Drizzling

3 Tbsp White Onion, finely diced

3 tsp Fresh Rosemary, minced

12 oz Fresh Goat Cheese, crumbled

1 1/2 Cups Walnuts, chopped and toasted

 

Directions

1. Preheat oven to 400 degrees.

2. In a baking dish, mix honey, onion, and rosemary together and roast in oven for approx. 10 minutes or until cranberries are very tender and beginning to burst, stirring occasionally.

3. Remove from the oven and stir.

4. Evenly spread cranberry mixture on Naan crusts and evenly top w/goat cheese and walnuts.

5. Bake 10-12 minutes or until desired crispness.