Friday, December 18, 2020


Lunch: Chicken Fajita Bowl w/Riced Cauliflower and Avocado

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Chicken Tenderloins, sliced into thin strips

1 Bell Pepper, seeded and sliced

½ Onion, sliced

2 tsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1 ½ Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

Juice from 1 Lime

2 Tbsp Cilantro, optional

1 Avocado, seeded and sliced



16 oz Chicken Tenderloins, sliced into thin strips

2 Bell Peppers, seeded and sliced

1 Onion, sliced

4 tsp Taco Seasoning (Store bought can be used, but homemade recipe below)

3 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

Juice from 1 Lime

4 Tbsp Cilantro, optional

2 Avocados, seeded and sliced

20 oz Chicken Tenderloins, sliced into thin strips

3 Bell Peppers, seeded and sliced

1 1/2 Onions, sliced

6 tsp Taco Seasoning (Store bought can be used, but homemade recipe below)

4 1/2 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

Juice from 1 Lime

6 Tbsp Cilantro, optional

3 Avocados, seeded and sliced

Directions

1. Preheat oven to 400 degrees.

2. Slice chicken, bell pepper, and onion into thin strips and place on foil lined sheet pan in single layer.

3. In a small bowl, combine olive oil, taco seasoning and garlic. Pour over chicken and vegetables and toss to coat.

4. Bake in oven 15-20 minutes or until chicken is cooked through and vegetables are tender.

5. Stir in lime juice and cilantro.

6. Serve in a bowl with avocado and riced cauliflower.



Riced Cauliflower

  • 2
  • 4
  • 6
  • Nutrition

½ (12 oz) Bag Riced Cauliflower

½ Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 (12 oz) Bag Riced Cauliflower

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 (12 oz) Bags Riced Cauliflower

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

1. Cook according to package directions.

2. Stir in olive oil and salt and pepper to taste.

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1 1/2 Tbsp Chili Powder

3/4 Tbsp Cumin

3/4 tsp Paprika

3/4 tsp Salt

1/3 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Oregano

1/3 tsp Black Pepper

3 Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 tsp Salt

2/3 tsp Garlic Powder

2/3 tsp Onion Powder

2/3 tsp Oregano

2/3 tsp Black Pepper

4 1/2 Tbsp Chili Powder

2 1/4 Tbsp Cumin

2 1/4 tsp Paprika

2 1/4 tsp Salt

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Oregano

1 tsp Black Pepper

 

Directions

1. Put all ingredients into a small container with a lid and shake until mixed.


Dinner:
Greek Turkey Meatloaf w/Brussel Sprouts and Basmati Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Ground Turkey

1/4 Cup Oats, uncooked

1/4 Cup Onions, diced

1/2 Cup Fresh Spinach, chopped

1/2 Cup Crushed Tomatoes, divided

1/4 Cup Feta Cheese, crumbled

1 Egg, lightly beaten

1/2 Tbsp Honey

1/4 Tbsp Worcestershire Sauce

Cooking Spray

 

1 Lb Ground Turkey

½ Cup Oats, uncooked

½ Cup Onions, diced

1 Cup Fresh Spinach, chopped

1 Cup Crushed Tomatoes, divided

½ Cup Feta Cheese, crumbled

1 Egg, lightly beaten

1 Tbsp Honey

½ Tbsp Worcestershire Sauce

Cooking Spray

1 1/2 Lb Ground Turkey

3/4 Cup Oats, uncooked

3/4 Cup Onions, diced

1 1/2 Cups Fresh Spinach, chopped

1 1/2 Cups Crushed Tomatoes, divided

3/4 Cup Feta Cheese, crumbled

2 Eggs, lightly beaten

1 1/2 Tbsp Honey

3/4 Tbsp Worcestershire Sauce

Cooking Spray

Directions

1. Preheat oven 350 degrees.

2. Lightly spray loaf pan with cooking spray.

3. Mix all ingredients together in a bowl, reserving 1/3 cup crushed tomatoes, and mold meat mixture into loaf pan.

4. Spread remaining 1/3 cup crushed tomatoes on top.

5. Bake 45 minutes-1 hour or until cooked through.

6. Remove from oven and allow to rest approximately 10 minutes.

Sautéed Brussel Sprouts

  • 2
  • 4
  • 6
  • Nutrition

½ Lb Fresh Brussel Sprouts, halved

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Lb Fresh Brussel Sprouts, halved

4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 Lb Fresh Brussel Sprouts, halved

6 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. In a skillet, heat olive oil on medium to medium high heat.

2. Add Brussel sprouts to skillet and sauté for 6-8 minutes or until browned and desired tenderness.

3. Salt and pepper to taste.

 

 

Basmati Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Basmati Rice

3/4 Cups Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Basmati Rice

1 ½ Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 Cups Basmati Rice

2 1/4 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

1. Cook according to package directions.

2. Once cooked, stir in olive oil and salt and pepper to taste.