Friday, February 19, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Black Bean Spinach Quesadilla

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Whole Wheat Tortillas

2 tsp Extra Virgin Olive Oil

1/2 Cup Mozzarella Cheese, shredded and divided

1 Cup Canned Black Beans, rinsed and drained

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

1 Cup Spinach, chopped

8 Whole Wheat Tortillas

4 tsp Extra Virgin Olive Oil

1 Cup Mozzarella Cheese, shredded and divided

2 Cups Canned Black Beans, rinsed and drained

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

2 Cups Spinach, chopped

12 Whole Wheat Tortillas

6 tsp Extra Virgin Olive Oil

1 1/2 Cups Mozzarella Cheese, shredded and divided

3 Cups Canned Black Beans, rinsed and drained

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

3 Cups Spinach, chopped

Directions

1. In a bowl, mix together cheese, beans, taco seasoning, and spinach.

2. In a skillet, heat olive oil on medium to medium high heat. Add one tortilla, top with bean mixture and top with another tortilla. Cook for approx. 2-3 minutes per side or until golden brown and cheese has melted.

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

2 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

3 Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 tsp Salt

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Oregano

3/4 tsp Black Pepper



Directions

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


Dinner: Scallops w/Fettuccine and Roasted Asparagus

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Jumbo Scallops

4 oz Fettuccine Pasta, cooked according to package directions

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

¼ Cup White Wine (chicken broth can be substituted)

½ Cup Unsweetened Plain Almond Milk

1 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to Taste

16 oz Jumbo Scallops

8 oz Fettuccine Pasta, cooked according to package directions

4 Tbsp Extra Virgin Olive Oil

4 Cloves Garlic, minced

1/2 Cup White Wine (chicken broth can be substituted)

1 Cup Unsweetened Plain Almond Milk

2 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to Taste

24 oz Jumbo Scallops

12 oz Fettuccine Pasta, cooked according to package directions

6 Tbsp Extra Virgin Olive Oil

6 Cloves Garlic, minced

3/4 Cup White Wine (chicken broth can be substituted)

1 1/2 Cups Unsweetened Plain Almond Milk

3 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to Taste

 

Directions

1. Cook pasta according to package directions.

2. While pasta is cooking, heat olive oil in a large skillet on medium to medium high heat and add scallops. Cook for 2-3 minutes per side.

3. Remove from skillet and place on a plate.

4. Add white wine and garlic to skillet and scrape bits from bottom of skillet.

5. Add in almond milk. Bring to a simmer and continue simmering for 2-3 minutes, stirring frequently.

6. Add in pasta and lemon juice. Salt and pepper to taste.

7. Serve scallops over pasta.

Roasted Asparagus

  • 2
  • 4
  • 6
  • Nutrition

10 Spears Asparagus

1/3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

20 Spears Asparagus

2/3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

30 Spears Asparagus

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 425 degrees.

2. Drizzle asparagus w/olive oil and salt and pepper to taste.

3. Roast in oven on a sheet pan for 15 minutes or until desired tenderness.