Friday, February 26, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Everything But the Bagel Tuna Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 (5 oz) Can Chunk White Albacore Tuna

1 Egg, hardboiled

¼ Cup Celery, diced

2 Tbsp Red Onions, diced

1 tsp Everything But the Bagel Seasoning

2 Tbsp Plain Whole Milk Greek Yogurt or Olive Oil Mayonnaise



2 (5 oz) Cans Chunk White Albacore Tuna

2 Eggs, hardboiled

1/2 Cup Celery, diced

4 Tbsp Red Onions, diced

2 tsp Everything But the Bagel Seasoning

4 Tbsp Plain Whole Milk Greek Yogurt or Olive Oil Mayonnaise

3 (5 oz) Cans Chunk White Albacore Tuna

3 Eggs, hardboiled

3/4 Cup Celery, diced

6 Tbsp Red Onions, diced

3 tsp Everything But the Bagel Seasoning

6 Tbsp Plain Whole Milk Greek Yogurt or Olive Oil Mayonnaise

Directions

1. Place egg in a saucepan, add enough water to cover the egg and bring to a boil. Continue boiling for 10 minutes. Remove from heat and water. Remove shell and dice the egg. Allow to cool.

2. In a bowl, mix all other ingredients together.

3. Once eggs have cooled, gently stir it into tuna mixture.

4. Serve on a bed of kale or spinach along with fruit on the side.


Dinner: Margherita Pizza

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Naan Pizza Crusts

5 Slices Fresh Mozzarella

1/4 Cup Fresh Basil, whole

1 Large Tomatoes

1/2 Cup Marinara (Store bought can be used. Homemade recipe below)

4 Naan Pizza Crusts

10 Slices Fresh Mozzarella

½ Cup Fresh Basil, whole

2 Large Tomatoes

1 Cup Marinara (Store bought can be used. Homemade recipe below)

6 Naan Pizza Crusts

15 Slices Fresh Mozzarella

3/4 Cup Fresh Basil, whole

3 Large Tomatoes

1 1/2 Cup Marinara (Store bought can be used. Homemade recipe below)

Directions

1. Preheat oven to 425 degrees.

2. Spread 1/4 cup marinara on each crust.  

3. Place 5 slices mozzarella on each crust.

4. On top of mozzarella, layer tomatoes.

5. Top with fresh basil.

6. Bake for approx. 15 minutes.

Homemade Marinara

  • 2
  • 4
  • 6
  • Nutrition

1 1/2 Tbsp Extra Virgin Olive Oil

1/8 Cup Red Onion, diced

1/4 Clove Garlic, minced

1/2 (3 oz) Can Tomato Paste

1/4 tsp Dried Basil

1/4 tsp Dried Oregano

1/4 tsp Salt

1/4 tsp Sugar



3 Tbsp Extra Virgin Olive Oil

1/4 Cup Red Onion,

1/2 Clove Garlic, minced

1 (3 oz) Can Tomato Paste

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

1/2 tsp Salt

1/2 tsp Sugar

2 1/4 Tbsp Extra Virgin Olive Oil

1/4 Cup Red Onion,

1/3 Clove Garlic, minced

3/4 (3 oz) Can Tomato Paste

1/3 tsp Dried Basil

1/3 tsp Dried Oregano

1/3 tsp Salt

1/3 tsp Sugar

Directions

1. Heat olive oil in a medium sauce pan and add onion.

2. Sauté for about 1 minute or until onion has begun to brown slightly.

3. Add garlic and stir constantly for about 30 seconds.

4. Add remaining ingredients and blend well`Cover and simmer on low for 10 minutes.