Friday, January 8, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Grilled Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Bread (Gluten Free is Delicious)

4 Tbsp Feta, crumbled

2 Tbsp Red Onion, diced

12 Kalamata Olives, halved

1/2 Cup Spinach, chopped

2 tsp Pesto

2 Tbsp Extra Virgin Olive Oil

8 Slices Bread (Gluten Free is Delicious)

8 Tbsp Feta, crumbled

4 Tbsp Red Onion, diced

24 Kalamata Olives, halved

1 Cup Spinach, chopped

4 tsp Pesto

4 Tbsp Extra Virgin Olive Oil



12 Slices Bread (Gluten Free is Delicious)

12 Tbsp Feta, crumbled

6 Tbsp Red Onion, diced

36 Kalamata Olives, halved

1 1/2 Cups Spinach, chopped

6 tsp Pesto

6 Tbsp Extra Virgin Olive Oil



Directions

1. Evenly spread pesto on one side of each slice of bread.

2. Layer remaining ingredients, putting feta closest to the pesto, and create sandwiches,

3. In a skillet, heat olive oil on medium to medium high heat and add sandwiches to the skillet.

4. Cook for approx. 6 minutes, flipping halfway through.


Dinner: Tuna Cakes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 (5 oz) Can White Albacore Chunk Tuna in Water, drained and flaked

1/8 Cup Almond Flour

1/8 Cup Uncooked Oats

1 Egg, lightly beaten

2 Green Onions, diced

1/3 tsp Paprika

Salt and Ground Black Pepper to Taste

2 2/3 Tbsp Extra Virgin Olive Oil

2 (5 oz) Cans White Albacore Chunk Tuna in Water, drained and flaked

1/4 Cup Almond Flour

1/4 Cup Uncooked Oats

1 Egg, lightly beaten

4 Green Onions, diced

2/3 tsp Paprika

Salt and Ground Black Pepper to Taste

5 1/3 Tbsp Extra Virgin Olive Oil

3 (5 oz) Cans White Albacore Chunk Tuna in Water, drained and flaked

1/3 Cup Almond Flour

1/3 Cup Uncooked Oats

2 Eggs, lightly beaten

6 Green Onions, diced

1 tsp Paprika

Salt and Ground Black Pepper to Taste

8 Tbsp Extra Virgin Olive Oil

Directions

1. Mix together tuna, almond flour, oats, egg, onions, and paprika.

2. Heat oil over medium-high heat in large skillet.

3. Scoop out in ΒΌ cup scoops and form into patties.

4. Carefully place patties into skillet, reducing heat to medium if necessary to avoid splattering.

5. Cook approximately 3 minutes on each side or until golden brown.

6. Remove from heat and oil and drain on a paper towel.

7. Top with remoulade sauce.



Remoulade Sauce

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Mayonnaise

1/4 Tbsp Dijon Mustard

1/4 Tbsp Hot Sauce

1/2 Clove Garlic, minced

1/2 tsp Nonpareil Capers, chopped

1/2 tsp Worcestershire

1/2 tsp Red Wine Vinegar

1/2 tsp Paprika

Ground Black Pepper to Taste

1/2 Cup Mayonnaise

1/2 Tbsp Dijon Mustard

1/2 Tbsp Hot Sauce

1 Clove Garlic, minced

1 tsp Nonpareil Capers, chopped

1 tsp Worcestershire

1 tsp Red Wine Vinegar

1 tsp Paprika

Ground Black Pepper to Taste



3/4 Cup Mayonnaise

3/4 Tbsp Dijon Mustard

3/4 Tbsp Hot Sauce

1 1/2 Cloves Garlic, minced

1 1/2 tsp Nonpareil Capers, chopped

1 1/2 tsp Worcestershire

1 1/2 tsp Red Wine Vinegar

1 1/2 tsp Paprika

Ground Black Pepper to Taste



Directions

1. Mix all ingredients together very well.

Oven Roasted Green Beans

  • 2
  • 4
  • 6
  • Nutrition

6 oz Fresh Whole Green Beans

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

12 Oz Fresh Whole Green Beans

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



18 Oz Fresh Whole Green Beans

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Directions

1. Preheat oven to 425 degrees.

2. Snap off very end of each bean and discard.

3. Toss beans in olive oil and season with salt and pepper.

4. Spread onto a baking sheet.

5. Roast for 10 minutes or until desired tenderness and crispness.