Friday, July 16, 2021


Lunch: Chicken and Rice Soup

Number of Servings

1/4 Rotisserie Chicken, removed from bone and chopped

2 Cups Chicken Broth

1/2 Clove Garlic, minced

1/4 Cup Onion, chopped

1/4 Cup Carrots, sliced

1/4 Cup Celery, chopped

1/4 Bay Leaf

Ground Black Pepper to Taste

1/8 Tbsp Dried Parsley

1/4 Cup Basmati Rice

 

1/2 Rotisserie Chicken, removed from bone and chopped

4 Cups Chicken Broth

1 Clove Garlic, minced

1/2 Cup Onion, chopped

1/2 Cup Carrots, sliced

1/2 Cup Celery, chopped

1/2 Bay Leaf

Ground Black Pepper to Taste

1/4 Tbsp Dried Parsley

1/2 Cup Basmati Rice

3/4 Rotisserie Chicken, removed from bone and chopped

6 Cups Chicken Broth

1 1/2 Cloves Garlic, minced

3/4 Cup Onion, chopped

3/4 Cup Carrots, sliced

3/4 Cup Celery, chopped

3/4 Bay Leaf

Ground Black Pepper to Taste

1/3 Tbsp Dried Parsley

3/4 Cup Basmati Rice

Directions

1. In a large pot, bring broth to a rolling boil and add everything except chicken and rice.

2. Add rice, cover with a lid, and cook at a simmer for 12-15 minutes or until rice is tender, stirring occasionally.

3. Reduce heat to low and stir in chicken.  

4. Continue heating until chicken is heated through.


Dinner: Breakfast for Dinner
Feta and Spinach Egg Muffins

Number of Servings

2 Large Eggs

1 Large Egg White

1/8 Cup Milk or Almond Milk

1/3 Tbsp Green Onions, diced

1/3 Cup Spinach, chopped

1/8 Cup Tomatoes, diced

1/8 Cup Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste

 

4 Large Eggs

3 Large Egg Whites

1/8 Cup Milk or Almond Milk

2/3 Tbsp Green Onions, diced

2/3 Cup Spinach, chopped

1/3 Cup Tomatoes, diced

1/8 Cup Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste



6 Large Eggs

4 Large Egg Whites

¼ Cup Milk or Almond Milk

1 Tbsp Green Onions, diced

1 Cup Spinach, chopped

½ Cup Tomatoes, diced

¼ Cup Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste



Directions

1. Preheat oven to 350 degrees.

2. Spray muffin tins with cooking spray.

3. In a medium bowl, beat eggs with a whisk and wide in milk, salt and pepper.

4. Stir in all remaining ingredients except feta.

5. Pour egg mixture into muffin tins and evenly divide feta between each tin.

6. Bake for 20-25 minutes or until center of muffins is firm.

 

**Serve w/Whole Wheat Toast and Fresh Fruit**