Friday, June 19, 2020

Lunch: Peach, Prosciutto, and Goat Cheese Naan Pizza

Number of Servings

  • 2
  • 4
  • 6

2 Naan Pizza Crusts
2 Strips Prosciutto, chopped
1 Peaches, seeded and sliced
1/2 Cup Arugula or Spinach
1/2 Cup Goat Cheese, crumbled
Homemade Marinara (Store bought can be used, but homemade recipe provided)

4 Naan Pizza Crusts
4 Strips Prosciutto, chopped
2 Peaches, seeded and sliced
1 Cup Arugula or Spinach
1 Cup Goat Cheese, crumbled
Homemade Marinara (Store bought can be used, but homemade recipe below)

6 Naan Pizza Crusts
6 Strips Prosciutto, chopped
3 Peaches, seeded and sliced
1 1/2 Cup Arugula or Spinach
1 1/2 Cup Goat Cheese, crumbled
Homemade Marinara (Store bought can be used, but homemade recipe provided)

Marinara Sauce

  • 2
  • 4
  • 6

1 1⁄2 Tbsp Extra Virgin Olive Oil
1⁄8 Cup Red Onion, diced
1⁄4 Clove Garlic, minced
1⁄2 (8 oz) Can Tomato Sauce
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
1⁄8 Cup Water

3 Tbsp Extra Virgin Olive Oil
1/8 Cup Red Onion, diced
1/2 Clove Garlic, minced
1 (8 oz) Can Tomato Sauce
1 (3 oz) Can Tomato Paste
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/2 tsp Salt
1/2 tsp Sugar
1/4 Cup Water

4 1/2 Tbsp Extra Virgin Olive Oil
1/4 Cup Red Onion, diced
3/4 Clove Garlic, minced
1 1/2 (8 oz) Cans Tomato Sauce
1 1/2 (3 oz) Cans Tomato Paste
3/4 tsp Dried Basil
3/4 tsp Dried Oregano
3/4 tsp Salt
3/4 tsp Sugar
1/3 Cup Water

Directions:
1. Preheat Oven to 425 degrees.
2. On each Naan crust, spread desired amount of marinara
3. Layer toppings in the following order on each crust:
- Goat cheese
- Prosciutto
- Arugula or Spinach
- Peaches
- Remaining cheese
5.. Bake at 425 degrees 10-15 minutes or until it is heated through and cheese is slightly golden

Directions:
1. Heat olive oil in a medium sauce pan and add onion
2. Sauté for about 1 minute until onion has begun to brown slightly
3. Add garlic and stir constantly for about 30 seconds
4. Add remaining ingredients and blend well
5. Cover and simmer on low for 10 minutes

 


Dinner: Ground Sirloin
Sloppy Joes

Ground Sirloin Sloppy Joes

  • 2
  • 4
  • 6

1/2 Lb Ground Sirloin
1 tsp Chili Powder
1/8 tsp Ground Cinnamon
1/2 (8oz) Can Tomato Sauce
1/8 Cup Honey
1/8 Cup Sweet Relish
1/2 Tbsp Worcestershire Sauce
1 Tbsp Extra Virgin Olive Oil
1/4 Small Red Onion, chopped
1/4 Red Bell Pepper, chopped
1/2 Large Carrot or 3 Mini Carrots, chopped
Salt and Ground Black Pepper to Taste
1/2 Clove Garlic, minced
2 Slices of Whole Wheat Bread for open top sandwich or 2 Whole Wheat Buns

1 Lb Ground Sirloin
2 tsp Chili Powder
1/4 tsp Ground Cinnamon
1 (8oz) Can Tomato Sauce
1/4 Cup Honey
1/4 Cup Sweet Relish
1 Tbsp Worcestershire Sauce
2 Tbsp Extra Virgin Olive Oil
1/2 Small Red Onion, chopped
1/2 Red Bell Pepper, chopped
1 Large Carrot or 6 Mini Carrots, chopped
Salt and Ground Black Pepper to Taste
1 Clove Garlic, minced
4 Slices of Whole Wheat Bread for open top sandwich or 4 Whole Wheat Buns

1 1/2 Lb Ground Sirloin
3 tsp Chili Powder
1/3 tsp Ground Cinnamon
1 1/2 (8oz) Cans Tomato Sauce
1/3 Cup Honey
1/3 Cup Sweet Relish
1 1/2 Tbsp Worcestershire Sauce
3 Tbsp Extra Virgin Olive Oil
3/4 Small Red Onion, chopped
3/4 Red Bell Pepper, chopped
1 1/2 Large Carrot or 12 Mini Carrots, chopped
Salt and Ground Black Pepper to Taste
1 1/2 Clove Garlic, minced
6 Slices of Whole Wheat Bread for open top sandwich or 6 Whole Wheat Buns

Directions:
1. Heat oil in a large skillet on med-med/high heat
2. Add the onion, bell pepper, and carrots
3. Add garlic and then salt and pepper to taste
4. Cook until veggies are tender
5. Add sirloin to skillet with the veggies and cook until meat is cooked through, about 10 minutes, crumbling with a spoon
as it cooks
6. Mix in chili powder and cinnamon along with tomato sauce, honey,
relish, and Worcestershire sauce
7. Heat thoroughly and then put meat mixture on top of toast or toasted bun



Oven Roasted Potatoes

  • 2
  • 4
  • 6

1 Large Golden Potatoes, cut into bite sized chunks
1 1/2 Tbsp Extra Virgin Olive Oil
Salt and Ground Black Pepper to Taste
1 Tbsp Fresh Rosemary or Thyme, chopped or 1/2 Tbsp dried

2 Large Golden Potatoes, cut into bite sized chunks
3 Tbsp Extra Virgin Olive Oil
Salt and Ground Black Pepper to Taste
2 Tbsp Fresh Rosemary or Thyme, chopped or 1Tbsp dried

3 Large Golden Potatoes, cut into bite sized chunks
4 1/2 Tbsp Extra Virgin Olive Oil
Salt and Ground Black Pepper to Taste
3 Tbsp Fresh Rosemary or Thyme, chopped or 1 1/2 tsp dried

Directions:
1. Preheat oven to 425 degrees
2. Rinse potatoes and cut into bite sized chunks
3. Toss potatoes in olive oil until coated
4. Add salt, pepper and herbs and toss again
5. Spread potatoes in a single layer on baking sheet and bake for 20-30 minutes or until desired tenderness and slightly brown, turning the potatoes half way through

 

Side Salad

  • 2
  • 4
  • 6

2 Cups of Spinach or Mixed Greens
3/4 Cups Grape Tomatoes, halved
3/4 Cups Cucumber, diced
1/4 Cup Purple Onion, sliced thinly
1/3 Cup Shredded or Crumbled Cheese of Choice
2 Slices Bacon, cooked and crumbled
Dressing (Store bought can be used, but homemade ranch dressing recipe below)

4 Cups of Spinach or Mixed Greens
1 1/2 Cups Grape Tomatoes, halved
1 1/2 Cups Cucumber, diced
1/2 Cup Purple Onion, sliced thinly
3/4 Cup Shredded or Crumbled Cheese of Choice
4 Slices Bacon, cooked and crumbled
Dressing (Store bought can be used, but homemade ranch dressing recipe below)

6 Cups of Spinach or Mixed Greens
2 1/4 Cups Grape Tomatoes, halved
2 1/4 Cups Cucumber, diced
3/4 Cup Purple Onion, sliced thinly
1 1/8 Cup Shredded or Crumbled Cheese of Choice
6 Slices Bacon, cooked and crumbled
Dressing (Store bought can be used, but homemade ranch dressing recipe provided)

Directions:
1. Cook bacon in skillet or microwave to desired crispness
2. In a large bowl, toss together spinach or mixed greens, tomatoes, cucumber, and onion
3. Top salad with cheese, bacon, and dressing of choice

Ranch Dressing

  • 2
  • 4
  • 6

1⁄2 Cup Plain Whole Milk Greek Yogurt
1 1⁄2 tsp Milk or Almond Milk
1 1⁄2 tsp White Wine Vinegar
1⁄2 tsp Dried Dill
1⁄2 tsp Dried Chives
1⁄2 tsp Dried Parsley
1⁄2 tsp Garlic Powder
1⁄2 tsp Onion Powder
1⁄8 tsp Ground Black Pepper

1 Cup Plain Whole Milk Greek Yogurt
1 Tbsp Milk or Almond Milk
1 Tbsp White Wine Vinegar
1 tsp Dried Dill
1 tsp Dried Chives
1 tsp Dried Parsley
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Ground Black Pepper

1 1/2 Cup Plain Whole Milk Greek Yogurt
1 1/2 Tbsp Milk or Almond Milk
1 1/2 Tbsp White Wine Vinegar
1 1/2 tsp Dried Dill
1 1/2 tsp Dried Chives
1 1/2 tsp Dried Parsley
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1/3 tsp Ground Black Pepper

Directions:
1. Put all ingredients into a blender or food processor and blend until smooth
2. Chill until ready to serve. Will keep up to 4-5 days in refrigerator