Friday, June 26, 2020

Lunch: Veggie Sandwich with Goat Cheese Spread (or spread of choice)

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

4 Slices Whole Wheat Bread

1/2 Cup Spinach

1/2 Large Tomato

1/2 Cup Grated Carrots

1/2 Avocado, peeled, seeded, and sliced

2 Slices Provolone Cheese

Salt and Ground Black Ground Pepper to Taste

8 Slices Whole Wheat Bread

1 Cup Spinach

1 Large Tomato

1 Cup Carrots, grated

1 Avocado, peeled, seeded, and sliced

4 Slices Provolone Cheese

Salt and Ground Black Ground Pepper to Taste

12 Slices Whole Wheat Bread

1 1/2 Cups Spinach

1 1/2 Large Tomatoes

1 1/2 Cups Grated Carrots

1 1/2 Avocados, peeled, seeded, and sliced

6 Slices Provolone Cheese

Salt and Ground Black Ground Pepper to Taste

Goat Cheese Spread

  • 2
  • 4
  • 6
  • Nutrition Facts

1 1/2 Tbsp Goat Cheese

1/2 Tbsp Whole Milk Greek Yogurt

1/2 Tbsp Green Onion, finely diced

1/2 Tbsp Fresh Parsley, chopped, or 1/2 tsp Dried

Salt and Ground Black Pepper to Taste

3 Tbsp Goat Cheese

1 Tbsp Whole Milk Greek Yogurt

1 Tbsp Green Onion, finely diced

1 Tbsp Fresh Parsley, chopped, or 1 tsp Dried

Salt and Ground Black Pepper to Taste

4 1/2 Tbsp Goat Cheese

1 1/2 Tbsp Whole Milk Greek Yogurt

1 1/2 Tbsp Green Onion, finely diced

1 1/2 Tbsp Fresh Parsley, chopped, or 1 1/2 tsp Dried

Salt and Ground Black Pepper to Taste

Directions:

1. Spread 4 slices of bread with goat cheese spread or spread of choice

2. Layer the following on the other slices of bread

A. 1 slice of cheese

B. ¼ cup carrots

C. Tomato

D. Lettuce

E. ¼ avocado

F. Salt and pepper to taste

 

Directions:

1. Mix all ingredients very well

2. Refrigerate until ready to serve


Dinner: Ginger Lemon Shrimp w/Asparagus

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

2 Tbsp Extra Virgin Olive Oil, divided

1/2 Lb Jumbo Raw Shrimp

** I use frozen deveined shrimp. Once defrosted, I peel it and leave the tails on. Shrimp is more tender when cooked with the tails on. This is my favorite way to prepare it, but of course, your favorite can be used too :)) **

1/2 Lb Asparagus, tough end trimmed and each stalk cut into 2-3 inch pieces

1/2 tsp Ground Ginger

1/2 tsp Garlic, minced

1/4 tsp Salt, divided

4 Tbsp Extra Virgin Olive Oil, divided

1 Lb Jumbo Raw Shrimp

** I use frozen deveined shrimp. Once defrosted, I peel it and leave the tails on. Shrimp is more tender when cooked with the tails on. This is my favorite way to prepare it, but of course, your favorite can be used too :)) **

1 Lb Asparagus, tough end trimmed and each stalk cut into 2-3 inch pieces

1 tsp Ground Ginger

1 tsp Garlic, minced

½ tsp Salt, divided

6 Tbsp Extra Virgin Olive Oil, divided

1 1/2 Lbs Jumbo Raw Shrimp

** I use frozen deveined shrimp. Once defrosted, I peel it and leave the tails on. Shrimp is more tender when cooked with the tails on. This is my favorite way to prepare it, but of course, your favorite can be used too :)) **

1 1/2 Lbs Asparagus, tough end trimmed and each stalk cut into 2-3 inch pieces

1 1/2 tsp Ground Ginger

1 1/2 tsp Garlic, minced

3/4 tsp Salt, divided

Lemon Sauce

  • 2
  • 4
  • 6
  • Nutrition Facts

1/4 Cup Chicken Broth

1/2 Tbsp Cornstarch

1/2 Tbsp Sugar

1/2 Tbsp Soy Sauce

1 ½ tsp Fresh Lemon Juice

1/2 tsp Lemon Zest

Lemon Sauce

½ Cup Chicken Broth

1 Tbsp Cornstarch

1 Tbsp Sugar

1 Tbsp Soy Sauce

1 Tbsp Fresh Lemon Juice

1 tsp Lemon Zest

3/4 Cup Chicken Broth

1 1/2 Tbsp Cornstarch

1 1/2 Tbsp Sugar

1 1/2 Tbsp Soy Sauce

1 ½ Tbsp Fresh Lemon Juice

1 1/2 tsp Lemon Zest

Directions (Shrimp and Sauce):

1. In a a small bowl, whisk all of lemon sauce ingredients together and set aside

2. Put half of the olive oil to the side, and heat the other half over medium-medium high heat in a large skillet

3. Add shrimp to pan in a single layer and cook for approx. 3 minutes, turning half way through

4. Season with half of salt

5. Shrimp should begin to turn pink and slightly opaque

6. Remove shrimp from skillet, put on a plate, and set aside

7. In same pan, add remaining olive oil and heat over medium-medium high heat

8. Add asparagus and cook until it is beginning to get tender and is bright green

9. Add remaining remaining salt, add ginger, and garlic and stir until it is combined with asparagus

10. Cook for approx. 30 more seconds

11. Add lemon sauce mixture back into the skillet with asparagus and then add shrimp

12. Simmer for 45 sec- 1 min, remove from heat and serve

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition Facts

1/2 Cup Jasmine Rice

1 Cups Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice, uncooked

2 Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 Cup Jasmine Rice

3 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions:

1. Bring water to a boil and add rice

2. Cook for approx 20 minutes or until water is absorbed

3. Add olive oil and salt and ground black pepper to taste