Friday, March 5, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Classic Egg Salad Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Eggs, hard boiled

2 Tbsp Olive Oil Mayonnaise

1 Tbsp Sweet Pickle Relish

Salt and Ground Black Pepper to Taste

4 Slices Whole Wheat Bread (Gluten free is delicious)



4 Eggs, hard boiled

4 Tbsp Olive Oil Mayonnaise

2 Tbsp Sweet Pickle Relish

Salt and Ground Black Pepper to Taste

8 Slices Whole Wheat Bread (Gluten free is delicious)



6 Eggs, hard boiled

6 Tbsp Olive Oil Mayonnaise

3 Tbsp Sweet Pickle Relish

Salt and Ground Black Pepper to Taste

12 Slices Whole Wheat Bread (Gluten free is delicious)

Directions

1. Place eggs in a pot and cover with water.

2. Bring to a boil and continue boiling on medium heat for 15 minutes.

3. Remove eggs from water and peel shells from eggs. Allow to cool.

4. Once cooled, put eggs into a bowl and mash with a fork.

5. Stir in all other ingredients and mix well.

6. Evenly divide egg salad between slices of bread and create sandwiches.


Dinner: Shrimp Scampi over Pasta w/Asparagus

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Large Shrimp, peeled and deveined

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

1/8 tsp Red Pepper Flakes

1 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

4 oz Fettuccine

2 Tbsp Parmesan Cheese, shredded

Parsley, optional



1 Lb Large Shrimp, peeled and deveined

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

¼ tsp Red Pepper Flakes

2 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

8 oz Fettuccine

4 Tbsp Parmesan Cheese, shredded

Parsley, optional



1 1/2 Lb Large Shrimp, peeled and deveined

3 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

1/3 tsp Red Pepper Flakes

3 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

12 oz Fettuccine

6 Tbsp Parmesan Cheese, shredded

Parsley, optional

 

Directions

1. In a pot, cook fettuccine in water according to package directions.

2. While fettuccine is cooking, heat olive oil on medium to medium high heat in a skillet.

3. Add shrimp to skillet and sauté for approx. 3 minutes and then add garlic, red pepper flakes, lemon juice and salt and pepper. Sauté for approx. 2 more minutes or until shrimp is pink and opaque.

4. Remove skillet from heat.

5. Once pasta has cooked, drain water from it and serve shrimp over pasta.

6. Sprinkle w/parsley for garnish.



Sautéed Asparagus

  • 2
  • 4
  • 6
  • Nutrition

1/2 Package Fresh Asparagus

1 Tbsp Olive Oil

Salt and Ground Black Pepper



1 Package Fresh Asparagus

2 Tbsp Olive Oil

Salt and Ground Black Pepper



1 1/2 Packages Fresh Asparagus

3 Tbsp Olive Oil

Salt and Ground Black Pepper

Directions

1. Rinse and trim the end of asparagus about 1 inch from bottom. Pat dry.

2. Heat oil in saute pan on medium to medium high heat

3. Add asparagus and sauté about 5 minutes or until it is preferred tenderness

4. Salt and Pepper to taste