Friday, May 14, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Avocado Toast

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Slices Whole Wheat Bread, toasted

1 Avocado, seeded, peeled, and mashed

6 Grape Tomatoes, quartered

6 Kalamata Olives, quartered

2 tsp Red Onion, diced

2 tsp Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste

4 Slices Whole Wheat Bread, toasted

2 Avocados, seeded, peeled, and mashed

12 Grape Tomatoes, quartered

12 Kalamata Olives, quartered

4 tsp Red Onion, diced

4 tsp Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste

6 Slices Whole Wheat Bread, toasted

3 Avocados, seeded, peeled, and mashed

18 Grape Tomatoes, quartered

18 Kalamata Olives, quartered

6 tsp Red Onion, diced

6 tsp Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste



Directions

1. Toast bread in the oven or toaster oven.

2. In a bowl, mash avocado.

3. Spread avocado on toast.

4. Top with all other ingredients.




Dinner: Veggie Lasagna

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Lasagna Noodles (I recommend oven ready noodles)

1 Tbsp Extra Virgin Olive Oil

1/4 Cup Onion, diced

1/4 Cup Carrots, diced

1/2 Cup Bell Pepper, diced

1/2 Cup Fresh Mushrooms, chopped

1 Cup Fresh Broccoli Florets, chopped

Salt to Taste

4 oz. Ricotta Cheese

1/2 tsp Italian Seasoning

1 Cup Mozzarella (plus a little for topping), shredded

Cooking Spray

8 Lasagna Noodles (I recommend oven ready noodles)

2 Tbsp Extra Virgin Olive Oil

1/2 Cup Onion, diced

1/2 Cup Carrots, diced

1 Cup Bell Pepper, diced

1 Cup Fresh Mushrooms, chopped

2 Cups Fresh Broccoli Florets, chopped

Salt to Taste

8 oz. Ricotta Cheese

1 tsp Italian Seasoning

2 Cups Mozzarella (plus a little for topping), shredded

Cooking Spray

12 Lasagna Noodles (I recommend oven ready noodles)

3 Tbsp Extra Virgin Olive Oil

3/4 Cup Onion, diced

3/4 Cup Carrots, diced

1 1/2 Cups Bell Pepper, diced

1 1/2 Cups Fresh Mushrooms, chopped

3 Cups Fresh Broccoli Florets, chopped

Salt to Taste

12 oz. Ricotta Cheese

1 1/2 tsp Italian Seasoning

3 Cups Mozzarella (plus a little for topping), shredded

Cooking Spray

 

Directions

1. Preheat oven to 350 degrees. Lightly spray baking dish with cooking spray.

2. In a large skillet, heat olive oil on medium to medium high heat. Add veggies to skillet and sauté for approx. 10-15 minutes or until tender. Salt to taste. Remove from heat.

3. While veggies are sautéing, if not using oven ready noodles, cook lasagna noodles according to package directions.

4. In a bowl, mix Italian seasoning into ricotta cheese.

5. In bottom of baking dish, place a very light layer of veggie mix. Place on layer of noodles in bottom of baking dish. Layer ⅓ ricotta, ⅓ veggies, and ⅓ mozzarella and repeat in that order 2 more times, topping lasagna w/a little more mozzarella.

6. Bake for 20-30 minutes or until heated through and cheese has melted.