Friday, November 6, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Fall Tuna Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (4 oz) Cans White Albacore Tuna in Water, drained

4 Tbsp Mayonnaise

¾ Cup Apple, diced

½ Cup Dried Cranberries

¼ Cup Pecans, chopped

1 Tbsp Apple Cider Vinegar

1 tsp Honey

Salt and Ground Black Pepper to Taste

4 (4 oz) Cans White Albacore Tuna in Water, drained

8 Tbsp Mayonnaise

1 1/2 Cups Apple, diced

1 Cup Dried Cranberries

1/2 Cup Pecans, chopped

2 Tbsp Apple Cider Vinegar

2 tsp Honey

Salt and Ground Black Pepper to Taste

6 (4 oz) Cans White Albacore Tuna in Water, drained

12 Tbsp Mayonnaise

2 1/4 Cups Apple, diced

1 1/2 Cups Dried Cranberries

3/4 Cup Pecans, chopped

3 Tbsp Apple Cider Vinegar

3 tsp Honey

Salt and Ground Black Pepper to Taste



Directions

1. In a small bowl, whisk together vinegar, honey, and salt and pepper

2. In a separate bowl, gently mix all other ingredients together and then add vinegar mixture

3. Serve as a sandwich, wrap, or on a bed of greens


Dinner:
Spaghetti Squash Spaghetti

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Spaghetti Squash

½ Lb Ground Turkey

½ Clove Garlic, minced

2 Tbsp Onion

¼ Cup Bell Pepper, diced

1 Cup Marinara Sauce (Store bought or homemade *recipe below*)

1 Spaghetti Squash

1 Lb Ground Turkey

1 Clove Garlic, minced

4 Tbsp Onion

1/2 Cup Bell Pepper, diced

2 Cups Marinara Sauce (Store bought or homemade *recipe below*)

1 1/2 Spaghetti Squash

1 1/2 Lb Ground Turkey

1 1/2 Cloves Garlic, minced

6 Tbsp Onion

3/4 Cup Bell Pepper, diced

3 Cup Marinara Sauce (Store bought or homemade *recipe below*)



Directions

1. Preheat oven to 400 degrees

2. Line baking sheet w/foil

3. Cut squash in half lengthwise and scoop out seeds and strings from very center

4. Rub each half all over w/ 1 Tbsp of olive oil per half

5. With the inside facing down, place each half on the foil-lined sheet pan and roast in oven for 30-35 minutes or until squash is tender and can easily be pierced with a fork

6. While squash is roasting, brown ground turkey in a skillet on medium to medium high heat for approx. 5-10 minutes or until all pink is gone, crumbling as it cooks

7. Reduce heat to medium and add garlic, onion, and bell pepper. Continue cooking for approx. 5-6 more minutes or until onion and peppers are tender

8. Stir in marinara sauce, reduce heat to low and heat until hot, stirring frequently. Remove from heat

9. When squash has finished roasting, scoop out “spaghetti” from the inside and serve meat mixture over “spaghetti”

Homemade Marinara

 

  • 2
  • 4
  • 6
  • Nutrition

1/8 Cup Extra Virgin Olive Oil

2 Cloves Garlic, minced

1 (14.5 oz) Can Crushed Tomatoes

1 (3 oz) Can Tomato Paste

1 tsp Dried Basil

1 tsp Dried Oregano

1/2 tsp Salt

1/2 tsp Sugar (Preferably brown sugar, but white can be used)

1/4 Cup Water

1/4 Cup Extra Virgin Olive Oil

4 Cloves Garlic, minced

2 (14.5 oz) Cans Crushed Tomatoes

2 (3 oz) Cans Tomato Paste

2 tsp Dried Basil

2 tsp Dried Oregano

1 tsp Salt

1 tsp Sugar (Preferably brown sugar, but white can be used)

1/2 Cup Water

1/3 Cup Extra Virgin Olive Oil

6 Cloves Garlic, minced

3 (14.5 oz) Cans Crushed Tomatoes

3 (3 oz) Cans Tomato Paste

3 tsp Dried Basil

3 tsp Dried Oregano

1 1/2 tsp Salt

1 1/2 tsp Sugar (Preferably brown sugar, but white can be used)

3/4 Cup Water

Directions

1. Heat olive oil in a large saucepan on medium heat

2. Add onion and sauté for about 1 minute until onion has begun to brown

3. Add garlic and sauté for 30 seconds more

4. Add remaining ingredients and blend well

5. Reduce heat to low, cover, and simmer for 20-30 minutes