Friday, October 30, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Rotisserie Chicken Ranch and Bacon Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Rotisserie Chicken, chopped

1/4 Cup Celery, finely diced

1/8 Cup Onion, finely diced

2 Slices Bacon, cooked and crumbled

2 Tbsp Mayonnaise

2 tsp Ranch Dressing Mix



4 Cups Rotisserie Chicken, chopped

½ Cup Celery, finely diced

¼ Cup Onion, finely diced

4 Slices Bacon, cooked and crumbled

4 Tbsp Mayonnaise

4 tsp Ranch Dressing Mix

6 Cups Rotisserie Chicken, chopped

3/4 Cup Celery, finely diced

1/3 Cup Onion, finely diced

6 Slices Bacon, cooked and crumbled

6 Tbsp Mayonnaise

6 tsp Ranch Dressing Mix

Directions

1. In a skillet or microwave cook bacon until crisp, approx. 5 minutes in a skillet, turning halfway through or approx. 2- 2 ½ minutes in microwave

2. Once bacon is cooked, drain on a paper towel and then crumble

3. Stir together mayonnaise and ranch dressing mix. Gently stir all ingredients together and then serve on a bed of lettuce or greens or as a sandwich


Dinner: Pepper Steak and Riced Cauliflower

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 oz. Beef Tips

2 Tbsp Extra Virgin Olive Oil, divided

1 Bell Peppers, seeded and sliced

1/2 Onion, thinly sliced

1 1/2 Cloves Garlic, minced

1/4 Cup Soy Sauce

1/2 tsp Ground Ginger

1/8 Cup Brown Sugar

1/2 Tbsp Hot Sauce

1 tsp Worcestershire

8 oz. Beef Tips

4 Tbsp Extra Virgin Olive Oil, divided

2 Bell Peppers, seeded and sliced

1 Onion, thinly sliced

3 Cloves Garlic, minced

½ Cup Soy Sauce

1 tsp Ground Ginger

⅛ Cup Brown Sugar

1 Tbsp Hot Sauce

2 tsp Worcestershire



12 oz. Beef Tips

6 Tbsp Extra Virgin Olive Oil, divided

3 Bell Peppers, seeded and sliced

1 1/2 Onions, thinly sliced

4 1/2 Cloves Garlic, minced

3/4 Cup Soy Sauce

1 1/2 tsp Ground Ginger

1/4 Cup Brown Sugar

1 1/2 Tbsp Hot Sauce

3 tsp Worcestershire



Directions

1. Whisk together soy sauce, 1/2 olive oil, garlic, brown sugar, ginger, hot sauce, and Worcestershire to make the marinade

2. In a large ziplock bag or baking dish, pour soy sauce mixture over meat and marinate for at least 30 minutes in refrigerator. Can be marinated for as long as all day or night. Once marinated, remove from meat from marinade and discard marinade

3. Once meat has marinated, heat remaining 1/2 olive oil on medium to medium high heat. Add beef tips to the skillet and cook for 5-10 minutes until browned and cooked through. Remove from the heat, stir in Worcestershire. Transfer meat to a plate and set aside

4. Add peppers and onions to the skillet and saute for 5 minutes or until tender, stirring frequently

5. Add the beef tips back to the skillet and gently stir into the peppers and onions

6. Serve over riced cauliflower



Riced Cauliflower

  • 2
  • 4
  • 6
  • Nutrition

1 ½ Cups or ⅔ (10 oz bag) Frozen Riced Cauliflower

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

3 Cups or 1 1/3 (10 oz bag) Frozen Riced Cauliflower

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

4 1/2 Cups or 2 (10 oz bag) Frozen Riced Cauliflower

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Directions

1. Cook according to package directions