Monday, April 19, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Veggie and Goat Cheese Grilled Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Wheat Bread (Gluten Free is Delicious)

2 oz Goat Cheese, crumbled

½ Cup Bell Pepper, thinly sliced

¼ Cup Onion, thinly sliced

1 Cup Kale, finely chopped

4 Tbsp Extra Virgin Olive Oil, divided



8 Slices Whole Wheat Bread (Gluten Free is Delicious)

4 oz Goat Cheese, crumbled

1 Cup Bell Pepper, thinly sliced

1/2 Cup Onion, thinly sliced

2 Cups Kale, finely chopped

8 Tbsp Extra Virgin Olive Oil, divided

12 Slices Whole Wheat Bread (Gluten Free is Delicious)

6 oz Goat Cheese, crumbled

1 1/2 Cup Bell Pepper, thinly sliced

3/4 Cup Onion, thinly sliced

3 Cups Kale, finely chopped

12 Tbsp Extra Virgin Olive Oil, divided



Directions

1. In a skillet heat ½ olive oil on medium to medium high heat.

2. Add onions and peppers to skillet and saute approx. 3 minutes, stirring frequently.  

3. Add kale to skillet and saute along with onions and peppers approx. 2-3 more minutes.

4. Remove from heat and divide kale mixture evenly between ½ of bread.  

5. Sprinkle goat cheese on top of kale mixture and top w/other slice of bread to create sandwich.

6. Heat remaining olive oil and add sandwiches to the skillet. Cook 3-4 minutes per side, reducing heat if necessary to avoid burning.  




Dinner: Ranch Chicken Skillet

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Boneless, Skinless Chicken Tenderloins (Chicken breasts can also be used)

1/2 Lb Fresh Brussel Sprouts

4 Slices Bacon, cooked and crumbled

1/4 Onion, diced

1/2 Tbsp Extra Virgin Olive Oil

1/2 Clove Garlic, minced

1/2 Pkg Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/8 Cup Water

1 Lb Boneless, Skinless Chicken Tenderloins

1 Lb Fresh Brussel Sprouts

8 Slices Bacon, cooked and crumbled

1/2 Onion, diced

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

1 Pkg Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/4 Cup Water

 

1 1/2 Lb Boneless, Skinless Chicken Tenderloins

1 1/2 Lb Fresh Brussel Sprouts

12 Slices Bacon, cooked and crumbled

3/4 Onion, diced

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

1 1/2 Pkgs Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/3 Cup Water



Directions

1. Preheat oven to 400 degrees.

2. Place tenderloins on a foil lined sheet pan and roast for 10-12 minutes or until cooked through. If using chicken breasts, roasting time will be longer.

3. 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.

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

5. If skillet was used for bacon, pour off excess grease, add olive oil to the pan and heat on medium to medium high heat, add Brussel sprouts, and sauté for 4-5 minutes, turning frequently.If microwave was used, heat olive oil on medium to medium high heat in a skillet, add Brussel sprouts, and saute for 4-5 minutes, turning frequently.

6. Add onion and garlic to skillet and continue sautéing for 4-5 more minutes or until Brussel sprouts are desired tenderness.  

7. Add water, dressing mix, and bacon crumbles into skillet and gently stir into vegetables.  

8. Remove from heat. Add salt and pepper to taste.