Friday, August 21, 2020

Lunch: Egg Salad w/Bacon and Fresh Fruit

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Hard Boiled Eggs

4 Slices Bacon, cooked and chopped

¼ Cup Red Onion, diced

¼ Cup Celery, diced

½ Cup Mayonnaise

8 Hard Boiled Eggs

8 Slices Bacon, cooked and chopped

1/2 Cup Red Onion, diced

1/2 Cup Celery, diced

1 Cup Mayonnaise

12 Hard Boiled Eggs

12 Slices Bacon, cooked and chopped

3/4 Cup Red Onion, diced

3/4 Cup Celery, diced

1 1/2 Cup Mayonnaise

Directions

1. Place eggs in a saucepan and fill with enough water to cover the eggs and bring to a boil on medium-high heat

2. Reduce heat to medium and simmer for 15 minutes

3. While eggs are boiling, cook bacon in a skillet on medium heat for about 10 minutes or until crisp

4. Remove skillet from heat, drain bacon on a paper towel, and once drained, crumble the bacon. Set aside

5. After 15 minutes, remove eggs from heat and water

6. Once cool enough to peel, remove shells from the eggs. Mash the eggs with a fork and allow to cool

7. Once eggs have cooled, mix all ingredients together and serve with fresh fruit on the side


Dinner: Chicken Fettuccine w/Cream Sauce

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Lb Chicken Tenderloins

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Cream Sauce (dairy free recipe below, but store bought Alfredo can be used)

1 Lb Chicken Tenderloins

4 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Cream Sauce (dairy free recipe below, but store bought Alfredo can be used)

1 1/2 Lbs Chicken Tenderloins

6 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Cream Sauce (dairy free recipe below, but store bought Alfredo can be used)

Directions

1. Cut chicken into chunks

2. In a skillet heat oil on medium-medium high heat

3. Salt and pepper chicken to taste

4. Add chicken to oil and cook approximately 10 minutes or until cooked through, turning occasionally and reducing heat to avoid splattering

5. Remove from heat and set aside

Pasta

  • 2
  • 4
  • 6
  • Nutrition

4 oz Fettuccine Pasta (high quality gluten free is delicious)

8 oz Fettuccine Pasta (high quality gluten free is delicious)

12 oz Fettuccine Pasta (high quality gluten free is delicious)

Directions

1. Cook according to package directions

2. Drain and serve topped with chicken and cream sauce

Dairy Free Cream Sauce

  • 2
  • 4
  • 6
  • Nutrition

1 Cup Almond Milk

½ tsp Garlic Powder

¼ tsp Onion Powder

½ tsp Salt

¼ tsp Pepper

⅓ Cup Vegetable or Chicken Broth

1 ½ tsp Cornstarch

¼ Cup Nutritional Yeast

2 Cups Almond Milk

1 tsp Garlic Powder

1/2 tsp Onion Powder

1 tsp Salt

1/2 tsp Pepper

2/3 Cup Vegetable or Chicken Broth

3 tsp Cornstarch

1/2 Cup Nutritional Yeast

3 Cups Almond Milk

1 1/2 tsp Garlic Powder

3/4 tsp Onion Powder

1 1/2 tsp Salt

3/4 tsp Pepper

1 Cup Vegetable or Chicken Broth

4 1/2 tsp Cornstarch

3/4 Cup Nutritional Yeast

Directions

1. Whisk together all ingredients

2. Heat on medium heat to a simmer

3. Remove from heat and serve over chicken and fettuccine

Summer Garden Salad

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Romaine Lettuce, chopped

½ Cup Cucumber, diced

¼ Cup Red Onion, diced

½ Cup Tomato, diced

¼ Cup Bell Pepper, diced

½ Cup Shredded Cheese (Leftover shredded Mexican blend can be used)

¼ Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

8 Cups Romaine Lettuce, chopped

1 Cup Cucumber, diced

1/2 Cup Red Onion, diced

1 Cup Tomato, diced

1/2 Cup Bell Pepper, diced

1 Cup Shredded Cheese (Leftover shredded Mexican blend can be used)

1/2 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

12 Cups Romaine Lettuce, chopped

1 1/2 Cup Cucumber, diced

3/4 Cup Red Onion, diced

1 1/2 Cup Tomato, diced

3/4 Cup Bell Pepper, diced

1 1/2 Cup Shredded Cheese (Leftover shredded Mexican blend can be used)

3/4 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

Directions

1. Layer all ingredients in order of preference and drizzle dressing on top

Homemade Dairy Free Ranch Dressing

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Mayonnaise

1/8 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1/2 Tsp Fresh Dill or 1/2 tsp Dried

1/4 tsp Dried Parsley

1/2 tsp Green Onions, minced

1/4 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Salt

1/8 tsp Ground Black Pepper

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from ½ Lemon

1 Tsp Fresh Dill or ½ tsp Dried

½ tsp Dried Parsley

1 tsp Green Onions, minced

½ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper

3/4 Cup Mayonnaise

1/3 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1 1/2 Tsp Fresh Dill or 1/2 tsp Dried

3/4 tsp Dried Parsley

1 1/2 tsp Green Onions, minced

3/4 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Salt

1/3 tsp Ground Black Pepper

Directions

1. Whisk all ingredients together until smooth