Monday, December 14, 2020

  • 2 Servings
  • 4 Servings
  • 2 Servings

Lunch: Spinach Artichoke Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Rotisserie Chicken, chopped

1/2 Cup Marinated Artichoke Hearts, diced

1 Cup Fresh Spinach, chopped

4 Tbsp Olive Oil Mayonnaise

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Salt and Ground Black Pepper to Taste

4 Cups Rotisserie Chicken, chopped

1 Cup Marinated Artichoke Hearts, diced

2 Cups Fresh Spinach, chopped

8 Tbsp Olive Oil Mayonnaise

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt and Ground Black Pepper to Taste

6 Cups Rotisserie Chicken, chopped

1 1/2 Cups Marinated Artichoke Hearts, diced

3 Cups Fresh Spinach, chopped

12 Tbsp Olive Oil Mayonnaise

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

Salt and Ground Black Pepper to Taste

Directions

1. Mix all ingredients together and serve on lettuce.




Dinner: Beef Stew

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Stew Meat

1/2 tsp Extra Virgin Olive Oil

1/2 Onion, chopped

1/2 Clove Garlic, minced

1 1/8 Cups Beef Broth, divided

1/2 Cup Beer (can be substituted with beef broth)

1/2 Bay Leaf

1/4 tsp Thyme

Salt and Ground Black Pepper to Taste

1/2 Tbsp Cornstarch

1/2 Lb Red Potatoes, cut into chunks

1 Cup Baby Carrots

1 Cup Celery, sliced into 1 inch pieces

1 Tbsp Tomato Paste

1 Lb Stew Meat

1 tsp Extra Virgin Olive Oil

1 Onion, chopped

1 Clove Garlic, minced

2 ¼ Cups Beef Broth, divided

1 Cup Beer (can be substituted with beef broth)

1 Bay Leaf

½ tsp Thyme

Salt and Ground Black Pepper to Taste

1 Tbsp Cornstarch

1 Lb Red Potatoes, cut into chunks

2 Cups Baby Carrots

2 Cups Celery, sliced into 1 inch pieces

2 Tbsp Tomato Paste

1 1/2 Lb Stew Meat

1 1/2 tsp Extra Virgin Olive Oil

1 1/2 Onions, chopped

1 1/2 Cloves Garlic, minced

3 1/3 Cups Beef Broth, divided

1 1/2 Cups Beer (can be substituted with beef broth)

1 1/2 Bay Leaves

3/4 tsp Thyme

Salt and Ground Black Pepper to Taste

1 1/2 Tbsp Cornstarch

1 1/2 Lb Red Potatoes, cut into chunks

3 Cups Baby Carrots

3 Cups Celery, sliced into 1 inch pieces

3 Tbsp Tomato Paste

 

Directions

1. In a large pot or Dutch oven, eat olive oil and garlic on medium to medium high heat. Add stew meat and salt and pepper to taste.

2. Reduce heat to medium and brown meat on one side for 5 minutes.

3. Turn meat over and brown another 3-4 minutes.

4. Add onion and cook 3 minutes, until onion is beginning to brown.

5. Add 2 cups beef broth, beer, bay leaf, and thyme. Bring to a simmer, cover, and simmer for 2 hours.

6. After 2 hours, stir in all remaining ingredients and simmer 30 more minutes.