Monday, December 21, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
French Onion Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

French Onion Soup

1 Tbsp Extra Virgin Olive Oil

1 Medium White Onion, sliced

16 oz Beef Broth

1/2 tsp Worcestershire Sauce

1/8 tsp Ground Thyme

4 Slices French Bread, sliced 1/2 inch thick and toasted

1/4 Cup Mozzarella Cheese, shredded

2 Tbsp Extra Virgin Olive Oil

2 Medium White Onions, sliced

32 oz Beef Broth

1 tsp Worcestershire Sauce

⅛ tsp Ground Thyme

8 Slices French Bread, sliced ½ inch thick and toasted

½ Cup Mozzarella Cheese, shredded

3 Tbsp Extra Virgin Olive Oil

3 Medium White Onions, sliced

48 oz Beef Broth

1 1/2 tsp Worcestershire Sauce

1/4 tsp Ground Thyme

12 Slices French Bread, sliced 1/2 inch thick and toasted

3/4 Cup Mozzarella Cheese, shredded

Directions

1. In a large pot, heat olive oil on medium to medium high heat. Add onions and sauté until tender and have begun to brown slightly, approx. 6-8 minutes.

2. Add broth, Worcestershire, and thyme. Bring to a simmer for 10 minutes.

3. Ladle into serving bowls and top with toasted French bread and cheese.

Dinner: Greek Pork Chops w/ Blue Cheese Lettuce Wedge and Basmati Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (6 oz) Boneless Pork Chops

Greek Seasoning to Taste

4 (6 oz) Boneless Pork Chops

Greek Seasoning to Taste

6 (6 oz) Boneless Pork Chops

Greek Seasoning to Taste

Directions

1. Preheat oven to 350 degrees.

2. Sprinkle w/Greek seasoning to taste on both sides of each pork chop.

3. In a baking dish, bake 30-40 minutes or until cooked through.

Blue Cheese Lettuce Wedge

  • 2
  • 4
  • 6
  • Nutrition

½ Head Iceberg Lettuce, cut into wedges

2 Slices Bacon, cooked and crumbled

½ Cup Grape Tomatoes, halved

1 Head Iceberg Lettuce, cut into wedges

4 Slices Bacon, cooked and crumbled

1 Cup Grape Tomatoes, halved

1 1/2 Heads Iceberg Lettuce, cut into wedges

6 Slices Bacon, cooked and crumbled

1 1/2 Cup Grape Tomatoes, halved

Directions

1. Remove core from lettuce and cut lettuce into wedges.

2. In a skillet, cook bacon on medium to medium high heat for approx. 6-8 minutes or until crisp. Remove from skillet and drain on a paper towel.

3. Top w/blue cheese dressing, bacon, and grape tomatoes.

Blue Cheese Dressing

  • 2
  • 4
  • 6
  • Nutrition

¼ Cup Olive Oil Mayonnaise

¼ Cup Red Wine Vinegar

⅛ tsp Dried Mustard

½ Clove Garlic, minced

3 oz Blue Cheese, crumbled

Salt and Ground Black Pepper to Taste

¼ Cup Olive Oil Mayonnaise

¼ Cup Red Wine Vinegar

⅛ tsp Dried Mustard

½ Clove Garlic, minced

3 oz Blue Cheese, crumbled

Salt and Ground Black Pepper to Taste

3/4 Cup Olive Oil Mayonnaise

3/4 Cup Red Wine Vinegar

1/3 tsp Dried Mustard

1 1/2 Clove Garlic, minced

9 oz Blue Cheese, crumbled

Salt and Ground Black Pepper to Taste

Directions

1. In a bowl, stir together all ingredients very well.

2. Drizzle over lettuce wedge

Basmati Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Basmati Rice

3/4 Cups Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1/2 Cup Basmati Rice

3/4 Cups Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 Cups Basmati Rice

2 1/4 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Cook according to package directions.

2. Once cooked, stir in olive oil and salt and pepper to taste.