Monday, December 28, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: BLT Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Cup Chicken, cooked and diced

1/4 Cup Grape or Cherry Tomatoes, quartered

1/4 Cup Spinach, chopped

2 Slices Bacon, cooked and crumbled

1/4 Cup Plain Whole Milk Greek Yogurt

1/2 tsp Dried Parsley

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Salt and Pepper to Taste

 

2 Cups Chicken, cooked and diced

½ Cup Grape or Cherry Tomatoes, quartered

½ Cup Spinach, chopped

4 Slices Bacon, cooked and crumbled

½ Cup Plain Whole Milk Greek Yogurt

1 tsp Dried Parsley

½ tsp Garlic Powder

½ tsp Onion Powder

Salt and Pepper to Taste

3 Cups Chicken, cooked and diced

3/4 Cup Grape or Cherry Tomatoes, quartered

3/4 Cup Spinach, chopped

6 Slices Bacon, cooked and crumbled

3/4 Cup Plain Whole Milk Greek Yogurt

1 1/2 tsp Dried Parsley

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

Salt and Pepper to Taste



Directions

1. Bring medium sized pot of water to a boil on medium-high heat.  

2. Add chicken, reduce heat to low-medium, and continue to boil for approx 25-30 min or until cooked through.

3. While chicken is cooking, cook bacon in a skillet on medium-medium high heat until crisp, flipping occasionally. Remove from heat, drain on a paper towel, and crumble.

4. Once chicken has cooked through, allow to cool and finely dice.

5. Gently mix all ingredients together.

6. Serve chilled.

**This is delicious on a bed of lettuce, in a pita, or in a wrap. **


Dinner: Dairy Free Shrimp and Grits

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Large Shrimp, peeled and deveined

1/3 Cup Grits, uncooked

1 1/3 Slices Bacon, cooked and crumbled

1/8 Cup Green Onion, chopped

1 Clove Garlic, minced

2/3 Tbsp Extra Virgin Olive Oil

2/3 Cup Chicken Broth

2/3 Cup Water

1 1/8 oz Vegan Cream Cheese

1/2 Tbsp Cajun Seasoning

1/3 tsp Salt

1/3 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ¼ cup shredded cheddar for the nutritional yeast, but will not be dairy free.**

 

**Frozen shrimp can be used. Thaw ahead.**

1 Lb Large Shrimp, peeled and deveined

2/3 Cup Grits, uncooked

2 2/3 Slices Bacon, cooked and crumbled

1/3 Cup Green Onion, chopped

2 Cloves Garlic, minced

1 1/3 Tbsp Extra Virgin Olive Oil

1 1/3 Cups Chicken Broth

1 1/3 Cups Water

2 1/3 oz Vegan Cream Cheese

1 Tbsp Cajun Seasoning

2/3 tsp Salt

2/3 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ½ cup shredded cheddar for the nutritional yeast, but will not be dairy free.**

 

**Frozen shrimp can be used. Thaw ahead.**

1 ½ Lbs Large Shrimp, peeled and deveined

1 Cup Grits, uncooked

4 Slices Bacon, cooked and crumbled

½ Cup Green Onion, chopped

3 Cloves Garlic, minced

2 Tbsp Extra Virgin Olive Oil

2 Cups Chicken Broth

2 Cups Water

3.5 oz Vegan Cream Cheese

1 ½ Tbsp Cajun Seasoning

1 tsp Salt

1 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ¾ cup shredded cheddar for the nutritional yeast, but will not be dairy free.**

 

**Frozen shrimp can be used. Thaw ahead.**

Directions

1. Bring broth, water, and salt to a boil on medium-high heat.

2. Add grits, reduce heat to medium and boil for 15 minutes or until liquid is absorbed and grits have thickened, stirring occasionally.

3. Reduce heat to low and stir in cream cheese and nutritional yeast until cream cheese has melted and completely mixed in. Remove from heat.

4. While grits are cooking, in a large skillet, cook bacon over medium-high heat until crisp, turning occasionally. Remove from heat and drain bacon on a paper towel. Set aside, reserving grease in the skillet.

5. Toss shrimp in Cajun seasoning until coated.

6. Add olive oil to the skillet with the bacon grease and heat on medium to medium-high heat.

7. Add shrimp to the skillet and cook shrimp for 2 minutes on each side or until pink and opaque.

8. Remove shrimp from the skillet, place on a plate and set aside.

9. Add onions, garlic and crumbled bacon to skillet and saute for approx 1 minute on medium-high heat.

10. Add shrimp back to skillet, stirring to coat with gravy.

11. Remove from heat and serve over grits.

12. Salt and pepper to taste and garnish with additional chopped green onions.