Monday, December 7, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Pimento Cheese w/ Bell Pepper and Onion

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 oz Sharp Cheddar Cheese, shredded

¼ Cup Green Bell Pepper, finely diced

2 Tbsp Red Onion, finely diced

2 oz Pimentos, undrained

2 Tbsp Olive Oil Mayonnaise

½ tsp Worcestershire Sauce

Salt and Ground Black Pepper to Taste

8 oz Sharp Cheddar Cheese, shredded

1/2 Cup Green Bell Pepper, finely diced

4 Tbsp Red Onion, finely diced

4 oz Pimentos, undrained

4 Tbsp Olive Oil Mayonnaise

1 tsp Worcestershire Sauce

Salt and Ground Black Pepper to Taste

 

12 oz Sharp Cheddar Cheese, shredded

3/4 Cup Green Bell Pepper, finely diced

6 Tbsp Red Onion, finely diced

6 oz Pimentos, undrained

6 Tbsp Olive Oil Mayonnaise

1 1/2 tsp Worcestershire Sauce

Salt and Ground Black Pepper to Taste

Directions

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




Dinner: Sweet and Sour Chicken w/Broccoli and Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Boneless Skinless Chicken Breasts, cut into bite sized chunks

1 Tbsp Sesame Oil

1 Cup Fresh Orange Juice

2 Tbsp Honey

1/2 Clove Garlic, minced

1/4 tsp Ground Ginger

1/2 Tbsp Orange Zest

1 Lb Boneless Skinless Chicken Breasts, cut into bite sized chunks

2 Tbsp Sesame Oil

2 Cups Fresh Orange Juice

4 Tbsp Honey

1 Clove Garlic, minced

1/2 tsp Ground Ginger

1 Tbsp Orange Zest

1 1/2 Lb Boneless Skinless Chicken Breasts, cut into bite sized chunks

3 Tbsp Sesame Oil

3 Cups Fresh Orange Juice

6 Tbsp Honey

1 1/2 Clove Garlic, minced

3/4 tsp Ground Ginger

1 1/2 Tbsp Orange Zest



Directions

1. In a skillet, heat sesame oil on medium to medium high heat. Add chicken to skillet and cook, stirring frequently, for 5-10 minutes or until chicken is cooked through.

2. Once chicken has cooked, remove from skillet, move to a plate or bowl and set aside.

3. Mix remaining ingredients together and pour into skillet used to cook chicken. Bring to a simmer on medium to medium high heat and stir constantly. Continue simmer and stirring until sauce begins to slightly thicken.

4. Remove from heat and add chicken to sauce.

5. Serve over Jasmine rice.

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

3/4 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice

1 ½ Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



1 1/2 Cups Jasmine Rice

2 1/4 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. In a saucepan, bring water to a boil and stir in rice.

2. Cover saucepan, reduce heat to a simmer and continue simmering for 15 minutes or until all water is absorbed and rice is fluffy.

3. Remove from heat and stir in olive oil. Add salt and pepper to taste.

Oven Roasted Broccoli

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Broccoli Florets

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



1 Cup Jasmine Rice

1 ½ Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



6 Cups Broccoli Florets

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 425 degrees.

2. On a foil lined sheet pan, toss broccoli in olive oil and salt and pepper to taste.

3. Roast in oven for 10 minutes, turning halfway through.