Monday, February 15, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: White Chicken Chili w/Avocado

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Chicken Broth

1 Cup Chicken Breasts or Tenderloins, diced

½ (15 oz) Can Great Northern Beans, rinsed and drained

1/2 (4 oz) Can Green Chilis, drained

1 tsp Cumin

1/8 Cup Onion, diced

1/4 Cup Sour Cream

1/4 Cup Mozzarella Cheese, shredded

Avocado, seeded, peeled and diced, optional

Cilantro, chopped, optional

4 Cups Chicken Broth

2 Cups Chicken Breasts or Tenderloins, diced

1(15 oz) Can Great Northern Beans, rinsed and drained

1 (4 oz) Can Green Chilis, drained

2 tsp Cumin

¼ Cup Onion, diced

½ Cup Sour Cream

¼ Cup Mozzarella Cheese, shredded

Diced Avocado, optional

Cilantro, chopped

6 Cups Chicken Broth

3 Cups Chicken Breasts or Tenderloins, diced

1 ½ (15 oz) Cans Great Northern Beans, rinsed and drained

1 ½ (4 oz) Cans Green Chilis, drained

3 tsp Cumin

1/3 Cup Onion, diced

3/4 Cup Sour Cream

3/4 Cup Mozzarella Cheese, shredded

Avocado, seeded, peeled, and diced, optional

Cilantro, chopped, optional

Directions

1. Dice chicken into bite sized pieces and in a pot, add chicken and chicken broth.

2. Cook for approx. 20 minutes on medium to medium high heat or until chicken is cooked through.

3. Add in beans, chilis, cumin, and onion. Simmer for 30 minutes.

3. Stir in sour cream and cheese.

4. Top with avocado and cilantro.


Dinner: Tortellini w/ Pesto and Roasted Veggies

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 tsp Italian Seasoning

1 Tbsp Extra Virgin Olive Oil

1 Cup Red Onion, sliced

1 Cup Mushrooms, sliced

1 Cup Zucchini, sliced

1 Cup Red Bell Pepper, sliced

1 (9 oz) Pkg Cheese Tortellini

½ Cup Store Bought Basil Pesto

2 tsp Italian Seasoning

2 Tbsp Extra Virgin Olive Oil

2 Cups Red Onion, sliced

2 Cups Mushrooms, sliced

2 Cups Zucchini, sliced

2 Cups Red Bell Pepper, sliced

2 (9 oz) Pkgs Cheese Tortellini

1 Cup Store Bought Basil Pesto



3 tsp Italian Seasoning

3 Tbsp Extra Virgin Olive Oil

3 Cups Red Onion, sliced

3 Cups Mushrooms, sliced

3 Cups Zucchini, sliced

3 Cups Red Bell Pepper, sliced

3 (9 oz) Pkgs Cheese Tortellini

1 ½ Cups Store Bought Basil Pesto



Directions

1. Preheat oven to 425 degrees.

2. On a foil lined sheet pan, toss veggies in olive oil and roast for approx. 20 minutes or until desired tenderness, flipping halfway through.

3. Cook tortellini according to package directions.

4. Once veggies and tortellini are ready, toss together in pesto.