Monday, February 8, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:Pesto Chicken Grilled Cheese

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Grain Bread (gluten free is delicious)

4 Tbsp Store Bought Basil Pesto

4 Tbsp Mozzarella Cheese, shredded

1 Cup Rotisserie Chicken, diced

2 Tbsp Extra Virgin Olive Oil



8 Slices Whole Grain Bread (gluten free is delicious)

8 Tbsp Store Bought Basil Pesto

8 Tbsp Mozzarella Cheese, shredded

2 Cups Rotisserie Chicken, diced

4 Tbsp Extra Virgin Olive Oil



12 Slices Whole Grain Bread (gluten free is delicious)
12 Tbsp Store Bought Basil Pesto
12 Tbsp Mozzarella Cheese, shredded
3 Cups Rotisserie Chicken, diced
6 Tbsp Extra Virgin Olive Oil

Directions

1. Evenly divide and spread pesto on one side of each slice of bread.

2. Evenly divide and sprinkle chicken and mozzarella on top of pesto and create sandwiches.

3. In a skillet, heat olive oil on medium to medium high heat and add sandwiches to skillet.

4. Cook sandwiches 2-4 minutes per side or until desired doneness.




Dinner: Everything But the Bagel Salmon w/Veggie Medley

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

12 oz Wild Caught Alaskan Salmon

1 tsp Extra Virgin Olive Oil

1 Tbsp Everything But the Bagel Seasoning

Cooking Spray

24 oz Wild Caught Alaskan Salmon

2 tsp Extra Virgin Olive Oil

2 Tbsp Everything But the Bagel Seasoning

Cooking Spray

36 oz Wild Caught Alaskan Salmon

3 tsp Extra Virgin Olive Oil

3 Tbsp Everything But the Bagel Seasoning

Cooking Spray

Directions

1. Preheat oven to 400 degrees.

2. Place salmon in a baking dish lightly sprayed with cooking spray.

3. Evenly drizzle olive oil onto salmon and evenly sprinkle on everything but the bagel seasoning.

4. Bake in oven for 12-15 minutes or until salmon easily flakes.

Veggie Medley

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Fresh Broccoli Florets, chopped

1 Cup Mushrooms, sliced

1 Cup Red Onion, sliced

2 Medium Sized Red Potatoes, cut into chunks

½ Cup Grape Tomatoes

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

4 Cups Fresh Broccoli Florets, chopped

2 Cups Mushrooms, sliced

2 Cups Red Onion, sliced

4 Medium Sized Red Potatoes, cut into chunks

1 Cup Grape Tomatoes

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

6 Cups Fresh Broccoli Florets, chopped

3 Cups Mushrooms, sliced

3 Cups Red Onion, sliced

6 Medium Sized Red Potatoes, cut into chunks

1 1/2 Cups Grape Tomatoes

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 400 degrees.

2. Lightly spray a foil lined sheet pan with cooking spray.

3. Place veggies onto sheet pan and toss in olive oil. Salt and pepper to taste.

4. Roast in oven for approx. 20 minutes, or until desired tenderness, flipping halfway through.