Monday, January 18, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Spinach Tortellini Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 tsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

3 Cups Chicken Broth

1/2 (20 oz) Pkg Refrigerated Cheese Tortellini

3 Cups Fresh Spinach

1/2 (15 oz) Can Diced Tomatoes

Salt and Ground Black Pepper to Taste

2 tsp Extra Virgin Olive Oil

6 Cloves Garlic, minced

6 Cups Chicken Broth

1 (20 oz) Pkg Refrigerated Cheese Tortellini

6 Cups Fresh Spinach

1 (15 oz) Can Diced Tomatoes

Salt and Ground Black Pepper to Taste

3 tsp Extra Virgin Olive Oil

9 Cloves Garlic, minced

9 Cups Chicken Broth

1 1/2 (20 oz) Pkgs Refrigerated Cheese Tortellini

9 Cups Fresh Spinach

1 1/2 (15 oz) Cans Diced Tomatoes

Salt and Ground Black Pepper to Taste

Directions

1. Heat olive oil over medium-medium high heat.

2. Add garlic and sauté for 1 minute.

3. Pour in broth and bring to a boil.

4. Add tortellini and all other ingredients. Cook approx. 2 minutes or until tortellini is tender.  


Dinner: Mushroom Tuna Steaks w/Roasted Broccoli

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (6 oz) Ahi Tuna Steaks

1 Tbsp Extra Virgin Olive Oil

1/2 Cup Fresh Mushrooms, sliced

1 tsp Garlic, minced

1/2 Cup Chicken Broth

1/4 Cup Unsweetened Plain Almond Milk

Salt and Ground Black Pepper to Taste

4 (6 oz) Ahi Tuna Steaks

2 Tbsp Extra Virgin Olive Oil

1 Cup Fresh Mushrooms, sliced

2 tsp Garlic, minced

1 Cup Chicken Broth

½ Cup Unsweetened Plain Almond Milk

Salt and Ground Black Pepper to Taste

6 (6 oz) Ahi Tuna Steaks

3 Tbsp Extra Virgin Olive Oil

1 1/2 Cups Fresh Mushrooms, sliced

3 tsp Garlic, minced

1 1/2 Cups Chicken Broth

3/4 Cup Unsweetened Plain Almond Milk

Salt and Ground Black Pepper to Taste

Directions

1. Sprinkle each side of tuna w/salt and black pepper to taste.

2. In a skillet, heat olive oil on medium to medium high heat.

3. Add tuna and cook 2-3 minutes on each side. Remove from pan and set aside.

4. If necessary, add more olive oil to skillet and add mushrooms and saute until tender, approx. 3-5 minutes.

5. Add broth, garlic, and almond milk and bring to a boil.

6. Add tuna back to skillet w/broth mixture, reducing heat, and heat thoroughly.

7. Serve w/mushroom sauce over each tuna steak.

Roasted Broccoli

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Fresh Broccoli Florets

1 Clove Garlic, minced

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

4 Cups Fresh Broccoli Florets

4 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

Salt and Pepper to Taste

 

6 Cups Fresh Broccoli Florets

6 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

Salt and Pepper to Taste

 

Directions

1. Preheat oven to 425 degrees

2. Rinse broccoli and pat dry

3. In a medium sized bowl, whisk together olive oil, garlic, and salt and pepper

4. Add broccoli to olive oil mixture and toss to coat

5. Spread broccoli onto a baking sheet and roast for approx 15 minutes or until tender and starting to brown, turning half way through