Monday, January 25, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Prosciutto Pear Salad w/ Balsamic Vinaigrette

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Arugula or Spring Mix

2 Fresh Pears, sliced

4 Slices Prosciutto, chopped

1/2 Cup Goat Cheese, crumbled

1/4 Cup Walnuts, roughly chopped

1/4 Cup Balsamic Vinaigrette (Store bought can be used, but homemade recipe below)

8 Cups Arugula or Spring Mix

2 Fresh Pears, sliced

8 Slices Prosciutto, chopped

1 Cup Goat Cheese, crumbled

1/2 Cup Walnuts, roughly chopped

1/2 Cup Balsamic Vinaigrette (Store bought can be used, but homemade recipe below)

12 Cups Arugula or Spring Mix

3 Fresh Pears, sliced

12 Slices Prosciutto, chopped

1 ½ Cups Goat Cheese, crumbled

¾ Cup Walnuts, roughly chopped

¾ Cup Balsamic Vinaigrette (Store bought can be used, but homemade recipe below)

Directions

1. Place 2 cups arugula or spring mix onto a plate.

2. And then divide remaining ingredients evenly between each salad and layer.

3. Drizzle with dressing.  

Homemade Balsamic Vinaigrette

  • 2
  • 4
  • 6
  • Nutrition Facts

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Tbsp Balsamic Vinegar

1/8 tsp Salt

1/8 tsp Pepper

 

3 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp Balsamic Vinegar

1/4 tsp Salt

1/4 tsp Pepper

 

4 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Tbsp Balsamic Vinegar

1/3 tsp Salt

1/3 tsp Pepper

 

Directions

1. Whisk all ingredients together very well and drizzle over salad.


Dinner: Mushroom Asparagus Frittata

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

4 Large Eggs, beaten

1 Cups Baby Bella Mushrooms, sliced

1/2 Cup Fresh Asparagus, trimmed and cut into 1 inch pieces

1 Tbsp Onion, diced

1/4 Cup Goat Cheese, crumbled

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

2 Corn Tortillas

8 Large Eggs, beaten

2 Cups Baby Bella Mushrooms, sliced

1 Cup Fresh Asparagus, trimmed and cut into 1 inch pieces

2 Tbsp Onion, diced

½ Cup Goat Cheese, crumbled

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



12 Large Eggs, beaten

3 Cups Baby Bella Mushrooms, sliced

1 1/2 Cups Fresh Asparagus, trimmed and cut into 1 inch pieces

3 Tbsp Onion, diced

3/4 Cup Goat Cheese, crumbled

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 400 degrees.

2. In an oven proof skillet, heat olive oil on medium to medium high heat on the stovetop and add mushrooms and asparagus. Sauté for 3-5 minutes, or until desired tenderness.

3. In a bowl, beat eggs with a fork or whisk. Stir in onions and goat cheese and salt and pepper to taste.

4. Pour egg mixture into the oven proof skillet over the vegetables on the stovetop. Cook on medium heat just long enough for the edges to begin to set and pull from the side of the skillet. Transfer the skillet to the oven and bake 10-12 minutes or until frittata is set and firm in the center.