Monday, July 12, 2021


Lunch: Nicoise Sandwich

Number of Servings

1/2 French Baguette

1 (5 oz) Can White Albacore Tuna in Water, drained

1/8 Cup Almonds, sliced or chopped

1/2 Cup Kalamata Olives, halved

1/2 Cup Spinach

1/4 Cup Red Onion, thinly sliced

1/4 Red Bell Pepper, thinly sliced

1/2 Tbsp Extra Virgin Olive Oil

1/8 Cup Red Wine Vinegar

1/2 Tbsp Dijon Mustard

Juice from ½ Lemon

Salt and Pepper to Taste

1 French Baguette

2 (5 oz) Cans White Albacore Tuna in Water, drained

¼ Cup Almonds, sliced or chopped

1 Cup Kalamata Olives, halved

1 Cup Spinach

½ Cup Red Onion, thinly sliced

½ Red Bell Pepper, thinly sliced

1 Tbsp Extra Virgin Olive Oil

¼ Cup Red Wine Vinegar

1 Tbsp Dijon Mustard

Juice from 1 Lemon

Salt and Pepper to Taste

1 1/2 French Baguettes

3 (5 oz) Cans White Albacore Tuna in Water, drained

1/3 Cup Almonds, sliced or chopped

1 1/2 Cups Kalamata Olives, halved

1 1/2 Cups Spinach

3/4 Cup Red Onion, thinly sliced

3/4 Red Bell Pepper, thinly sliced

1 1/2 Tbsp Extra Virgin Olive Oil

1/3 Cup Red Wine Vinegar

1 1/2 Tbsp Dijon Mustard

Juice from 1 ½ Lemons

Salt and Pepper to Taste



Directions

1. In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice and salt and pepper.

2. Mix in drained tuna, almonds, and olives and mix well.

3. Slice baguette lengthwise and spread tuna mixture on bottom half.

4. Layer remaining veggies on tuna mixture and top with other half of baguette.

5. Slice into sandwiches.


Dinner: Italian Meatballs over Pasta

Number of Servings

1/2 Lb 80/20 Ground Beef

1/8 Cup Oats, uncooked

1 Egg, lightly beaten

1/8 Cup Grated Parmesan Cheese

1/4 tsp Dried Oregano

1/4 Tbsp Dried Parsley

1/4 Tbsp Dried Basil or ½ Tbsp Fresh Basil

1/2 Clove Garlic, minced

1/2 Tbsp Extra Virgin Olive Oil

1/2 tsp Salt

1/4 tsp Ground Black Pepper

12 oz Store Bought Marinara or 1 Recipe Homemade (Recipe Below)

Basil for Garnish

Pasta of Choice



1 Lb 80/20 Ground Beef

¼ Cup Oats, uncooked

1 Egg, lightly beaten

⅛ Cup Grated Parmesan Cheese

½ tsp Dried Oregano

½ Tbsp Dried Parsley

½ Tbsp Dried Basil or 1 Tbsp Fresh Basil

1 Clove Garlic, minced

1 Tbsp Extra Virgin Olive Oil

1 tsp Salt

½ tsp Ground Black Pepper

24 oz Store Bought Marinara or 1 Recipe Homemade (Recipe Below)

Basil for Garnish

Pasta of Choice



1 1/2 Lbs 80/20 Ground Beef

1/3 Cup Oats, uncooked

2 Eggs, lightly beaten

1/4 Cup Grated Parmesan Cheese

3/4 tsp Dried Oregano

3/4 Tbsp Dried Parsley

3/4 Tbsp Dried Basil or 1 ½ Tbsp Fresh Basil

1 1/2 Cloves Garlic, minced

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Salt

3/4 tsp Ground Black Pepper

36 oz Store Bought Marinara or 1 Recipe Homemade (Recipe Below)

Basil for Garnish

Pasta of Choice

Directions

1. Preheat oven to 400 degrees.

2. In a large bowl, mix all ingredients except marinara.

3. Cover large baking sheet with foil and spray lightly w/cooking spray.

4. Divide meat mixture into 8 even portions and roll into balls.

5. Place the meatballs onto baking sheet and Bake for 15-20 minutes and then transfer to baking dish.

6. Reduce oven temp to 350 degrees. Pour marinara over meatballs and return to oven.

7. Bake an additional 10-15 minutes or until heated through and marinara is bubbly.

8. Garnish with basil.

9. While meatballs are baking the last 10-15 minutes cook pasta of choice. according to directions. Serve meatballs over pasta.

Homemade Marinara

1/8 Cup Extra Virgin Olive Oil

2 Cloves Garlic, minced

1 (14.5 oz) Can Crushed Tomatoes

1 (3 oz) Can Tomato Paste

1 tsp Dried Basil

1 tsp Dried Oregano

1/2 tsp Salt

1/2 tsp Sugar (Preferably brown sugar, but white can be used)

1/4 Cup Water

1/4 Cup Extra Virgin Olive Oil

4 Cloves Garlic, minced

2 (14.5 oz) Can Crushed Tomatoes

2 (3 oz) Can Tomato Paste

2 tsp Dried Basil

2 tsp Dried Oregano

1 tsp Salt

1 tsp Sugar (Preferably brown sugar, but white can be used)

1/2 Cup Water

1/3 Cup Extra Virgin Olive Oil

6 Cloves Garlic, minced

3 (14.5 oz) Cans Crushed Tomatoes

3 (3 oz) Cans Tomato Paste

3 tsp Dried Basil

3 tsp Dried Oregano

1 1/2 tsp Salt

1 1/2 tsp Sugar (Preferably brown sugar, but white can be used)

3/4 Cup Water

Directions

1. Heat olive oil in a large saucepan on medium heat.

2. Add onion and sauté for about 1 minute until onion has begun to brown.

3. Add garlic and sauté for 30 seconds more.

4. Add remaining ingredients and blend well.

5. Reduce heat to low, cover, and simmer for 20-30 minutes.

Side Salad

4 Cups Romaine Lettuce, chopped

1/2 Cup Cucumber, diced

1/4 Cup Red Onion, diced

1/2 Cup Tomato, diced

1/4 Cup Bell Pepper, diced

1/2 Cup Shredded Cheese

1/4 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

 

8 Cups Romaine Lettuce, chopped

1 Cup Cucumber, diced

1/2 Cup Red Onion, diced

1 Cup Tomato, diced

1/2 Cup Bell Pepper, diced

1 Cup Shredded Cheese

1/2 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

12 Cups Romaine Lettuce, chopped

1 1/2 Cup Cucumber, diced

3/4 Cup Red Onion, diced

1 1/2 Cup Tomato, diced

3/4 Cup Bell Pepper, diced

1 1/2 Cup Shredded Cheese

3/4 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

Directions

1. Layer all ingredients in order of preference and drizzle dressing on top.



Homemade Dairy Free Ranch

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from ½ Lemon

1 Tsp Fresh Dill or ½ tsp Dried

½ tsp Dried Parsley

1 tsp Green Onions, minced

½ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper

1 Cup Mayonnaise

1/2 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

2 Tsp Fresh Dill or 1/2 tsp Dried

1 tsp Dried Parsley

2 tsp Green Onions, minced

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Salt

1 1/2 Cups Mayonnaise

3/4 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

3 Tsp Fresh Dill or 1/2 tsp Dried

1 1/2 tsp Dried Parsley

3 tsp Green Onions, minced

1 1/2 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Salt

1/3 tsp Ground Black Pepper

Directions

1. Whisk all ingredients together until smooth.