Monday, July 5, 2021


Lunch: Bacon, Avocado and Tomato Sandwich

Number of Servings

4 Slices Whole Wheat Bread

4 Slices Bacon, cooked

2 Slice Tomato

8 Slices Cucumber

8 Slices Whole Wheat Bread

8 Slices Bacon, cooked

4 Slices Tomato

16 Slices Cucumber

 

12 Slices Whole Wheat Bread

12 Slices Bacon, cooked

6 Slices Tomato

24 Slices Cucumber

 

Directions

1. Cook bacon in skillet on med-medium high heat until crisp.

2. Remove bacon from skillet and drain on paper towels on a plate.

3. Layer all other ingredients onto sandwich.

Dressing

1 Avocado

2 Limes, juiced

2 Clove Garlic, minced

2 Tbsp Honey

2 Tbsp Mayonnaise



2 Avocados  

4 Limes, juiced

4 Cloves Garlic, minced

4 Tbsp Honey

4 Tbsp Mayonnaise

3 Avocados  

6 Limes, juiced

6 Cloves Garlic, minced

6 Tbsp Honey

6 Tbsp Mayonnaise



Directions

1. Blend all dressing ingredients together in a blender.

2. Spread dressing onto bread.


Dinner: Pesto Salmon w/Spinach and Tomato Jasmine Rice

Number of Servings

2 (4 oz) Salmon Fillets

2 Tbsp Store Bought Basil Pesto

2 Tbsp Plain Panko Bread Crumbs

2 Tbsp Parmesan Cheese, grated

Cooking Spray

4 (4 oz) Salmon Fillets

4 Tbsp Store Bought Basil Pesto

4 Tbsp Plain Panko Bread Crumbs

4 Tbsp Parmesan Cheese, grated

Cooking Spray



6 (4 oz) Salmon Fillets

6 Tbsp Store Bought Basil Pesto

6 Tbsp Plain Panko Bread Crumbs

6 Tbsp Parmesan Cheese, grated

Cooking Spray



Directions

1. Preheat oven to 400 degrees.

2. In a small bowl, mix together panko and parmesan cheese.

3. Lightly spray a baking dish w/cooking spray.

4. Spread each salmon fillet w/1 Tbsp pesto.

5. Evenly sprinkle each fillet with panko and parmesan mixture.

6. Bake for 12-15 minutes.

Spinach and Tomato Jasmine Rice Pilaf

1/2 Cup Jasmine Rice

2/3 Tbsp Extra Virgin Olive Oil

1/3 Yellow Onion, diced

2 Cloves Garlic, minced

3/4 Cup Chicken Broth

2/3 Cup Fresh Spinach

1/8 Cup Grape Tomatoes, quartered

1 Cup Jasmine Rice

1 1/3 Tbsp Extra Virgin Olive Oil

2/3 Yellow Onion, diced

4 Cloves Garlic, minced

1 2/3 Cups Chicken Broth

1 1/3 Cups Fresh Spinach

1/3 Cup Grape Tomatoes, quartered

1 1/2 Cups Jasmine Rice

2 Tbsp Extra Virgin Olive Oil

1 Yellow Onion, diced

6 Cloves Garlic, minced

2 1/2 Cups Chicken Broth

2 Cups Fresh Spinach

1/2 Cup Grape Tomatoes, quartered

Directions

1. In a skillet w/a lid, heat olive oil on medium-medium high heat.

2. Add onion to oil and sauté for approx. 5 minutes.

3. Add garlic and sauté for an additional 1 minute.  

4. Add rice, stirring to coat w/olive oil and to mix into onion and garlic.m

5. Pour broth into rice mixture and stir well. Bring to a boil.

6. Cover w/lid, reduce heat, and simmer for 10 minutes, stirring occasionally.

7. Stir in spinach and tomatoes and cook for 5 more minutes or until all liquid is absorbed. Stir frequently.