Monday, June 14, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Corn Chowder

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Tbsp Extra Virgin Olive Oil

½ Onion, diced

1 Rib Celery, diced

1 Clove Garlic, minced

1 Bay Leaf

½ tsp turmeric

¼ tsp Paprika

6 Baby Carrots, diced

3 Baby Red or Golden Potatoes

2 ½ Cups Frozen Whole Kernel Corn

2 Cups Vegetable Broth

2 Oz Cream Cheese

Salt and Ground Black Pepper to Taste

4 Tbsp Extra Virgin Olive Oil

1 Onion, diced

2 Rib Celery, diced

2 Clove Garlic, minced

2 Bay Leaf

1 tsp Turmeric

1/2 tsp Paprika

12 Baby Carrots, diced

6 Baby Red or Golden Potatoes

5 Cups Frozen Whole Kernel Corn

4 Cups Vegetable Broth

4 Oz Cream Cheese

Salt and Ground Black Pepper to Taste



6 Tbsp Extra Virgin Olive Oil

1 1/2 Onion, diced

3 Rib Celery, diced

3 Clove Garlic, minced

3 Bay Leaf

1 1/2 tsp turmeric

3/4 tsp Paprika

18 Baby Carrots, diced

9 Baby Red or Golden Potatoes

7 1/2 Cups Frozen Whole Kernel Corn

6 Cups Vegetable Broth

6 Oz Cream Cheese

Salt and Ground Black Pepper to Taste

Directions

1. In a large pot, heat olive oil on medium heat and add onion, celery, and garlic. Sauté for 5 minutes, or just until vegetables have begun to soften.

2. Add turmeric, paprika, and bay leaves stirring constantly for approx 30 seconds or until it begins to thicken slightly.

3. Add broth, carrots, and potatoes to the pot and simmer on low-medium for 15 minutes.

4. Add cream cheese and corn and simmer for 5 more minutes.

5. Salt and pepper to taste.


Dinner: Greek Salmon w/Cucumber Dill Sauce and Sautéed Broccoli

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

12 oz Wild Caught Alaskan Salmon

1 tsp Greek Seasoning

1 Tbsp Extra Virgin Olive Oil

Cooking Spray

24 oz Wild Caught Alaskan Salmon

2 tsp Greek Seasoning

2 Tbsp Extra Virgin Olive Oil

Cooking Spray

 

36 oz Wild Caught Alaskan Salmon

3 tsp Greek Seasoning

3 Tbsp Extra Virgin Olive Oil

Cooking Spray

 

Directions

1. Preheat oven to 400 degrees.

2. Evenly drizzle w/olive oil.

3. Evenly sprinkle Greek seasoning.

4. Place in a baking dish or on a foil lined sheet pan lightly sprayed w/cooking spray.

5. Bake for 10-15 minutes or until salmon easily flakes w/a fork.

Cucumber Dill Sauce

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cucumber, seeded and diced

1/3 Cup Whole Milk Plain Greek Yogurt

1/4 Clove Garlic, minced

1/2 tsp Dried Dill

3/4 tsp Salt

1/3 tsp Ground Black Pepper

1/3 tsp Lemon Juice

½ Cucumber, seeded and diced

¾ Cup Whole Milk Plain Greek Yogurt

½ Clove Garlic, minced

1 tsp dried Dill

1 ½ tsp Salt

¾ tsp Ground Black Pepper

¾ tsp Lemon Juice

3/4 Cucumber, seeded and diced

1 1/8 Cup Whole Milk Plain Greek Yogurt

3/4 Clove Garlic, minced

1 1/2 tsp Dried Dill

2 1/4 tsp Salt

1 1/8 tsp Ground Black Pepper

1 1/8 tsp Lemon Juice

Directions

1. Put all ingredients into a blender and blend until smooth.

Sautéed Broccoli

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Fresh Broccoli Florets

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

4 Cups Fresh Broccoli Florets

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

6 Cups Fresh Broccoli Florets

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

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

2. Add broccoli to skillet and salt and pepper to taste.

3. Sauté for approx. 5-10 minutes or until desired tenderness.