Monday, June 29, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Avocado Egg Salad Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

2 Eggs, hard boiled

1/2 Avocado, peeled and seeded

1 Tbsp Green Onions, diced finely

1/4 tsp Garlic Powder

1/2 tsp Lemon Juice

4 Slices Whole Wheat Bread

4 Eggs, hard boiled

1 Avocado, peeled and seeded

2 Tbsp Green Onions, diced finely

½ tsp Garlic Powder

1 tsp Lemon Juice

8 Slices Whole Wheat Bread

Salt and Pepper to Taste

6 Eggs, hard boiled

1 1/2 Avocados, peeled and seeded

3 Tbsp Green Onions, diced finely

3/4 tsp Garlic Powder

1 1/2 tsp Lemon Juice

12 Slices Whole Wheat Bread

Directions

1. Put eggs into saucepan, cover with water, and bring to a boil

2. Boil for 15 minutes, remove from heat, pour off water and allow eggs to cool

2. Once the eggs are cool enough to peel, peel them and put into a medium sized bowl.

3. Mash them with a fork and allow them to finish cooling

4. While the eggs are cooling, peel and seed avocado, add it to the eggs, and mash with a fork into the eggs

5. Add in other ingredients and mix

6. Serve chilled on Whole Wheat Bread

 


Dinner: Balsamic Chicken and Veggies on A Pan

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

3/4 Lb Chicken Tenders

1/8 Cup Plus 1 1/2 Tbsp Extra Virgin Olive Oil

1/8 Cup Balsamic Vinegar

1 tsp Garlic Powder

1 tsp Italian Seasoning

4 Baby Potatoes, halved

1/2 Head Broccoli, chopped

1/2 Head Cauliflower, chopped

1/4 Pint Cherry or Grape Tomatoes

1/2 Cup Carrots

Salt and Pepper to Taste

1 ½ Lbs Chicken Tenders

⅓ Cup Plus 3 Tbsp Extra Virgin Olive Oil

⅓ Cup Balsamic Vinegar

2 tsp Garlic Powder

2 tsp Italian Seasoning

8 Baby Potatoes, halved

1 Head Broccoli, chopped

1 Head Cauliflower, chopped

½ Pint Cherry or Grape Tomatoes

1 Cup Carrots

Salt and Pepper to Taste

2 1/4 Lbs Chicken Tenders

1/2 Cup Plus 1/3 Cup Extra Virgin Olive Oil

1/2 Cup Balsamic Vinegar

3 tsp Garlic Powder

3 tsp Italian Seasoning

12 Baby Potatoes, halved

1 1/2 Heads Broccoli, chopped

1 1/2 Heads Cauliflower, chopped

3/4 Pint Cherry or Grape Tomatoes

1 1/2 Cup Carrots

Salt and Pepper to Taste

Directions

1. Preheat Oven to 400 Degrees and spray large sheet pan with cooking spray

2. Whisk together the balsamic vinegar, garlic powder and Italian seasoning

3. Put chicken tenders into a large ziplock bag or baking dish and pour ⅔ of balsamic vinegar mixture over it and let marinade for at least 30 minutes

4. Meanwhile, chop the broccoli and cauliflower into small pieces and place into a medium sized bowl.

5. Half the potatoes. Add them and the carrots to broccoli and cauliflower

6. Mix Italian seasoning, garlic powder and olive oil into the veggies

7. Salt and pepper to taste

8. Place veggies on prepared pan and roast for approx. 15 minutes

9. Remove from the oven and flip veggies to other side

10. Move veggies to the outer side of the pan and put chicken in the middle

11. Pour remaining balsamic vinegar mixture over the chicken

12. Add tomatoes to pan

13. Return pan to the oven and cook for another 10-15 minutes or until chicken is cooked through, but not overcooked