Monday, March 15, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: BLT Wraps w/Avocado

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Bacon

8 Grape Tomatoes, halved or 3 Roma Tomatoes, sliced

1 Avocado, peeled, seed removed, and sliced

1/2 Cup Spinach

Olive Oil Mayonnaise to Taste (Optional)

2 Large Flour Tortillas (Spinach tortillas are also delicious)

 

8 Slices Bacon

16 Grape Tomatoes, halved or 3 Roma Tomatoes, sliced

2 Avocados, peeled, seed removed, and sliced

1 Cup Spinach

Olive Oil Mayonnaise to Taste (Optional)

4 Large Flour Tortillas (Spinach tortillas are also delicious)

12 Slices Bacon

24 Grape Tomatoes, halved or 3 Roma Tomatoes, sliced

3 Avocados, peeled, seed removed, and sliced

1 1/2 Cup Spinach

Olive Oil Mayonnaise to Taste (Optional)

6 Large Flour Tortillas (Spinach tortillas are also delicious)

Directions

1. Cook bacon in skillet on stovetop or in microwave until crisp.

2. Rinse, dry and slice tomatoes.

3. Rinse, dry, peel, seed and slice avocados.

4. Spread each tortilla with desired amount of mayonnaise on one side.

5. Layer 2 slices of bacon and remaining ingredients in order of preference.

6. Roll each one, slice in half.


Dinner: Basil Chicken w/Fresh Mozzarella and Veggies

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Chicken Breasts

1 Tbsp Fresh Basil, chopped or 1 Tbsp dried

1/2 Zucchini, sliced

1/8 tsp Salt

1/2 Cup Grape or Cherry Tomatoes, halved

3 oz. Marinated Artichoke Hearts, diced

2 Slices Prosciutto, chopped or 4 Slices Bacon, cooked and crumbled

4 Slices Fresh Mozzarella or 1 Cup Shredded

4 Chicken Breasts

2 Tbsp Fresh Basil, chopped or 1 Tbsp dried

1 Zucchini, sliced

1/4 tsp Salt

1 Cup Grape or Cherry Tomatoes, halved

6 oz. Marinated Artichoke Hearts, diced

4 Slices Prosciutto, chopped or 4 Slices Bacon, cooked and crumbled

8 Slices Fresh Mozzarella or 1 Cup Shredded

6 Chicken Breasts

3 Tbsp Fresh Basil, chopped or 1 Tbsp dried

1 1/2 Zucchini, sliced

1/3 tsp Salt

1 1/2 Cup Grape or Cherry Tomatoes, halved

9 oz. Marinated Artichoke Hearts, diced

6 Slices Prosciutto, chopped or 4 Slices Bacon, cooked and crumbled

12 Slices Fresh Mozzarella or 1 Cup Shredded

Directions

1. Preheat oven to 350 degrees.  

2. Lightly spray baking dish w/cooking spray.  

3. Add chicken to baking dish and sprinkle basil and salt evenly over each piece.

4. Top with vegetables and then prosciutto or bacon (if using bacon, cook to desired crispness and crumble over vegetables).

5. Top with mozzarella and bake for 30 minutes.  

6. After 30 minutes, cover with foil and bake for an additional 10 minutes.  

7. Remove from oven and allow it to rest for 10-15 minutes covered while rice is cooking.



Jasmine Rice w/ Spinach

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

3/4 Cups Water

1/8 tsp Salt

1/2 Tbsp Extra Virgin Olive Oil

1 Cup Spinach

1 Cup Jasmine Rice

1 1/2 Cups Water

1/4 tsp Salt

1 Tbsp Extra Virgin Olive Oil

2 Cups Spinach

1 1/2 Cups Jasmine Rice

2 1/4 Cups Water

1/3 tsp Salt

1 1/2 Tbsp Extra Virgin Olive Oil

3 Cups Spinach

Directions

1. Bring water to a boil.  

2. Add rice and salt.

3. Cook on low-medium, covered, for 10-15 minutes or until water is completely absorbed.

4. With heat on low, add spinach and oil.  

5. Stir gently until spinach is wilted and all is mixed well.

6. Remove from heat and serve.