Monday, May 24, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Guacamole Grilled Cheese Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Grain Bread

½ Cup Sharp Cheddar Cheese, shredded

½ Avocado, peeled, seeded and mashed

½ Cup Grape Tomatoes, halved

2 Tbsp Extra Virgin Olive Oil

8 Slices Whole Grain Bread

1 Cup Sharp Cheddar Cheese, shredded

1 Avocado, peeled, seeded and mashed

1 Cup Grape Tomatoes, halved

4 Tbsp Extra Virgin Olive Oil

12 Slices Whole Grain Bread

1 1/2 Cup Sharp Cheddar Cheese, shredded

1 1/2 Avocado, peeled, seeded and mashed

1 1/2 Cup Grape Tomatoes, halved

6 Tbsp Extra Virgin Olive Oil

 

Directions

1. In a bowl, mash avocado and spread evenly on one piece of bread per sandwich.

2. On other pieces of bread, layer cheese and then tomatoes. Top with piece of bread with avocado with avocado side facing tomatoes, creating the sandwich.

3. Heat olive oil in a skillet on medium to medium high heat. Place sandwich into skillet and cook for approx. 3-4 minutes on each side or until cheese has melted and sandwiches are golden brown.





Dinner: Pan Seared Tilapia w/Mango Salsa, Lima Beans and Jasmine Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Tilapia Fillets

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

4 Tilapia Fillets

3 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

 

6 Tilapia Fillets

4 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Directions

1. Season both sides of each piece of tilapia with salt and pepper.

2. Heat olive oil on medium-medium high heat in large skillet and add tilapia.

3. Cook tilapia until it flakes easily with a fork, approx. 4 minutes per side.

4. Remove fish from skillet and serve immediately topped w/ mango salsa.



Mango Salsa

  • 2
  • 4
  • 6
  • Nutrition

1/2 Large Mango, diced

1/8 Cup Red Onion, diced

1/2 Small Jalapeño, seeds removed, diced

1/8 Cup Cilantro, chopped

Juice from 1/2 Lime

Salt to Taste



1 Large Mango, diced

1/4 Cup Red Onion, diced

1 Small Jalapeño, seeds removed, diced

1/4 Cup Cilantro, chopped

Juice from 1/2 Lime

Salt to Taste

1 1/2 Large Mango, diced

1/3 Cup Red Onion, diced

1 1/2 Small Jalapeño, seeds removed, diced

1/3 Cup Cilantro, chopped

Juice from 1/2 Lime

Salt to Taste

Directions

1. Rinse mango, peel, cut meat from around the seed, and dice.

2. Dice red onion.

3. Rinse jalapeño, dry, remove seeds and dice.

4. Rinse cilantro, pat dry and chop.

5. Mix all ingredients together.

6. Add lime juice and salt to taste.

Lima Beans

  • 2
  • 4
  • 6
  • Nutrition

1/2 (10 oz) Package Baby Lima Beans

1/2 Tbsp Extra Virgin Olive Oil

1/4 tsp Salt

1/8 tsp Ground Black Pepper



1 (10 oz) Package Baby Lima Beans

1 Tbsp Extra Virgin Olive Oil

1/2 tsp Salt

1/4 tsp Ground Black Pepper

 

1 1/2 (10 oz) Package Baby Lima Beans

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 tsp Salt

1/3 tsp Ground Black Pepper

Directions

1. Add 2 cups water and salt to medium sized sauce pan and bring to a boil.

2. Add beans.

3. Cook on low to medium at a simmer for approx. 10-15 minutes or until desired tenderness.

4. Drain liquid and add olive oil and ground black pepper.

5. Stir gently and serve.

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

1/2 Tbsp Extra Virgin Olive Oil

3/4 Cups Water

1/4 tsp Salt

1 Cup Jasmine Rice

1 Tbsp Extra Virgin Olive Oil

1 1/2 Cups Water

1/2 tsp Salt



1 1/2 Cup Jasmine Rice

1 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Cups Water

3/4 tsp Salt



Directions

1. Add water, rice and salt to a medium sauce pan and bring to a boil.

2. Reduce heat to low to medium and cover.

3. Cook covered until liquid is absorbed and rice is tender, approx. 15-20 minutes.

4. Add oil, stir gently, and serve.