Monday, November 16, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Brown Rice and Chickpea Kale Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Cup Brown Rice

1 ½ Cups Water

4 Cups Kale, finely chopped

½ (15 oz) Can Chickpeas

½ Cup Pecans, chopped

½ Cup Golden Raisins

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

1 tsp Honey

Salt and Ground Black Pepper to Taste

1 Cup Brown Rice

3 Cups Water

8 Cups Kale, finely chopped

1 (15 oz) Can Chickpeas

1 Cup Pecans, chopped

1 Cup Golden Raisins

4 Tbsp Extra Virgin Olive Oil

2 Tbsp Balsamic Vinegar

2 tsp Honey

Salt and Ground Black Pepper to Taste

1 1/2 Cups Brown Rice

4 1/2 Cups Water

12 Cups Kale, finely chopped

1 1/2 (15 oz) Cans Chickpeas

1 1/2 Cups Pecans, chopped

1 1/2 Cups Golden Raisins

6 Tbsp Extra Virgin Olive Oil

3 Tbsp Balsamic Vinegar

3 tsp Honey

Salt and Ground Black Pepper to Taste

Directions

1. Pour rice into a pot and cover with water. Cook according to package directions.

2. While rice is cooking, whisk together olive oil, vinegar, honey, and salt and pepper. Set aside.

3. Layer all other ingredients and toss with rice.

4. Drizzle with olive oil mixture.




Dinner:
White Chicken Chili w/Avocado

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Chicken Broth

1 Cup Chicken Breasts or Tenderloins, diced

1/2 (15 oz) Can Great Northern Beans, rinsed and drained

1/2 (4 oz) Can Green Chilis, drained

1 tsp Cumin

1/8 Cup Onion, diced

1/4 Cup Sour Cream

1/4 Cup Mozzarella Cheese, shredded

Avocado, seeded, peeled and diced, optional

Cilantro, chopped

4 Cups Chicken Broth

2 Cups Chicken Breasts or Tenderloins, diced

1 (15 oz) Can Great Northern Beans, rinsed and drained

1 (4 oz) Can Green Chilis, drained

2 tsp Cumin

¼ Cup Onion, diced

½ Cup Sour Cream

¼ Cup Mozzarella Cheese, shredded

Diced Avocado, optional

Cilantro, chopped



6 Cups Chicken Broth

3 Cups Chicken Breasts or Tenderloins, diced

1 1/2 (15 oz) Cans Great Northern Beans, rinsed and drained

1 1/2 (4 oz) Cans Green Chilis, drained

3 tsp Cumin

1/3 Cup Onion, diced

3/4 Cup Sour Cream

3/4 Cup Mozzarella Cheese, shredded

Avocado, seeded, peeled, and diced, optional

Cilantro, chopped, optional

Directions

1. Dice chicken into bite sized pieces and in a pot, add chicken and chicken broth.

2. Cook for approx. 20 minutes on medium to medium high heat or until chicken is cooked through.

3. Add in beans, chilis, cumin, and onion. Simmer for 30 minutes.

4. Stir in sour cream and cheese.

5. Top with avocado and cilantro.