Monday, November 2, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Roasted Chicken Cranberry Wrap

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Whole Wheat or High Protein Wraps

4 Chicken Tenderloins (Chicken breasts can be used)

2 Cups Spinach, chopped

½ Cup Dried Cranberries

2 oz Goat Cheese, crumbled

Salt and Ground Black Pepper to Taste

Drizzle of Extra Virgin Olive Oil and Balsamic Vinegar

Cooking Spray

4 Whole Wheat or High Protein Wraps

8 Chicken Tenderloins (Chicken breasts can be used)

4 Cups Spinach, chopped

1 Cup Dried Cranberries

4 oz Goat Cheese, crumbled

Salt and Ground Black Pepper to Taste

Drizzle of Extra Virgin Olive Oil and Balsamic Vinegar

Cooking Spray

6 Whole Wheat or High Protein Wraps

12 Chicken Tenderloins (Chicken breasts can be used)

6 Cups Spinach, chopped

1 1/2 Cups Dried Cranberries

6 oz Goat Cheese, crumbled

Salt and Ground Black Pepper to Taste

Drizzle of Extra Virgin Olive Oil and Balsamic Vinegar

Cooking Spray



Directions

1. Preheat oven to 400 degrees

2. Place tenderloins on a foil lined sheet pan lightly sprayed with cooking spray and roast for 10-12 minutes or until cooked through, flipping halfway through. If using chicken breasts, roasting time will be longer

3. Once chicken has roasted, removed from oven and evenly layer all ingredients on wrap and roll up tightly

4. Salt and pepper to taste and drizzle with olive oil and balsamic vinegar




Dinner: Pumpkin Chili

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/3 Tbsp Extra Virgin Olive Oil

1/2 Lb Ground Turkey, cooked and crumbled

1/4 Onion, diced

1/8 Bell Pepper

2/3 (14.5 oz) Can Diced Tomatoes

2/3 Tbsp Taco Seasoning

1/3 tsp Cinnamon

1/8 tsp Nutmeg

2/3 Cup Chicken Broth

1/3 (14.5 oz) Can Pure Pumpkin

1/3 (14.5 oz) Can Black Beans, rinsed and drained

1/3 (14.5 oz) Can Kidney Beans, rinsed and drained

2/3 Tbsp Extra Virgin Olive Oil

1 Lb Ground Turkey, cooked and crumbled

1/2 Onion, diced

1/4 Bell Pepper

1 1/3 (14.5 oz) Cans Diced Tomatoes

1 1/3 Tbsp Taco Seasoning

2/3 tsp Cinnamon

1/4 tsp Nutmeg

1 1/3 Cups Chicken Broth

2/3 (14.5 oz) Can Pure Pumpkin

2/3 (14.5 oz) Can Black Beans, rinsed and drained

2/3 (14.5 oz) Can Kidney Beans, rinsed and drained



1 Tbsp Extra Virgin Olive Oil

1 1/2 Lb Ground Turkey, cooked and crumbled

3/4 Onion, diced

1/2 Bell Pepper

2 (14.5 oz) Cans Diced Tomatoes

2 Tbsp Taco Seasoning

1 tsp Cinnamon

1/2 tsp Nutmeg

2 Cups Chicken Broth

1 (14.5 oz) Can Pure Pumpkin

1 (14.5 oz) Can Black Beans, rinsed and drained

1 (14.5 oz) Can Kidney Beans, rinsed and drained

Directions

1. In a large pot, heat olive oil on medium to medium high heat and add turkey

2. Cook turkey approx. 5-10 minutes or until browned, crumbling as it cooks

3. Drain off all excess fat and then add all other ingredients

4. Gently stir ingredients together and bring to a simmer, stirring occasionally. Simmer for at least 20-30 minutes, adding additional broth or water if necessary