Monday, November 23, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Brussel Sprouts Kale Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Brussel Sprouts, halved

1 Tbsp Extra Virgin Olive Oil

4 Cups Kale, finely chopped

1/2 Cup Walnuts, toasted

2 oz Goat Cheese, crumbled

1/2 Cup Dried Cranberries

2 Green Onions, diced

 

1 Lb Brussel Sprouts, halved

2 Tbsp Extra Virgin Olive Oil

8 Cups Kale, finely chopped

1 Cup Walnuts, toasted

4 oz Goat Cheese, crumbled

1 Cup Dried Cranberries

4 Green Onions, diced

1 1/2 Lb Brussel Sprouts, halved

3 Tbsp Extra Virgin Olive Oil

12 Cups Kale, finely chopped

1 1/2 Cups Walnuts, toasted

6 oz Goat Cheese, crumbled

1 1/2 Cups Dried Cranberries

6 Green Onions, diced

 

Directions

1. Preheat oven to 400 degrees.

2. Toss Brussel sprouts in olive oil and sprinkle with salt and pepper to taste.

3. Roast in oven for 30 minutes, turning halfway through.

4. While sprouts are roasting, layer kale, onions, goat cheese, and dried cranberries.

5. Once sprouts have roasted, toast walnuts in oven for 3 minutes. Watch them closely or they will burn.

6. Add sprouts and walnuts to salad and drizzle with vinaigrette.

Vinaigrette

  • 2
  • 4
  • 6
  • Nutrition

4 Tbsp Extra Virgin Olive Oil

2 Tbsp Balsamic Vinegar

2 tsp Honey

Salt and Ground Black Pepper to Taste

 

8 Tbsp Extra Virgin Olive Oil

4 Tbsp Balsamic Vinegar

4 tsp Honey

Salt and Ground Black Pepper to Taste

12 Tbsp Extra Virgin Olive Oil

6 Tbsp Balsamic Vinegar

6 tsp Honey

Salt and Ground Black Pepper to Taste

Directions

1. Whisk together and drizzle over salad.


Dinner: Italian Chicken and Vegetables over Spaghetti Squash

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Chicken Breasts

2 Tbsp Extra Virgin Olive Oil, divided

1/4 tsp Italian Seasoning

1/8 tsp Paprika

1/8 tsp Salt

1/8 tsp Ground Black Pepper

1/2 Cup Almond Milk or Whole Milk

1/8 Cup Chicken Broth

1/2 tsp Dijon Mustard

1 Cup Spinach

1/8 Cup Sun-Dried Tomatoes, chopped

7 oz Jar Artichoke Hearts

4 Chicken Breasts

4 Tbsp Extra Virgin Olive Oil, divided

½ tsp Italian Seasoning

¼ tsp Paprika

¼ tsp Salt

¼ tsp Ground Black Pepper

1 Cup Almond Milk or Whole Milk

¼ Cup Chicken Broth

1 tsp Dijon Mustard

2 Cups Spinach

¼ Cup Sun-Dried Tomatoes, chopped

14 oz Jar Artichoke Hearts

6 Chicken Breasts

6 Tbsp Extra Virgin Olive Oil, divided

3/4 tsp Italian Seasoning

1/3 tsp Paprika

1/3 tsp Salt

1/3 tsp Ground Black Pepper

1 1/2 Cup Almond Milk or Whole Milk

1/3 Cup Chicken Broth

1 1/2 tsp Dijon Mustard

3 Cups Spinach

1/3 Cup Sun-Dried Tomatoes, chopped

21 oz Jar Artichoke Hearts

 

Spaghetti Squash

Directions

1. Evenly coat each chicken breast w/Italian seasoning, paprika, salt and pepper.

2. In a skillet, heat 1/2 of olive oil and all of garlic on medium to medium high heat and add chicken.

3. Cook chicken 5 minutes on each side, reducing heat, if necessary, and remove from skillet.

4. Add remaining ingredients to skillet into juices from chicken.

5. Add chicken back to skillet and cook approx. 10-15 additional minutes, possibly less, depending on thickness of chicken. Cook until chicken is cooked through and juices run clear.

  • 2
  • 4
  • 6
  • Nutrition

1/2 Small Spaghetti Squash, halved

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

1 Small Spaghetti Squash, halved

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



1 1/2 Small Spaghetti Squash, halved

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 400 degrees.

2. Cut squash in half.

3. Scoop out seeds and coat entire squash w/olive oil.

4. Salt and pepper to taste.

5. Place cut side of squash down on a foil lined sheet pan and roast for approx. 30 minutes or until fork tender.

6. Remove from oven and scoop out “spaghetti”.