Monday, November 30, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Creamy Chicken Salad Stuffed Peppers

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Chicken Tenderloins, cooked and diced

2 Tbsp Celery, diced

1 Tbsp Green Onion, diced

2 Tbsp Olive Oil Mayonnaise

½ tsp Dijon Mustard

¼ tsp Seasoned Salt

Ground Black Pepper to Taste

1 Bell Pepper, halved and seeded

8 Chicken Tenderloins, cooked and diced

4 Tbsp Celery, diced

2 Tbsp Green Onion, diced

4 Tbsp Olive Oil Mayonnaise

1 tsp Dijon Mustard

1/2 tsp Seasoned Salt

Ground Black Pepper to Taste

2 Bell Peppers, halved and seeded

12 Chicken Tenderloins, cooked and diced

6 Tbsp Celery, diced

3 Tbsp Green Onion, diced

6 Tbsp Olive Oil Mayonnaise

1 1/2 tsp Dijon Mustard

3/4 tsp Seasoned Salt

Ground Black Pepper to Taste

3 Bell Peppers, halved and seeded

Directions

1. Place chicken in a pot and add enough water to cover chicken. Bring to a boil and continue to boil for approx. 15 minutes, or until cooked through.

2. While chicken is cooking, dice celery and onion, and half pepper from top to bottom and remove seeds.

3. Once chicken has cooked, remove from water, dice and allow to cool.

4. In a bowl, mix together mayonnaise, mustard, seasoned salt, and pepper.

5. Add chicken, celery, and onion to mayonnaise mixture and gently mix.

6. Stuff each pepper half w/chicken salad.


Dinner: Dairy Free Potato Broccoli Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Tbsp Extra Virgin Olive Oil

1/4 Medium Onion, diced

1 1/4 Lbs Red Potatoes, cubed

3 Cups Broccoli Florets, chopped

1/4 tsp Salt

1/4 tsp Ground Black Pepper

1/2 (13.5 oz) Can Full Fat Unsweetened Coconut Milk

16 Oz Chicken Broth

**Cheddar cheese can be added, but will no longer be dairy free. For a dairy free cheese flavor, add some nutritional yeast. **

1 Tbsp Extra Virgin Olive Oil

½ Medium Onion, diced

2 ½ Lbs Red Potatoes, cubed

6 Cups Broccoli Florets, chopped

½ tsp Salt

½ tsp Ground Black Pepper

1 (13.5 oz) Can Full Fat Unsweetened Coconut Milk

32 Oz Chicken Broth

**Cheddar cheese can be added, but will no longer be dairy free. For a dairy free cheese flavor, add some nutritional yeast. **

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Medium Onion, diced

3 3/4 Lbs Red Potatoes, cubed

9 Cups Broccoli Florets, chopped

3/4 tsp Salt

3/4 tsp Ground Black Pepper

1 1/2 (13.5 oz) Cans Full Fat Unsweetened Coconut Milk

48 Oz Chicken Broth

**Cheddar cheese can be added, but will no longer be dairy free. For a dairy free cheese flavor, add some nutritional yeast. **

Directions

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

2. Add onions to olive oil and sauté for 3-4 minutes.

3. Add all other ingredients and bring to a simmer.

4. Continue simmering for 30 minutes.