Monday, November 9, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Italian Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Chicken Tenderloins, cooked and chopped

½ Cup Black Olives, sliced

½ Cup Bell Pepper, diced

4 Tbsp Onion, diced

½ Cup Grape Tomatoes, halved

½ Cup Feta Cheese, crumbled

4 Tbsp Olive Oil Mayonnaise

1 tsp Italian Seasoning

Salt and Ground Black Pepper to Taste

16 oz Chicken Tenderloins, cooked and chopped

1 Cup Black Olives, sliced

1 Cup Bell Pepper, diced

8 Tbsp Onion, diced

1 Cup Grape Tomatoes, halved

1 Cup Feta Cheese, crumbled

8 Tbsp Olive Oil Mayonnaise

2 tsp Italian Seasoning

Salt and Ground Black Pepper to Taste

24 oz Chicken Tenderloins, cooked and chopped

1 1/2 Cups Black Olives, sliced

1 1/2 Cups Bell Pepper, diced

12 Tbsp Onion, diced

1 1/2 Cups Grape Tomatoes, halved

1 1/2 Cups Feta Cheese, crumbled

12 Tbsp Olive Oil Mayonnaise

3 tsp Italian Seasoning

Salt and Ground Black Pepper to Taste



Directions

1. In a pot, add chicken, cover with water and bring to a boil on medium to medium high heat. Reduce heat and simmer for approx. 20 minutes or until cooked through.

3. Remove from heat, drain water from chicken. Chop chicken and set aside.

4. In a small bowl, mix mayo and Italian seasoning together.

5. In a separate bowl, gently stir all ingredients together, including the mayo mixture. Add salt and pepper to taste.


Dinner: Tilapia with Spinach and Artichokes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (4 oz) Tilapia Fillets

2 tsp Greek Seasoning

Juice of ½ Lemon

½ (12 oz) Jar Marinated Artichokes

2 Cups Fresh Spinach

½ Cup Grape Tomatoes

1 ½ Cups Frozen Riced Cauliflower

2 tsp Extra Virgin Olive Oil

Cooking Spray

Salt and Ground Black Pepper to Taste

4 (4 oz) Tilapia Fillets

4 tsp Greek Seasoning

Juice of 1 Lemon

1 (12 oz) Jar Marinated Artichokes

4 Cups Fresh Spinach

1 Cup Grape Tomatoes

3 Cups Frozen Riced Cauliflower

4 tsp Extra Virgin Olive Oil

Cooking Spray

Salt and Ground Black Pepper to Taste

6 (4 oz) Tilapia Fillets

6 tsp Greek Seasoning

Juice of 1 1/2 Lemons

1 1/2 (12 oz) Jars Marinated Artichokes

6 Cups Fresh Spinach

1 1/2 Cups Grape Tomatoes

4 1/2 Cups Frozen Riced Cauliflower

2 Tbsp Extra Virgin Olive Oil

Cooking Spray

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 400 degrees.

2. Lightly spray 2 baking dishes with cooking spray.

3. Place tilapia in one of the dishes and the vegetables in the other.

4. Evenly squeeze lemon juice on tilapia and sprinkle with Greek seasoning.

5. Drizzle olive oil over veggies and toss to coat.

6. Bake in oven for 20 minutes or until fish easily flakes.

7. Salt and pepper to taste.