Monday, October 12, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Buffalo Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 ½ Cups Chicken (approx. 1 large breast), cooked and diced or shredded

⅛ Cup Mayonnaise

⅛ Cup Hot Sauce

⅛ tsp Onion Powder

⅛ tsp Garlic Powder

⅓ Cup Celery, finely diced

⅛ Cup Bell Pepper, finely diced

⅛ Cup Sweet Onion, finely diced

Salt and Ground Black Pepper to Taste

3 Cups Chicken (approx. 2 large breasts), cooked and diced or shredded

1/4 Cup Mayonnaise

1/4 Cup Hot Sauce

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

2/3 Cup Celery, finely diced

1/4 Cup Bell Pepper, finely diced

1/4 Cup Sweet Onion, finely diced

Salt and Ground Black Pepper to Taste

4 1/2 Cups Chicken (approx. 3 large breasts), cooked and diced or shredded

1/3 Cup Mayonnaise

1/3 Cup Hot Sauce

1/3 tsp Onion Powder

1/3 tsp Garlic Powder

1 Cup Celery, finely diced

1/3 Cup Bell Pepper, finely diced

1/3 Cup Sweet Onion, finely diced

Salt and Ground Black Pepper to Taste

Directions

1. Bring medium sized pot of water to a boil

2. Add chicken and boil for approx. 25-30 minutes or until cooked through

3. Once cooked, allow to cool and dice or shred

4. Gently mix all other ingredients into chicken

5. Serve chilled as a sandwich or on a bed of greens with fresh fruit on the side




Dinner:
Honey and Soy Sauce Salmon w/Blood Orange Brussel Sprouts and Carrots

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

¾ Lb Salmon

1 Tbsp Extra Virgin Olive Oil

2 Tbsp Honey

1 Tbsp Soy Sauce

¼ Clove Garlic, minced

⅛ tsp Ground Ginger

Salt and Ground Black Pepper to Taste

1 1/2 Lb Salmon

2 Tbsp Extra Virgin Olive Oil

4 Tbsp Honey

2 Tbsp Soy Sauce

1/2 Clove Garlic, minced

1/4 tsp Ground Ginger

Salt and Ground Black Pepper to Taste

2 1/4 Lb Salmon

3 Tbsp Extra Virgin Olive Oil

6 Tbsp Honey

3 Tbsp Soy Sauce

3/4 Clove Garlic, minced

1/3 tsp Ground Ginger

Salt and Ground Black Pepper to Taste

Directions

1. In a skillet, heat olive oil on medium to medium high heat and add salmon

2. Cook salmon 4-5 minutes on each side or until it flakes easily with a fork and is cooked through, being careful not to overcook

3. Whisk together all other ingredients and drizzle over salmon



Blood Orange Brussel Sprouts and Carrots

  • 2
  • 4
  • 6
  • Nutrition

8 Fresh Brussel Sprouts

16 Baby Carrots

2 Tbsp Blood Orange Olive Oil or Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

16 Fresh Brussel Sprouts

32 Baby Carrots

4 Tbsp Blood Orange Olive Oil or Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



24 Fresh Brussel Sprouts

48 Baby Carrots

6 Tbsp Blood Orange Olive Oil or Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

1. Preheat oven to 400 degrees

2. Place sprouts and carrots on a sheet pan

3. Pour olive oil over veggies and toss to coat

4. Roast for 20 minutes in the oven, flipping after 10 minutes