Monday, October 19, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Kale and Purple Onion Grilled Cheese  

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Wheat Bread

2 Slices Provolone Cheese

4 Cups Kale Leaves, chopped

¼ Cup Red Onion, sliced

½ Cup Grape Tomatoes, halved

4 Tbsp Extra Virgin Olive Oil, divided

8 Slices Whole Wheat Bread

4 Slices Provolone Cheese

8 Cups Kale Leaves, chopped

1/2 Cup Red Onion, sliced

1 Cup Grape Tomatoes, halved

8 Tbsp Extra Virgin Olive Oil, divided



12 Slices Whole Wheat Bread

6 Slices Provolone Cheese

12 Cups Kale Leaves, chopped

3/4 Cup Red Onion, sliced

1 1/2 Cups Grape Tomatoes, halved

12 Tbsp Extra Virgin Olive Oil, divided

 

Directions

1. In a skillet, heat ½ of olive oil on medium to medium high heat

2. Add kale, tomatoes, and onions to skillet and sauté for approx 5 minutes or until they are beginning to get tender, stirring frequently

3. Remove from heat and evenly divide between ½ of slices of bread

4. Top with 1 slice of provolone and then add other bread slices to create sandwiches

5. Heat remaining olive oil in the skillet on medium to medium high heat. Add sandwiches to skillet and cook for 3-4 minutes on each side or until each side has begun to brown and cheese has begun to melt




Dinner: Chicken Vegetable Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

3 Chicken Tenderloins or 1 Small Breast, cooked and diced

2 Red Potatoes, peeled and diced

1/2 (12 oz) Package Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1/2 (14.5 oz) Can Diced Tomatoes

1/4 Sweet Onion, diced

2 Cups Water

1 Bay Leaf

Salt and Ground Black Pepper to Taste

6 Chicken Tenderloins or 2 Small Breasts, cooked and diced

4 Red Potatoes, peeled and diced

1 (12 oz) Package Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1 (14.5 oz) Can Diced Tomatoes

½ Sweet Onion, diced

4 Cups Water

2 Bay Leaves

Salt and Ground Black Pepper to Taste



9 Chicken Tenderloins or 4 Small Breasts, cooked and diced

6 Red Potatoes, peeled and diced

1 1/2 (12 oz) Packages Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1 1/2 (14.5 oz) Cans Diced Tomatoes

3/4 Sweet Onion, diced

6 Cups Water

3 Bay Leaves

Salt and Ground Black Pepper to Taste



Directions

Directions

1. Put chicken in a pot and cover with water. Bring to a rolling boil and boil for 15-20 minutes or until cooked through. Remove chicken from the pot and dice

2. Put all ingredients in a large lidded pot and bring to a rapid boil. Reduce heat and simmer for at least 30 minutes, stirring occasionally. Simmering longer will enhance the flavor

3. Remove bay leaves and serve