Monday September 14, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Lunchbox Lunch

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Cup Canned Chickpeas, rinsed and drained

4 (2 inch) Celery Sticks

8 Baby Carrots

1 Cup Grapes

4 Tbsp Store Bought Hummus



2 Cups Canned Chickpeas, rinsed and drained

8 (2 inch) Celery Sticks

16 Baby Carrots

2 Cups Grapes

8 Tbsp Store Bought Hummus

3 Cups Canned Chickpeas, rinsed and drained

12 (2 inch) Celery Sticks

24 Baby Carrots

3 Cup Grapes

12 Tbsp Store Bought Hummus

 

Directions

1. Arrange items in a bowl or a to go lunchbox container




Dinner:
Italian Meatballs over Pasta

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb 80/20 Ground Beef

1/8 Cup Oats, uncooked

1 Egg, lightly beaten

1/8 Cup Grated Parmesan Cheese

1/4 tsp Dried Oregano

1/4 Tbsp Dried Parsley

1/4 Tbsp Dried Basil or ½ Tbsp Fresh Basil

1/2 Clove Garlic, minced

1/2 Tbsp Extra Virgin Olive Oil

1/2 tsp Salt

1/4 tsp Ground Black Pepper

12 oz Store Bought Marinara or 1 Recipe Homemade (Recipe Below)

Basil for Garnish

Pasta of Choice

1 Lb 80/20 Ground Beef

¼ Cup Oats, uncooked

1 Egg, lightly beaten

⅛ Cup Grated Parmesan Cheese

½ tsp Dried Oregano

½ Tbsp Dried Parsley

½ Tbsp Dried Basil or 1 Tbsp Fresh Basil

1 Clove Garlic, minced

1 Tbsp Extra Virgin Olive Oil

1 tsp Salt

½ tsp Ground Black Pepper

24 oz Store Bought Marinara or 1 Recipe Homemade (Recipe Below)

Basil for Garnish

Pasta of Choice

1 1/2 Lbs 80/20 Ground Beef

1/3 Cup Oats, uncooked

2 Eggs, lightly beaten

1/4 Cup Grated Parmesan Cheese

3/4 tsp Dried Oregano

3/4 Tbsp Dried Parsley

3/4 Tbsp Dried Basil or 1 ½ Tbsp Fresh Basil

1 1/2 Cloves Garlic, minced

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Salt

3/4 tsp Ground Black Pepper

36 oz Store Bought Marinara or 1 Recipe Homemade (Recipe Below)

Basil for Garnish

Pasta of Choice

Directions

1. Preheat oven to 400 degrees

2. In a large bowl, mix all ingredients except marinara

3. Cover large baking sheet with foil and spray lightly w/cooking spray

4. Divide meat mixture into even portions and roll into balls

5. Place the meatballs onto baking sheet and Bake for 15-20 minutes and then transfer to baking dish

6. Reduce oven temp to 350 degrees. Pour marinara over meatballs and return to oven

7. Bake an additional 10-15 minutes or until heated through and marinara is bubbly

8. Garnish with basil

9. While meatballs are baking the last 10-15 minutes, cook pasta of choice according to directions. Serve meatballs over pasta



Homemade Marinara

  • 2
  • 4
  • 6
  • Nutrition

1/8 Cup Extra Virgin Olive Oil

2 Cloves Garlic, minced

1 (14.5 oz) Can Crushed Tomatoes

1 (3 oz) Can Tomato Paste

1 tsp Dried Basil

1 tsp Dried Oregano

1/2 tsp Salt

1/2 tsp Sugar (Preferably brown sugar, but white can be used)

1/4 Cup Water

1/4 Cup Extra Virgin Olive Oil

4 Cloves Garlic, minced

2 (14.5 oz) Can Crushed Tomatoes

2 (3 oz) Cans Tomato Paste

2 tsp Dried Basil

2 tsp Dried Oregano

1 tsp Salt

1 tsp Sugar (Preferably brown sugar, but white can be used)

1/2 Cup Water

1/3 Cup Extra Virgin Olive Oil

6 Cloves Garlic, minced

3 (14.5 oz) Cans Crushed Tomatoes

3 (3 oz) Cans Tomato Paste

3 tsp Dried Basil

3 tsp Dried Oregano

1 1/2 tsp Salt

1 1/2 tsp Sugar (Preferably brown sugar, but white can be used)

3/4 Cup Water

Directions

1. Heat olive oil in a large saucepan on medium heat

2. Add onion and sauté for about 1 minute until onion has begun to brown

3. Add garlic and sauté for 30 seconds more

4. Add remaining ingredients and blend well

5. Reduce heat to low, cover, and simmer for 20-30 minutes

Side Salad

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Romaine Lettuce, chopped

1/2 Cup Cucumber, diced

1/4 Cup Red Onion, diced

1/2 Cup Tomato, diced

1/4 Cup Bell Pepper, diced

1/2 Cup Shredded Cheese

1/4 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

8 Cups Romaine Lettuce, chopped

1 Cup Cucumber, diced

1/2 Cup Red Onion, diced

1 Cup Tomato, diced

1/2 Cup Bell Pepper, diced

1 Cup Shredded Cheese

1/2 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

12 Cups Romaine Lettuce, chopped

1 1/2 Cups Cucumber, diced

3/4 Cup Red Onion, diced

1 1/2 Cups Tomato, diced

3/4 Cup Bell Pepper, diced

1 1/2 Cups Shredded Cheese

3/4 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

Directions

1. Layer all ingredients in order of preference and drizzle dressing on top

Homemade Dairy Free Ranch

  • 2
  • 4
  • 6
  • Nutrition

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from ½ Lemon

1 Tsp Fresh Dill or ½ tsp Dried

½ tsp Dried Parsley

1 tsp Green Onions, minced

½ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper

1 Cup Mayonnaise

1/2 Cup Unsweetened Almond Milk

Juice from 1 Lemon

2 Tsp Fresh Dill or 1 tsp Dried

1 tsp Dried Parsley

2 tsp Green Onions, minced

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Salt

1/4 tsp Ground Black Pepper

1 1/2 Cups Mayonnaise

3/4 Cup Unsweetened Almond Milk

Juice from 1 1/2 Lemons

3 Tsp Fresh Dill or 1 1/2 tsp Dried

1 1/2 tsp Dried Parsley

3 tsp Green Onions, minced

1 1/2 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Salt

1/3 tsp Ground Black Pepper

 

Directions

1. Whisk all ingredients together until smooth