Monday, September 28, 2020

Lunch: Chicken and Rice Soup

Number of Servings

  • 2 Servings
  • 4 Servings
  • 6 Servings
  • Nutrition

1/4 Rotisserie Chicken, removed from bone and chopped

2 Cups Chicken Broth

1/2 Cloves Garlic, minced

1/4 Cup Onion, chopped

1/4 Cup Carrots, sliced

1/4 Cup Celery, chopped

1/4 Bay Leaf

Ground Black Pepper to Taste

1/8 Tbsp Dried Parsley

1/4 Cup Basmati Rice

1/2 Rotisserie Chicken, removed from bone and chopped

4 Cups Chicken Broth

1 Cloves Garlic, minced

1/2 Cup Onion, chopped

1/2 Cup Carrots, sliced

1/2 Cup Celery, chopped

1/2 Bay Leaf

Ground Black Pepper to Taste

1/4 Tbsp Dried Parsley

1/2 Cup Basmati Rice

3/4 Rotisserie Chicken, removed from bone and chopped

6 Cups Chicken Broth

1 1/2 Cloves Garlic, minced

3/4 Cup Onion, chopped

3/4 Cup Carrots, sliced

3/4 Cup Celery, chopped

3/4 Bay Leaf

Ground Black Pepper to Taste

1/3 Tbsp Dried Parsley

3/4 Cup Basmati Rice

 

Directions

1. In a large pot, bring broth to a rolling boil and add everything except chicken and rice

2. Add rice, cover with a lid, and cook at a simmer for 12-15 minutes or until rice is tender, stirring occasionally

3. Reduce heat to low and stir in chicken

4. Continue heating until chicken is heated through

           


Dinner:Oven Baked Scallops and Grits w/Wilted Greens

Number of Servings

  • 2 Servings
  • 4 Servings
  • 6 Servings
  • Nutrition

1/2 Lb Large Scallops, fresh or frozen, patted dry

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

1/2 Tbsp Dried Parsley

1/2 Tbsp Fresh Lemon Juice

1/8 Cup Plain Panko Bread Crumbs

Cooking Spray

 

1 Lb Large Scallops, fresh or frozen, patted dry

3 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

1 Tbsp Dried Parsley

1 Tbsp Fresh Lemon Juice

1/4 Cup Plain Panko Bread Crumbs

Cooking Spray

1 1/2 Lb Large Scallops, fresh or frozen, patted dry

4 1/2 Tbsp Extra Virgin Olive Oil

4 1/2 Cloves Garlic, minced

1 1/2 Tbsp Dried Parsley

1 1/2 Tbsp Fresh Lemon Juice

1/3 Cup Plain Panko Bread Crumbs

Cooking Spray

 

Directions

1. Preheat oven to 425 degrees

2. Lightly spray baking dish with cooking spray

3. In a bowl, whisk together olive oil, garlic, parsley, and lemon juice

4. Add scallops (thaw if frozen) to olive oil mixture and gently toss to coat. Transfer scallops to baking dish

5. Top scallops with panko and drizzle with any remaining olive oil mixture

6. Bake 10-12 minutes

7. Serve on top of grits

Cheesy Grits

  • 2 Servings
  • 4 Servings
  • 6 Servings
  • Nutrition

⅓ Cup Grits, uncooked

⅔ Cup Chicken Broth

⅔ Cup Water

⅓ tsp Salt

1 ⅛ oz Cream Cheese (For dairy free, use 1 ⅛ oz vegan cream cheese)

¼ Cup Shredded Cheddar Cheese (For dairy free, use ¼ cup nutritional yeast)

 

2/3 Cup Grits, uncooked

1 1/3 Cups Chicken Broth

1 1/3 Cups Water

2/3 tsp Salt

2 1/4 oz Cream Cheese (For dairy free, use 2 ¼ oz vegan cream cheese)

1/2 Cup Shredded Cheddar Cheese (For dairy free, use ½ cup nutritional yeast)

1 Cup Grits, uncooked

2 Cups Chicken Broth

2 Cups Water

1 tsp Salt

3 1/3 oz Cream Cheese (For dairy free, use 3 ⅓ oz vegan cream cheese)

3/4 Cup Shredded Cheddar Cheese (For dairy free, use ¾ cup nutritional yeast)

 

Directions

1. While scallops are baking, bring broth, water, and salt to a boil on medium-high heat. Add grits, reduce heat to medium and boil for 15 minutes or until liquid is absorbed and grits have thickened, stirring occasionally

2. Reduce heat to low and stir in cream cheese and cheddar cheese until both have melted and are completely mixed in. Remove from heat

** For thinner grits, add more broth**

Wilted Greens

  • 2 Servings
  • 4 Servings
  • 6 Servings
  • Nutrition

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

4 Cups Kale (Spinach can also be used)

1 Cup Chicken Broth, divided

1 ½ Tbsp Red Wine Vinegar

Salt and Ground Black Pepper to Taste

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

8 Cups Kale (Spinach can also be used)

2 Cups Chicken Broth, divided

3 Tbsp Red Wine Vinegar

Salt and Ground Black Pepper to Taste

3 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

12 Cups Kale (Spinach can also be used)

3 Cups Chicken Broth, divided

4 1/2 Tbsp Red Wine Vinegar

Salt and Ground Black Pepper to Taste

Directions

1. In a large skillet, heat olive oil and add garlic, sautéing for approx. 1 minute

2. Add kale and ½ cup broth. Saute until beginning to wilt, about 6-8 minutes

3. Add remaining ½ cup broth and vinegar. Continue sautéing until completely wilted, stems are tender, and liquid has been absorbed

4. Salt and ground black pepper to taste

**If you use spinach, the cooking time will be a lot less than with kale**