Thursday, April 8, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Rotisserie Chicken Box

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Rotisserie Chicken, chopped

1/2 Cucumber, sliced

1 Cup Grape Tomatoes

2 Hard Boiled Eggs

4 Slices Cooked Bacon

4 Cups Rotisserie Chicken, chopped

1 Cucumber, sliced

2 Cups Grape Tomatoes

4 Hard Boiled Eggs

8 Slices Cooked Bacon

6 Cups Rotisserie Chicken, chopped

1 1/2 Cucumbers, sliced

3 Cups Grape Tomatoes

6 Hard Boiled Eggs

12 Slices Cooked Bacon



Directions

1. Bring a pot of water to a boil. Add eggs and boil for 15 minutes. Remove from water and allow to cool. Once cooled, remove shells and slice in half.

2. Cook bacon in a skillet on medium- medium high heat until crisp. Remove from skillet and drain on a paper towel.

3. Arrange all ingredients on a plate, in a bowl or in a lunchbox container.




Dinner:
Pork Loin w/Baby Potatoes and Brussel Sprouts

Number of Servings

  • 2
  • 4
  • 6
  • Pork Nutrition
  • Potato and Brussel Sprout Nutrition

For Pork Loin:

1/3-1/2 Lb Pork Loin Roast

1/3 Tbsp Extra Virgin Olive Oil

2/3 tsp Salt

1/3 tsp Ground Black Pepper

1/3 tsp Garlic Powder

1/8 tsp Onion Powder

For Potatoes and Brussel Sprouts:

10 Baby Potatoes, halved

8 Brussel Sprouts, halved

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

For Pork Loin:

1 ⅓- 2 Lb Pork Loin Roast

2/3 Tbsp Extra Virgin Olive Oil

1 1/3 tsp Salt

2/3 tsp Ground Black Pepper

2/3 tsp Garlic Powder

1/3 tsp Onion Powder

 

For Potatoes and Brussel Sprouts:

20 Baby Potatoes, halved

16 Brussel Sprouts, halved

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

For Pork Loin:

2-3 lb Pork Loin Roast

1 Tbsp Extra Virgin Olive Oil

2 tsp Salt

1 tsp Ground Black Pepper

1 tsp Garlic Powder

½ tsp Onion Powder

 

For Potatoes and Brussel Sprouts:

30 Baby Potatoes, halved

24 Brussel Sprouts, halved

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

1. Preheat oven to 350 degrees.

2. Pat pork dry w/a paper towel and rub on olive oil.

3. Mix together seasonings and rub them all over pork.

4. In a baking dish or roasting pan, roast for approx. 25 minutes per pound or until meat is no longer pink on the inside.

5. Rinse and pat dry potatoes and sprouts. Toss in olive oil and salt and ground black pepper to taste.

6. Add potatoes and Brussel sprouts around meat for the last 20 minutes of roasting time.