Thursday, August 13, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Prosciutto Pear Salad w/ Balsamic Vinaigrette

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Arugula or Spring Mix

2 Fresh Pears, sliced

4 Slices Prosciutto, chopped

1/2 Cup Goat Cheese, crumbled

1/4 Cup Walnuts, roughly chopped

1/4 Cup Balsamic Vinaigrette (Store bought can be used, but homemade recipe below)

8 Cups Arugula or Spring Mix

2 Fresh Pears, sliced

8 Slices Prosciutto, chopped

1 Cup Goat Cheese, crumbled

1/2 Cup Walnuts, roughly chopped

1/2 Cup Balsamic Vinaigrette (Store bought can be used, but homemade recipe below)

12 Cups Arugula or Spring Mix

3 Fresh Pears, sliced

12 Slices Prosciutto, chopped

1 ½ Cups Goat Cheese, crumbled

¾ Cup Walnuts, roughly chopped

¾ Cup Balsamic Vinaigrette (Store bought can be used, but homemade recipe below)

Directions

1. Place 2 cups arugula or spring mix onto a plate and then divide remaining ingredients evenly between each salad and layer

2. Drizzle with dressing

Homemade Balsamic Vinaigrette

  • 2
  • 4
  • 6
  • Nutrition

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Tbsp Balsamic Vinegar

1/8 tsp Salt

1/8 tsp Pepper

3 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp Balsamic Vinegar

1/4 tsp Salt

1/4 tsp Pepper

4 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Tbsp Balsamic Vinegar

1/3 tsp Salt

1/3 tsp Pepper

Directions

1. Whisk all ingredients together very well and drizzle over salad


Dinner: Oven BBQ Pork Chops

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Boneless Pork Chops

1/2 Cup Ketchup

1/8 Cup Vinegar

1/8 Cup Water

1 Tbsp Brown Sugar

1 Tbsp Worcestershire Sauce

1/4 tsp Salt

1/2 tsp Dry Mustard

1/2 tsp Chili Powder

1/2 tsp Onion Powder

Dash of Hot Sauce

Cooking Spray

4 Boneless Pork Chops

1 Cup Ketchup

1/4 Cup Vinegar

1/4 Cup Water

2 Tbsp Brown Sugar

2 Tbsp Worcestershire Sauce

1/2 tsp Salt

1 tsp Dry Mustard

1 tsp Chili Powder

1 tsp Onion Powder

Dash of Hot Sauce

Cooking Spray

6 Boneless Pork Chops

Salt and Ground Black Pepper to Taste

1 1/2 Cups Ketchup

1/3 Cup Vinegar

1/3 Cup Water

3 Tbsp Brown Sugar

3 Tbsp Worcestershire Sauce

3/4 tsp Salt

1 1/2 tsp Dry Mustard

1 1/2 tsp Chili Powder

1 1/2 tsp Onion Powder

Dash of Hot Sauce

Cooking Spray

Directions

1. Preheat oven to 350 degrees

2. Lightly spray baking dish with cooking spray

3. Place pork chops into baking dish

4. Mix together remaining ingredients

5. Pour ketchup mixture over pork chops and cover with foil

6. Bake for approximately 35-40 minutes or until pork chops are cooked through

Pineapple Coleslaw

  • 2
  • 4
  • 6
  • Nutrition

1 ⅔ Cups Coleslaw Mix

1/3 Cup Fresh Pineapple, cut into tidbits

1/8 Cup Bell Pepper, diced

1/4 Cup Green Onions, chopped

1/8 Cup Almonds, roughly chopped

3 ⅓ Cups Coleslaw Mix

2/3 Cup Fresh Pineapple, cut into tidbits

1/3 Cup Bell Pepper, diced

1/2 Cup Green Onions, chopped

1/3 Cup Almonds, roughly chopped

4-5 Cups Coleslaw Mix

1 Cup Fresh Pineapple, cut into tidbits

½ Cup Bell Pepper, diced

¾ Cup Green Onions, chopped

½ Cup Almonds, roughly chopped

Directions

1. Gently mix all ingredients together and toss with dressing (recipe below)

Coleslaw Dressing

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Plain Greek Yogurt

1/3 Tbsp Dijon Mustard

1/3 Tbsp Apple Cider Vinegar

2/3 Tbsp Honey

Salt and Ground Black Pepper to Taste

1/2 Cup Plain Greek Yogurt

2/3 Tbsp Dijon Mustard

2/3 Tbsp Apple Cider Vinegar

1 1/3 Tbsp Honey

Salt and Ground Black Pepper to Taste

¾ Cup Plain Greek Yogurt

1 Tbsp Dijon Mustard

1 Tbsp Apple Cider Vinegar

2 Tbsp Honey

Salt and Ground Black Pepper to Taste

Directions

1. Whisk all ingredients together and toss into coleslaw mixture

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

1 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice

1 Tbsp Extra Virgin Olive Oil

1 1/2 Cups Water

1/2 tsp Salt

1 1/2 Cups Jasmine Rice

1 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Cups Water

3/4 tsp Salt

Directions

1. Bring water to a boil and add rice

2. Reduce heat and simmer for approx 20 minutes or until all water is absorbed and rice is fluffy

3. Stir in olive oil

4. Salt and pepper to taste