Thursday, August 6, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Spinach Cucumber Caprese Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Spinach

12-14 Grape or Cherry Tomatoes

1/2 English Cucumber, diced

2 Tbsp Fresh Basil, chopped

4 oz Fresh Mozzarella Pearls, quartered

1 Tbsp Extra Virgin Olive Oil

1/2 tsp Balsamic Vinegar

1/2 Tbsp Honey

1/2 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

8 Cups Spinach

12-14 Grape or Cherry Tomatoes

1 English Cucumber, diced

4 Tbsp Fresh Basil, chopped

8 oz Fresh Mozzarella Pearls, quartered

2 Tbsp Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

1 Tbsp Honey

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

12 Cups Spinach

12-14 Grape or Cherry Tomatoes

1 1/2 English Cucumbers, diced

6 Tbsp Fresh Basil, chopped

10 oz Fresh Mozzarella Pearls, quartered

3 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Balsamic Vinegar

1 1/2 Tbsp Honey

1 1/2 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

Directions

1. Whisk together olive oil, vinegar, honey garlic, salt and pepper

2. Combine spinach, tomatoes, cucumber, basil and mozzarella

3. Pour olive oil mixture over salad and gently toss to coat


Dinner: Orange Glazed Salmon

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Salmon Fillets

Juice from 1 Orange

1/8 Cup Reduced-Sodium Soy Sauce

1/8 Cup Honey

1/2 Clove Garlic, minced

1/2 tsp Sesame Oil

1 Tbsp Sriracha

Cooking Spray

1 Lb Salmon Fillets

Juice from 2 Oranges

¼ Cup Reduced-Sodium Soy Sauce

⅓ Cup Honey

1 Clove Garlic, minced

1 tsp Sesame Oil

2 Tbsp Sriracha

Cooking Spray

1 1/2 Lbs Salmon Fillets

Juice from 3 Oranges

1/3 Cup Reduced-Sodium Soy Sauce

1/2 Cup Honey

1 1/2 Cloves Garlic, minced

1 1/2 tsp Sesame Oil

3 Tbsp Sriracha

Cooking Spray

Directions

1. Whisk together orange juice, soy sauce, honey, garlic, sesame oil, and sriracha

2. Pour 1/2 of sauce into separate bowl to use later for glaze

3. Place salmon into a dish for marinating and pour orange mixture over it. Marinate for 30 minutes

4. Preheat oven to 425 degrees

5. Spray a baking dish lightly with cooking spray and transfer salmon to it, discarding the used marinade

6. Bake for 20 minutes. Remove from oven and brush the reserved marinade over salmon and bake for an additional 5 minutes

7. Serve over jasmine rice

Pan Sautéed Broccoli

  • 2
  • 4
  • 6
  • Nutrition

1/2 (12 oz) Bag Frozen Broccoli

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 (12 oz) Bag Frozen Broccoli

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 (12 oz) Bags Frozen Broccoli

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Heat olive oil on med-med high heat in a large skillet

2. Add broccoli to skillet and sauté for approx. 8-10 minutes or until desired tenderness

3. Salt and pepper to taste

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

2 Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 Cups Jasmine Rice

3 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

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