Thursday, December 10, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Roasted Chicken Beet Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Boneless Skinless Chicken Breasts, roasted and sliced

4 Cups Spinach

8 Slices Jarred Beets

½ Cup Goat Cheese, crumbled

4 Tbsp Walnuts, chopped and toasted

2 Tbsp Extra Virgin Olive Oil

4 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

16 oz Boneless Skinless Chicken Breasts, roasted and sliced

8 Cups Spinach

16 Slices Jarred Beets

1 Cup Goat Cheese, crumbled

8 Tbsp Walnuts, chopped and toasted

4 Tbsp Extra Virgin Olive Oil

8 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

24 oz Boneless Skinless Chicken Breasts, roasted and sliced

12 Cups Spinach

24 Slices Jarred Beets

1 1/2 Cups Goat Cheese, crumbled

12 Tbsp Walnuts, chopped and toasted

6 Tbsp Extra Virgin Olive Oil

12 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 400 degrees.

2. Place chicken on a foil lined sheet pan and salt and pepper to taste.

3. Roast chicken in oven for 20-30 minutes, or until cooked through. Once cooked, slice.

4. In a baking pan, toast walnuts in oven for 3 minutes, watching closely not to burn.

5. Whisk together olive oil, balsamic vinegar and salt and pepper.

6. Layer all ingredients and drizzle with dressing.




Dinner: Classic Chili

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Organic Grass Fed Ground Beef

1/4 Onion, diced

1/4 Green Bell Pepper, seeded and diced

1 Clove, minced

1 (14.5 oz) Can Crushed Tomatoes

1/2 (14.5 oz) Can Diced Tomatoes, undrained

1 (14.5 oz) Cans Kidney Beans, rinsed and drained

1/2 Cup Beef Broth

1/2 Cup Beer (or substitute w/ beef broth)

1/2 Tbsp Chili Powder

1/4 tsp Cumin

Salt and Ground Black Pepper to Taste

 

1 Lb Organic Grass Fed Ground Beef

½ Onion, diced

½ Green Bell Pepper, seeded and diced

2 Cloves Garlic, minced

1 (14.5 oz) Can Crushed Tomatoes

1 (14.5 oz) Can Diced Tomatoes, undrained

2 (14.5 oz) Cans Kidney Beans, rinsed and drained

1 Cup Beef Broth

1 Cup Beer (or substitute w/ beef broth)

1 Tbsp Chili Powder

½ tsp Cumin

Salt and Ground Black Pepper to Taste

1 1/2 Lb Organic Grass Fed Ground Beef

3/4 Onion, diced

3/4 Green Bell Pepper, seeded and diced

3 Cloves Garlic, minced

1 (14.5 oz) Can Crushed Tomatoes

1 1/2 (14.5 oz) Can Diced Tomatoes, undrained

3 (14.5 oz) Cans Kidney Beans, rinsed and drained

1 1/2 Cups Beef Broth

1 1/2 Cups Beer (or substitute w/ beef broth)

1 1/2 Tbsp Chili Powder

3/4 tsp Cumin

Salt and Ground Black Pepper to Taste

Directions

1. In a large pot, brown meat along with onion, bell pepper, and garlic on medium to medium high heat until meat is no longer pink, approx. 10 minutes, crumbling it as it cooks. Drain off any excess grease.

2. Stir all other ingredients, bring to a simmer, and continue simmering for 30 minutes or until desired thickness, stirring occasionally.