Thursday, December 17, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:Tuna Cake Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 (5 oz) Can White Albacore Tuna in Water, drained and flaked

2 Tbsp Almond Flour

2 Tbsp Oats, uncooked

1 Egg, lightly beaten

2 Green Onions, diced

¼ tsp Paprika

Salt and Ground Black Pepper to Taste

2 Tbsp Extra Virgin Olive Oil

2 Whole Wheat Buns



2 (5 oz) Can White Albacore Tuna in Water, drained and flaked

4 Tbsp Almond Flour

4 Tbsp Oats, uncooked

2 Egg, lightly beaten

4 Green Onions, diced

1/2 tsp Paprika

Salt and Ground Black Pepper to Taste

4 Tbsp Extra Virgin Olive Oil

4 Whole Wheat Buns

 

3 (5 oz) Cans White Albacore Tuna in Water

6 Tbsp Almond Flour

6 Tbsp Oats

3 Eggs

6 Green Onions

3/4 tsp Paprika

Salt and Ground Black Pepper to Taste

6 Tbsp Extra Virgin Olive Oil

6 Whole Wheat Buns

Directions

1. Mix together tuna, almond flour, oats, egg, onion, paprika, and salt and pepper.

2. Shape into equal sized patties.

3. In a skillet, heat olive oil on medium to medium high heat.

4. Place patties in skillet, reducing heat to medium if necessary to avoid splattering. Cook approx. 3 minutes on each or until golden brown.

5. Remove from heat and skillet. Drain patties on a paper towel.

6. Serve on a whole grain bun w/ lettuce, tomato, and olive oil mayonnaise.

 


Dinner: Quinoa Chicken Stuffed Peppers

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Chicken Tenderloins, roasted and diced

2 tsp Everything But the Bagel Seasoning

½ Cup Dry Quinoa

1 Cup Water

2 Tbsp Pesto (store bought)

1 Bell Pepper, halved

½ Cup Mozzarella Cheese, shredded

16 oz Chicken Tenderloins, roasted and diced

4 tsp Everything But the Bagel Seasoning

1 Cup Dry Quinoa

2 Cups Water

4 Tbsp Pesto (store bought)

2 Bell Peppers, halved

1 Cup Mozzarella Cheese, shredded

 

24 oz Chicken Tenderloins, roasted and diced

6 tsp Everything But the Bagel Seasoning

1 1/2 Cups Dry Quinoa

3 Cups Water

6 Tbsp Pesto (store bought)

3 Bell Peppers, halved

1 1/2 Cups Mozzarella Cheese, shredded

Directions

1. Preheat oven to 350 degrees.

2. Pour quinoa into a pot, add water, and cook according to package directions.

3. Place chicken tenderloins on a foil lined sheet pan and season with seasoning.

4. Roast in oven for 12 minutes or until cooked through, turning halfway through.

5. Cut bell pepper in half from top to bottom and remove seeds.

6. Roast bell pepper in the oven in a pan for 8 minutes.

7. Once chicken and quinoa have cooked, dice chicken and mix chicken, quinoa, pesto,and cheese together in a bowl. Top with extra mozzarella if desired.

8. Stuff the peppers with the chicken mixture and bake for 10 more minutes in oven.