Thursday, January 14th, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Chickpea Pesto Lettuce Wraps

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 (15 oz) Can Chickpeas, rinsed and drained

2 Tbsp Store Bought Basil Pesto

4 Tbsp Feta Cheese

4 Romaine Lettuce Leaves



2 (15 oz) Cans Chickpeas, rinsed and drained

4 Tbsp Store Bought Basil Pesto

8 Tbsp Feta Cheese

8 Romaine Lettuce Leaves

3 (15 oz) Cans Chickpeas, rinsed and drained

6 Tbsp Store Bought Basil Pesto

12 Tbsp Feta Cheese

12 Romaine Lettuce Leaves

Directions

1. In a bowl, gently mix pesto into chickpeas

2. Evenly spoon chickpeas into lettuce leaves and evenly top w/feta cheese.

3. Serve w/fresh fruit.


Dinner:
Baked Salmon w/Dill Sauce, Asparagus and Jasmine Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

12 oz Wild Caught Alaskan Salmon

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Cooking Spray



24 oz Wild Caught Alaskan Salmon

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Cooking Spray

36 oz Wild Caught Alaskan Salmon

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Cooking Spray

1. Preheat oven to 400 degrees.

2. Lightly spray baking dish w/cooking spray.

3. Drizzle salmon with olive oil and season with salt and pepper to taste.

4. Bake for 10-15 minutes or until salmon easily flakes.

Dill Sauce

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cucumber, seeded and diced

1/3 Cup Whole Milk Plain Greek Yogurt

1/4 Clove Garlic, minced

1/2 tsp Dried Dill

3/4 tsp Salt

1/3 tsp Ground Black Pepper

1/3 tsp Lemon Juice

 

½ Cucumber, seeded and diced

¾ Cup Whole Milk Plain Greek Yogurt

½ Clove Garlic, minced

1 tsp dried Dill

1 ½ tsp Salt

¾ tsp Ground Black Pepper

¾ tsp Lemon Juice

3/4 Cucumber, seeded and diced

1 1/8 Cup Whole Milk Plain Greek Yogurt

3/4 Clove Garlic, minced

1 1/2 tsp Dried Dill

2 1/4 tsp Salt

1 1/8 tsp Ground Black Pepper

1 1/8 tsp Lemon Juice

1. Put all ingredients into a blender and blend until smooth.

Sautéed Asparagus

  • 2
  • 4
  • 6
  • Nutrition

1/2 Package Fresh Asparagus

1 Tbsp Olive Oil

Salt and Ground Black Pepper

1 Package Fresh Asparagus

2 Tbsp Olive Oil

Salt and Ground Black Pepper

 

1 1/2 Packages Fresh Asparagus

3 Tbsp Olive Oil

Salt and Ground Black Pepper

1. Rinse and trim the end of asparagus about 1 inch from bottom. Pat dry

2. Heat oil in saute pan on medium to medium high heat

3. Add asparagus and sauté about 5 minutes or until it is preferred tenderness

4. Salt and Pepper to taste

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

3/4 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice

1 1/2 Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

1 1/2 Cups Jasmine Rice

2 1/4 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1. In a saucepan, bring water to a boil and stir in rice.

2. Cover saucepan, reduce heat to a simmer and continue simmering for 15 minutes or until all water is absorbed and rice is fluffy.

3. Remove from heat and stir in olive oil. Add salt and pepper to taste.