Thursday, July 1, 2021


Lunch: Turkey and Veggie Bagel Sandwich w/Cream Cheese

Number of Servings

2 Bagel Thins of Choice

2 Tbsp Cream Cheese

1/2 Lb High Quality Deli Turkey Meat

2 Slices Provolone Cheese

1 Roma Tomatoes, sliced

1/2 Avocado, seeded, peeled, sliced

1/4 English Cucumber, sliced

1/2 Cup Spinach

4 Bagel Thins of Choice

4 Tbsp Cream Cheese

1 Lb High Quality Deli Turkey Meat

4 Slices Provolone Cheese

2 Roma Tomatoes, sliced

1 Avocado, seeded, peeled, sliced

½ English Cucumber, sliced

1 Cup Spinach

6 Bagel Thins of Choice

6 Tbsp Cream Cheese

1 1/2 Lb High Quality Deli Turkey Meat

6 Slices Provolone Cheese

3 Roma Tomatoes, sliced

1 1/2 Avocado, seeded, peeled, sliced

3/4 English Cucumber, sliced

1 1/2 Cup Spinach

Directions

1. Spread 1 Tbsp cream cheese on inside of each bagel.

2. Layer remaining ingredients in the following order:

Avocado

Tomato

Cucumber

Spinach

Cheese

Turkey


Dinner: Crustless Summer Veggie Pie

Number of Servings

**Only available in 6 servings. It is a pie, and the best way to prepare it is by the full recipe. It is wonderful as leftovers for breakfast, lunch or dinner and can also be frozen and reheated.**

Cooking Spray

½ Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

½ Bunch Green Onions, diced

½ Zucchini, thinly sliced

½ Yellow Squash, thinly sliced

1 Ear Corn, kernels cut from cob

1 Bell Pepper, diced

1 Med-Large Tomato, sliced

6 Eggs

¼ Cup Almond Milk (regular milk can be used)

2 Tbsp Almond Flour (or ¼ cup regular flour)

1 Cup Feta Cheese (5 oz Container)

1 Tbsp Fresh Basil, chopped

Salt and Pepper to Taste

 

**Only available in 6 servings. It is a pie, and the best way to prepare it is by the full recipe. It is wonderful as leftovers for breakfast, lunch or dinner and can also be frozen and reheated.**

Cooking Spray

½ Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

½ Bunch Green Onions, diced

½ Zucchini, thinly sliced

½ Yellow Squash, thinly sliced

1 Ear Corn, kernels cut from cob

1 Bell Pepper, diced

1 Med-Large Tomato, sliced

6 Eggs

¼ Cup Almond Milk (regular milk can be used)

2 Tbsp Almond Flour (or ¼ cup regular flour)

1 Cup Feta Cheese (5 oz Container)

1 Tbsp Fresh Basil, chopped

Salt and Pepper to Taste

 

**Only available in 6 servings. It is a pie, and the best way to prepare it is by the full recipe. It is wonderful as leftovers for breakfast, lunch or dinner and can also be frozen and reheated.**

Cooking Spray

½ Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

½ Bunch Green Onions, diced

½ Zucchini, thinly sliced

½ Yellow Squash, thinly sliced

1 Ear Corn, kernels cut from cob

1 Bell Pepper, diced

1 Med-Large Tomato, sliced

6 Eggs

¼ Cup Almond Milk (regular milk can be used)

2 Tbsp Almond Flour (or ¼ cup regular flour)

1 Cup Feta Cheese (5 oz Container)

1 Tbsp Fresh Basil, chopped

Salt and Pepper to Taste

 

Directions

1. Preheat oven to 375 degrees.

2. Lightly spray 9 inch deep dish pie plate w/ cooking spray.

3. Heat olive oil on med-med high heat.

4. Add onions and garlic and sauté for approx. 1 min.

5. Add corn and bell pepper and salt and pepper to taste, stirring frequently.

6. Once veggies are tender, 2-3 minutes, remove from heat.

7. In a large bowl, whisk eggs, milk and flour together. Stir in feta.

8. Layer all veggies in pie plate, beginning w/onion mixture, followed by squash and zucchini and then tomatoes.

9. Pour egg mixture over veggies.

10. Bake for approx 30-35 min or until pie is firm and golden.

11. Allow to rest 10-15 min before serving.

12. Serve with fresh fruit on the side.