Thursday, July 22, 2021


Lunch: Spinach Cucumber Caprese Salad

Number of Servings

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 arugula, tomatoes, cucumber, basil and mozzarella.  

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


Dinner: Oven Baked BBQ Chicken Thighs

Number of Servings

1 Lb Boneless Skinless Chicken Thighs

1 Tbsp Extra Virgin Olive Oil

¼ tsp Dried Oregano

¼ tsp Cayenne Pepper

¼ tsp Paprika

⅛ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper



2 Lbs Boneless Skinless Chicken Thighs

2 Tbsp Extra Virgin Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Cayenne Pepper

1/2 tsp Paprika

1/4 tsp Onion Powder

1/2 tsp Salt

1/4 tsp Ground Black Pepper



3 Lbs Boneless Skinless Chicken Thighs

3 Tbsp Extra Virgin Olive Oil

3/4 tsp Dried Oregano

3/4 tsp Cayenne Pepper

3/4 tsp Paprika

1/3 tsp Onion Powder

3/4 tsp Salt

1/3 tsp Ground Black Pepper



Directions

1. Mix olive oil and seasonings together very well and pour over chicken in baking dish sprayed with cooking spray.

2. Marinate for 1 hour in refrigerator.

3. Once marinated, preheat oven to 400 degrees.

4. Bake for 20-25 minutes or until chicken is cooked through.

5. Remove from oven and brush with homemade BBQ sauce (Homemade recipe below, but store bought can be used).

Homemade BBQ Sauce (My grandmother’s recipe)

1/2 Cup Ketchup

1/8 Cup Vinegar

1/8 Cup Water

1 Tbsp Brown Sugar

1 Tbsp Worcestershire Sauce

1/4 tsp Salt

1/2 tsp Dry Mustard

1/2 tsp Chili Powder

1/2 tsp Onion Powder

Dash of Hot Sauce



1 Cup Ketchup

¼ Cup Vinegar

⅓ Cup Water

2 Tbsp Brown Sugar

2 Tbsp Worcestershire Sauce

½ tsp Salt

1 tsp Dry Mustard

1 tsp Chili Powder

1 tsp Onion Powder

Dash of Hot Sauce



1 1/2 Cups Ketchup

1/3 Cup Vinegar

1/2 Cup Water

3 Tbsp Brown Sugar

3 Tbsp Worcestershire Sauce

3/4 tsp Salt

1 1/2 tsp Dry Mustard

1 1/2 tsp Chili Powder

1 1/2 tsp Onion Powder

Dash of Hot Sauce

Directions

1. Mix all ingredients and simmer for 15-20 minutes, stirring occasionally.

Pineapple Cucumber Rice Salad

½ Cup Jasmine Rice

1 Cup Water

1 Tbsp Extra Virgin Olive Oil

½ Cup Pineapple, cut into bite sized pieces

¼ Cup Green Onion Onion, finely diced

¼ Cup Cucumber

Juice from ½ Lime

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice

2 Cups Water

2 Tbsp Extra Virgin Olive Oil

1 Cup Pineapple, cut into bite sized pieces

1/2 Cup Green Onion Onion, finely diced

1/2 Cup Cucumber

Juice from 1 Lime

Salt and Ground Black Pepper to Taste

1 1/2 Cups Jasmine Rice

3 Cups Water

3 Tbsp Extra Virgin Olive Oil

1 1/2 Cups Pineapple, cut into bite sized pieces

3/4 Cup Green Onion Onion, finely diced

3/4 Cup Cucumber

Juice from 1 1/2 Limes

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. Gently fold in all other ingredients.

5. Serve chilled.