Thursday, July 8, 2021


Lunch: Arugula Goat Cheese Salad w/Almonds

Number of Servings

4 Cups Arugula

1 Cups Blackberries

1/2 Cup Goat Cheese, crumbled

1/2 Cup Almonds w/Sea Salt

8 Cups Arugula

2 Cups Blackberries

1 Cup Goat Cheese, crumbled

1 Cup Almonds w/Sea Salt



12 Cups Arugula

3 Cups Blackberries

1 1/2 Cup Goat Cheese, crumbled

1 1/2 Cup Almonds w/Sea Salt

 

Directions

1. Layer all ingredients, beginning w/arugula and ending with almonds.

2. Drizzle w/balsamic vinaigrette (Homemade recipe below, but store bought can be used).


Homemade Balsamic Vinaigrette

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Tbsp Balsamic Vinegar

1/8 tsp Salt

1/8 tsp Pepper

 

3 Tbsp Extra Virgin Olive Oil

1 ½ Tbsp Balsamic Vinegar

¼ tsp Salt

¼ tsp Pepper

4 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Tbsp Balsamic Vinegar

1/3 tsp Salt

1/3 tsp Pepper

 

Directions

1. Whisk all ingredients together very well and drizzle over salad.  


Dinner: Chicken Vegetable Soup

Number of Servings

8 oz Chicken Tenderloins or Breast, cooked and diced

2 Medium Sized Red Potatoes, peeled and diced

1/2 (12 oz) Package Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1/2 (14.5 oz) Can Diced Tomatoes

1/4 Sweet Onion, diced

2 Cups Water

1 Bay Leaf

Salt and Ground Black Pepper to Taste

1 Lb Chicken Tenderloins or Breasts, cooked and diced

4 Medium Sized Red Potatoes, peeled and diced

1 (12 oz) Package Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1 (14.5 oz) Can Diced Tomatoes

½ Sweet Onion, diced

4 Cups Water

2 Bay Leaves

Salt and Ground Black Pepper to Taste

1 ½ Lb Chicken Tenderloins or Breasts, cooked and diced

6 Medium Sized Red Potatoes, peeled and diced

1 1/2 (12 oz) Packages Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1 1/2 (14.5 oz) Cans Diced Tomatoes

3/4 Sweet Onion, diced

6 Cups Water

3 Bay Leaves

Salt and Ground Black Pepper to Taste

Directions

1. Put chicken in a pot and cover with water. Bring to a rolling boil and boil for 15-20 minutes or until cooked through. Remove chicken from the pot and dice.

2. Put all ingredients in a large lidded pot and bring to a rapid boil. Reduce heat and simmer for at least 30 minutes, stirring occasionally. Simmering longer will enhance the flavor.

3. Remove bay leaves and serve.