Thursday, June 10, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Sub Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Romaine Lettuce or Fresh Spinach

1 Cup High Quality Deli Ham or Turkey

½ Cup Sharp Cheddar, shredded, or Cheese of Choice

1 Cup Grape Tomatoes, halved

½ Cup Cucumber, sliced

¼ Cup Store Bought Ranch or Dairy Free Ranch (Recipe Below) 

8 Cups Romaine Lettuce or Fresh Spinach

2 Cup High Quality Deli Ham or Turkey

1 Cup Sharp Cheddar, shredded, or Cheese of Choice

2 Cup Grape Tomatoes, halved

1 Cup Cucumber, sliced

1/2 Cup Store Bought Ranch or Dairy Free Ranch (Recipe Below)

12 Cups Romaine Lettuce or Fresh Spinach

3 Cups High Quality Deli Ham or Turkey

1 1/2 Cups Sharp Cheddar, shredded, or Cheese of Choice

3 Cups Grape Tomatoes, halved

1 1/2 Cups Cucumber, sliced

3/4 Cup Store Bought Ranch or Dairy Free Ranch (Recipe Below)



Directions

1. Layer all ingredients in order of preference and drizzle with dressing.  



Dairy Free Ranch

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Mayonnaise

1/8 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1/2 Tsp Fresh Dill or 1/4 tsp Dried

1/4 tsp Dried Parsley

1/2 tsp Green Onions, minced

1/4 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Salt

1/8 tsp Ground Black Pepper

 

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from 1 Lemon

1 Tsp Fresh Dill or ½ tsp Dried

½ tsp Dried Parsley

1 tsp Green Onions, minced

½ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper



3/4 Cup Mayonnaise

1/3 Cup Unsweetened Almond Milk

Juice from 1 1/2 Lemons

1 1/2 Tsp Fresh Dill or ¾ tsp Dried

3/4 tsp Dried Parsley

1 1/2 tsp Green Onions, minced

3/4 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Salt

1/3 tsp Ground Black Pepper

 

Directions

1. Whisk all ingredients together until smooth.




Dinner: Mushroom and Tomato Chicken w/Jasmine Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Tbsp Extra Virgin Olive Oil, divided

2 Chicken Thighs

½ Cup Grape Tomatoes, halved

1 Cup Baby Bella Mushrooms, sliced

⅓ tsp Onion Powder

¾ tsp Garlic Powder

⅓ tsp Oregano

⅓ tsp Basil

⅛ tsp Ground Black Pepper

¼ tsp Salt

¼ Cup White Wine or Chicken Broth

4 Tbsp Extra Virgin Olive Oil, divided

4 Chicken Thighs

1 Cup Grape Tomatoes, halved

2 Cups Baby Bella Mushrooms, sliced

2/3 tsp Onion Powder

1 1/2 tsp Garlic Powder

2/3 tsp Oregano

2/3 tsp Basil

1/4 tsp Ground Black Pepper

1/2 tsp Salt

1/2 Cup White Wine or Chicken Broth

6 Tbsp Extra Virgin Olive Oil, divided

6 Chicken Thighs

1 1/2 Cups Grape Tomatoes, halved

3 Cups Baby Bella Mushrooms, sliced

1 tsp Onion Powder

2 1/4 tsp Garlic Powder

1 tsp Oregano

1 tsp Basil

1/3 tsp Ground Black Pepper

3/4 tsp Salt

3/4 Cup White Wine or Chicken Broth



Directions

1. In a bowl, mix all seasonings together and coat chicken with them.

2. In a large skillet, heat ½ olive oil on medium to medium high heat, and add chicken to skillet.

3. Reduce heat to medium and cook for 8-10 minutes per side or until chicken is cooked through.

4. Once chicken has cooked, remove chicken from skillet and set aside on a plate.

5. Add remaining olive oil and mushrooms to skillet and sauté for approx. 3 minutes.

6. Add tomatoes and sauté for an additional 2-3 minutes and then add wine or chicken broth.

7. Place chicken back into skillet and mushroom sauce.

8. Serve with jasmine rice.



Jasmine Rice w/Spinach

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

3/4 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

1/4 Cup Spinach, finely chopped

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice

1 ½ Cups Water

1 Tbsp Extra Virgin Olive Oil

½ Cup Spinach, finely chopped

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

3/4 Cup Spinach, finely chopped

Salt and Ground Black Pepper to Taste

Directions

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, stir in olive oil and spinach. Add salt and pepper to taste.