Thursday, June 18, 2020

Lunch: Summer Berry Spinach Salad w/ Oven Roasted Chicken

Number of Servings

  • 2
  • 4
  • 6

1 Chicken Breast, oven roasted and sliced (Rotisserie Chicken can also be used)
2 Bacon Slices, cooked and crumbled
1⁄2 (10 oz) Package Spinach
1⁄4 Small Red Onion, diced
1 Cup Strawberries, sliced
3⁄4 Cup Blueberries
3⁄4 Cup Roasted Almonds, roughly chopped
1⁄4 Cup Blue Cheese, crumbled or Feta Cheese, crumbled
Salt and Pepper
Cooking Spray

2 Chicken Breasts, oven roasted and sliced (Rotisserie Chicken can also be used)
4 Bacon Slices, cooked and crumbled
1 (10 oz) Package Spinach
1/2 Small Red Onion, diced
2 Cups Strawberries, sliced
1 1/2 Cups Blueberries
1 1/2 Cups Roasted Almonds, roughly chopped
1/2 Cup Blue Cheese, crumbled or Feta Cheese, crumbled
Salt and Pepper
Cooking Spray

3 Chicken Breasts, oven roasted and sliced (Rotisserie Chicken can also be used)
6 Bacon Slices, cooked and crumbled
1 1/2 (10 oz) Package Spinach
3/4 Small Red Onion, diced
3 Cups Strawberries, sliced
2 1/4 Cups Blueberries
2 1/4 Cups Roasted Almonds, roughly chopped
3/4 Cup Blue Cheese, crumbled or Feta Cheese, crumbled
Salt and Pepper
Cooking Spray

Directions:
1. Preheat oven to 350 degrees
2. Spray baking dish with cooking spray and place chicken breasts in dish
3. Lightly salt and pepper chicken
4. Put chicken in the oven and roast for approximately 30 minutes or until juices run clear and is cooked throughout
5. While chicken is roasting, cook bacon in skillet or microwave to desired crispness
6. Toss together all ingredients except chicken
7. Once chicken is ready, slice thinly, and place it on top of salad
8. Top salad with almonds and cheese
9. Drizzle with dressing and serve

Vinaigrette Dressing (Store bought can be used)

  • 2
  • 4
  • 6

1/3 Cup Extra Virgin Olive Oil
1/8 Cup Apple Cider Vinegar
1/2 Tbsp Dijon Mustard
1 Tbsp Honey
1 Tbsp Sugar
Salt and Pepper to Taste

3/4 Cup Extra Virgin Olive Oil
1/4 Cup Apple Cider Vinegar
1 Tbsp Dijon Mustard
2 Tbsp Honey
2 Tbsp Sugar
Salt and Pepper to Taste

1 1/8 Cup Extra virgin Olive Oil
1/3 Cup Apple Cider Vinegar
1 1/2 Tbsp Dijon Mustard
3 Tbsp Honey
3 Tbsp Sugar
Salt and Pepper to Taste

Directions:
1. Whisk all ingredients together until mixed well


Dinner: Basil Chicken w/ Fresh Mozzarella and Vegetables

Basil Chicken

  • 2
  • 4
  • 6

2 Chicken Breasts or Thighs
1 Tbsp Fresh Basil, chopped or 1⁄2 Tbsp dried
1⁄2 Zucchini, sliced
1⁄8 tsp Salt
1⁄2 Cup Grape or Cherry Tomatoes, halved
3 oz Marinated Artichoke Hearts, diced
2 Slices Prosciutto, chopped or 2 Slices Bacon, cooked and crumbled
4 Slices Fresh Mozzarella or 1 Cup Shredded

4 Chicken Breasts or Thighs
2 Tbsp Fresh Basil, chopped or 1 Tbsp dried
1 Zucchini, sliced
1/4 tsp Salt
1 Cup Grape or Cherry Tomatoes, halved
6 oz. Marinated Artichoke Hearts, diced
4 Slices Prosciutto, chopped or 4 Slices Bacon, cooked and crumbled
8 Slices Fresh Mozzarella or 1 Cup Shredded

6 Chicken Breasts or Thighs
3 Tbsp Fresh Basil, chopped or 1 1/2 Tbsp dried
1 1/2 Zucchini, sliced
1/3 tsp Salt
1 1/2 Cup Grape or Cherry Tomatoes, halved
9 oz. Marinated Artichoke Hearts, diced
6 Slices Prosciutto, chopped or 6 Slices Bacon, cooked and crumbled
12 Slices Fresh Mozzarella or 2 Cups Shredded

Jasmine Rice w/ Spinach

  • 2
  • 4
  • 6

1/2 Cup Jasmine Rice
3/4 Cups Water
1/8 tsp Salts
1/2 Tbsp Extra Virgin Olive Oil
1 Cup Spinach

1 Cup Jasmine Rice
1 1/2 Cups Water
1/4 tsp Salt
1 Tbsp Extra Virgin Olive Oil
2 Cups Spinach

1 1/2 Cup Jasmine Rice
2 1/4 Cups Water
1/3 tsp Salt
1 1/2 Tbsp Extra Virgin Olive Oil
3 Cups Spinach

Directions:
1. Preheat oven to 350 degrees
2. Lightly spray baking dish w/cooking spray
3. Add chicken to baking dish and sprinkle basil and salt evenly over each piece
4. Top with vegetables and then prosciutto or bacon (if using bacon, cook to desired
Crispness and crumble over vegetables)
5. Top with mozzarella and bake for 30 minutes
6. After 30 minutes, cover with foil and bake for an additional 10 minutes
7. Remove from oven and allow it to rest for 10-15 minutes covered while rice is cooking

 

Directions:
1. Bring water to a boil
2. Add rice and salt
3. Cook on low-medium, covered, for 10-15 minutes or until water is completely absorbed
4. With heat on low, add spinach and oil
5. Stir gently until spinach is wilted and all is mixed well
6. Remove from heat and serve