Thursday, June 24, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Provolone and Pesto Grilled Cheese

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Grain Bread

2 Tbsp Store Bought Pesto

1 Roma Tomato, Sliced

½ Cup Spinach, chopped

2 Slices Provolone Cheese

4 Tbsp Extra Virgin Olive Oil

8 Slices Whole Grain Bread

4 Tbsp Store Bought Pesto

2 Roma Tomatoes, Sliced

1 Cup Spinach, chopped

4 Slices Provolone Cheese

8 Tbsp Extra Virgin Olive Oil

12 Slices Whole Grain Bread

6 Tbsp Store Bought Pesto

3 Roma Tomatoes, Sliced

1 1/2 Cups Spinach, chopped

6 Slices Provolone Cheese

12 Tbsp Extra Virgin Olive Oil

Directions

1. Spread 1 ½ tsp of pesto on one side of each slice of bread.

2. Layer remaining ingredients in the following order on one half of each of the sandwiches.

a. Tomato

b. Cheese

c. Spinach

3. Top each sandwich with other slice of bread with pesto.

4. Heat olive oil in skillet on medium- medium high heat.

5. Carefully place each sandwich in the skillet and cook 2-3 minutes on each side or until desired crispness and cheese has melted.




Dinner: Fettuccine w/Rotisserie Chicken and Beans

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 oz Fettuccine Pasta (High quality gluten free is delicious)

1/8 Cup Extra Virgin Olive Oil

1/2 Clove Garlic, minced

1/2 Cup Rotisserie Chicken, chopped

1/2 (14.5 oz) Can Great Northern Beans

1/2 Cup Spinach, chopped

2 Tbsp Grated Parmesan Cheese

1/3 Cup Chicken Broth

Salt and Pepper to Taste

8 oz Fettuccine Pasta (High quality gluten free is delicious)

¼ Cup Extra Virgin Olive Oil

1 Clove Garlic, minced

1 Cup Rotisserie Chicken, chopped

1 (14.5 oz) Can Great Northern Beans

1 Cup Spinach, chopped

4 Tbsp Parmesan Cheese

¾ Cup Chicken Broth

Salt and Pepper to Taste

12 oz Fettuccine Pasta (High quality gluten free is delicious)

1/3 Cup Extra Virgin Olive Oil

1 1/2 Clove Garlic, minced

1 1/2 Cup Rotisserie Chicken, chopped

1 1/2 (14.5 oz) Can Great Northern Beans

1 1/2 Cup Spinach, chopped

6 Tbsp Parmesan Cheese

1 Cup Chicken Broth

Salt and Pepper to Taste

Directions

1. Cook fettuccine according to package directions.  

2. While noodles are cooking, heat olive oil in a skillet on medium high heat.

3. Add garlic to olive oil and saute for approx 2 minutes, stirring frequently.

4. Reduce heat to medium and add chicken and beans to olive oil. Stir gently until well blended. Bring to a simmer and stir in spinach, parmesan cheese, and chicken broth. Allow to simmer for approx 2 more minutes.  

5. Drain noodles and stir them into chicken mixture.