Thursday, March 11, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Fruited Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Chicken Breast, cooked

¼ Cup Mayonnaise

½ Cup Apples, diced

⅛ Cup Sweet Pickle Relish

Salt and Pepper to Taste

2 Chicken Breasts, cooked

½ Cup Mayonnaise

1 Cup Apples, diced

¼ Cup Sweet Pickle Relish

Salt and Pepper to Taste

3 Chicken Breasts, cooked

3/4 Cup Mayonnaise

1 1/2 Cups Apples, diced

1/3 Cup Sweet Pickle Relish

Salt and Pepper to Taste

Directions

1. Bring medium sized pot of water to a boil.

2. Add chicken and boil for approximately 25-30 minutes or until cooked through.

3. Once cooked, remove chicken from heat and water and chop ver finely or process in a blender. Allow to cool completely.

4. While chicken is cooling, rinse and dice apple.

5. When chicken has cooled, mix all ingredients together in a medium bowl and chill in refrigerator until ready to serve.




Dinner: Oven BBQ Pork Chops

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Boneless Pork Chops

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

Cooking Spray

4 Boneless Pork Chops

1 Cup Ketchup

1/4 Cup Vinegar

1/4 Cup Water

2 Tbsp Brown Sugar

2 Tbsp Worcestershire Sauce

1/2 tsp Salt

1 tsp Dry Mustard

1 tsp Chili Powder

1 tsp Onion Powder

Dash of Hot Sauce

Cooking Spray

 

6 Boneless Pork Chops

Salt and Ground Black Pepper to Taste

1 1/2 Cups Ketchup

1/3 Cup Vinegar

1/3 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

Cooking Spray



Directions

1. Preheat oven to 350 degrees.

2. Lightly spray baking dish with cooking spray.

3. Place pork chops into baking dish.

4. Mix together remaining ingredients.

5. Pour ketchup mixture over pork chops and cover with foil.

6. Bake for approximately 35-40 minutes or until pork chops are cooked through.



 

Pineapple Coleslaw

  • 2
  • 4
  • 6
  • Nutrition

1 ⅔ Cups Coleslaw Mix

1/3 Cup Fresh Pineapple, cut into tidbits

1/8 Cup Bell Pepper, diced

1/4 Cup Green Onions, chopped

1/8 Cup Almonds, roughly chopped

3 ⅓ Cups Coleslaw Mix

2/3 Cup Fresh Pineapple, cut into tidbits

1/3 Cup Bell Pepper, diced

1/2 Cup Green Onions, chopped

1/3 Cup Almonds, roughly chopped

4-5 Cups Coleslaw Mix

1 Cup Fresh Pineapple, cut into tidbits

½ Cup Bell Pepper, diced

¾ Cup Green Onions, chopped

½ Cup Almonds, roughly chopped

Directions

1. Gently mix all ingredients together and toss with dressing (recipe below).

Coleslaw Dressing

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Whole Milk Plain Greek Yogurt

1/3 Tbsp Dijon Mustard

1/3 Tbsp Apple Cider Vinegar

2/3 Tbsp Honey

Salt and Ground Black Pepper to Taste

1/2 Cup Plain Greek Yogurt

2/3 Tbsp Dijon Mustard

2/3 Tbsp Apple Cider Vinegar

1 1/3 Tbsp Honey

Salt and Ground Black Pepper to Taste

 

¾ Cup Whole Milk Plain Greek Yogurt

1 Tbsp Dijon Mustard

1 Tbsp Apple Cider Vinegar

2 Tbsp Honey

Salt and Ground Black Pepper to Taste

Directions

1. Whisk all ingredients together and toss into coleslaw mixture.  



Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

1 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice

1 Tbsp Extra Virgin Olive Oil

1 1/2 Cups Water

1/2 tsp Salt



1 1/2 Cups Jasmine Rice

1 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Cups Water

3/4 tsp Salt

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. Salt and pepper to taste.