Thursday, March 4, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Tuna Melt

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Wheat Bread (Gluten free is delicious)

2 (5 oz) Cans White Albacore Chunk Tuna, well drained

2 Tbsp Mayonnaise

4 Tbsp Celery, finely diced

2 Tbsp Onion, finely diced

2 Slices Provolone Cheese

2 Tbsp Extra Virgin Olive Oil

 

8 Slices Whole Wheat Bread (Gluten free is delicious)

4 (5 oz) Cans White Albacore Chunk Tuna, well drained

4 Tbsp Mayonnaise

8 Tbsp Celery, finely diced

4 Tbsp Onion, finely diced

4 Slices Provolone Cheese

12 Slices Whole Wheat Bread (Gluten free is delicious)

6 (5 oz) Cans White Albacore Chunk Tuna, well drained

6 Tbsp Mayonnaise

12 Tbsp Celery, finely diced

6 Tbsp Onion, finely diced

6 Slices Provolone Cheese



Directions

1. Drain tuna.

2. In a bowl, mix together tuna, mayonnaise, celery, and onion.

3. Evenly divide tuna mixture on two pieces of bread and top with cheese. Place other slices of bread on top of cheese.

4. In a skillet, heat olive oil and place sandwiches into skillet. Cook each sandwich for approx 3-4 minutes per side or until toasted and cheese has melted.


Dinner: Chicken Vegetable Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

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.