Thursday, November 19, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Roasted Chicken and Kale Grilled Cheese

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Chicken Tenderloins, roasted and diced

1 Cup Kale, finely chopped

2 Tbsp Onion, finely diced

1/2 Cup Mozzarella Cheese, shredded

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

4 Slices Whole Grain Bread



8 Chicken Tenderloins, roasted and diced

2 Cups Kale, finely chopped

4 Tbsp Onion, finely diced

1 Cup Mozzarella Cheese, shredded

4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

8 Slices Whole Grain Bread



12 Chicken Tenderloins, roasted and diced

3 Cups Kale, finely chopped

6 Tbsp Onion, finely diced

1 1/2 Cups Mozzarella Cheese, shredded

6 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

12 Slices Whole Grain Bread

Cooking Spray

Directions

1. Preheat oven to 400 degrees.

2. Line baking sheet with foil and lightly spray with cooking spray.

3. Place chicken on baking sheet and salt and pepper to taste.

4. Roast in oven for 10-15 minutes, or until cooked through.

5. While chicken is roasting, heat ½ of olive oil on medium to medium high heat in a skillet. Add kale and onion to skillet and sauté for approx. 5 minutes or until kale has wilted. Remove skillet from heat.

6. Once chicken has finished roasting, evenly layer chicken, onion and kale, and cheese on bread and make sandwiches.

7. Heat remaining olive oil in the skillet on medium to medium high heat. Add the sandwiches to skillet and cook approx. 3-4 minutes on each side or until golden brown and cheese has melted.

Dinner: Crustless Broccoli and Mushroom Quiche

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Eggs, beaten

1/8 Cup Unsweetened Plain Almond Milk or Whole Milk

1 Cup Broccoli, finely chopped

1/2 Cup Mushrooms, diced

1/8 Onion, finely diced

1/8 Cup Mozzarella Cheese, shredded

1/8 Cup Parmesan Cheese, shredded

1/3 tsp Garlic Powder

1/3 tsp Salt

1/8 tsp Ground Black Pepper

Cooking Spray



4 Eggs, beaten

1/3 Cup Unsweetened Plain Almond Milk or Whole Milk

2 Cups Broccoli, finely chopped

1 Cups Mushrooms, diced

1/3 Onion, finely diced

1/3 Cup Mozzarella Cheese, shredded

1/3 Cup Parmesan Cheese, shredded

2/3 tsp Garlic Powder

2/3 tsp Salt

1/3 tsp Ground Black Pepper

Cooking Spray

6 Eggs, beaten

½ Cup Unsweetened Plain Almond Milk or Whole Milk

3 Cups Broccoli, finely chopped

1 ½ Cups Mushrooms, diced

½ Onion, finely diced

½ Cup Mozzarella Cheese, shredded

½ Cup Parmesan Cheese, shredded

1 tsp Garlic Powder

1 tsp Salt

½ tsp Ground Black Pepper

Cooking Spray

Directions

1. Preheat oven to 375 degrees and lightly spray a pie plate or baking dish w/cooking spray.

2. In a bowl, beat eggs and whisk in garlic powder, salt and pepper.

3. Add in all other ingredients and stir well.

4. Pour egg mixture into prepared pie plate or baking dish.

5. Bake for 30-45 minutes, depending on the size of the quiche, or until quiche is set in the center and is golden brown.