Thursday, October 15, 2020


Lunch:
Pumpkin Bisque

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Tbsp Extra Virgin Olive Oil

1 Sweet Onion, sliced

1 Clove Garlic, minced

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Brown Sugar

1 (15 oz) Can Pure Pumpkin Purée

1 Cup Chicken Broth

1 Cup Water

1/4 Cup Almond Milk or Light Cream

2 Slices Bacon, optional

2 Tbsp Extra Virgin Olive Oil

2 Sweet Onions, sliced

2 Cloves Garlic, minced

1 tsp Salt

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp Brown Sugar

2 (15 oz) Cans Pure Pumpkin Purée

2 Cups Chicken Broth

2 Cups Water

½ Cup Almond Milk or Light Cream

4 Slices Bacon, optional



3 Tbsp Extra Virgin Olive Oil

3 Sweet Onions, sliced

3 Cloves Garlic, minced

1 1/2 tsp Salt

1 1/2 tsp Cinnamon

1 1/2 tsp Nutmeg

1 1/2 tsp Brown Sugar

3 (15 oz) Cans Pure Pumpkin Purée

3 Cups Chicken Broth

3 Cups Water

3/4 Cup Almond Milk or Light Cream

6 Slices Bacon, optional

Directions

1. In a large pot, heat olive oil on medium to medium high heat

2. Add onions and saute for 10-15 minutes or until tender and beginning to brown

3. Add garlic and remaining spices to onions

4. Stir until well blended

5. Add chicken broth, water, and pumpkin. Whisk until thoroughly mixed

6. Reduce heat and simmer for 15-20 minutes

7. Remove from heat and blend with a handheld emulsifier or in a traditional blender

8. Add almond milk or cream and mix well

** If adding bacon, cook on stovetop in a skillet on medium to medium high heat until crisp or in the microwave on a paper towel for approx 2 minutes or until crisp. Drain on a paper towel and crumble into bisque**

Dinner:
Orange Chicken w/Rice and Broccoli

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Lb Chicken Tenderloins (approx 8), cut into bite sized chunks

1 Tbsp Sesame Seed Oil

1 Cup Orange Juice

2 Tbsp Chicken Broth

2 Tbsp Honey

1 Tbsp Cornstarch

1/2 tsp Garlic Powder

1/4 tsp Ground Ginger

Ground Black Pepper to Taste

2 Lb Chicken Tenderloins (approx16), cut into bite sized chunks

2 Tbsp Sesame Seed Oil

2 Cups Orange Juice

4 Tbsp Chicken Broth

4 Tbsp Honey

2 Tbsp Cornstarch

1 tsp Garlic Powder

1/2 tsp Ground Ginger

Ground Black Pepper to Taste

3 Lb Chicken Tenderloins (approx 24), cut into bite sized chunks

3 Tbsp Sesame Seed Oil

3 Cups Orange Juice

6 Tbsp Chicken Broth

6 Tbsp Honey

3 Tbsp Cornstarch

1 1/2 tsp Garlic Powder

3/4 tsp Ground Ginger

Ground Black Pepper to Taste

Directions

1. In a skillet, heat sesame oil on medium and add chicken

2. Cook chicken for approx 10-15 minutes or until cooked through, stirring often

3. Once chicken has cooked, remove from skillet and set aside

4. In a separate bowl, whisk together all other ingredients

5. In the same skillet that the chicken cooked, add orange juice mixture and bring to a simmer. Stir constantly until the sauce begins to thicken

6. Add chicken to the orange sauce, stirring to completely coat

7. Remove from heat and serve over rice

 

Basmati Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Basmati Rice

1 Cup Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



1 Cup Basmati Rice

2 Cups Water

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

1 1/2 Cups Basmati Rice

3 Cups Water

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Cook rice according to package directions

2. Once rice has cooked, stir in olive oil, salt and pepper

 

Oven Roasted Broccoli

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Fresh Broccoli Florets

2 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

Salt and Pepper to Taste

4 Cups Fresh Broccoli Florets

4 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

Salt and Pepper to Taste

 

6 Cups Fresh Broccoli Florets

6 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

Salt and Pepper to Taste

 

Directions

1. Preheat oven to 425 degrees

2. Rinse broccoli and pat dry

3. In a medium sized bowl, whisk together olive oil, garlic, and salt and pepper

4. Add broccoli to olive oil mixture and toss to coat

5. Spread broccoli onto a baking sheet and roast for approx 15 minutes or until tender and starting to brown, turning half way through