Thursday, October 29, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Chickpea Kale Caesar Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

6 Cups Kale, finely chopped

1 Cup Canned Chickpeas, drained

½ Cup Parmesan Cheese, shredded or grated

4 Tbsp Store Bought Caesar Dressing

Salt and Ground Black Pepper to Taste



12 Cups Kale, finely chopped

2 Cups Canned Chickpeas, drained

1 Cup Parmesan Cheese, shredded or grated

8 Tbsp Store Bought Caesar Dressing

Salt and Ground Black Pepper to Taste

18 Cups Kale, finely chopped

3 Cups Canned Chickpeas, drained

1 1/2 Cups Parmesan Cheese, shredded or grated

¾ Cup Store Bought Caesar Dressing

Salt and Ground Black Pepper to Taste



Directions

1. Layer all ingredients

2. Drizzle with dressing and add salt and black pepper to taste


Dinner:
Oven Fried Catfish

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Catfish Fillets

1/2 Cup Plain Panko Bread Crumbs (Gluten free are available and delicious)

1 Egg, lightly beaten

3/4 tsp Seasoned Salt

1/4 tsp Ground Black Pepper

1/4 tsp Cayenne Pepper

1/4 tsp Paprika

1/2 tsp Hot Sauce

Cooking Spray

4 Catfish Fillets

1 Cup Plain Panko Bread Crumbs (Gluten free are available)

2 Eggs, lightly beaten

1 ½ tsp Seasoned Salt

½ tsp Ground Black Pepper

½ tsp Cayenne Pepper

½ tsp Paprika

1 tsp Hot Sauce

Cooking Spray

6 Catfish Fillets

1 1/2 Cups Plain Panko Bread Crumbs (Gluten free are available)

3 Eggs, lightly beaten

2 1/4 tsp Seasoned Salt

3/4 tsp Ground Black Pepper

3/4 tsp Cayenne Pepper

3/4 tsp Paprika

1 1/2 tsp Hot Sauce

Cooking Spray

Directions

1. Preheat oven to 425 degrees

2. Line a sheet pan with parchment paper

3. In a medium bowl, whisk together eggs and hot sauce

4. In a separate bowl, mix together panko, and remaining seasonings

5. Coat each fillet with panko mixture, dip into egg mixture, and coat again with panko mixture

6. Place each fillet in a single layer onto sheet pan and lightly spray each fillet with cooking spray

7. Bake for 25-30 minutes until golden brown and fish is cooked through and flakes easily with a fork

 

Sweet Potatoes, Mushrooms, and Kale

  • 2
  • 4
  • 6
  • Nutrition

1 Medium Sweet Potato, diced

2 Cups Kale, chopped

½ Cup Mushrooms, sliced

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

2 Medium Sweet Potatoes, diced

4 Cups Kale, chopped

1 Cup Mushrooms, sliced

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



3 Medium Sweet Potatoes, diced

6 Cups Kale, chopped

1 1/2 Cups Mushrooms, sliced

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

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

2. Add sweet potatoes and saute for approx. 6-8 minutes, stirring frequently

3. Add kale and mushrooms and saute for an additional 3-4 minutes

4. Remove from heat and salt and pepper to taste