Tuesday, April 13, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Avocado Chicken Salad Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Wheat Bread

1 Cup Chicken, cooked and diced (Store bought rotisserie chicken can also be used)

1/2 Avocado, peeled, seeded, and chopped

1/4 Cup Spinach, chopped

2 Tbsp Red Onion, finely diced

2 Tbsp Plain Whole Milk Greek Yogurt

Salt and Ground Black Pepper to Taste

8 Slices Whole Wheat Bread

2 Cups Chicken, cooked and diced (Store bought rotisserie chicken can also be used)

1 Avocado, peeled, seeded, and chopped

½ Cup Spinach, chopped

4 Tbsp Red Onion, finely diced

4 Tbsp Plain Whole Milk Greek Yogurt

Salt and Ground Black Pepper to Taste

12 Slices Whole Wheat Bread

3 Cups Chicken, cooked and diced (Store bought rotisserie chicken can also be used)

1 1/2 Avocados, peeled, seeded, and chopped

3/4 Cup Spinach, chopped

6 Tbsp Red Onion, finely diced

6 Tbsp Plain Whole Milk Greek Yogurt

Directions

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

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

3. Once cooked, allow to cool and dice.

4. Gently mix all ingredients together and chill.

5. Serve as a sandwich or on a bed of lettuce or spinach.


Dinner: Loaded Tacos w/Guacamole

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Lb 80/20 Ground Beef

1 Tbsp Taco Seasoning (Store bought can be used, but homemade Recipe Below)

½ (14.5 oz) Can Whole Kernel Corn, drained

½ (14.5 oz) Can Black Beans, rinsed and drained

4 oz Mexican Style or Cheddar Cheese, shredded

4 Flour Tortillas

1 Lb 80/20 Ground Beef

2 Tbsp Taco Seasoning (Store bought can be used, but homemade Recipe Below)

1 (14.5 oz) Can Whole Kernel Corn, drained

1 (14.5 oz) Can Black Beans, rinsed and drained

8 oz Mexican Style or Cheddar Cheese, shredded

8 Flour Tortillas

1 1/2 Lb 80/20 Ground Beef

3 Tbsp Taco Seasoning (Store bought can be used, but homemade Recipe Below)

1 1/2 (14.5 oz) Cans Whole Kernel Corn, drained

1 1/2 (14.5 oz) Cans Black Beans, rinsed and drained

12 oz Mexican Style or Cheddar Cheese, shredded

12 Flour Tortillas



Directions

1. In a skillet, cook beef on medium to medium high heat until browned and no longer pink, approx. 10 minutes.

2. Drain excess grease.

3. Gently stir in taco seasoning, corn, and beans.

4. Scoop onto tortillas and top with cheese.

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper



1 ½ Tbsp Chili Powder

1 ½ Tbsp Cumin

1 ½ tsp Paprika

1 ½ tsp Salt

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Oregano

3/4 tsp Black Pepper



Directions

1. Put all ingredients into a small container with a lid and shake until mixed.



Guacamole

  • 2
  • 4
  • 6
  • Nutrition

1 ½ Avocados, seeded, peeled, and mashed

Juice of 1 Lime

½ Clove Garlic, minced

2 Tbsp Cilantro, chopped

2 Tbsp Red Onion, finely diced

2 Tbsp Grape Tomatoes, diced

Salt and Ground Black Pepper to Taste

3 Avocados, seeded, peeled, and mashed

Juice of 2 Limes

1 Clove Garlic, minced

4 Tbsp Cilantro, chopped

4 Tbsp Red Onion, finely diced

4 Tbsp Grape Tomatoes, diced

Salt and Ground Black Pepper to Taste



4 1/2 Avocados, seeded, peeled, and mashed

Juice of 2 ½ Limes

1 1/2 Cloves Garlic, minced

6 Tbsp Cilantro, chopped

6 Tbsp Red Onion, finely diced

6 Tbsp Grape Tomatoes, diced

Salt and Ground Black Pepper to Taste

Directions

1. In a bowl, mash avocado w/a fork.

2. Gently mix in all other ingredients.

3. Cover and refrigerate.