Tuesday, December 1, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Classic Egg Salad Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Eggs, hard boiled

2 Tbsp Olive Oil Mayonnaise

1 Tbsp Sweet Pickle Relish

Salt and Ground Black Pepper to Taste

4 Slices Whole Wheat Bread

4 Eggs, hard boiled

4 Tbsp Olive Oil Mayonnaise

2 Tbsp Sweet Pickle Relish

Salt and Ground Black Pepper to Taste

8 Slices Whole Wheat Bread

6 Eggs, hard boiled

6 Tbsp Olive Oil Mayonnaise

3 Tbsp Sweet Pickle Relish

Salt and Ground Black Pepper to Taste

12 Slices Whole Wheat Bread

 

Directions

1. Place eggs in a pot and cover with water.

2. Bring to a boil and continue boiling on medium heat for 15 minutes.

3. Remove eggs from water and peel shells from eggs. Allow to cool.

4. Once cooled, put eggs into a bowl and mash with a fork.

5. Stir in all other ingredients and mix well.

6. Evenly divide egg salad between slices of bread and create sandwiches.


Dinner: Mexican Chicken Spaghetti Squash

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Medium-Large Spaghetti Squash, halved and roasted

1/2 Tbsp Extra Virgin Olive Oil

1/2 Lb Ground Chicken, cooked and crumbled

1/4 Onion, diced

1 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1/2 (15 oz) Can Black Beans, rinsed and drained

1/2 (15 oz) Can Diced Tomatoes w/Chilis, undrained

1/2 Cup Mexican Blend or Cheddar Cheese, shredded

Cooking Spray

1 Medium-Large Spaghetti Squash, halved and roasted

1 Tbsp Extra Virgin Olive Oil

1 Lb Ground Chicken, cooked and crumbled

½ Onion, diced

2 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1 (15 oz) Can Black Beans, rinsed and drained

1 (15 oz) Can Diced Tomatoes w/Chilis, undrained

1 Cup Mexican Blend or Cheddar Cheese, shredded

Cooking Spray

1 1/2 Medium-Large Spaghetti Squash, halved and roasted

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 Lb Ground Chicken, cooked and crumbled

3/4 Onion, diced

3 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1 1/2 (15 oz) Cans Black Beans, rinsed and drained

1 1/2 (15 oz) Cans Diced Tomatoes w/Chilis, undrained

1 1/2 Cups Mexican Blend or Cheddar Cheese, shredded

Cooking Spray

Directions

1. Preheat oven to 400 degrees and cover sheet pan w/foil.

2. Half squash lengthwise and scoop out seeds.

3. Rub squash with olive oil and place squash on baking sheet open side down.

4. Roast in oven for 30 minutes or until fork tender.

5. While squash is roasting, add ground chicken, onion, and taco seasoning to a skillet and cook on medium to medium high heat until all pink is gone, about 10 minutes, crumbling it as it cooks.

6. Stir in black beans and diced tomatoes and remove from heat.

7. Lightly spray baking dish with cooking spray.

8. Once squash has finished roasting, remove from oven, scoop out “spaghetti” and stir into chicken mixture.

9. Spoon mixture into baking dish, top with cheese and return to oven for 5 minutes or until cheese has melted.

 

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1 1/2 Tbsp Chili Powder

3/4 Tbsp Cumin

3/4 tsp Paprika

3/4 tsp Salt

1/3 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Oregano

1/3 tsp Black Pepper

3 Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 tsp Salt

2/3 tsp Garlic Powder

2/3 tsp Onion Powder

2/3 tsp Oregano

2/3 tsp Black Pepper



4 1/2 Tbsp Chili Powder

2 1/4 Tbsp Cumin

2 1/4 tsp Paprika

2 1/4 tsp Salt

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Oregano

1 tsp Black Pepper



Directions

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