Tuesday, December 15, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Turkey and Avocado BLT Grill

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Grain Bread (gluten free is delicious)

2 Tbsp Extra Virgin Olive Oil

1/2 Cup Cheddar Cheese, shredded

4 oz High Quality Sandwich Turkey

1 Avocado, mashed

12 Grape Tomatoes, halved

4 Slices Bacon, cooked and halved

2 Leaves Romaine Lettuce or Sub w/Fresh Spinach

8 Slices Whole Grain Bread (gluten free is delicious)

1 Cup Cheddar Cheese, shredded

8 oz High Quality Sandwich Turkey

2 Avocado, mashed

24 Grape Tomatoes, halved

8 Slices Bacon, cooked and halved

4 Leaves Romaine Lettuce or Sub w/Fresh Spinach

12 Slices Whole Grain Bread (gluten free is delicious)

1 1/2 Cups Cheddar Cheese, shredded

12 oz High Quality Sandwich Turkey

3 Avocados, mashed

36 Grape Tomatoes, halved

12 Slices Bacon, cooked and halved

6 Leaves Romaine Lettuce or Sub w/Fresh Spinach

Directions

1. In a skillet, cook bacon on medium to medium high heat until crisp, about 4-5 minutes per side.

2. Remove bacon from heat and skillet and drain on a paper towel.

3. Clean excess grease from skillet.

4. Evenly divide turkey and cheese between 2 slices of bread. Top each with other bread slices.

5. In the skillet, heat olive oil on medium to medium high heat and add sandwiches.

6. Cook sandwiches 3-4 minutes per side or until golden brown.

7. Remove sandwiches from heat and spread avocado inside each sandwich and layer remaining ingredients.


Dinner: Steak and Black Bean Bowls

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Boneless Top Round Steak

1 Tbsp Extra Virgin Olive Oil

1/2 Cup Dry Quinoa

1 Cups Water

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

1 Avocados, peeled, seeded and sliced

Salsa (Store bought can be used, or homemade recipe below)

1 Lb Boneless Top Round Steak

2 Tbsp Extra Virgin Olive Oil

1 Cup Dry Quinoa

2 Cups Water

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

2 Avocados, peeled, seeded and sliced

Salsa (Store bought can be used, or homemade recipe below)

1 1/2 Lb Boneless Top Round Steak

3 Tbsp Extra Virgin Olive Oil

1 1/2 Cup Dry Quinoa

3 Cups Water

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

3 Avocados, peeled, seeded and sliced

Salsa (Store bought can be used, or homemade recipe below)

Directions

1. Preheat oven to 350 degrees.

2. In an oven proof skillet, heat olive oil on medium to medium high heat.

3. Add steak to the skillet and cook on each side for 2 minutes.

4. Transfer the steak in the skillet to the oven and roast for 5 minutes.

5. Remove from oven and allow meat to rest for 5-10 minutes.

6. Slice meat against the grain.

7. Cook quinoa according to package directions and heat black beans.

8. Arrange items in a bowl and top with avocados and salsa.

Homemade Salsa

  • 2
  • 4
  • 6
  • Nutrition

1 Large Tomato, chopped

¼ (15 oz) Can Diced Tomatoes

1 Green Onion, diced

2 Tbsp Red Onion, diced

½ Tbsp Fresh Lime Juice

¼ Jalapeño Pepper, seeded and chopped

¼ Clove Garlic, minced

⅛ tsp Sugar

Salt and Ground Black Pepper to Taste



2 Large Tomatoes, chopped

1/2 (15 oz) Can Diced Tomatoes

2 Green Onions, diced

4 Tbsp Red Onion, diced

1 Tbsp Fresh Lime Juice

1/2 Jalapeño Pepper, seeded and chopped

1/2 Clove Garlic, minced

1/4 tsp Sugar

Salt and Ground Black Pepper to Taste

 

3 Large Tomatoes, chopped

3/4 (15 oz) Can Diced Tomatoes

3 Green Onions, diced

6 Tbsp Red Onion, diced

1 1/2 Tbsp Fresh Lime Juice

3/4 Jalapeño Pepper, seeded and chopped

3/4 Clove Garlic, minced

1/3 tsp Sugar

Salt and Ground Black Pepper to Taste

Directions

1. Combine all ingredients in food processor or blender. Pulse until all ingredients are finely chopped or until desired consistency.

**Will keep in refrigerator up to 5 days**