Tuesday, February 16, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

6 Cups Romaine, chopped

8 Pepperoncini Peppers

16 Grape Tomatoes

1/2 Cup Red Onions, sliced

4 Large Green Olives

8 Pitted Kalamata Olives

4 Tbsp Feta Cheese, crumbled

12 Cups Romaine, chopped

16 Pepperocini Peppers

32 Grape Tomatoes

1 Cup Red Onions, sliced

8 Large Green Olives

16 Pitted Kalamata Olives

8 Tbsp Feta Cheese, crumbled

18 Cups Romaine, chopped

24 Pepperocini Peppers

48 Grape Tomatoes

1 1/2 Cup Red Onions, sliced

12 Large Green Olives

24 Pitted Kalamata Olives

12 Tbsp Feta Cheese, crumbled

Directions

1. Arrange ingredients on a plate and drizzle w/dressing.



Dressing

  • 2
  • 4
  • 6
  • Nutrition

4 Tbsp Store Bought Oil and Vinegar Dressing

½ tsp Greek Seasoning

4 Tbsp Store Bought Oil and Vinegar Dressing

½ tsp Greek Seasoning

6 Tbsp Store Bought Oil and Vinegar Dressing

3/4 tsp Greek Seasoning

Directions

1. Whisk together and drizzle over salad.


Dinner: Beef Enchilada Casserole

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 lb Grass Fed Organic Ground Beef, cooked and crumbled

1/4 Cup Onion, diced

1/2 Clove Garlic, minced

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

3 oz Mexican Blend Cheese, shredded

1/2 (10 oz) Can Plus 2 Tbsp Red Enchilada Sauce, divided

6 Corn Tortillas

Garnish w/Diced Fresh Tomatoes and Cilantro



1 lb Grass Fed Organic Ground Beef, cooked and crumbled

½ Cup Onion, diced

1 Clove Garlic, minced

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

6 oz Mexican Blend Cheese, shredded

1 (10 oz) Can Red Enchilada Sauce

9 Corn Tortillas

Garnish w/Diced Fresh Tomatoes and Cilantro

1 1/2 lb Grass Fed Organic Ground Beef, cooked and crumbled

3/4 Cup Onion, diced

1 1/2 Cloves Garlic, minced

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

9 oz Mexican Blend Cheese, shredded

1 1/2 (10 oz) Cans Red Enchilada Sauce

12 Corn Tortillas

Garnish w/Diced Fresh Tomatoes and Cilantro



Directions

1. Preheat oven to 350 degrees.

2. In a skillet on medium to medium high heat, cook meat, onion, and garlic until there is no pink left in the meat, approx. 10 minutes, crumbling meat as it cooks.

3. Remove from heat and gently stir in black beans and all but 2 Tbsp enchilada sauce.

4. In a baking dish, spread 2 Tbsp enchilada sauce into the bottom of dish.

5. Divide tortillas, meat mixture, and cheese into thirds and layer each in dish. Begin with tortillas, add meat mixture, and then top with cheese. Repeat layers 2 more times.

6. Cover with foil and bake for 30 minutes. Remove foil and bake 5 additional minutes.

7. Garnish w/tomatoes and cilantro.