Tuesday, February 9, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Blueberry, Beet, and Rotisserie Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Fresh Spinach

1 Cup Canned Beets, drained

1 Cup Fresh Blueberries

1 Cup Rotisserie Chicken, diced

4 Tbsp Feta, crumbled

4 Tbsp Store Bought Oil and Vinegar Dressing



8 Cups Fresh Spinach

2 Cups Canned Beets, drained

2 Cups Fresh Blueberries

2 Cups Rotisserie Chicken, diced

8 Tbsp Feta, crumbled

8 Tbsp Store Bought Oil and Vinegar Dressing

 

12 Cups Fresh Spinach

3 Cups Canned Beets, drained

3 Cups Fresh Blueberries

3 Cups Rotisserie Chicken, diced

12 Tbsp Feta, crumbled

12 Tbsp Store Bought Oil and Vinegar Dressing

 

Directions

1. Layer all ingredients and drizzle with dressing.


Dinner: Steak Fajitas w/Homemade Salsa

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Skirt Steak, sliced into thin strips

1 Cup Onion, sliced

1 Cup Bell Pepper, sliced

1 Cup Tomatoes, cut into chunks

1 Tbsp Extra Virgin Olive Oil

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

Cooking Spray

4 Tortillas

16 oz Skirt Steak, sliced into thin strips

2 Cups Onion, sliced

2 Cups Bell Pepper, sliced

2 Cups Tomatoes, cut into chunks

2 Tbsp Extra Virgin Olive Oil

4 Tbsp Taco Seasoning (store bought can be used, but homemade recipe below)

Cooking Spray

8 Tortillas

24 oz Skirt Steak, sliced into thin strips

3 Cups Onion, sliced

3 Cups Bell Pepper, sliced

3 Cups Tomatoes, cut into chunks

3 Tbsp Extra Virgin Olive Oil

6 Tbsp Taco Seasoning (store bought can be used, but homemade recipe below)

Cooking Spray

12 Tortillas

Directions

1. Preheat oven to 400 degrees.

2. Lightly spray foil lined sheet pan with cooking spray.

3. Place steak and vegetables on sheet pan and toss in olive oil and taco seasoning.

4. Roast in oven for 15-20 minutes or until meat is desired doneness, flipping halfway through.

5. Serve on tortillas w/homemade 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**

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

2 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

3 Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 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.