Tuesday, January 5, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Mexican Bean Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/3 (15 oz) Can Light Kidney Beans, rinsed and drained

1/3 (15 oz) Can Black Beans, rinsed and drained

1/3 (15 oz) Can Great Northern Beans, rinsed and drained

1/3 (10 oz) Bag Frozen Corn, thawed

1/3 Cup Red Bell Pepper, diced

1/8 Cup Red Onion, diced

1/2 Avocados, peeled, seeded and chopped

 

2/3 (15 oz) Can Light Kidney Beans, rinsed and drained

2/3 (15 oz) Can Black Beans, rinsed and drained

2/3 (15 oz) Can Great Northern Beans, rinsed and drained

2/3 (10 oz) Bag Frozen Corn, thawed

2/3 Cup Red Bell Pepper, diced

1/4 Cup Red Onion, diced

1 Avocados, peeled, seeded and chopped

1 (15 oz) Can Light Kidney Beans, rinsed and drained

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

1 (15 oz) Can Great Northern Beans, rinsed and drained

1 (10 oz) Bag Frozen Corn, thawed

1 Cup Red Bell Pepper, diced

½ Cup Red Onion, diced

1 ½ Avocados, peeled, seeded and chopped



Directions

1. Thaw corn. While corn is thawing, rinse and drain all beans and pour into a large bowl. Add bell pepper and onion to beans.

2. Once corn has thawed, add to bean mixture.

3. Whisk together dressing ingredients and pour over salad.

4. Just before serving, gently stir in avocado.

 

Dressing

  • 2
  • 4
  • 6
  • Nutrition

2/3 Tbsp Lime Juice

1/3 Tbsp Dijon Mustard

1/8 Cup Extra Virgin Olive Oil

2/3 Tbsp Honey

1/3 tsp Salt

1/8 tsp Ground Black Pepper

1/8 tsp Cumin

1/8 tsp Chili Powder

1 1/3 Tbsp Lime Juice

2/3 Tbsp Dijon Mustard

1/4 Cup Extra Virgin Olive Oil

1 1/3 Tbsp Honey

2/3 tsp Salt

1/4 tsp Ground Black Pepper

1/4 tsp Cumin

1/4 tsp Chili Powder

2 Tbsp Lime Juice

1 Tbsp Dijon Mustard

½ Cup Extra Virgin Olive Oil

2 Tbsp Honey

1 tsp Salt

½ tsp Ground Black Pepper

½ tsp Cumin

¼ tsp Chili Powder




Dinner: Cilantro Lime Chicken with Rice and Black Beans

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (6 oz) Chicken Breasts

1 Cup Cilantro, chopped

1 Clove Garlic, minced

1/4 Cup Extra Virgin Olive Oil plus 2 Tbsp, divided

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

4 (6 oz) Chicken Breasts

2 Cups Cilantro, chopped

2 Cloves Garlic, minced

½ Cup Extra Virgin Olive Oil plus 4 Tbsp, divided

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

6 (6 oz) Chicken Breasts

3 Cups Cilantro, chopped

3 Cloves Garlic, minced

3/4 Cup Extra Virgin Olive Oil plus 6 Tbsp, divided

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

Directions

1. In a blender, liquify cilantro, garlic, 1/2 cup olive oil, and taco seasoning. This is the marinade.

2. In a bowl or ziplock bag, pour marinade over chicken and marinate for at least 30 minutes and up to 8 hours.

3. Heat olive oil in a skillet on medium to medium high heat. Remove chicken from marinade and add chicken to skillet.

4. Reduce heat to medium and cook for approx. 15 minutes or until cooked through, flipping halfway through.



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.

Basmati Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Basmati Rice

1 1/8 Cups Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Basmati Rice

2 ¼ Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



1 1/2 Cups Basmati Rice

3 1/3 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Cook according to package directions.

2. Stir in olive oil and salt and pepper to taste.

 

Black Beans

  • 2
  • 4
  • 6
  • Nutrition

1/2 (15 oz) Can Black Beans

1 (15 oz) Can Black Beans

1 1/2 (15 oz) Cans Black Beans

Directions

1. Rinse and drain beans, adding back one can of water.

2. In a saucepan, heat beans on low to medium heat for approx. 5 minutes or until thoroughly heated.