Tuesday, July 13, 2021


Lunch: Rotisserie Chicken Pitas

Number of Servings

1 Whole Wheat Pita Pocket, halved

1 Cup Rotisserie Chicken, chopped

1/2 Cucumber, sliced

2 Tbsp Red Onion, chopped

1/2 Cup Spinach

4 Slices Roma Tomato or Tomato of Choice

2 Tbsp Herbed Mayo (Recipe Below)

2 Whole Wheat Pita Pockets, halved

2 Cups Rotisserie Chicken, chopped

1 Cucumber, sliced

4 Tbsp Red Onion, chopped

1 Cup Spinach

8 Slices Roma Tomato or Tomato of Choice

4 Tbsp Herbed Mayo (Recipe Below)

3 Whole Wheat Pita Pockets, halved

3 Cups Rotisserie Chicken, chopped

1 1/2 Cucumbers, sliced

6 Tbsp Red Onion, chopped

1 1/2 Cups Spinach

12 Slices Roma Tomato or Tomato of Choice

6 Tbsp Herbed Mayo (Recipe Below)

Directions

1. In a bowl, mix together chicken, onion and herbed mayo.

2. Divide chicken mixture evenly between each pita half.

3. In each pita, layer spinach, cucumber, and tomato.


Herbed Mayo

¼ Cup Mayo

¼ Cup Fresh Basil, finely chopped

¼ Garlic Clove, minced

½ Tbsp Lemon Juice

¼ Tbsp Green Onion, finely chopped



1/2 Cup Mayo

1/2 Cup Fresh Basil, finely chopped

1/2 Garlic Clove, minced

1 Tbsp Lemon Juice

1/2 Tbsp Green Onion, finely chopped

3/4 Cup Mayo

3/4 Cup Fresh Basil, finely chopped

3/4 Garlic Clove, minced

1 1/2 Tbsp Lemon Juice

3/4 Tbsp Green Onion, finely chopped  

Directions

1. In a small bowl, mix all ingredients together.


Dinner: Mexican Skillet Dinner

Number of Servings

1/3 Tbsp Extra Virgin Olive Oil

1/3 Onion, diced

2/3 Cloves Garlic, minced

1/2 Lb 80/20 Ground Beef

2/3 Bell Pepper (approx ¼ cup),diced

1 Cup Chicken Broth or Beef Broth

1/3 (16 oz) Jar Salsa

1/3 (15 oz) Can Black Beans

1/3 (15 oz) Can Sweet Corn

2/3 (14.5 oz) Can Diced Tomatoes

1/3 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional

2/3 Tbsp Extra Virgin Olive Oil

2/3 Onion, diced

1 1/3 Cloves Garlic, minced

1 Lb 80/20 Ground Beef

1 1/3 Bell Peppers, diced

2 Cups Chicken Broth or Beef Broth

2/3 (16 oz) Jar Salsa

2/3 (15 oz) Can Black Beans

2/3 (15 oz) Can Sweet Corn

1 1/3 (14.5 oz) Cans Diced Tomatoes

2/3 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional



1 Tbsp Extra Virgin Olive Oil

1 Onion, diced

2 Cloves Garlic, minced

1 1/2 Lb 80/20 Ground Beef

2 Bell Peppers, diced

3 Cups Chicken Broth or Beef Broth

1 (16 oz) Jar Salsa

1 (15 oz) Can Black Beans

1 (15 oz) Can Sweet Corn

2 (14.5 oz) Cans Diced Tomatoes

1 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional

Directions

1. In a skillet, heat olive oil on medium-medium high heat. Add onion and sauté saute for about 1-2 minutes.

2. Add ground beef and garlic and cook until meat is no longer pink, crumbling as it cooks. Reduce heat if necessary.

3. Once meat has cooked, drain off excess liquid and add bell pepper and cook for 2-3 more minutes.

4. Add broth, salsa, beans, corn, tomatoes and rice, gently mixing together.

5. Cover and simmer for approx. 20 minutes, stirring occasionally.

6. Salt and pepper to taste along with hot sauce.

7. Serve with avocado slices and tortilla chips.