Tuesday, July 7, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Blueberry Orange Buddha Bowl

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Spinach

1/2 Cup Quinoa, uncooked

1 Cup Water

1/3 (14.5 oz) Can Chickpeas

1/2 Cup Blueberries

2 Mandarin Oranges, peeled and broken into sections

2 Green Onions

2 Tbsp Almonds, chopped

2 Tbsp Feta, crumbled

4 Cups Spinach

1 Cup Quinoa, uncooked

2 Cups Water

2/3 (14.5 oz) Can Chickpeas

1 Cup Blueberries

4 Mandarin Oranges, peeled and broken into sections

4 Green Onions, chopped

4 Tbsp Almonds, chopped

4 Tbsp Feta Cheese, crumbled

6 Cups Spinach

1 ½ Cups Quinoa, uncooked

3 Cups Water

1 (14.5 oz) Can Chickpeas

1 ½ Cups Blueberries

6 Mandarin Oranges, peeled and broken into sections

6 Green Onions

6 Tbsp Almonds, chopped

6 Tbsp Feta, crumbled

Directions

Cook quinoa according to package instructions

In 6 bowls, layer ingredients, beginning with spinach and ending with almonds and feta

Top with dressing (Store bought dressing can be used, but homemade recipe below)




Avocado Dressing

  • 2
  • 4
  • 6
  • Nutrition

1/4 Avocado

1/2 Cup Greek Yogurt

Juice of ½ Lime

1/2 Clove Garlic, minced

1/8 Cup Cilantro

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

1/2 Avocado

1 Cup Greek Yogurt

Juice of 1 Lime

1 Clove Garlic, minced

1/4 Cup Cilantro

3 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

3/4 Avocado

1 1/2 Cups Greek Yogurt

Juice of 1 ½ Limes

1 1/2 Clove Garlic, minced

1/3 Cup Cilantro

4 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Directions

1. Put all ingredients into a blender and blend until smooth


Dinner: Chicken Stuffed Bell Peppers

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Boneless, Skinless Chicken Breast Tenderloins

1 Bell Pepper

1/2 Tbsp Homemade Taco Seasoning- Recipe Below (Store Bought Can Be Used)

1 Tbsp Extra Virgin Olive Oil

Juice from ¼ Lime

1/8 Red Onion, finely diced

1/2 Cup Cooked Jasmine or Basmati Rice

1/4 Cup Canned Black Beans, rinsed and drained

2 oz Tomato Sauce

1/4 Cup Shredded Mexican Blend or Mozzarella Cheese

Cilantro for garnish, optional

1 Lb Boneless, Skinless Chicken Breast Tenderloins

2 Bell Peppers

1 Tbsp Homemade Taco Seasoning-Recipe Below (Store Bought Can Be Used)

2 Tbsp Extra Virgin Olive Oil

Juice from ½ Lime

1/4 Red Onion, finely diced

1 Cup Cooked Jasmine or Basmati Rice

½ Cup Canned Black Beans, rinsed and drained

4 oz Tomato Sauce

½ Cup Shredded Mexican Blend or Mozzarella Cheese

Cilantro for garnish, optional

1 1/2 Lb Boneless, Skinless Chicken Breast Tenderloins

3 Bell Peppers

1 1/2 Tbsp Homemade Taco Seasoning- Recipe Below(Store Bought Can Be Used)

3 Tbsp Extra Virgin Olive Oil

Juice from 3/4 Lime

1/3 Red Onion, finely diced

1 1/2 Cup Cooked Jasmine or Basmati Rice

3/4 Cup Canned Black Beans, rinsed and drained

6 oz Tomato Sauce

3/4 Cup Shredded Mexican Blend or Mozzarella Cheese

Cilantro for garnish, optional

Directions

1. Preheat oven to 350 Degrees

2. Spray baking dish with cooking spray

3. In a small bowl, mix together 1 Tbsp olive oil, taco seasoning and lime juice3.

4. Pour over chicken and marinate in the refrigerator for at least 15 minutes

5. While chicken is marinating, rinse peppers, slice in half and remove seeds

6. Cook rice and set aside

7. Heat 1 Tbsp of olive oil on medium-medium high heat and add chicken

8. Cook chicken for approx. 6 minutes, turning once halfway through

9. Add onions and cook for 2 more minutes stirring often

10. Remove chicken from heat, cut into bite sized pieces and put into a large bowl.

11. Add all other ingredients to chicken mixture, reserving ¼ cup of cheese

12. Stuff each pepper half with chicken mixture

13. Bake for approx. 20 minutes, remove from oven, add remaining cheese to the top and return to oven for about 15 minutes

14. Garnish w/ cilantro

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1/2 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

1Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

½ tsp Garlic Powder

½ tsp Onion Powder

½ tsp Oregano

½ tsp Black Pepper

1 1/2 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

Pineapple Salsa

  • 2
  • 4
  • 6
  • Nutrition

2/3 Cups Fresh Pineapple (canned can be used), diced

2/3 Cups Grape or Cherry Tomatoes, quartered

1/8 Cup Red Onion, finely diced

1/3 Jalapeño, seeded and finely diced

1/8 Cup Cilantro, chopped

Juice of One Lime

Salt to Taste

1 1/3 Cups Fresh Pineapple (canned can be used), diced

1 1/3 Cups Grape or Cherry Tomatoes, quartered

1/3 Cup Red Onion, finely diced

2/3 Jalapeño, seeded and finely diced

1/3 Cup Cilantro, chopped

Juice of One Lime

Salt to Taste

2 Cups Fresh Pineapple (canned can be used), diced

2 Cups Grape or Cherry Tomatoes, quartered

½ Cup Red Onion, finely diced

1 Jalapeño, seeded and finely diced

½ Cup Cilantro, chopped

Juice of One Lime

Salt to Taste

Directions

1. Gently mix all ingredients together