Tuesday, June 23, 2020

Lunch : Lemony Chicken Noodle Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

1/2 Large Chicken Breast

1 Tbsp Extra Virgin Olive Oil

1/4 Onion

1 Carrot

1 Stalk Celery

1 Clove Garlic, minced

1/2 tsp Thyme

2 Cups Chicken Broth

4 oz. Spaghetti Noodles (Gluten-free can be used)

1/2 Lemon

3/4 tsp Tarragon

1 tsp Parsley, Dried or 1 Tbsp Fresh

1 Large Chicken Breast, cooked and diced

1 Tbsp Extra Virgin Olive Oil

½ Onion, diced

2 Carrots, diced

2 Stalks celery, diced

2 Cloves Garlic, minced

1 tsp Thyme

4 Cups Chicken Broth

8 oz Spaghetti Noodles (gluten free can be used)

1 Lemon, juice and zest

1 ½ tsp Tarragon, dried

2 tsp Parsley, dried, or ¼ cup chopped fresh

1 1/2 Large Chicken Breast

3 Tbsp Extra Virgin Olive Oil

3/4 Onion

3 Carrots

3 Stalks Celery

3 Cloves Garlic, minced

1 1/2 tsp Thyme

6 Cups Chicken Broth

12 oz. Spaghetti Noodles (Gluten-free can be used)

1 1/2 Lemons

2 1/4 tsp Tarragon

3 tsp Parsley, Dried or 3 Tbsp Cup Fresh

Directions:

1. Bring medium sized pot of water to a boil

2. Add chicken and boil for approximately 25-30 minutes

3. Remove from heat and chop chicken into bite sized pieces

4. Meanwhile, heat oil in a large pot on medium-medium high heat

5. Add onion, carrots, celery, and cook until tender, approx. 6-8 minutes

6. Add in garlic and thyme, cooking for an additional 1 minute, stirring constantly

7. Add broth, chicken, and noodles

8. Bring to a boil, reduce heat, and simmer until noodles are tender

9. Stir in lemon juice, zest, tarragon, and parsley


Dinner: Taco Zucchini Bowls

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

2 Medium Sized Zucchini, halved lengthwise

1 Tbsp Extra Virgin Olive Oil, divided

1/3 Cup Red Onion, diced

1/2 Lb Ground Turkey

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

1/2 Tbsp Chili Powder

1/2 tsp Ground Cumin

1/4 Cup Tomato Sauce

1/4 Cup Chicken Broth

1/2 (14.5 oz) Can Black Beans, drained and rinsed

1 1/2 Tbsp Cilantro, minced and divided

1/2 Tbsp Fresh Lime Juice

1/2 Cup Monterey Jack Cheese, shredded

1 Roma Tomato, diced

4 Medium Sized Zucchini, halved lengthwise

2 Tbsp Extra Virgin Olive Oil, divided

¾ Cup Red Onion, diced

1 Lb Ground Turkey

2 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

1 Tbsp Chili Powder

1 tsp Ground Cumin

½ Cup Tomato Sauce

½ Cup Chicken Broth

1 (14.5 oz) Can Black Beans, drained and rinsed

3 Tbsp Cilantro, minced and divided

1 Tbsp Fresh Lime Juice

1 Cup Monterey Jack Cheese, shredded

2 Roma Tomatoes, diced

6 Medium Sized Zucchini, halved lengthwise

3 Tbsp Extra Virgin Olive Oil, divided

1 1/8 Cups Red Onion, diced

1 1/2 Lbs Ground Turkey

3 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

1 1/2 Tbsp Chili Powder

1 1/2 tsp Ground Cumin

3/4 Cup Tomato Sauce

3/4 Cup Chicken Broth

1 1/2 (14.5 oz) Cans Black Beans, drained and rinsed

4 1/2 Tbsp Cilantro, minced and divided

1 1/2 Tbsp Fresh Lime Juice

1 1/2 Cups Monterey Jack Cheese, shredded

3 Roma Tomatoes, diced

Directions:

1. Preheat oven to 400 degrees

2. Half zucchini lengthwise

3. Scoop centers from each zucchini, leaving a slight rim to create bowls

4. Place zucchini in a large baking dish and brush lightly w/ 1 Tbsp olive oil and salt lightly

5. Roast in oven for 20 minutes

6. While zucchini is roasting, heat remaining oil, add onion, and sauté for 1-2 minutes

7. Add ground turkey and garlic

8. Salt and pepper to taste

9. Cook until meat is cooked through, approx. 10-12 minutes, breaking meat up with a spoon as it cooks

10. Add chili powder and cumin, mixing in well

11. Stir in broth, tomato sauce, and black beans. Simmer for about 5 minutes

12. Add cilantro and lime juice, stirring gently

13. Fill zucchini bowls with meat mixture

14. Top w/cheese and put back in oven 5 min or until cheese is melted

15. Top with diced Roma tomatoes and remaining cilantro

Homemade Salsa

  • 2
  • 4
  • 6
  • Nutrition Facts

1 Large Tomato, chopped

1/4 (14.5 oz) Can Diced Tomatoes

3/4 Green Onion

1/8 Red Onion, chopped

½ Tbsp Fresh Lime Juice

1/4 Jalapeño Pepper, seeded and chopped

1/4 Clove Garlic, minced

1/8 tsp Sugar

Salt and Ground Pepper to Taste

2 Large Tomatoes, chopped

½ (14.5 oz) Can Diced Tomatoes

1 ½ Green Onions

¼ Red Onion, chopped

1 Tbsp Fresh Lime Juice

½ Jalapeño Pepper, seeded and chopped

½ Clove Garlic, minced

⅛ tsp Sugar

Salt and Ground Pepper to Taste

3 Large Tomatoes, chopped

3/4 (14.5 oz) Can Diced Tomatoes

2 1/4 Green Onions

1/3 Red Onion, chopped

3 Tbsp Fresh Lime Juice

3/4 Jalapeño Pepper, seeded and chopped

3/4 Clove Garlic, minced

1/4 tsp Sugar

Salt and Ground Pepper to Taste

Directions:

1. Combine all ingredients in food processor or blender and pulse until all ingredients are finely chopped or until desired consistency

2. Will keep in refrigerator up to 5 days

**Serve with your favorite tortilla chips**