Tuesday, June 29, 2021


Lunch: Greek Quinoa w/ Strawberries and Blueberries

Number of Servings

1/2 Cup Quinoa, uncooked

1 Cups Strawberries, sliced

1/2 Cup Blueberries

1/2 Cup English Cucumber, diced

1/4 Cup Grape or Cherry Tomatoes, halved

1/4 Cup Fresh Parsley, chopped

1/4 Cup Fresh Mint, chopped

2 oz Feta Cheese, crumbled

1/4 Cup Extra Virgin Olive Oil

1 Tbsp Lemon Juice

Salt and Ground Black Pepper to taste

1 Cup Quinoa, uncooked

2 Cups Strawberries, sliced

1 Cup Blueberries

1 Cup English Cucumber, diced

½ Cup Grape or Cherry Tomatoes, halved

½ Cup Fresh Parsley, chopped

½ Cup Fresh Mint, chopped

4 oz Feta Cheese, crumbled

½ Cup Extra Virgin Olive Oil

2 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to taste

1 1/2 Cups Quinoa, uncooked

3 Cups Strawberries, sliced

1 1/2 Cups Blueberries

1 1/2 Cups English Cucumber, diced

3/4 Cup Grape or Cherry Tomatoes, halved

3/4 Cup Fresh Parsley, chopped

3/4 Cup Fresh Mint, chopped

6 oz Feta Cheese, crumbled

3/4 Cup Extra Virgin Olive Oil

3 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to taste



Directions

1. Cook quinoa according to package directions and allow to cool.

2. In a large bowl, add sliced strawberries, diced cucumber, halved tomatoes, chopped parsley and mint, blueberries, and feta to quinoa. Mix gently.

3. Whisk together olive oil, lemon juice, salt and ground black pepper.

4. Pour dressing over salad and stir in gently.

5. Serve chilled.


Dinner: Sheet Pan Chicken Fajitas

Number of Servings

½ -1 Lb boneless, skinless chicken breasts or tenderloins, sliced into thin strips

1/2 Red Bell Pepper, seeded and cut into strips

1/2 Yellow Bell Pepper, seeded and cut into strips

1/2 Orange Bell Pepper, seeded and cut into strips

1/2 Red Onion, cut into strips

1 1/2 Tbsp Extra Virgin Olive Oil

1/2 tsp Chili Powder

1/2 tsp Ground Cumin

1/2 tsp Dried Oregano

1/4 tsp Paprika

1 Cloves Garlic, minced

Salt and Pepper to Taste

1/8 Cup Fresh Cilantro, chopped

Juice from One Lime

4 Corn or Flour Tortillas, medium

1 1/2-2 Lbs boneless, skinless chicken breasts or tenderloins, sliced into thin strips

1 Red Bell Pepper, seeded and cut into strips

1 Yellow Bell Pepper, seeded and cut into strips

1 Orange Bell Pepper, seeded and cut into strips

1 Red Onion, cut into strips

3 Tbsp Extra Virgin Olive Oil

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Dried Oregano

1/2 tsp Paprika

2 Cloves Garlic, minced

Salt and Pepper to Taste

1/4 Cup Fresh Cilantro, chopped

Juice from One Lime

8 Corn or Flour Tortillas, medium

2-2 ½ Lbs boneless, skinless chicken breasts or tenderloins, sliced into thin strips

3 Red Bell Peppers, seeded and cut into strips

3 Yellow Bell Peppers, seeded and cut into strips

3 Orange Bell Peppers, seeded and cut into strips

3 Red Onions, cut into strips

9 Tbsp Extra Virgin Olive Oil

3 tsp Chili Powder

3 tsp Ground Cumin

3 tsp Dried Oregano

1 1/2 tsp Paprika

6 Cloves Garlic, minced

Salt and Pepper to Taste

3/4 Cup Fresh Cilantro, chopped

Juice from One Lime

24 Corn or Flour Tortillas, medium

Directions

1. Preheat oven to 400 degrees.

2. Slice chicken and veggies into thin strips.

3. Put chicken and veggies onto sheet pan in a single layer.

4. In a small bowl, combine olive oil, chili powder, cumin, oregano, paprika, garlic, and salt and pepper.

5. Pour olive oil mixture over chicken and veggies and toss with a spoon or spatula to coat.

6. Bake in oven for 20-30 minutes or until chicken is cooked through and veggies are tender.

7. Stir in lime juice and cilantro.

8. Serve with warmed tortillas and your favorite toppings.