Tuesday, March 16, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Yogurt Tuna Salad w/Avocado

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 (5 oz) Can White Albacore Tuna in Water

1/8 Cup Plain Greek Yogurt

1 1/2 Tbsp Red Onion, finely diced

1 1/2 Tbsp Celery, finely diced

1/4 Avocado  

Salt and Pepper

2 (5 oz) Can White Albacore Tuna in Water

1/4 Cup Plain Greek Yogurt

3 Tbsp Red Onion, finely diced

3 Tbsp Celery, finely diced

1/2 Avocado  

Salt and Pepper

3 (5 oz) Can White Albacore Tuna in Water

1/3 Cup Plain Greek Yogurt

4 1/2 Tbsp Red Onion, finely diced

4 1/2 Tbsp Celery, finely diced

3/4 Avocado  

Salt and Pepper

Directions

1. Drain tuna very well and put into a medium sized bowl.

2. Add in all ingredients except avocado and mix well.

3. Gently stir in avocado.

4. Serve chilled w/fresh fruit.




Dinner:Taco Zucchini Bowls

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

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 Lb 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.