Tuesday, November 10, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Creamy Broccoli and Cauliflower Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Tbsp Extra Virgin Olive Oil

6 Baby Potatoes, diced

½ Onion, diced

2 Cloves Garlic, minced

3 ⅓ Cups Chicken Broth

½ Tbsp Dijon Mustard

1 ¼ Cups Milk or Almond Milk

1 Large Head Broccoli, roughly chopped

1 ½ Cups Frozen Riced Cauliflower

½ Cup Sharp Cheddar Cheese, shredded

Salt and Ground Black Pepper to Taste



4 Tbsp Extra Virgin Olive Oil

12 Baby Potatoes, diced

1 Onion, diced

4 Cloves Garlic, minced

6 2/3 Cups Chicken Broth

1 Tbsp Dijon Mustard

2 1/2 Cups Milk or Almond Milk

2 Large Heads Broccoli, roughly chopped

3 Cups Frozen Riced Cauliflower

1 Cup Sharp Cheddar Cheese, shredded

Salt and Ground Black Pepper to Taste

6 Tbsp Extra Virgin Olive Oil

18 Baby Potatoes, diced

1 1/2 Onion, diced

6 Cloves Garlic, minced

10 Cups Chicken Broth

1 1/2 Tbsp Dijon Mustard

3 3/4 Cups Milk or Almond Milk

3 Large Heads Broccoli, roughly chopped

4 1/2 Cups Frozen Riced Cauliflower

1 1/2 Cup Sharp Cheddar Cheese, shredded

Salt and Ground Black Pepper to Taste

Directions

1. In a pot, heat olive oil on medium to medium high heat.

2. Add potatoes, onion, and garlic and cook for 3-5 minutes, stirring frequently.  

3. Stir in the broth, Dijon mustard, salt and pepper. Reduce heat and simmer for another 2-3 minutes.

4. Pour in milk and then add broccoli and cauliflower. Simmer for 10-15 minutes, stirring occasionally.

5. Stir in cheese and additional salt and pepper if needed.


Dinner: Taco Filled Sweet Potatoes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Medium Sized Sweet Potatoes

½ Lb Ground Beef (Grass fed organic is the best)

1 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1 (8oz) Can Tomato Sauce

½ Cup Black Olives, sliced

1 Cup Fresh Spinach, chopped

½ Cup Mexican Blend Cheese, shredded

4 Medium Sized Sweet Potatoes

1 Lb Ground Beef (Grass fed organic is the best)

2 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

2 (8oz) Cans Tomato Sauce

1 Cup Black Olives, sliced

2 Cups Fresh Spinach, chopped

1 Cup Mexican Blend Cheese, shredded



6 Medium Sized Sweet Potatoes

1 1/2 Lb Ground Beef (Grass fed organic is the best)

3 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

3 (8oz) Cans Tomato Sauce

1 1/2 Cups Black Olives, sliced

3 Cups Fresh Spinach, chopped

1 1/2 Cups Mexican Blend Cheese, shredded

Directions

1. Bake the sweet potatoes wrapped in foil in a preheated 400 degree oven for 45 minutes or until soft.

2. While the sweet potatoes are baking, cook the meat in a skillet on medium to medium high heat until no longer pink, crumbling it as it cooks.

3. After meat has cooked, reduce heat and gently stir in all other ingredients. Heat thoroughly and remove from heat.

4. Once the sweet potatoes have baked, slice each one down the middle lengthwise and evenly stuff with meat mixture.

 

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1 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

 

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

 

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper



Directions

1. Put all ingredients into a small container with a lid and shake until mixed.