Tuesday, October 27, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Veggie and Goat Cheese Grilled Sandwich
 

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Wheat Bread (Gluten Free is Delicious)

2 oz Goat Cheese, crumbled

½ Cup Bell Pepper, thinly sliced

¼ Cup Onion, thinly sliced

1 Cup Kale, finely chopped

4 Tbsp Extra Virgin Olive Oil, divided

8 Slices Whole Wheat Bread (Gluten Free is Delicious)

4 oz Goat Cheese, crumbled

1 Cup Bell Pepper, thinly sliced

1/2 Cup Onion, thinly sliced

2 Cups Kale, finely chopped

8 Tbsp Extra Virgin Olive Oil, divided

12 Slices Whole Wheat Bread (Gluten Free is Delicious)

6 oz Goat Cheese, crumbled

1 1/2 Cup Bell Pepper, thinly sliced

3/4 Cup Onion, thinly sliced

3 Cups Kale, finely chopped

12 Tbsp Extra Virgin Olive Oil, divided

Directions

1. In a skillet heat ½ olive oil on medium to medium high heat

2. Add onions and peppers to skillet and saute approx. 3 minutes, stirring frequently

3. Add kale to skillet and saute along with onions and peppers approx. 2-3 more minutes

4. Remove from heat and divide kale mixture evenly between ½ of bread

5. Sprinkle goat cheese on top of kale mixture and top w/other slice of bread to create sandwich

6. Heat remaining olive oil and add sandwiches to the skillet. Cook 3-4 minutes per side, reducing heat if necessary to avoid burning




Dinner: Mexican Spaghetti Squash Skillet

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Small-Medium Spaghetti Squash, halved

1/2 Lb Chicken Tenderloins, cut into bite sized pieces

2 Tbsp Extra Virgin Olive Oil, divided

1 1/4 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1/2 Bell Pepper, diced

1/4 Onion, diced

1/2 (15 oz) Can Rotel Tomatoes, drained

1/2 (15 oz) Can Whole Kernel Corn, drained

1/2 (15 oz) Can Black Beans, rinsed and drained

1 Small-Medium Spaghetti Squash, halved

1 Lb Chicken Tenderloins, cut into bite sized pieces

4 Tbsp Extra Virgin Olive Oil, divided

2 ½ Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1 Bell Pepper, diced

½ Onion, diced

1 (15 oz) Can Rotel Tomatoes, drained

1 (15 oz) Can Whole Kernel Corn, drained

1 (15 oz) Can Black Beans, rinsed and drained

1 1/2 Small-Medium Spaghetti Squash, halved

1 1/2 Lb Chicken Tenderloins, cut into bite sized pieces

6 Tbsp Extra Virgin Olive Oil, divided

3 3/4 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1 1/2 Bell Peppers, diced

3/4 Onion, diced

1 1/2 (15 oz) Cans Rotel Tomatoes, drained

1 1/2 (15 oz) Cans Whole Kernel Corn, drained

1 1/2 (15 oz) Cans Black Beans, rinsed and drained

Directions

1. Preheat oven to 400 degrees

2. Line baking sheet w/foil

3. Cut squash in half lengthwise and scoop out seeds and strings from very center

4. Rub each half all over w/ 1 Tbsp of olive oil per half

5. With the inside facing down, place each half on the foil-lined sheet pan and roast in oven for 30-35 minutes or until squash is tender and can easily be pierced with a fork

6. While squash is roasting, heat remaining 2 Tbsp of olive oil in a skillet on medium to medium high heat

7. Add chicken to the skillet and coat chicken with taco seasoning. Cook for 6-8 minutes or until cooked through, stirring frequently

8. Add bell pepper and onion to skillet and cook for another 3-4 minutes, continuing to stir frequently, reducing heat if necessary

9. Gently mix in tomatoes, corn and black beans

10. Once squash has finished roasting, remove from the oven. Scoop out the meat (spaghetti) from each half and stir into chicken 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 ½ Tbsp Chili Powder

1 ½ Tbsp Cumin

1 ½ tsp Paprika

1 ½ 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