Tuesday, September 1, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings


Lunch: Rotisserie Chicken Tortillas

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Tortillas

1 Tbsp Pesto

1 Cup Rotisserie Chicken, chopped

2 Slices Provolone Cheese, halved

½ Cup Spinach, chopped

1 Roma Tomato, diced

4 Tortillas

4 Tbsp Pesto

2 Cup Rotisserie Chicken, chopped

4 Slices Provolone Cheese, halved

1 Cup Spinach, chopped

2 Roma Tomatoes, diced

6 Tortillas

6 Tbsp Pesto

3 Cup Rotisserie Chicken, chopped

6 Slices Provolone Cheese, halved

1 1/2 Cups Spinach, chopped

3 Roma Tomatoes, diced



Directions

1. Spread 1 Tbsp pesto on one side of each tortilla

2. Layer ingredients evenly in the follow order

    A. Chicken

    B. Cheese (half each slice and lay 2 halves lengthwise across tortilla)

    C. Spinach

    D. Tomatoes

3. Roll up tortilla tightly




Dinner: Enchilada Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Ground Turkey

1/8 Onion, diced

1/2 (14.5 oz) Can Black Beans, undrained

1/2 (14.5 oz) Can Pinto Beans, undrained

1/2 (14.5 oz) Can Diced Tomatoes, undrained

1/2 (14.5 oz) Can Whole Kernel Corn, undrained

1/2 Tbsp Taco Seasoning, more or less (Store bought can be used, but homemade recipe below)

1/4 Cup of Water, more or less, depending on your preferred consistency

Avocado, Shredded Cheese and Tortilla Chips for topping (optional)

1 Lb Ground Turkey

¼ Onion, diced

1 (14.5 oz) Can Black Beans, undrained

1 (14.5 oz) Can Pinto Beans, undrained

1 (14.5 oz) Can Diced Tomatoes, undrained

1 (14.5 oz) Can Whole Kernel Corn, undrained

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

½ Cup of Water, more or less, depending on your preferred consistency

Avocado, Shredded Cheese and Tortilla Chips for topping (optional)

1 1/2 Lbs Ground Turkey

1/3 Onion, diced

1 1/2 (14.5 oz) Cans Black Beans, undrained

1 1/2 (14.5 oz) Cans Pinto Beans, undrained

1 1/2 (14.5 oz) Cans Diced Tomatoes, undrained

1 1/2 (14.5 oz) Cans Whole Kernel Corn, undrained

1 1/2 Tbsp Taco Seasoning, more or less (Store bought can be used, but homemade recipe below)

3/4 Cup of Water, more or less, depending on your preferred consistency

Avocado, Shredded Cheese and Tortilla Chips for topping (optional)

Directions

1. In a skillet, brown ground turkey on medium-high heat approx 10-15 minutes, crumbling it as it cooks, or until it is cooked through and no longer pink. Remove from heat

2. Into a medium-large pot, pour all canned vegetables, undrained.

3. Add water, onion, taco seasoning, salt and pepper

4. Bring to a simmer and simmer for 20-30 minutes

5. Top with avocado, shredded cheese and tortilla chips (optional)



Homemade Taco Seasoing

  • 2
  • 4
  • 6
  • Nutrition

1Tbsp 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

1Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

½ tsp Garlic Powder

½ tsp Onion Powder

½ tsp Oregano

½ tsp Black Pepper

1Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 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