Tuesday, September 15, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Nicoise Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 French Baguette

1 (5 oz) Can White Albacore Tuna in Water, drained

1/8 Cup Almonds, sliced or chopped

1/2 Cup Kalamata Olives, halved

1/2 Cup Spinach

1/4 Cup Red Onion, thinly sliced

1/4 Red Bell Pepper, thinly sliced

1/2 Tbsp Extra Virgin Olive Oil

1/8 Cup Red Wine Vinegar

1/2 Tbsp Dijon Mustard

Juice from ½ Lemon

Salt and Pepper to Taste

1 French Baguette

2 (5 oz) Cans White Albacore Tuna in Water, drained

¼ Cup Almonds, sliced or chopped

1 Cup Kalamata Olives, halved

1 Cup Spinach

½ Cup Red Onion, thinly sliced

½ Red Bell Pepper, thinly sliced

1 Tbsp Extra Virgin Olive Oil

¼ Cup Red Wine Vinegar

1 Tbsp Dijon Mustard

Juice from 1 Lemon

Salt and Pepper to Taste



1 1/2 French Baguettes

3 (5 oz) Cans White Albacore Tuna in Water, drained

1/3 Cup Almonds, sliced or chopped

1 1/2 Cups Kalamata Olives, halved

1 1/2 Cups Spinach

3/4 Cup Red Onion, thinly sliced

3/4 Red Bell Pepper, thinly sliced

1 1/2 Tbsp Extra Virgin Olive Oil

1/3 Cup Red Wine Vinegar

1 1/2 Tbsp Dijon Mustard

Juice from 1 ½ Lemons

Salt and Pepper to Taste



Directions

1. In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice and salt and pepper

2. Mix in drained tuna, almonds, and olives and mix well

3. Slice baguette lengthwise and spread tuna mixture on bottom half

4. Layer remaining veggies on tuna mixture and top with other half of baguette

5. Slice into sandwiches




Dinner:
Chicken Fajita Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Lb Boneless, Skinless Chicken Tenderloins, sliced into thin strips

½ Red Bell Pepper, seeded and sliced into strips

½ Yellow Bell Pepper, seeded and sliced into strips

¼ Red Onion, sliced into thin strips

1 ½ Tbsp Extra Virgin Olive Oil

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

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

⅛ Cup Cilantro, chopped

Juice from 1 Lime

4 Cups Romaine Lettuce, chopped

1 Lb Boneless, Skinless Chicken Tenderloins, sliced into thin strips

1 Red Bell Pepper, seed and sliced into strips

1 Yellow Bell Pepper, seeded and sliced into strips

½ Red Onion, sliced into thin strips

3 Tbsp Extra Virgin Olive Oil

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

2 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

1/4 Cup Cilantro, chopped

Juice from 2 Limes

8 Cups Romaine Lettuce, chopped

1 1/2 Lbs Boneless, Skinless Chicken Tenderloins, sliced into thin strips

1 1/2 Red Bell Peppers, seeded and sliced into strips

1 1/2 Yellow Bell Peppers, seeded and sliced into strips

¾ Red Onion, sliced into thin strips

4 1/2 Tbsp Extra Virgin Olive Oil

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

3 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

1/3 Cup Cilantro, chopped

Juice from 1 Lime

12 Cups Romaine Lettuce, chopped

Directions

1. Preheat oven to 400 degrees

2. Slice chicken and veggies into strips

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

4. In a small bowl, combine olive oil and taco seasoning. Pour it over chicken and veggies and toss to coat

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

6. Stir in lime juice and cilantro

7. Serve over romaine lettuce

Homemade Taco Seasoning

  • 2
  • 4
  • 6

1/2 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

1Tbsp 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 1/2 Tbsp 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. Whisk all ingredients together until smooth