Tuesday, September 29, 2020


Lunch: Fall Chicken Salad  

Number of Servings

  • 2 Servings
  • 4 Servings
  • 6 Servings
  • Nutrition

¾ Cup Rotisserie Chicken, chopped

¼ Cup Seedless Red Grapes, halved

¼ Cup Celery, diced

¼ Apple, diced

⅛ Cup Pecans, chopped

¼ Cup Greek Yogurt

1 Tbsp Dijon Mustard

2 tsp Honey

¼ tsp Onion Powder

Salt and Ground Black Pepper to Taste

2 Cups Kale or Spinach

1 1/2 Cups Rotisserie Chicken, chopped

1/2 Cup Seedless Red Grapes, halved

1/2 Cup Celery, diced

1/2 Apple, diced

1/4 Cup Pecans, chopped

1/2 Cup Greek Yogurt

2 Tbsp Dijon Mustard

4 tsp Honey

1/2 tsp Onion Powder

Salt and Ground Black Pepper to Taste

4 Cups Kale or Spinach

 

2 1/4 Cups Rotisserie Chicken, chopped

3/4 Cup Seedless Red Grapes, halved

3/4 Cup Celery, diced

3/4 Apple, diced

1/3 Cup Pecans, chopped

3/4 Cup Greek Yogurt

3 Tbsp Dijon Mustard

6 tsp Honey

3/4 tsp Onion Powder

Salt and Ground Black Pepper to Taste

6 Cups Kale or Spinach

Directions

1. In a small bowl, combine yogurt, mustard, honey, onion powder, and salt and pepper. Set aside

2. In a separate bowl, combine all other ingredients except spinach. Gently mix in yogurt mixture and serve chilled over spinach

Dinner: Mexican Skillet Dinner

Number of Servings

  • 2 Servings
  • 4 Servings
  • 6 Servings
  • Nutrition

1/3 Tbsp Extra Virgin Olive Oil

1/3 Onion, diced

2/3 Clove Garlic, minced

1/2 Lb 80/20 Ground Beef

2/3 Bell Pepper (approx ¼ cup) , diced

1 Cup Chicken Broth or Beef Broth

1/3 (16 oz) Jar Salsa

1/3 (15 oz) Can Black Beans

1/3 (15 oz) Can Sweet Corn

2/3 (14.5 oz) Can Diced Tomatoes

1/3 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional

 

2/3 Tbsp Extra Virgin Olive Oil

2/3 Onion, diced

1 1/3 Cloves Garlic, minced

1 Lb 80/20 Ground Beef

1 1/3 Bell Peppers, diced

2 Cups Chicken Broth or Beef Broth

2/3 (16 oz) Jar Salsa

2/3 (15 oz) Can Black Beans

2/3 (15 oz) Can Sweet Corn

1 1/3 (14.5 oz) Cans Diced Tomatoes

2/3 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional

1 Tbsp Extra Virgin Olive Oil

1 Onion, diced

2 Cloves Garlic, minced

1 1/2 Lb 80/20 Ground Beef

2 Bell Peppers, diced

3 Cups Chicken Broth or Beef Broth

1 (16 oz) Jar Salsa

1 (15 oz) Can Black Beans

1 (15 oz) Can Sweet Corn

2 (14.5 oz) Cans Diced Tomatoes

1 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional

Directions

1. In a skillet, heat olive oil on medium-medium high heat. Add onion and sauté for about 1-2 minutes

2. Add ground beef and garlic and cook until meat is no longer pink, crumbling as it cooks. Reduce heat if necessary

3. Once meat has cooked, drain off excess liquid and add bell pepper and cook for 2-3 more minutes

4. Add broth, salsa, beans, corn, tomatoes and rice, gently mixing together

5. Cover and simmer for approx. 20 minutes, stirring occasionally

6. Salt and pepper to taste along with hot sauce

7. Serve with avocado slices and tortilla chips