Wednesday, April 21, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Mexican Bean Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/3 (15 oz) Can Light Kidney Beans, rinsed and drained

1/3 (15 oz) Can Black Beans, rinsed and drained

1/3 (15 oz) Can Great Northern Beans, rinsed and drained

1/3 (10 oz) Bag Frozen Corn, thawed

1/3 Cup Red Bell Pepper, diced

1/8 Cup Red Onion, diced

1/2 Avocados, peeled, seeded and chopped

2/3 (15 oz) Can Light Kidney Beans, rinsed and drained

2/3 (15 oz) Can Black Beans, rinsed and drained

2/3 (15 oz) Can Great Northern Beans, rinsed and drained

2/3 (10 oz) Bag Frozen Corn, thawed

2/3 Cup Red Bell Pepper, diced

1/4 Cup Red Onion, diced

1 Avocados, peeled, seeded and chopped

1 (15 oz) Can Light Kidney Beans, rinsed and drained

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

1 (15 oz) Can Great Northern Beans, rinsed and drained

1 (10 oz) Bag Frozen Corn, thawed

1 Cup Red Bell Pepper, diced

½ Cup Red Onion, diced

1 ½ Avocados, peeled, seeded and chopped

Directions

1. Thaw corn. While corn is thawing, rinse and drain all beans and pour into a large bowl. Add bell pepper and onion to beans.

2. Once corn has thawed, add to bean mixture.

3. Whisk together dressing ingredients and pour over salad.

4. Just before serving, gently stir in avocado.



Dressing

  • 2
  • 4
  • 6
  • Nutrition

2/3 Tbsp Lime Juice

1/3 Tbsp Dijon Mustard

1/8 Cup Extra Virgin Olive Oil

2/3 Tbsp Honey

1/3 tsp Salt

1/8 tsp Ground Black Pepper

1/8 tsp Cumin

1/8 tsp Chili Powder

 

1 1/3 Tbsp Lime Juice

2/3 Tbsp Dijon Mustard

1/4 Cup Extra Virgin Olive Oil

1 1/3 Tbsp Honey

2/3 tsp Salt

1/4 tsp Ground Black Pepper

1/4 tsp Cumin

1/4 tsp Chili Powder

2 Tbsp Lime Juice

1 Tbsp Dijon Mustard

½ Cup Extra Virgin Olive Oil

2 Tbsp Honey

1 tsp Salt

½ tsp Ground Black Pepper

½ tsp Cumin

¼ tsp Chili Powder



Directions

1. Whisk together dressing ingredients and pour over salad.


Dinner: Tilapia with Spinach and Artichokes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (4 oz) Tilapia Fillets

2 tsp Greek Seasoning

Juice of ½ Lemon

½ (12 oz) Jar Marinated Artichokes

2 Cups Fresh Spinach

½ Cup Grape Tomatoes

1 ½ Cups Frozen Riced Cauliflower

2 tsp Extra Virgin Olive Oil

Cooking Spray

Salt and Ground Black Pepper to Taste

4 (4 oz) Tilapia Fillets

4 tsp Greek Seasoning

Juice of 1 Lemon

1 (12 oz) Jar Marinated Artichokes

4 Cups Fresh Spinach

1 Cup Grape Tomatoes

3 Cups Frozen Riced Cauliflower

4 tsp Extra Virgin Olive Oil

Cooking Spray

Salt and Ground Black Pepper to Taste

6 (4 oz) Tilapia Fillets

6 tsp Greek Seasoning

Juice of 1 1/2 Lemons

1 1/2 (12 oz) Jars Marinated Artichokes

6 Cups Fresh Spinach

1 1/2 Cups Grape Tomatoes

4 1/2 Cups Frozen Riced Cauliflower

2 Tbsp Extra Virgin Olive Oil

Cooking Spray

Salt and Ground Black Pepper to Taste



Directions

1. Preheat oven to 400 degrees.

2. Lightly spray 2 baking dishes with cooking spray.

3. Place tilapia in one of the dishes and the vegetables in the other.

4. Evenly squeeze lemon juice on tilapia and sprinkle with Greek seasoning.

5. Drizzle olive oil over veggies and toss to coat.

6. Bake in oven for 20 minutes or until fish easily flakes.

7. Salt and pepper to taste.