Wednesday, April 28, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Spinach Tortellini Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 tsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

3 Cups Chicken Broth

1/2 (20 oz) Pkg Refrigerated Cheese Tortellini

3 Cups Fresh Spinach

1/2 (15 oz) Can Diced Tomatoes

Salt and Ground Black Pepper to Taste

2 tsp Extra Virgin Olive Oil

6 Cloves Garlic, minced

6 Cups Chicken Broth

1 (20 oz) Pkg Refrigerated Cheese Tortellini

6 Cups Fresh Spinach

1 (15 oz) Can Diced Tomatoes

Salt and Ground Black Pepper to Taste

3 tsp Extra Virgin Olive Oil

9 Cloves Garlic, minced

9 Cups Chicken Broth

1 1/2 (20 oz) Pkgs Refrigerated Cheese Tortellini

9 Cups Fresh Spinach

1 1/2 (15 oz) Cans Diced Tomatoes

Salt and Ground Black Pepper to Taste

Directions

1. Heat olive oil over medium-medium high heat.

2. Add garlic and sauté for 1 minute.

3. Pour in broth and bring to a boil.

4. Add tortellini and all other ingredients. Boil approx. 2 minutes or until tortellini is tender.  


Dinner: Mushroom and Garlic Spaghetti

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Grass Fed Organic Ground Beef

Salt and Ground Black Pepper to Taste

1/2 Cups Mushrooms, sliced

1/3 Clove Garlic, minced

2/3 Tbsp Extra Virgin Olive Oil

2/3 (15 oz) Cans Diced Tomatoes

2/3 (8 oz) Cans Tomato Sauce

2/3 Tbsp Brown Sugar

1/3 tsp Dried Basil

1/3 tsp Dried Oregano

1/3 tsp Salt

¼ Lb Spaghetti Noodles (High quality gluten free noodles are delicious)

1 Lb Grass Fed Organic Ground Beef

Salt and Ground Black Pepper to Taste

1 Cups Mushrooms, sliced

2/3 Clove Garlic, minced

1 1/3 Tbsp Extra Virgin Olive Oil

1 1/3 (15 oz) Cans Diced Tomatoes

1 1/3 (8 oz) Cans Tomato Sauce

1 1/3 Tbsp Brown Sugar

2/3 tsp Dried Basil

2/3 tsp Dried Oregano

2/3 tsp Salt

½ Lb Spaghetti Noodles (High quality gluten free noodles are delicious)

1 ½ Lb Grass Fed Organic Ground Beef

Salt and Ground Black Pepper to Taste

1 ½ Cups Mushrooms, sliced

1 Clove Garlic, minced

2 Tbsp Extra Virgin Olive Oil

2 (15 oz) Cans Diced Tomatoes

2 (8 oz) Cans Tomato Sauce

2 Tbsp Brown Sugar

1 tsp Dried Basil

1 tsp Dried Oregano

1 tsp Salt

¾ Lb Spaghetti Noodles (High quality gluten free noodles are delicious)

Directions

1. In a large skillet, brown meat on medium to medium high heat for approximately 10-15 minutes or until no longer pink, adding salt and pepper to taste and crumbling as it cooks.

2. Once meat has cooked, remove from heat, drain off excess fat, and set meat aside. In a pot, add olive oil and heat on medium high heat. Add mushrooms and garlic and sauté for approx. 5 minutes or until mushrooms are tender.

3. Stir in remainder of ingredients, including meat, and simmer for 20-30 minutes.

4. Serve over spaghetti noodles with a lettuce wedge.



Blue Cheese Lettuce Wedge

  • 2
  • 4
  • 6
  • Nutrition

½ Head Iceberg Lettuce, cut into wedges

2 Slices Bacon, cooked and crumbled

½ Cup Grape Tomatoes, halved



1 Head Iceberg Lettuce, cut into wedges

4 Slices Bacon, cooked and crumbled

1 Cup Grape Tomatoes, halved

1 1/2 Heads Iceberg Lettuce, cut into wedges

6 Slices Bacon, cooked and crumbled

1 1/2 Cup Grape Tomatoes, halved

 

Directions

1. Remove core from lettuce and cut lettuce into wedges.

2. In a skillet, cook bacon on medium to medium high heat for approx. 6-8 minutes or until crisp. Remove from skillet and drain on a paper towel.

3. Top w/blue cheese dressing, bacon, and grape tomatoes.



Blue Cheese Dressing

  • 2
  • 4
  • 6
  • Nutrition

¼ Cup Olive Oil Mayonnaise

¼ Cup Red Wine Vinegar

⅛ tsp Dried Mustard

½ Clove Garlic, minced

3 oz Blue Cheese, crumbled

Salt and Ground Black Pepper to Taste

1/2 Cup Olive Oil Mayonnaise

1/2 Cup Red Wine Vinegar

1/4 tsp Dried Mustard

1 Clove Garlic, minced

6 oz Blue Cheese, crumbled

Salt and Ground Black Pepper to Taste

3/4 Cup Olive Oil Mayonnaise

3/4 Cup Red Wine Vinegar

1/3 tsp Dried Mustard

1 1/2 Clove Garlic, minced

9 oz Blue Cheese, crumbled

Salt and Ground Black Pepper to Taste

Directions

1. In a bowl, stir together all ingredients very well.

2. Drizzle over lettuce wedge.