Wednesday, April 7, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Spinach Cucumber Caprese Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Spinach

12-14 Grape or Cherry Tomatoes

1/2 English Cucumber, diced

2 Tbsp Fresh Basil, chopped

4 oz Fresh Mozzarella Pearls, quartered

1 Tbsp Extra Virgin Olive Oil

1/2 tsp Balsamic Vinegar

1/2 Tbsp Honey

1/2 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

 

8 Cups Spinach

12-14 Grape or Cherry Tomatoes

1 English Cucumber, diced

4 Tbsp Fresh Basil, chopped

8 oz Fresh Mozzarella Pearls, quartered

2 Tbsp Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

1 Tbsp Honey

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste



12 Cups Spinach

12-14 Grape or Cherry Tomatoes

1 1/2 English Cucumbers, diced

6 Tbsp Fresh Basil, chopped

10 oz Fresh Mozzarella Pearls, quartered

3 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Balsamic Vinegar

1 1/2 Tbsp Honey

1 1/2 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

Directions

1. Whisk together olive oil, vinegar, honey garlic, salt and pepper.

2. Combine arugula, tomatoes, cucumber, basil and mozzarella.  

3. Pour olive oil mixture over salad and gently toss to coat.


Dinner: Baked Mediterranean Cod w/ Asparagus

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

3/4 Lb Cod Fillets

1/2 Cup Grape Tomatoes, halved

1/2 Cup Kalamata Olives

1/2 Lemon, sliced

1/4 Cup Feta Cheese, crumbled

1/8 Cup Extra Virgin Olive Oil

1 1/2 Tbsp Lemon Juice

1 Clove Garlic, minced

1/8 tsp Paprika

1/4 tsp Dried Parsley

1/4 tsp Dried Thyme

Salt and Ground Black Pepper to Taste

Cooking Spray

 

1 ½ Lbs Cod Fillets

1 Cup Grape Tomatoes, halved

1 Cup Kalamata Olives

1 Lemon, sliced

½ Cup Feta Cheese, crumbled

¼ Cup Extra Virgin Olive Oil

3 Tbsp Lemon Juice

2 Cloves Garlic, minced

¼ tsp Paprika

½ tsp Dried Parsley

½ tsp Dried Thyme

Salt and Ground Black Pepper to Taste

Cooking Spray

2 1/4 Lbs Cod Fillets

1 1/2 Cups Grape Tomatoes, halved

1 1/2 Cups Kalamata Olives

1 1/2 Lemons, sliced

3/4 Cup Feta Cheese, crumbled

1/3 Cup Extra Virgin Olive Oil

4 1/2 Tbsp Lemon Juice

3 Cloves Garlic, minced

1/3 tsp Paprika

3/4 tsp Dried Parsley

3/4 tsp Dried Thyme

Salt and Ground Black Pepper to Taste

Cooking Spray

Directions

1. Preheat oven to 400 degrees.

2. Lightly spray baking dish w/ cooking spray.

3. In a bowl, whisk together olive oil, lemon juice, garlic, paprika, parsley, and thyme.

4. Pat cod dry and place in baking dish.

5. Salt and pepper each fillet to taste.

6. Add tomatoes, olives, and lemons to baking dish. Evenly drizzle ingredients in dish w/olive oil mixture.

7. Bake 15-20 minutes or until cod is opaque and flakes easily with a fork.

Sautéed Asparagus

  • 2
  • 4
  • 6
  • Nutrition

1/2 Package Fresh Asparagus

1 Tbsp Olive Oil

Salt and Ground Black Pepper

1 Package Fresh Asparagus

2 Tbsp Olive Oil

Salt and Ground Black Pepper

1 1/2 Packages Fresh Asparagus

3 Tbsp Olive Oil

Salt and Ground Black Pepper

 

Directions

1. Rinse and trim the end of asparagus about 1 inch from bottom. Pat dry.

2. Heat oil in saute pan on medium to medium high heat.

3. Add asparagus and sauté about 5 minutes or until it is preferred tenderness.

4. Salt and Pepper to taste.