Wednesday, August 26, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Sweet Potatoes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Large Sweet Potatoes

1/2 Small Cucumber, diced

1/2 Cup Grape Tomatoes, halved

1/2 Cup Pitted Kalamata Olives, halved

1/8 Small Red Onion, diced

1/3 Cup Feta Cheese, crumbled

1/2 Cup Spinach, chopped

Juice from 1/2 Lemon

1/2 Tbsp Fresh Oregano or 2 tsp dried

1 Tbsp Extra Virgin Olive Oil

1/2 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

4 Large Sweet Potatoes

1 Small Cucumber, diced

1 Cup Grape Tomatoes, halved

1 Cup Pitted Kalamata Olives, halved

1/4 Small Red Onion, diced

3/4 Cup Feta Cheese, crumbled

1 Cup Spinach, chopped

Juice from 1/2 Lemon

1 Tbsp Fresh Oregano or 2 tsp dried

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

1 1/2 Small Cucumber, diced

1 1/2 Cup Grape Tomatoes, halved

1 1/2 Cup Pitted Kalamata Olives, halved

1/3 Small Red Onion, diced

1 1/8 Cup Feta Cheese, crumbled

1 1/2 Cup Spinach, chopped

Juice from 1/2 Lemon

1 1/2 Tbsp Fresh Oregano or 2 tsp dried

3 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 350 degrees

2. Wrap sweet potatoes in foil and bake in oven for 1 hour or until soft

3. Meanwhile, dice cucumber and onion and then half tomatoes and olives. Chop spinach and combine all of these ingredients

4. Mix in Feta cheese

5. Whisk together lemon juice, oregano, oil, vinegar and salt and pepper

6. Pour dressing over vegetables and gently toss

7. Once potatoes have baked, remove them from the oven, remove from the foil, and slice each one across the top, slightly pulling potatoes apart to create a pocket

8. Stuff each potato with salad filling

 


Dinner: Dairy Free Shrimp and Grits

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Large Shrimp, peeled and deveined

1/3 Cup Grits, uncooked

1 1/3 Slices Bacon, cooked and crumbled

1/8 Cup Green Onion, chopped

1 Cloves Garlic, minced

2/3 Tbsp Extra Virgin Olive Oil

2/3 Cups Chicken Broth

2/3 Cups Water

1 1/8 oz Vegan Cream Cheese

1/2 Tbsp Cajun Seasoning

1/3 tsp Salt

1/3 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

** Regular cream cheese can be substituted for the vegan and ¼ cup shredded cheddar for the nutritional yeast, but will not be dairy free**

**Frozen shrimp can be used. Thaw ahead**

1 Lb Large Shrimp, peeled and deveined

2/3 Cup Grits, uncooked

2 2/3 Slices Bacon, cooked and crumbled

1/3 Cup Green Onion, chopped

2 Cloves Garlic, minced

1 1/3 Tbsp Extra Virgin Olive Oil

1 1/3 Cups Chicken Broth

1 1/3 Cups Water

2 1/3 oz Vegan Cream Cheese

1 Tbsp Cajun Seasoning

2/3 tsp Salt

2/3 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

** Regular cream cheese can be substituted for the vegan and ½ cup shredded cheddar for the nutritional yeast, but will not be dairy free**

**Frozen shrimp can be used. Thaw ahead**

1 ½ Lbs Large Shrimp, peeled and deveined

1 Cup Grits, uncooked

4 Slices Bacon, cooked and crumbled

½ Cup Green Onion, chopped

3 Cloves Garlic, minced

2 Tbsp Extra Virgin Olive Oil

2 Cups Chicken Broth

2 Cups Water

3.5 oz Vegan Cream Cheese

1 ½ Tbsp Cajun Seasoning

1 tsp Salt

1 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

** Regular cream cheese can be substituted for the vegan and ¾ cup shredded cheddar for the nutritional yeast, but will not be dairy free**

**Frozen shrimp can be used. Thaw ahead**

Directions

1. Bring broth, water, and salt to a boil on medium-high heat

2. Add grits, reduce heat to medium and boil for 15 minutes or until liquid is absorbed and grits have thickened, stirring occasionally

3. Reduce heat to low and stir in cream cheese and nutritional yeast until cream cheese has melted and completely mixed in. Remove from heat

4. While grits are cooking, in a large skillet, cook bacon over medium-high heat until crisp, turning occasionally. Remove from heat and drain bacon on a paper towel. Set aside, reserving grease in the skillet

5. Toss shrimp in Cajun seasoning until coated

6. Add olive oil to the skillet with the bacon grease and heat on medium to medium-high heat

6. Add shrimp to the skillet and cook shrimp for 2 minutes on each side or until pink and opaque

7. Remove shrimp from the skillet, place on a plate and set aside

8.Add onions, garlic and crumbled bacon to skillet and saute for approx 1 minute on medium-high heat

9. Add shrimp back to skillet, stirring to coat with gravy

10. Remove from heat and serve over grits

11. Salt and pepper to taste and garnish with additional chopped green onions

** Plan ahead! If you plan on preparing Thursday lunch, you can add enough shrimp for that as well.**