Wednesday, August 5, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Stuffed Avocado Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Avocados

1 Mango

¼ Cup Red Onion, finely diced

½ Cup Feta Cheese, crumbled

Juice of 1 Lime

2 tsp Extra Virgin Olive Oil

½ tsp Chili Powder

½ tsp Salt

¼ Cup Cilantro, finely chopped

4 Avocados

2 Mangos

1/2 Cup Red Onion, finely diced

1 Cup Feta Cheese, crumbled

Juice of 2 Limes

4 tsp Extra Virgin Olive Oil

1 tsp Chili Powder

1 tsp Salt

½ Cup Cilantro, finely chopped

6 Avocados

3 Mangos

3/4 Cup Red Onion, finely diced

1 1/2 Cups Feta Cheese, crumbled

Juice of 3 Limes

6 tsp Extra Virgin Olive Oil

1 1/2 tsp Chili Powder

1 1/2 tsp Salt

¾ Cup Cilantro, finely chopped

 

Directions

1. Cut avocados in half and remove seeds

2. Scoop avocado meat from shells and set shells aside

3. Dice avocado meat and put into a bowl

4. Peel mango, cut meat away from seed, and dice

5. Gently mix together avocado, mango, onion, and feta

6. Whisk together lime juice, olive oil, chili powder, cilantro, and salt

7. Pour dressing over avocado mixture and stir

8. Stuff each shell evenly with avocado mixture


Dinner: Ground Turkey Spaghetti

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Ground Turkey

1/8 Onion, diced

Salt and Ground Black Pepper to Taste

2 Cups Spaghetti Sauce (Store bought can be used, but homemade recipe below)

1/4 Lb Spaghetti Noodles (High quality gluten free noodles are delicious)

1 Lb Ground Turkey

¼ Onion, diced

Salt and Ground Black Pepper to Taste

4 Cups Spaghetti Sauce (Store bought can be used, but homemade recipe below)

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

 

1 1/2 Lbs Ground Turkey

1/3 Onion, diced

Salt and Ground Black Pepper to Taste

6 Cups Spaghetti Sauce (Store bought can be used, but homemade recipe below)

3/4 Lb Spaghetti Noodles (High quality gluten free noodles are delicious)

Directions

1. Brown ground turkey and onion in a large skillet on medium-medium high heat for approx. 10-15 minutes or until turkey is thoroughly cooked, crumbling it as it cooks

2. Add salt and pepper to taste

3. Add sauce to the meat, stir well and allow to simmer for 15-20 minutes

4. Cook noodles according to package directions

5. Serve meat sauce over noodles

Homemade Spaghetti Sauce

  • 2
  • 4
  • 6
  • Nutrition

⅛ Cup Extra Virgin Olive Oil

⅛ Onion, diced

2 Cloves Garlic, minced

1 (14.5 oz) Can Crushed Tomatoes

1 (3 oz) Can Tomato Paste

1 tsp Dried Basil

1 tsp Dried Oregano

½ tsp Salt

½ tsp Sugar (Preferably brown sugar, but white can be used)

¼ Cup Water

1/4 Cup Extra Virgin Olive Oil

4 Cloves Garlic, minced

2 (14.5 oz) Cans Crushed Tomatoes

2 (3 oz) Cans Tomato Paste

2 tsp Dried Basil

2 tsp Dried Oregano

1 tsp Salt

1 tsp Sugar (Preferably brown sugar, but white can be used)

1/2 Cup Water

1/3 Cup Extra Virgin Olive Oil

6 Cloves Garlic, minced

3 (14.5 oz) Cans Crushed Tomatoes

3 (3 oz) Cans Tomato Paste

3 tsp Dried Basil

3 tsp Dried Oregano

1 1/2 tsp Salt

1 1/2 tsp Sugar (Preferably brown sugar, but white can be used)

3/4 Cup Water

Directions

1. Heat olive oil in a large saucepan on medium heat

2. Add onion and sauté for about 1 minute until onion has begun to brown

3. Add garlic and sauté for 30 seconds more

4. Add remaining ingredients and blend well

5. Reduce heat to low, cover, and simmer for 20-30 minutes

Summer Garden Salad

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Romaine Lettuce, chopped

½ Cup Cucumber, diced

¼ Cup Red Onion, diced

½ Cup Tomato, diced

¼ Cup Bell Pepper, diced

½ Cup Shredded Cheese (Leftover shredded Mexican blend can be used)

¼ Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

8 Cups Romaine Lettuce, chopped

1 Cup Cucumber, diced

1/2 Cup Red Onion, diced

1 Cup Tomato, diced

1/2 Cup Bell Pepper, diced

1 Cup Shredded Cheese (Leftover shredded Mexican blend can be used)

1/2 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

12 Cups Romaine Lettuce, chopped

1 1/2 Cups Cucumber, diced

3/4 Cup Red Onion, diced

1 1/2 Cups Tomato, diced

3/4 Cup Bell Pepper, diced

1 1/2 Cups Shredded Cheese (Leftover shredded Mexican blend can be used)

3/4 Cup Homemade Ranch Dressing (Store bought can be used, but homemade recipe below)

Directions

1. Layer all ingredients in order of preference and drizzle dressing on top

Homemade Dairy Free Ranch Dressing

  • 2
  • 4
  • 6
  • Nutrition

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from ½ Lemon

1 Tsp Fresh Dill or ½ tsp Dried

½ tsp Dried Parsley

1 tsp Green Onions, minced

½ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper

1 Cup Mayonnaise

1/2 Cup Unsweetened Almond Milk

Juice from 1 Lemon

2 Tsp Fresh Dill or 1 tsp Dried

1 tsp Dried Parsley

2 tsp Green Onions, minced

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Salt

1/4 tsp Ground Black Pepper

1 1/2 Cups Mayonnaise

3/4 Cup Unsweetened Almond Milk

Juice from 1 ½ Lemons

3 Tsp Fresh Dill or 1/2 tsp Dried

1 1/2 tsp Dried Parsley

3 tsp Green Onions, minced

1 1/2 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Salt

1/3 tsp Ground Black Pepper

Directions

1. Whisk all ingredients together until smooth