Wednesday, December 16, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Salad w/ Paleo Chicken Tenders

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Chicken Tenderloins

1/2 Cup Almond Flour

2 Eggs, lightly beaten

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

4 Cups Fresh Spinach

8 Kalamata Olives, halved

1 Cup Grape Tomatoes, halved

1/2 Cup Feta Cheese, crumbled

4 Tbsp Red Onion, diced

 

Directions

Dressing

  • 2
  • 4
  • 6
  • Nutrition

2 Tbsp Extra Virgin Olive Oil

4 Tbsp Balsamic Vinegar

 

Directions

1. Preheat oven to 425 degrees.

2. Lightly beat eggs in a medium bowl.

3. Put almond flour in another medium bowl and stir in salt and pepper.

4. Coat each chicken tenderloin in almond flour, then egg, and almond flour again.

5. Place on foil lined baking sheet coated w/olive oil.

6. Bake approx. 20 minutes or until golden brown and cooked through, turning halfway through.

7. Whisk together olive oil and balsamic vinegar for dressing and drizzle over salad.



Dinner: Pan Seared Scallops w/Bacon Wrapped Green Beans and Roasted Potatoes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Jumbo Scallops

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

1. If using frozen scallops, thaw before cooking. Pat dry scallops and salt and pepper to taste.

2. In a skillet, heat olive oil on medium to medium high heat.

3. Add scallops to skillet and cook 2-3 minutes per side, being careful not to overcook.

Bacon Wrapped Green Beans

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Fresh Green Beans

2 Slices Bacon, halved

1 tsp Extra Virgin Olive Oil

Salt and Garlic Powder to Taste

Directions

1. Preheat oven to 400 degrees.

2. Wrap 6-8 green beans in 1/2 slice of bacon.

3. Place green bean bundles on a foil lined sheet pan and drizzle bundles with olive oil.

4. Sprinkle with salt and garlic powder to taste.

5. Roast in oven for 20 minutes.

Roasted Red Potatoes

  • 2
  • 4
  • 6
  • Nutrition

10 Baby Red Potatoes, halved

2 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 400 degrees

2. Place potatoes on foil lined sheet pan with green beans, drizzle with olive oil, and salt and pepper to taste.

3. Roast in oven for 20 minutes.