Wednesday, December 2, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Butternut Squash Spinach Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Butternut Squash, cut into chunks

4 Cups Fresh Spinach

3 tsp Extra Virgin Olive Oil

4 Strips Bacon, cooked and crumbled

1/2 Cup Walnuts, chopped and toasted

¼ Cup Feta Cheese

2 tsp Maple Syrup

 

**It is easiest to buy butternut squash in a bag in the refrigerated produce already cut into chunks, but a whole squash can be used. If you buy a whole one, peel, cut in half lengthwise, remove seeds, and cut into chunks. **

8 Cups Butternut Squash, cut into chunks

8 Cups Fresh Spinach

6 tsp Extra Virgin Olive Oil

8 Strips Bacon, cooked and crumbled

1 Cup Walnuts, chopped and toasted

1/2 Cup Feta Cheese

4 tsp Maple Syrup

 

**It is easiest to buy butternut squash in a bag in the refrigerated produce already cut into chunks, but a whole squash can be used. If you buy a whole one, peel, cut in have lengthwise, remove seeds, and cut into chunks. **

12 Cups Butternut Squash, cut into chunks

12 Cups Fresh Spinach

9 tsp Extra Virgin Olive Oil

12 Strips Bacon, cooked and crumbled

1 1/2 Cup Walnuts, chopped and toasted

3/4 Cup Feta Cheese

6 tsp Maple Syrup

 

**It is easiest to buy butternut squash in a bag in the refrigerated produce already cut into chunks, but a whole squash can be used. If you buy a whole one, peel, cut in have lengthwise, remove seeds, and cut into chunks. **

Directions

1. Preheat oven to 400 degrees and line a sheet pan in foil.

2. Toss squash in olive oil and place on sheet pan.

3. Roast squash in oven for 20 minutes or until tender and beginning to brown around the edges, flipping halfway through.

4. While squash is roasting, cook bacon in a skillet for approx. 10 minutes or until crisp on medium to medium high heat, flipping halfway through.

5. Remove bacon from skillet and drain on a paper towel.

6. Put walnuts in a baking pan and toast in oven on 400 for 3 minutes. Watch closely so they don’t burn. Remove from oven and toss in maple syrup.

7. Once squash has roasted, layer all ingredients and drizzle w/dressing.

Dressing

  • 2
  • 4
  • 6
  • Nutrition

2 Tbsp Extra Virgin Olive Oil

2 Tbsp Lemon Juice

2 tsp Maple Syrup

Salt and Ground Black Pepper to Taste

4 Tbsp Extra Virgin Olive Oil

4 Tbsp Lemon Juice

4 tsp Maple Syrup

Salt and Ground Black Pepper to Taste

6 Tbsp Extra Virgin Olive Oil

6 Tbsp Lemon Juice

6 tsp Maple Syrup

Salt and Ground Black Pepper to Taste

 

Directions

1. Whisk all ingredients together and drizzle over salad.




Dinner: Mushroom and Tomato Chicken w/Jasmine Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Tbsp Extra Virgin Olive Oil, divided

2 Chicken Thighs

½ Cup Grape Tomatoes, halved

1 Cup Baby Bella Mushrooms, sliced

⅓ tsp Onion Powder

¾ tsp Garlic Powder

⅓ tsp Oregano

⅓ tsp Basil

⅛ tsp Ground Black Pepper

¼ tsp Salt

¼ Cup White Wine or Chicken Broth

4 Tbsp Extra Virgin Olive Oil, divided

4 Chicken Thighs

1 Cup Grape Tomatoes, halved

2 Cups Baby Bella Mushrooms, sliced

2/3 tsp Onion Powder

1 1/2 tsp Garlic Powder

2/3 tsp Oregano

2/3 tsp Basil

1/4 tsp Ground Black Pepper

1/2 tsp Salt

1/2 Cup White Wine or Chicken Broth



6 Tbsp Extra Virgin Olive Oil, divided

6 Chicken Thighs

1 1/2 Cups Grape Tomatoes, halved

3 Cups Baby Bella Mushrooms, sliced

1 tsp Onion Powder

2 1/4 tsp Garlic Powder

1 tsp Oregano

1 tsp Basil

1/3 tsp Ground Black Pepper

3/4 tsp Salt

3/4 Cup White Wine or Chicken Broth



Directions

1. In a bowl, mix all seasonings together and coat chicken with them.

2. In a large skillet, heat ½ olive oil on medium to medium high heat, and add chicken to skillet.

3. Reduce heat to medium and cook for 8-10 minutes per side or until chicken is cooked through.

4. Once chicken has cooked, remove chicken from skillet and set aside on a plate.

5. Add remaining olive oil and mushrooms to skillet and sauté for approx. 3 minutes.

6. Add tomatoes and sauté for an additional 2-3 minutes and then add wine or chicken broth.

7. Place chicken back into skillet and mushroom sauce.

8. Serve with jasmine rice.

 

Jasmine Rice w/Spinach

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

3/4 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

1/4 Cup Spinach, finely chopped

Salt and Ground Black Pepper to Taste



1 Cup Jasmine Rice

1 ½ Cups Water

1 Tbsp Extra Virgin Olive Oil

½ Cup Spinach, finely chopped

Salt and Ground Black Pepper to Taste



1 1/2 Cups Jasmine Rice

2 1/4 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Cup Spinach, finely chopped

Salt and Ground Black Pepper to Taste

Directions

1. In a saucepan, bring water to a boil and stir in rice.

2. Cover saucepan, reduce heat to a simmer and continue simmering for 15 minutes or until all water is absorbed and rice is fluffy.

3. Remove from heat, stir in olive oil and spinach. Add salt and pepper to taste.