Wednesday, December 9, 2020


Lunch: Rosemary Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Lb Boneless Skinless Chicken Breasts, cooked and diced

⅓ Cup Olive Oil Mayonnaise

¼ Cup Dried Cranberries

¼ Cup Walnuts, chopped and toasted

¼ Cup Celery, finely diced

1 tsp Fresh Rosemary, minced

1 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

1 Lb Boneless Skinless Chicken Breasts, cooked and diced

2/3 Cup Olive Oil Mayonnaise

1/2 Cup Dried Cranberries

1/2 Cup Walnuts, chopped and toasted

1/2 Cup Celery, finely diced

2 tsp Fresh Rosemary, minced

2 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

1 1/2 Lb Boneless Skinless Chicken Breasts, cooked and diced

1 Cup Olive Oil Mayonnaise

3/4 Cup Dried Cranberries

3/4 Cup Walnuts, chopped and toasted

3/4 Cup Celery, finely diced

3 tsp Fresh Rosemary, minced

3 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

Directions

1. Put chicken into a pot and add enough water to cover chicken.

2. Bring chicken to a boil on high heat. Reduce heat and continue simmering for approx. 20 minutes or until cooked through.

3. Remove chicken from heat and water.

4. Allow to cool and finely dice.

5. To toast walnuts, preheat oven to 400 degrees and in a baking pan, toast for 3 minutes. Watch closely or they will burn.

5. Mix all ingredients together and chill until ready to serve.




Dinner: Greek Shrimp w/Riced Cauliflower

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Shrimp, peeled, deveined, and tails removed

1 Tbsp Extra Virgin Olive Oil

1/2 Red Onion, roughly chopped

1/2 (12 oz) Jar Artichoke Hearts, drained and quartered

1/2 Cup Kalamata Olives

1 Clove Garlic, minced

1/2 tsp Greek Seasoning

1/2 Cup Feta Cheese, crumbled

1 Lb Shrimp, peeled, deveined, and tails removed

2 Tbsp Extra Virgin Olive Oil

1 Red Onion, roughly chopped

1 (12 oz) Jar Artichoke Hearts, drained and quartered

1 Cup Kalamata Olives

2 Cloves Garlic, minced

1 tsp Greek Seasoning

1 Cup Feta Cheese, crumbled



1 1/2 Lb Shrimp, peeled, deveined, and tails removed

3 Tbsp Extra Virgin Olive Oil

1 1/2 Red Onions, roughly chopped

1 1/2 (12 oz) Jars Artichoke Hearts, drained and quartered

1 1/2 Cups Kalamata Olives

3 Cloves Garlic, minced

1 1/2 tsp Greek Seasoning

1 1/2 Cups Feta Cheese, crumbled 

Directions

1. Preheat oven to 400 degrees.

2. Place shrimp on a foil lined sheet pan and sprinkle w/Greek seasoning.

3. Add vegetables, garlic, and olive oil to pan and toss to coat.

4. Bake 5-6 minutes or until shrimp are opaque and pink, being careful not to overcook.

5. Serve on a bed of riced cauliflower and sprinkle w/feta.



Riced Cauliflower

  • 2
  • 4
  • 6
  • Nutrition

½ (12 oz) Bag Riced Cauliflower

½ Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



1 (12 oz) Bag Riced Cauliflower

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 (12 oz) Bags Riced Cauliflower

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

1. Cook according to package directions.

2. Stir in olive oil and salt and pepper to taste.