Wednesday, February 24, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Spicy Pimento Cheese Sandwich

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Cup Mexican Blend Cheese, shredded

1 Tbsp Pimento

1 Tbsp Jalapeño, seeded and diced

2 Tbsp Olive Oil Mayonnaise

4 Slices Whole Grain Bread



2 Cups Mexican Blend Cheese, shredded

2 Tbsp Pimento

2 Tbsp Jalapeño, seeded and diced

4 Tbsp Olive Oil Mayonnaise

8 Slices Whole Grain Bread

3 Cups Mexican Blend Cheese, shredded

3 Tbsp Pimento

3 Tbsp Jalapeño, seeded and diced

6 Tbsp Olive Oil Mayonnaise

12 Slices Whole Grain Bread

Directions

1. In a bowl, mix together cheese, pimento, jalapeño, and mayo.

2. Spread on bread and serve as sandwiches.


Dinner: Spinach Mushroom Meatloaf w/Mashed Potatoes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Grass Fed Organic Ground Beef

1/2 Cup Spinach, chopped

1/4 Cup Mushrooms, diced

1/4 Cup Oats, uncooked

1 Egg, lightly beaten

1/4 tsp Salt

1/4 tsp Ground Black Pepper

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1 Tbsp Tomato Sauce

Cooking Spray

1 Lb Grass Fed Organic Ground Beef

1 Cup Spinach, chopped

½ Cup Mushrooms, diced

½ Cup Oats, uncooked

1 Egg, lightly beaten

½ tsp Salt

½ tsp Ground Black Pepper

½ tsp Onion Powder

½ tsp Garlic Powder

2 Tbsp Tomato Sauce

Cooking Spray



1 1/2 Lb Grass Fed Organic Ground Beef

1 1/2 Cups Spinach, chopped

3/4 Cup Mushroom, diced

3/4 Cup Oats, uncooked

3 Eggs, lightly beaten

3/4 tsp Salt

3/4 tsp Ground Black Pepper

3/4 tsp Onion Powder

3/4 tsp Garlic Powder

3 Tbsp Tomato Sauce

Cooking Spray

Directions

1. Preheat oven to 350 degrees.

2. Lightly spray loaf pan or loaf baking dish w/cooking spray.

3, In a bowl, mix together all ingredients and then scoop it into the loaf pan or loaf baking dish, forming to shape the pan or dish.

4. Bake in oven for 40-60 minutes, depending on the thickness, or until cooked through and there is no more pink.

 Mashed Potatoes

  • 2
  • 4
  • 6
  • Nutrition

2 Medium Sized Russet Potatoes, peeled and diced

¼ Cup Unsweetened Plain Almond Milk

¼ tsp Garlic Powder

Salt and Ground Black Pepper to Taste

4 Medium Sized Russet Potatoes, peeled and diced

1/2 Cup Unsweetened Plain Almond Milk

1/2 tsp Garlic Powder

Salt and Ground Black Pepper to Taste

6 Medium Sized Russet Potatoes, peeled and diced

3/4 Cup Unsweetened Plain Almond Milk

3/4 tsp Garlic Powder

Salt and Ground Black Pepper to Taste

Directions

1. Put potatoes into a pot and cover w/water. Bring to a boil and continue boiling for approx. 15 minutes or until potatoes are tender.

2. Drain water from potatoes, add in other ingredients, and blend until creamy.