Tuesday, January 12th, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Creamy Tomato Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/8 Cup Extra Virgin Olive Oil

1/2 Clove Garlic, minced

1 Tbsp Cornstarch

1/4 tsp Dried Basil

1/2 tsp Salt

1 1/4 Cups Unsweetened Plain Almond Milk

1/2 tsp Basil Pesto

1/2 (15 oz) Can Diced Tomatoes w/Basil and Oregano

½ (8 oz) Can Tomato Sauce

1/4 Cup Parmesan Cheese, grated

¼ Cup Extra Virgin Olive Oil

1 Clove Garlic, minced

2 Tbsp Cornstarch

½ tsp Dried Basil

1 tsp Salt

2 ½ Cups Unsweetened Plain Almond Milk

1 tsp Basil Pesto

1 (15 oz) Can Diced Tomatoes w/Basil and Oregano

1 (8 oz) Can Tomato Sauce

½ Cup Parmesan Cheese, grated

1/3 Cup Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

3 Tbsp Cornstarch

3/4 tsp Dried Basil

1 1/2 tsp Salt

3 3/4 Cups Unsweetened Plain Almond Milk

1 1/2 tsp Basil Pesto

1 1/2 (15 oz) Can Diced Tomatoes w/Basil and Oregano

1 ½ (8 oz) Cans Tomato Sauce

3/4 Cup Parmesan Cheese, grated

Directions

1. In a large pot, heat olive oil on medium to medium high heat. Add garlic and sauté for 1 minute.

2. Add cornstarch, basil, salt and pesto and whisk together very well.

3. Reduce heat to medium and whisk in milk. Continue whisking until thickened.

4. Add in remainder of ingredients, whisking to blend well.

5. Heat thoroughly and serve.


Dinner: Shrimp Fajita Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

¾ Lb Shrimp, peeled and deveined

1 Cup Bell Pepper, seeded and sliced

1 Cup Onion, sliced

1 Cup Grape Tomatoes, halved

1 ½ Tbsp Extra Virgin Olive Oil

2 Tbsp Taco Seasoning (Store bought or homemade recipe below)

4 Cups Iceberg Lettuce, chopped

Cooking Spray

½ Avocado

1 1/2 Lb Shrimp, peeled and deveined

2 Cups Bell Pepper, seeded and sliced

2 Cups Onion, sliced

2 Cups Grape Tomatoes, halved

3 Tbsp Extra Virgin Olive Oil

4 Tbsp Taco Seasoning (Store bought or homemade*recipe below*)

8 Cups Iceberg Lettuce, chopped

Cooking Spray

1 Avocado, sliced, optional

2 1/4 Lb Shrimp, peeled and deveined

3 Cups Bell Pepper, seeded and sliced

3 Cups Onion, sliced

3 Cups Grape Tomatoes, halved

4 1/2 Tbsp Extra Virgin Olive Oil

6 Tbsp Taco Seasoning (Store bought or homemade*recipe below*)

12 Cups Iceberg Lettuce, chopped

Cooking Spray

1 1/2 Avocados, sliced, optional

Directions

1. Preheat oven to 400 degrees.

2. In a bowl, mix together olive oil and taco seasoning.

3. Add shrimp and veggies to the olive oil mixture and stir to coat.

4. Line a sheet pan with foil and spray lightly with cooking spray.

5. Transfer shrimp and veggies to sheet pan and put into the oven

6. Roast for 10-12 minutes or until shrimp is opaque being careful not to overcook and flipping halfway through.

7. Serve on a bed of iceberg lettuce and top w/ seeded, peeled and sliced avocado.

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

2 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

3 Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 tsp Salt

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Oregano

3/4 tsp Black Pepper

Directions

1. Put all ingredients into a small container with a lid and shake until mixed.