Wednesday, January 6, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Chicken and Rice Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/4 Rotisserie Chicken, removed from bone and chopped

2 Cups Chicken Broth

1/2 Clove Garlic, minced

1/4 Cup Onion, chopped

1/4 Cup Carrots, sliced

1/4 Cup Celery, chopped

1/4 Bay Leaf

Ground Black Pepper to Taste

1/8 Tbsp Dried Parsley

1/4 Cup Basmati Rice

 

1/2 Rotisserie Chicken, removed from bone and chopped

4 Cups Chicken Broth

1 Clove Garlic, minced

1/2 Cup Onion, chopped

1/2 Cup Carrots, sliced

1/2 Cup Celery, chopped

1/2 Bay Leaf

Ground Black Pepper to Taste

1/4 Tbsp Dried Parsley

1/2 Cup Basmati Rice

 

3/4 Rotisserie Chicken, removed from bone and chopped

6 Cups Chicken Broth

1 1/2 Cloves Garlic, minced

3/4 Cup Onion, chopped

3/4 Cup Carrots, sliced

3/4 Cup Celery, chopped

3/4 Bay Leaf

Ground Black Pepper to Taste

1/3 Tbsp Dried Parsley

3/4 Cup Basmati Rice

 

Directions

1. In a large pot, bring broth to a rolling boil and add everything except chicken and rice.

2. Add rice, cover with a lid, and cook at a simmer for 12-15 minutes or until rice is tender, stirring occasionally.

3. Reduce heat to low and stir in chicken.

4. Continue heating until chicken is heated through.




Dinner: Spinach Stuffed Salmon

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (6 oz) Salmon Fillets

1 Tbsp Extra Virgin Olive Oil

1 Cup Fresh Spinach, chopped

2 Tbsp Onion, diced

2 Tbsp Feta, crumbled

½ Tbsp Greek Seasoning

Cooking Spray

4 (6 oz) Salmon Fillets

2 Tbsp Extra Virgin Olive Oil

2 Cups Fresh Spinach, chopped

4 Tbsp Onion, diced

4 Tbsp Feta, crumbled

1 Tbsp Greek Seasoning

Cooking Spray

6 (6 oz) Salmon Fillets

3 Tbsp Extra Virgin Olive Oil

3 Cups Fresh Spinach, chopped

6 Tbsp Onion, diced

6 Tbsp Feta, crumbled

1 1/2 Tbsp Greek Seasoning

Cooking Spray

Directions

1. Preheat oven to 400 degrees.

2. Across the top of each fillet, slice a pocket to stuff.

3. Evenly baste and sprinkle each fillet with olive oil and Greek seasoning and set aside.

4. In a bowl, mix together spinach, onion, and feta and stuff each fillet with spinach mixture.

5. Place fillets in a baking dish lightly sprayed with cooking spray.

6. Bake in oven for 10-12 minutes or until salmon easily flakes with a fork.

Riced Cauliflower

  • 2
  • 4
  • 6
  • Nutrition

⅔ (10 oz) Pkg Frozen Riced Cauliflower

Salt and Ground Black Pepper to Taste

1 1/3 (10 oz) Pkgs Frozen Riced Cauliflower

Salt and Ground Black Pepper to Taste

2 (10 oz) Pkgs Frozen Riced Cauliflower

Salt and Ground Black Pepper to Taste

Directions

1. Cook according to package directions.