Wednesday, July 14, 2021


Lunch: Fruited Chicken Salad

Number of Servings

¾ Cup Rotisserie Chicken, chopped

¼ Cup Seedless Red Grapes, halved

¼ Cup Celery, diced

¼ Apple, diced

⅛ Cup Pecans, chopped

¼ Cup Greek Yogurt

1 Tbsp Dijon Mustard

2 tsp Honey

¼ tsp Onion Powder

Salt and Ground Black Pepper to Taste

2 Cups Kale or Spinach

1 1/2 Cups Rotisserie Chicken, chopped

1/2 Cup Seedless Red Grapes, halved

1/2 Cup Celery, diced

1/2 Apple, diced

1/4 Cup Pecans, chopped

1/2 Cup Greek Yogurt

2 Tbsp Dijon Mustard

4 tsp Honey

1/2 tsp Onion Powder

Salt and Ground Black Pepper to Taste

4 Cups Kale or Spinach



2 1/4 Cups Rotisserie Chicken, chopped

3/4 Cup Seedless Red Grapes, halved

3/4 Cup Celery, diced

3/4 Apple, diced

1/3 Cup Pecans, chopped

3/4 Cup Greek Yogurt

3 Tbsp Dijon Mustard

6 tsp Honey

3/4 tsp Onion Powder

Salt and Ground Black Pepper to Taste

6 Cups Kale or Spinach

Directions

1. In a small bowl, combine yogurt, mustard, honey, onion powder, and salt and pepper. Set aside.

2. In a separate bowl, combine all other ingredients except spinach. Gently mix. in yogurt mixture and serve chilled over spinach.

           


Dinner: Steak Kabobs w/Tumeric Rice

Number of Servings

½ Lb Flank Steak, cut into 1 inch chunks

2 Cups Bell Pepper, cut into 1 inch chunks

1 Cup Red Onion, cut into 1 inch chunks

1 Cup Marinade (Recipe below)

4 Wooden Skewers



1 Lb Flank Steak, cut into 1 inch chunks

4 Cups Bell Pepper, cut into 1 inch chunks

2 Cups Red Onion, cut into 1 inch chunks

2 Cups Marinade (Recipe below)

8 Wooden Skewers

1 1/2 Lb Flank Steak, cut into 1 inch chunks

6 Cups Bell Pepper, cut into 1 inch chunks

3 Cups Red Onion, cut into 1 inch chunks

3 Cups Marinade (Recipe below)

12 Wooden Skewers

Directions

1. Cut steak into 1 inch chunks.

2. Whisk all marinade ingredients together and pour over steak in a ziplock bag or bowl. Marinate for at least 30 minutes in the refrigerator.  

3. While meat is marinating, soak skewers in water for 30 minutes.

4. Cut bell peppers and onions into one inch chunks.

5. Preheat oven to 400 degrees.

6. Remove meat from marinade and slide meat and veggies onto skewers, alternating each one.

7. Place on a foil lined sheet pan and bake for 20 minutes or until meat is cooked through, turning every 10 minutes.

Marinade 

1/3 Cup Worcestershire

1/8 Cup Red Wine

1/4 Clove Garlic, minced

1/8 tsp Salt

1/8 tsp Ground Black Pepper

¾ Cup Worcestershire

¼ Cup Red Wine

½ Clove Garlic, minced

¼ tsp Salt

⅛ tsp Ground Black Pepper



1 1/8 Cups Worcestershire

1/3 Cup Red Wine

3/4 Clove Garlic, minced

1/3 tsp Salt

1/4 tsp Ground Black Pepper



Directions

1. In a bowl, whisk ingredients together.

Jasmine Turmeric Rice

1 Cup Jasmine Rice

1 ½ Cups Water

1 Tbsp Extra Virgin Olive Oil

1 tsp Turmeric

½ tsp Salt

½ tsp Ground Black Pepper

½ tsp Garlic Powder

½ tsp Onion Powder



2 Cups Jasmine Rice

3 Cups Water

2 Tbsp Extra Virgin Olive Oil

2 tsp Turmeric

1 tsp Salt

1 tsp Ground Black Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

3 Cups Jasmine Rice

4 1/2 Cups Water

3 Tbsp Extra Virgin Olive Oil

3 tsp Turmeric

1 1/2 tsp Salt

1 1/2 tsp Ground Black Pepper

1 1/2 tsp Garlic Powder

1 1/2 tsp Onion Powder

Directions

1. Cook rice according to package directions.

2. Once rice is fully cooked stir in all other ingredients.