Wednesday, July 21, 2021


Lunch: Quinoa Blackbean Salad

Number of Servings

1 Cup Water

1/2 Cup Quinoa

1/2 (14.5 oz) Can Black Beans

½ Avocado, seeded, peeled and diced

1/8 Cup Red Onion, diced

6 Grape Tomatoes, halved

1/8 Cup Cilantro, chopped

Juice of 1 Lime

1 Tbsp Extra Virgin Olive Oil

 

2 Cups Water

1 Cup Quinoa

1 (14.5 oz) Can Black Beans

1 Avocado

¼ Cup Red Onion

12 Grape Tomatoes

¼ Cup Cilantro

Juice of 1 Lime

2 Tbsp Extra Virgin Olive Oil

3 Cups Water

1 1/2 Cups Quinoa

1 1/2 (14.5 oz) Can Black Beans

1 ½ Avocados

1/3 Cup Red Onion

18 Grape Tomatoes

1/3 Cup Cilantro

Juice of 1 ½ Limes

3 Tbsp Extra Virgin Olive Oil

Directions

1. Bring water to a boil and add quinoa.  

2. Cook until all water is absorbed.  

3. Once quinoa has cooked, remove from heat and allow to cool completely.  

4. Once cooled, gently stir in all other ingredients.  

5. Serve chilled.


Dinner: Pesto Chicken

Number of Servings

1/2 Lb Chicken Tenderloins

1/4 Cup Pesto (Homemade recipe below, but jarred can be used)

12 Grape Tomatoes

 

1 Lb Chicken Tenderloins

½ Cup Pesto (Homemade recipe below, but jarred can be used)

24 Grape Tomatoes

1 1/2 Lb Chicken Tenderloins

3/4 Cup Pesto (Homemade recipe below, but jarred can be used)

36 Grape Tomatoes

Directions

1. Spread pesto over each chicken tenderloin and let marinate for at least 2 hours in refrigerator in lightly greased baking dish.

2. Preheat oven to 350 degrees.  

3. Add tomatoes to baking dish along with chicken and bake for 20-30 minutes or until cooked through.  

Homemade Pesto

1/4 Cup Fresh Basil

1/2 Cup Packed Cup Spinach

1/8 Cup Extra Virgin Olive Oil

1/8 Cup Parmesan Cheese

Juice ½ Small Lemon

1/8 Cup Pine Nuts, toasted

1/2 Clove Garlic, minced

 

1/2 Cup Fresh Basil

1 Cup Packed Cup Spinach

1/4 Cup Extra Virgin Olive Oil

1/4 Cup Parmesan Cheese

Juice 1 Small Lemon

1/4 Cup Pine Nuts, toasted

1 Clove Garlic, minced



3/4 Cup Fresh Basil

1 1/2 Cups Packed Cup Spinach

1/3 Cup Extra Virgin Olive Oil

1/3 Cup Parmesan Cheese

Juice 1 Small Lemon

1/3 Cup Pine Nuts, toasted

1 1/2 Cloves Garlic, minced

Directions

1. Rinse and pat dry basil leaves.  

2. Add all ingredients except olive oil and salt and pepper to a food processor and process until minced.

3. Add olive oil and salt and pepper and process until all is blended

*To toast pine nuts, preheat oven to 350 degrees. Put nuts on a baking sheet and toast in oven for 3-5 minutes*

Sautéed Zucchini and Onions

1 Tbsp Extra Virgin Olive Oil

1/2 Zucchini, sliced and halved

1/4 Red Onion, sliced and halved

1/2 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

2 Tbsp Extra Virgin Olive Oil

1 Zucchini, sliced and halved

1/2 Red Onion, sliced and halved

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

3 Tbsp Extra Virgin Olive Oil

1 1/2 Zucchini, sliced and halved

3/4 Red Onion, sliced and halved

1 1/2 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

Directions

1. Heat olive oil in a large skillet on med-med high heat.

2. Add zucchini, cook for approx. 2-3 minutes, stirring frequently.

3. Add onion, garlic. Cook for another 2-3 minutes or until desired tenderness,continuing to stir.

4. Salt and ground black pepper to taste.