Wednesday, June 24, 2020

Lunch: Creamy Chicken Salad

Number of Servings 

  • 2
  • 4
  • 6
  • Nutrition Facts

1 Chicken Breast

1/4 Cup Mayonnaise (or Greek Yogurt)

1/2 Stalk Celery

1/2 Green Onion

1/2 tsp Dijon Mustard

1/4 tsp Seasoned Salt

Ground Black Pepper

1/2 tsp Fresh Dill or 1/4 tsp Dried, optional

2 Chicken Breasts, cooked

½ Cup Mayonnaise (or Greek Yogurt)

1 Stalk Celery, diced

1 Green Onion, diced

1 tsp Dijon Mustard

½ tsp Seasoned Salt

Ground Black Pepper to taste

1 tsp Fresh Dill, optional

*Serve with fresh fruit of choice or as a sandwich on whole wheat bread (or both :)) *

3 Chicken Breasts

3/4 Cup Mayonnaise (or Greek Yogurt)

1 1/2 Stalks Celery

1 1/2 Green Onions

1 1/2 tsp Dijon Mustard

3/4 tsp Seasoned Salt

Ground Black Pepper

1 1/2 tsp Fresh Dill or 1/2 tsp Dried, optional

Directions

1. Bring medium sized pot of water to a boil

2. Add chicken and boil for approximately 25-30 minutes or until cooked through

3. Once cooked through, remove from heat, chop very finely and allow to cool

4. While chicken is cooking, rinse and dice celery and green onion

5. When chicken has cooled, mix all ingredients together in a medium bowl and chill in refrigerator until ready to serve


Dinner: Short Ribs w/ Garlic and Thyme

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

1 ¼ - 1 ½ Lbs Boneless Beef Short Ribs, cut into 2-3 inch pieces

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

1/2 Sweet Onion, sliced

1 1/2 Cloves Garlic, minced

1 Tbsp Tomato Paste

1/3 Cup Red Wine, optional

3/4 Cups Beef Broth

2 Tbsp Fresh Thyme, chopped or 2 tsp Dried

2 ½ - 3 Lbs Boneless Beef Short Ribs, cut into 2-3 inch pieces

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Pepper to taste

1 Sweet Onion, sliced

3 Cloves Garlic, minced

2 Tbsp Tomato Paste

¾ Cup Red Wine, optional

1 ½ Cups Beef Broth

4 Tbsp Fresh Thyme, chopped or 3 tsp Dried


3 3/4 - 4 Lbs Boneless Beef Short Ribs, cut into 2-3 inch pieces

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

1 1/2 Sweet Onions, sliced

4 1/2 Cloves Garlic, minced

3 Tbsp Tomato Paste

1 1/8 Cups Red Wine, optional

2 1/4 Cups Beef Broth

6 Tbsp Fresh Thyme, chopped or 2 Tbsp Dried

Directions:

1. Preheat oven to 325 degrees

2. Heat oil on medium to medium high heat

3. Coat ribs with salt and ground pepper to taste and place in hot pan

4. Cook until just browned on both sides

5. Remove ribs from pan to a plate

6. Add onion and sauté for 3-5 minutes

7. Add garlic and sauté for an additional 20-30 seconds

8. Add tomato paste and mix well

9. Add wine, if using, and simmer until reduced by half. If not using, go to step 10

10. Add broth and thyme and bring back to a simmer for about 1 minute, stirring constantly

11. Put short ribs into a baking dish, pour all other ingredients over ribs, cover tightly with foil and bake 2 hours

12. Serve over mashed cauliflower (recipe below)

Mashed Cauliflower

  • 2
  • 4
  • 6
  • Nutrition Facts

1/2 Large Cauliflower

1 Tbsp Olive Oil (or butter)

1 Tbsp Milk (or Almond Milk)

1/2 Clove Garlic, minced

Salt and Ground Black Pepper to taste

1 Large Cauliflower

2 Tbsp Olive Oil (or butter)

2 Tbsp Milk (or Almond Milk)

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

1 1/2 Large Cauliflower

3 Tbsp Olive Oil (or butter)

3 Tbsp Milk (or Almond Milk)

1 1/2 Cloves Garlic, minced

Salt and Ground Black Pepper to taste

**If you do not want to mash, then serve meat over cooked cauliflower or to the side**

Directions:

1. Rinse and chop cauliflower and transfer to large pot. Cover w/water and boil on medium to high heat for 15-20 minutes or until soft

2. Once cooked, drain water and transfer back to pot

3. Add remaining ingredients

4. Using a blender, hand mixer, or immersion blender, blend until puréed

5. Salt and ground black pepper to taste

Sautéed Mushrooms

  • 2
  • 4
  • 6
  • Nutrition Facts

1/2 Lb Baby Bella Mushrooms, sliced

1 1/2 Tbsp Extra Virgin Olive Oil

1/8 Cup Fresh Oregano,chopped, or 1 ½ Tsp dried

1/8 Cup Fresh Thyme,chopped, or 1 ½ Tsp dried

1 1/2 tsp Fresh Lemon Juice

Salt and Ground Black Pepper to taste

1 Lb Baby Bella Mushrooms, sliced

3 Tbsp Extra Virgin Olive Oil

¼ Cup Fresh Oregano,chopped, or 4 tsp Dried

¼ Cup Fresh Thyme,chopped, or 4 tsp Dried

1 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to Taste

1 1/2 Lbs Baby Bella Mushrooms, sliced

4 1/2 Tbsp Extra Virgin Olive Oil

1/3 Cup Fresh Oregano,chopped, or 1 ½ Tbsp dried

1/3 Cup Fresh Thyme,chopped, or 1 ½ Tbsp dried

3 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to taste

Directions:

1. Rinse, dry, and slice mushrooms

2. In a medium sized skillet, heat olive oil on medium-medium high heat

3. Add mushrooms for 2-3 minutes, stirring frequently

4. Stir in oregano and thyme, and continue to cook for approx. 5 more minutes, continuing to stir

5. Remove from heat and stir in lemon juice

6. Salt and pepper to taste