Wednesday, June 9, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Creamy Chicken Salad Stuffed Peppers

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Chicken Tenderloins, cooked and diced

2 Tbsp Celery, diced

1 Tbsp Green Onion, diced

2 Tbsp Olive Oil Mayonnaise

½ tsp Dijon Mustard

¼ tsp Seasoned Salt

Ground Black Pepper to Taste

1 Bell Pepper, halved and seeded

8 Chicken Tenderloins, cooked and diced

4 Tbsp Celery, diced

2 Tbsp Green Onion, diced

4 Tbsp Olive Oil Mayonnaise

1 tsp Dijon Mustard

1/2 tsp Seasoned Salt

Ground Black Pepper to Taste

2 Bell Peppers, halved and seeded

12 Chicken Tenderloins, cooked and diced

6 Tbsp Celery, diced

3 Tbsp Green Onion, diced

6 Tbsp Olive Oil Mayonnaise

1 1/2 tsp Dijon Mustard

3/4 tsp Seasoned Salt

Ground Black Pepper to Taste

3 Bell Peppers, halved and seeded

Directions

1. Place chicken in a pot and add enough water to cover chicken. Bring to a boil and continue to boil for approx. 15 minutes, or until cooked through.

2. While chicken is cooking, dice celery and onion, and half pepper from top to bottom and remove seeds.

3. Once chicken has cooked, remove from water, dice and allow to cool.

4. In a bowl, mix together mayonnaise, mustard, seasoned salt, and pepper.

5. Add chicken, celery, and onion to mayonnaise mixture and gently mix.

6. Stuff each pepper half w/chicken salad.


Dinner: Vegetable Beef Casserole

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Organic Grass Fed Ground Beef, cooked and crumbled

1/3 Cup Beef Broth

2 Small to Medium Sweet Potatoes, peeled, diced and cooked

1/3 Onion, diced

1 Clove Garlic, minced

1/3 tsp Italian Seasoning

1 Tbsp Tomato Paste

1/3 Can (15 oz) Diced Tomatoes, well drained

Cooking spray

1 Lb Ground Beef, cooked and crumbled (Organic grass fed beef is best)

2/3 Cup Beef Broth

4 Small to Medium Sweet Potatoes, peeled, diced and cooked

2/3 Onion, diced

2 Cloves Garlic, minced

2/3 tsp Italian Seasoning

2 Tbsp Tomato Paste

2/3 Can (15 oz) Diced Tomatoes, well drained

Cooking spray



1 ½ Lb Ground Beef, cooked and crumbled (Organic grass fed beef is best)

1 Cup Beef Broth

6 Small to Medium Sweet Potatoes, peeled, diced and cooked

1 Onion, diced

3 Cloves Garlic, minced

1 tsp Italian Seasoning

3 Tbsp Tomato Paste

1 Can (15 oz) Diced Tomatoes, well drained

Cooking spray

Directions

1. Preheat oven to 375 degrees.

2. Peel and dice sweet potatoes. Put potatoes in a pot, cover with water and bring to a boil on medium to medium high heat and boil for approx. 10 minutes or until potatoes are tender.

3. While potatoes are boiling, cook ground beef in a skillet, along with onion and garlic until meat is brown, approx. 10 minutes, crumbling as it cooks.

4. Remove skillet from heat and drain excess fat from meat. Stir in seasoning, tomato paste, and tomatoes and pour in beef broth. Bring to a simmer on medium heat. and simmer until most liquid is absorbed, approx. 5-6 minutes. Remove from heat and set aside.

5. Remove potatoes from water and mash them.

6. Lightly spray a baking dish with cooking spray.

7. Put meat mixture in the baking dish and top with mashed sweet potatoes.

8. Bake for 30 minutes.