Tuesday, June 16, 2020

Lunch: Caprese Sandwich w/Balsamic Glaze

Number of Servings

  • 2
  • 4
  • 6

4 Slices Bread of Your Choice
4 Thin Slices Fresh Mozzarella
1 Roma Tomato, sliced
1⁄2 Cup Spinach
Pesto (Store bought can be used, but homemade recipe is included)
2 Tbsp Butter, softened
1⁄4 Cup Balsamic Vinegar
1 Tbsp Honey

8 Slices Bread of Your Choice
8 Thin Slices Fresh Mozzarella
2 Roma Tomatoes, sliced
1 Cup Spinach
Pesto (Store bought can be used, but homemade recipe below)
4 Tbsp Butter, softened
1/2 Cup Balsamic Vinegar
2 Tbsp Honey

12 Slices Bread of Your Choice
12 Thin Slices fresh Mozzarella
3 Roma Tomatoes, sliced
1 1⁄2 Cup Spinach
Pesto (Store bought can be used, but homemade recipe is included)
6 Tbsp Butter, softened
3⁄4 Cup Balsamic Vinegar
3 Tbsp Honey

Homemade Pesto

  • 2
  • 4
  • 6

1/4 Cup Fresh Basil
1/2 Packed Cup Spinach
1/8 Cup Olive Oil
1/8 Cup Parmesan Cheese, grated
Juice of 1 Small Lemon
Salt and Ground Black Pepper
1/8 Cup Pine Nuts or Walnuts, toasted
1/2 Clove Garlic, minced

1/2 Cup Fresh Basil
1 Packed Cup Spinach
1/4 Cup Olive Oil
1/4 Cup Parmesan Cheese, grated
Juice of 1 Small Lemon
Salt and Ground Black Pepper
1/4 Cup Pine Nuts or Walnuts, toasted
1 Clove Garlic, minced

3/4 Cup Fresh Basil
1 1/2 Packed Cup Spinach
1/3 Cup Olive Oil
1/3 Cup Parmesan Cheese, grated
Juice of 1 Small Lemon
Salt and Ground Black Pepper
1/3 Cup Pine Nuts or Walnuts, toasted
1 1/2 Clove Garlic, minced

Directions:
Glaze:
1. In a sauce pan, bring balsamic vinegar and honey to a simmer on medium to medium high heat and allow to reduce down to about half
2. Remove from heat and cool

Assemble Sandwiches:
1. Spread pesto on all pieces of bread and layer mozzarella, tomatoes, spinach. Salt and pepper to taste
2. Drizzle with glaze and top off with remaining slices of bread
3. Spread butter on outside of each sandwich and toast in skillet or on a sandwich grill until golden brown

Directions:
1. Rinse and pat dry basil leaves
2. Add all ingredients except olive oil and salt and pepper to a food processor and and process until minced
3. Add olive oil and salt and pepper and process until all is blended
** To toast nuts, preheat oven to 350 degrees. Put nuts on a baking sheet and toast in oven for 3-5 minutes**


Dinner: Sheet Pan Fajitas

Sheet Pan Fajitas

  • 2
  • 4
  • 6

3/4 Lbs boneless, skinless chicken breasts or tenderloins, slice into thin strips

1/2 Red Bell Pepper, seeded and cut into strips
1/2 Yellow Bell Pepper, seeded and cut into strips
1/2 Orange Bell Pepper, seeded and cut into strips
1/2 Red Onion, cut into strips
1 1/2 Tbsp Extra Virgin Olive Oil
1/2 tsp Chili Powder
1/2 tsp Ground Cumin
1/2 tsp Dried Oregano
1/4 tsp Paprika
1 Cloves Garlic, minced
Salt and Pepper to Taste
1/8 Cup Fresh Cilantro, chopped
Juice from 1 Lime
4 Corn or Flour Tortillas, Medium

1 1/2-2 Lbs boneless, skinless chicken breasts or tenderloins, sliced into thin strips
1 Red Bell Pepper, seeded and cut into strips
1 Yellow Bell Pepper, seeded and cut into strips
1 Orange Bell Pepper, seeded and cut into strips
1 Red Onion, cut into strips
3 Tbsp Extra Virgin Olive Oil
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Dried Oregano
1/2 tsp Paprika
2 Cloves Garlic, minced
Salt and Pepper to Taste
1/4 Cup Fresh Cilantro, chopped
Juice from 1 Lime
8 Corn or Flour Tortillas, Medium

2 1/4 Lbs boneless, skinless chicken breasts or tenderloins, slice into thin strips

1 1/2 Red Bell Pepper, seeded and cut into strips
1 1/2 Yellow Bell Pepper, seeded and cut into strips
1 1/2 Orange Bell Pepper, seeded and cut into strips
1 1/2 Red Onion, cut into strips
4 1/2 Tbsp Extra Virgin Olive Oil
1 1/2 tsp Chili Powder
1 1/2 tsp Ground Cumin
1 1/2 tsp Dried Oregano
3/4 tsp Paprika
3 Cloves Garlic, minced
Salt and Pepper to Taste
1/3 Cup Fresh Cilantro, chopped
Juice from 2 Limes
12 Corn or Flour Tortillas, Medium

Directions:
1. Preheat oven to 400 degrees
2. Slice chicken and veggies into thin strips
3. Put chicken and veggies onto sheet pan in a single layer
4. In a small bowl, combine olive oil, chili powder, cumin, oregano, paprika, garlic, and salt and pepper
5. Pour olive oil mixture over chicken and veggies and toss with a spoon or spatula to coat
6. Bake in oven for 20-30 minutes or until chicken is cooked through and veggies are tender
7. Stir in lime juice and cilantro
8. Serve with warmed tortillas and your favorite toppings

 

                           

Homemade Guacamole

  • 2
  • 4
  • 6

1 1/2 Avocados, peeled, seeded and diced

Juice of 1 Lime
1/2 Clove Garlic, minced
1/8 Cup Cilantro, chopped
1/8 Cup Red Onion, finely diced
1/8 Cup Grape Tomatoes, diced
Salt and Pepper to taste

3 Avocados, peeled, seeded and diced
Juice of 1 Lime
1 Clove Garlic, minced
1/4 Cup Cilantro, chopped
1/4 Cup Red Onion, finely diced
1/8 Cup Grape Tomatoes, diced
Salt and Pepper to taste

4 1/2 Avocados, peeled, seeded and diced Juice of 2 Limes
1 1/2 Clove Garlic, minced
1/3 Cup Cilantro, chopped
1/3 Cup Red Onion, finely diced
1/4 Cup Grape Tomatoes, diced
Salt and Pepper to taste

Directions:
1. In a large bowl, mash the avocado with a fork
2. Add lime juice and all other ingredients
3. Cover and Refrigerate
** Serve with your favorite tortilla chips**