Wednesday, March 24, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/3 Cup Cucumber, diced

1 ½ Cups Boiled Chicken Breasts, diced (approx. 1 chicken breast)

4 Cherry Tomatoes, halved

1/8 Red Onion, diced

1/8 Cup Kalamata Olives, diced

2/3 Tbsp Fresh Dill, chopped or 3/4 tsp dried

1 1/3 oz Feta Cheese, crumbled

2/3 Cloves Garlic, minced

1/4 Cup Whole Milk Greek Yogurt

Juice from 1/8 Lemon

Salt and Pepper to Taste

2/3 Cup Cucumber, diced

3 Cups Boiled Chicken Breasts, diced (approx. 2 chicken breasts)

8 Cherry Tomatoes, halved

1/8 Red Onion, diced

1/4 Cup Kalamata Olives, diced

1 1/3 Tbsp Fresh Dill, chopped or 1 tsp dried

2 2/3 oz Feta Cheese, crumbled

1 1/3 Cloves Garlic, minced

1/2 Cup Whole Milk Greek Yogurt

Juice from 1/3 Lemon

Salt and Pepper to Taste

1 Cup Cucumber, diced

4 ½ Cups Boiled Chicken Breasts, diced (approx. 3 chicken breasts)

12 Cherry Tomatoes, halved

¼ Red Onion, diced

⅓ Cup Kalamata Olives, diced

2 Tbsp Fresh Dill, chopped or 1 tsp dried

4 oz Feta Cheese, crumbled

2 Cloves Garlic, minced

¾ Cup Whole Milk Greek Yogurt

Juice from ½ Lemon

Directions

1. Bring medium sized pot of water to a boil.

2. Add chicken and boil for approx 25-30 min or until cooked through.

3. Once cooked through, allow to cool and chop finely.

4. Once chicken has cooled, gently mix all ingredients together.  

5. Serve chilled.

**This is delicious on a bed of lettuce, in a pita, or in a wrap**




Dinner: Ground Sirloin Spinach Meatloaf

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Ground Sirloin or 80/20 Ground Beef

1/4 Cup Old Fashioned Oats, uncooked

1/4 Cup Red Onion, finely diced

1/3 (8 oz) Can Tomato Sauce, separated

2/3 Tbsp Honey

1/3 Tbsp Worcestershire

1 Egg, lightly beaten

1/3 Cup Fresh Spinach, chopped

1/8 tsp Salt

1/8 tsp Ground Black Pepper

1 Lb Ground Sirloin or 80/20 Ground Beef

1/2 Cup Old Fashioned Oats, uncooked

1/2 Cup Red Onion, finely diced

2/3 (8 oz) Can Tomato Sauce, separated

1 1/3 Tbsp Honey

2/3 Tbsp Worcestershire

1 Egg, lightly beaten

2/3 Cup Fresh Spinach, chopped

1/3 tsp Salt

1/3 tsp Ground Black Pepper



1 1/2 Lbs Ground Sirloin or 80/20 Ground Beef

3/4 Cup Old Fashioned Oats, uncooked

3/4 Cup Red Onion, finely diced

1 (8 oz) Can Tomato Sauce, separated

2 Tbsp Honey

1 Tbsp Worcestershire

3 Eggs, lightly beaten

1 Cup Fresh Spinach, chopped

1/3 tsp Salt

1/3 tsp Ground Black Pepper



Directions

1. Preheat oven to 350 degrees.

2. Lightly spray loaf pan w/cooking spray.  

3. Put meat in large bowl and set aside.

4. Mix all other ingredients together in a separate bowl, reserving 2 Tbsp tomato sauce to spread on top of meatloaf.

5. Mix together all ingredients very well and put into loaf pan or loaf baking dish and shape meatloaf to fit it.

6. Spread remaining tomato sauce on top.

7. Bake for 1hour- 1 hour 15 minutes or until cooked through.



Veggie Sauté

  • 2
  • 4
  • 6
  • Nutrition

1 Tbsp Extra Virgin Olive Oil

1/2 Yellow Squash, sliced and halved

1/2 Zucchini, sliced and halved

1/4 Red Onion, sliced and halved

1/2 Clove Garlic, minced

1/2 Cup Grape or Cherry Tomatoes

Salt and Ground Black Pepper to Taste



2 Tbsp Extra Virgin Olive Oil

1 Yellow Squash, sliced and halved

1 Zucchini, sliced and halved

1/2 Red Onion, sliced and halved

1 Clove Garlic, minced

1 Cup Grape or Cherry Tomatoes

Salt and Ground Black Pepper to Taste



3 Tbsp Extra Virgin Olive Oil

1 1/2 Yellow Squash, sliced and halved

1 1/2 Zucchini, sliced and halved

3/4 Red Onion, sliced and halved

1 1/2 Cloves Garlic, minced

1 1/2 Cups Grape or Cherry Tomatoes

Salt and Ground Black Pepper to Taste

Directions

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

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

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

4. Salt and ground black pepper to taste.