Wednesday, March 31, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Chickpea w/Avocado Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Can (14.5 oz) Chickpeas, rinsed and drained

1 Avocado, peeled, seeded and diced

12 Grape or Cherry Tomatoes, halved

3 Tbsp Red Onion, finely diced

½ Cup Feta Cheese, crumbled

Juice of 1 Lime

Salt and Pepper to Taste

2 Cans (14.5 oz) Chickpeas, rinsed and drained

2 Avocados, peeled, seeded and diced

24 Grape or Cherry Tomatoes, halved

6 Tbsp Red Onion, finely diced

1 Cup Feta Cheese, crumbled

Juice of 2 Limes

Salt and Pepper to Taste



3 Cans (14.5 oz) Chickpeas, rinsed and drained

3 Avocados, peeled, seeded and diced

36 Grape or Cherry Tomatoes, halved

9 Tbsp Red Onion, finely diced

1 1/2 Cup Feta Cheese, crumbled

Juice of 3 Limes

Salt and Pepper to Taste

Directions

1. Gently mix all ingredients together.


Dinner: Almond Flour Oven Fried Chicken

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Chicken Breast Tenderloins

1 Cup Almond Flour or All Purpose Flour

1 Egg

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

 

1 Lb Chicken Breast Tenderloins

2 Cups Almond Flour or All Purpose Flour

2 Eggs

3 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

1 1/2 Lb Chicken Breast Tenderloins

3 Cups Almond Flour or All Purpose Flour

3 Eggs  

4 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

 

Directions

1. Preheat oven to 425 degrees.

2. Beat eggs in a medium bowl.

3. Put almond flour in another medium bowl and stir salt and pepper into it.

4. Coat each chicken tender in almond flour, then egg, and almond flour again.

5. Place on baking sheet oiled with olive oil.

6. Bake in preheated oven for approximately 25 minutes, flipping half-way. through and until golden brown and cooked through.



Sweet Peas

  • 2
  • 4
  • 6
  • Nutrition

1/2 (16 oz) Bag Frozen Sweet Peas

1/2 tsp Extra Virgin Olive Oil

Salt and Ground black Pepper to taste

1 (16 oz) Bag Frozen Sweet Peas

1 tsp Extra Virgin Olive Oil

Salt and Ground black Pepper to taste



1 1/2 (16 oz) Bags Frozen Sweet Peas

1 1/2 tsp Extra Virgin Olive Oil

Salt and Ground black Pepper to taste

 

Directions

1. Cook peas according to pkg directions.  

2. Once cooked, remove from heat and drain water.

3. Gently stir olive oil.

4. Salt and pepper to taste.

 

Gouda Mac and Cheese

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Penne Pasta (gluten free can be used)

1 Tbsp Butter, unsalted

1 Cup Milk

1 Egg, Beaten

1/2 (20 oz) Pkg Gouda Cheese, grated

1/4 tsp Ground Mustard

Salt and Pepper to Taste

1/8 tsp Paprika

1 Lb Penne Pasta (gluten free can be used)

2 Tbsp Butter, unsalted

2 Cups Milk

2 Eggs, Beaten

1 (20 oz) Pkg Gouda Cheese, grated

½ tsp Ground Mustard

Salt and Pepper to Taste

¼ tsp Paprika



1 1/2 Lb Penne Pasta (gluten free can be used)

3 Tbsp Butter, unsalted

3 Cups Milk

3 Eggs, Beaten

1 1/2 (20 oz) Pkg Gouda Cheese, grated

3/4 tsp Ground Mustard

Salt and Pepper to Taste

1/3 tsp Paprika

 

Directions

1. Cook pasta according to package directions. Drain, rinse and set aside.

2. Melt butter in a large pot over medium heat.

3. Whisk in all other ingredients, and continue to cook, stirring constantly until cheese is melted and slightly thickened, about 2 minutes.

4. Gently stir in pasta until well mixed and heated through.