Wednesday, May 12, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:Turkey and Avocado BLT Grill

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Grain Bread (gluten free is delicious)

2 Tbsp Extra Virgin Olive Oil

1/2 Cup Cheddar Cheese, shredded

4 oz High Quality Sandwich Turkey

1 Avocado, mashed

12 Grape Tomatoes, halved

4 Slices Bacon, cooked and halved

2 Leaves Romaine Lettuce or Sub w/Fresh Spinach

8 Slices Whole Grain Bread (gluten free is delicious)

1 Cup Cheddar Cheese, shredded

8 oz High Quality Sandwich Turkey

2 Avocado, mashed

24 Grape Tomatoes, halved

8 Slices Bacon, cooked and halved

4 Leaves Romaine Lettuce or Sub w/Fresh Spinach

12 Slices Whole Grain Bread (gluten free is delicious)

1 1/2 Cups Cheddar Cheese, shredded

12 oz High Quality Sandwich Turkey

3 Avocados, mashed

36 Grape Tomatoes, halved

12 Slices Bacon, cooked and halved

6 Leaves Romaine Lettuce or Sub w/Fresh Spinach

Directions

1. In a skillet, cook bacon on medium to medium high heat until crisp, about 4-5 minutes per side.

2. Remove bacon from heat and skillet and drain on a paper towel.

3. Clean excess grease from skillet.

4. Evenly divide turkey and cheese between 2 slices of bread. Top each with other bread slices.

5. In the skillet, heat olive oil on medium to medium high heat and add sandwiches.

6. Cook sandwiches 3-4 minutes per side or until golden brown.

7. Remove sandwiches from heat and spread avocado inside each sandwich and layer remaining ingredients.


Dinner: Greek Turkey Meatloaf w/Brussel Sprouts and Basmati Rice

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Ground Turkey

1/4 Cup Oats, uncooked

1/4 Cup Onions, diced

1/2 Cup Fresh Spinach, chopped

1/2 Cup Crushed Tomatoes, divided

1/4 Cup Feta Cheese, crumbled

1 Egg, lightly beaten

1/2 Tbsp Honey

1/4 Tbsp Worcestershire Sauce

Cooking Spray

 

1 Lb Ground Turkey

½ Cup Oats, uncooked

½ Cup Onions, diced

1 Cup Fresh Spinach, chopped

1 Cup Crushed Tomatoes, divided

½ Cup Feta Cheese, crumbled

1 Egg, lightly beaten

1 Tbsp Honey

½ Tbsp Worcestershire Sauce

Cooking Spray



1 1/2 Lb Ground Turkey

3/4 Cup Oats, uncooked

3/4 Cup Onions, diced

1 1/2 Cups Fresh Spinach, chopped

1 1/2 Cups Crushed Tomatoes, divided

3/4 Cup Feta Cheese, crumbled

2 Eggs, lightly beaten

1 1/2 Tbsp Honey

3/4 Tbsp Worcestershire Sauce

Cooking Spray

 

Directions

1. Preheat oven 350 degrees.

2. Lightly spray loaf pan with cooking spray.

3. Mix all ingredients together in a bowl, reserving 1/3 cup crushed tomatoes, and mold meat mixture into loaf pan.

4. Spread remaining 1/3 cup crushed tomatoes on top.

5. Bake 45 minutes-1 hour or until cooked through.

6. Remove from oven and allow to rest approximately 10 minutes.



Sautéed Brussel Sprouts

  • 2
  • 4
  • 6
  • Nutrition

½ Lb Fresh Brussel Sprouts, halved

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Lb Fresh Brussel Sprouts, halved

4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

1 1/2 Lb Fresh Brussel Sprouts, halved

6 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

1. In a skillet, heat olive oil on medium to medium high heat.

2. Add Brussel sprouts to skillet and sauté for 6-8 minutes or until browned and desired tenderness.

3. Salt and pepper to taste.

Basmati Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Basmati Rice

3/4 Cups Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Basmati Rice

1 ½ Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



1 1/2 Cups Basmati Rice

2 1/4 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Cook according to package directions.

2. Once cooked, stir in olive oil and salt and pepper to taste.