Wednesday, November 25, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Everything But the Bagel Tuna Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 (5 oz) Can Chunk White Albacore Tuna

1 Egg, hardboiled

¼ Cup Celery, diced

2 Tbsp Red Onions, diced

1 tsp Everything But the Bagel Seasoning

2 Tbsp Plain Whole Milk Greek Yogurt or Olive Oil Mayonnaise

2 (5 oz) Cans Chunk White Albacore Tuna

2 Eggs, hardboiled

1/2 Cup Celery, diced

4 Tbsp Red Onions, diced

2 tsp Everything But the Bagel Seasoning

4 Tbsp Plain Whole Milk Greek Yogurt or Olive Oil Mayonnaise

3 (5 oz) Cans Chunk White Albacore Tuna

3 Eggs, hardboiled

3/4 Cup Celery, diced

6 Tbsp Red Onions, diced

3 tsp Everything But the Bagel Seasoning

6 Tbsp Plain Whole Milk Greek Yogurt or Olive Oil Mayonnaise 

 

Directions

1. Place egg in a saucepan, add enough water to cover the egg and bring to a boil. Continue boiling for 10 minutes. Remove from heat and water. Allow to cool, remove shell, and dice the egg. Allow to cool.

2. In a bowl, mix all other ingredients together.

3. Once egg has cooled, gently stir it into tuna mixture.

4. Serve on a bed of kale or spinach along with fruit on the side.

 


Dinner: Cabbage Chicken Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

3 oz Chicken Breast, cooked and diced

5 Cups Chicken Broth

1/2 (15 oz) Can Chickpeas

1 Cup Cabbage, chopped

1/4 Cup Onion, diced

1/2 Cup Celery, diced

1/2 Cup Carrots, diced

1/2 (15 oz) Can Diced Tomatoes

1/2 tsp Salt

1/4 tsp Ground Black Pepper

1/4 tsp Thyme

6 oz Chicken Breast, cooked and diced

10 Cups Chicken Broth

1 (15 oz) Can Chickpeas

2 Cups Cabbage, chopped

½ Cup Onion, diced

1 Cup Celery, diced

1 Cup Carrots, diced

1 (15 oz) Can Diced Tomatoes

1 tsp Salt

½ tsp Ground Black Pepper

½ tsp Thyme

8 oz Chicken Breasts, cooked and diced

7 1/2 Cups Chicken Broth

1 1/2 (15 oz) Cans Chickpeas

3 Cups Cabbage, chopped

3/4 Cup Onion, diced

1 1/2 Cups Celery, diced

1 1/2 Cups Carrots, diced

1 1/2 (15 oz) Cans Diced Tomatoes

1 1/2 tsp Salt

3/4 tsp Ground Black Pepper

3/4 tsp Thyme

Directions

1. In a pot, cover chicken w/water and bring to a boil on medium to medium high heat. Continue boiling for approx. 20 minutes or until chicken is cooked through, reducing heat if necessary.

2. Once chicken has cooked, remove from water and dice.

3. Add all ingredients into the pot and bring to a simmer. Continue simmering for approx. 30 minutes. Add more broth or water if needed.