Wednesday, November 4, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Spinach and Goat Cheese Quesadilla

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Whole Wheat or High Protein Tortillas, medium sized

2 oz Goat Cheese, crumbled

4 Cups Spinach, chopped

½ Cup Grape Tomatoes, halved

½ Cup Onions, diced

1 Tbsp Extra Virgin Olive Oil, divided

4 Whole Wheat or High Protein Tortillas, medium sized

4 oz Goat Cheese, crumbled

8 Cups Spinach, chopped

1 Cup Grape Tomatoes, halved

1 Cup Onions, diced

2 Tbsp Extra Virgin Olive Oil, divided

6 Whole Wheat or High Protein Tortillas, medium sized

6 oz Goat Cheese, crumbled

12 Cups Spinach, chopped

1 1/2 Cups Grape Tomatoes, halved

1 1/2 Cups Onions, diced

3 Tbsp Extra Virgin Olive Oil, divided

Directions

1. Heat 1 Tbsp olive oil in skillet on medium heat

2. Add spinach, tomatoes, and onion to the pan and saute 3-4 minutes or until spinach has wilted and tomatoes and onions are tender

3. Remove from heat and on the tortillas, layer the veggies equally, beginning with the goat cheese and fold each tortilla in half

4. Heat remaining olive oil in skillet on medium heat and place the tortillas into the skillet, cooking until first side is golden brown. Flip to other side and continue cooking until golden


Dinner: Ranch Chicken Skillet

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Boneless, Skinless Chicken Tenderloins (Chicken breasts can also be used)

1/2 Lb Fresh Brussel Sprouts

4 Slices Bacon, cooked and crumbled

1/4 Onion, diced

1/2 Tbsp Extra Virgin Olive Oil

1/2 Clove Garlic, minced

1/2 Pkg Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/8 Cup Water

1 Lb Boneless, Skinless Chicken Tenderloins

1 Lb Fresh Brussel Sprouts

8 Slices Bacon, cooked and crumbled

1/2 Onion, diced

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

1 Pkg Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/4 Cup Water

1 1/2 Lb Boneless, Skinless Chicken Tenderloins

1 1/2 Lb Fresh Brussel Sprouts

12 Slices Bacon, cooked and crumbled

3/4 Onion, diced

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

1 1/2 Pkgs Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/3 Cup Water



Directions

1. Preheat oven to 400 degrees

2. Place tenderloins on a foil lined sheet pan and roast for 10-12 minutes or until cooked through. If using chicken breasts, roasting time will be longer

3. In a skillet or microwave, cook bacon until crisp, approx. 5 minutes in a skillet, turning halfway through, or approx. 2- 2 ½ minutes in microwave

4. Once bacon is cooked, drain on a paper towel and then crumble

5. If skillet was used for bacon, pour off excess grease, add olive oil to the pan and heat on medium to medium high heat, add Brussel sprouts, and sauté for 4-5 minutes, turning frequently.If microwave was used, heat olive oil on medium to medium high heat in a skillet, add Brussel sprouts, and saute for 4-5 minutes, turning frequently

6. Add onion and garlic to skillet and continue sautéing for 4-5 more minutes or until Brussel sprouts are desired tenderness

7. Add water, dressing mix, and bacon crumbles into skillet and gently stir into vegetables

8. Remove from heat. Add salt and pepper to taste