Wednesday, October 7, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Loaded Italian Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Romaine Lettuce

1/2 Cup Grape Tomatoes, halved

1/4 Cup Red Onion, diced

1/2 Cup Black Olives, sliced

1/4 Cup Pepperoncini Peppers, sliced

1/2 Cup Cucumber, diced

2 oz Salami, sliced

2 oz Fresh Mozzarella Cheese

8 Cups Romaine Lettuce

1 Cup Grape Tomatoes, halved

1/2 Cup Red Onion, diced

1 Cup Black Olives, sliced

1/2 Cup Pepperoncini Peppers, sliced

1 Cup Cucumber, diced

4 oz Salami, sliced

4 oz Fresh Mozzarella Cheese

 

12 Cups Romaine Lettuce

1 1/2 Cups Grape Tomatoes, halved

3/4 Cup Red Onion, diced

1 1/2 Cups Black Olives, sliced

3/4 Cup Pepperoncini Peppers, sliced

1 1/2 Cups Cucumber, diced

6 oz Salami, sliced

6 oz Fresh Mozzarella Cheese

Directions

1. Layer in order of preference and drizzle w/dressing (Recipe below)

Dressing

  • 2
  • 4
  • 6
  • Nutrition

4 Tbsp Extra Virgin Olive Oil

2 Tbsp Red Wine Vinegar

1/2 tsp Italian Seasoning

2 tsp Parmesan Cheese

1/4 tsp Salt

 

8 Tbsp Extra Virgin Olive Oil

4 Tbsp Red Wine Vinegar

1 tsp Italian Seasoning

4 tsp Parmesan Cheese

1/2 tsp Salt

 

12 Tbsp Extra Virgin Olive Oil

6 Tbsp Red Wine Vinegar

1 1/2 tsp Italian Seasoning

6 tsp Parmesan Cheese

3/4 tsp Salt

 

Directions

1. Whisk all ingredients together and drizzle over salad

Dinner:
Spaghetti w/Ground Beef, Roasted Veggies and Creamy Sauce

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb 80/20 Ground Beef, cooked and crumbled

1/2 Tbsp Worcestershire Sauce

1/4 Sweet Onion, diced

1 Cup Broccoli Florets, trimmed from stems

1/2 Bell Pepper, sliced

1/2 Cup Baby Carrots

1 1/2 Tbsp Extra Virgin Olive Oil

1/2 Clove Garlic, minced

1/4 tsp Salt

1/4 tsp Pepper

Spaghetti Noodles (Gluten free are delicious)

 

1 Lb 80/20 Ground Beef, cooked and crumbled

1 Tbsp Worcestershire Sauce

½ Sweet Onion, diced

2 Cups Broccoli Florets, trimmed from stems

1 Bell Pepper, sliced

1 Cup Baby Carrots

3 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

½ tsp Salt

½ tsp Pepper

Spaghetti Noodles (Gluten free are delicious)

 

1 1/2 Lb 80/20 Ground Beef, cooked and crumbled

1 1/2 Tbsp Worcestershire Sauce

3/4 Sweet Onion, diced

3 Cups Broccoli Florets, trimmed from stems

1 1/2 Bell Peppers, sliced

1 1/2 Cups Baby Carrots

4 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

3/4 tsp Salt

3/4 tsp Pepper

Spaghetti Noodles (Gluten free are delicious)

 

Directions

1. Preheat oven to 400 degrees

2. In a small bowl, whisk together olive oil, garlic, salt and pepper

3. Place veggies on a sheet pan and toss in olive oil mixture

4. Roast in oven for approx. 20 minutes or until veggies are tender

5. While veggies are roasting, i add ground beef, Worcestershire, and onions to a large skillet. Cook on medium to medium high heat until meat is browned and cooked through, approx. 10 minutes. Crumble as it cooks. Drain off any excess grease

6. Cook spaghetti noodles according to package directions

7. Mix together meat, veggies, and sauce and serve over noodles (sauce recipe below)

Sauce

  • 2
  • 4
  • 6

1/4 Cup Mayonnaise

1/4 Tbsp Dijon Mustard

1/4 Tbsp Hot Sauce

1/2 Clove Garlic, minced

1/2 tsp Worcestershire

1/2 tsp Red Wine Vinegar

1/2 tsp Paprika

Ground Black Pepper to Taste

 

1/2 Cup Mayonnaise

1/2 Tbsp Dijon Mustard

1/2 Tbsp Hot Sauce

1 Clove Garlic, minced

1 tsp Worcestershire

1 tsp Red Wine Vinegar

1 tsp Paprika

Ground Black Pepper to Taste

3/4 Cup Mayonnaise

3/4 Tbsp Dijon Mustard

3/4 Tbsp Hot Sauce

1 1/2 Cloves Garlic, minced

1 1/2 tsp Worcestershire

1 1/2 tsp Red Wine Vinegar

1 1/2 tsp Paprika

Ground Black Pepper to Taste

Directions

1. Mix all ingredients together very well