Wednesday, September 16, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Cucumber and Herbed Mayo Sandwiches

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Cucumber, sliced

4 Slices Whole Grain Bread

1 Recipe Herbed Mayo (Recipe Below)



1 Cucumber, sliced

8 Slices Whole Grain Bread

2 Recipe Herbed Mayo (Recipe Below)



1 ½ Cucumbers, sliced

12 Slices Whole Grain Bread

1 Recipe Herbed Mayo (Recipe Below)



Directions

1. Spread bread with herbed mayo and layer cucumber slices evenly on one slice of bread on top of mayo

2. Top cucumber with other slice of bread

 


Herbed Mayo

  • 2
  • 4
  • 6
  • Nutrition

¼ Cup Mayo

¼ Cup Fresh Basil, finely chopped

¼ Garlic Clove, minced

½ Tbsp Lemon Juice

¼ Tbsp Green Onion, finely chopped



1/2 Cup Mayo

1/2 Cup Fresh Basil, finely chopped

1/2 Garlic Clove, minced

1 Tbsp Lemon Juice

1/2 Tbsp Green Onion



3/4 Cup Mayo

3/4 Cup Fresh Basil, finely chopped

3/4 Garlic Clove, minced

1 1/2 Tbsp Lemon Juice

3/4 Tbsp Green Onion, finely chopped

 

Directions

1. In a small bowl, mix all ingredients together


Dinner:
Chicken Legs and Veggies

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Chicken Legs

1/2 Lb Baby Potatoes, halved

1/2 Cup Baby Carrots

1/2 Fresh Broccoli Crown, florets cut from stem and stem discarded

2 Tbsp Extra Virgin Olive Oil

1 Cloves Garlic, minced

1/2 tsp Salt

1/4 tsp Ground Black Pepper

1/8 tsp Cumin

 

4 Chicken Legs

1 Lb Baby Potatoes, halved

1 Cup Baby Carrots

1 Fresh Broccoli Crown, florets cut from stem and stem discarded

4 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

1 tsp Salt

½ tsp Ground Black Pepper

1/4 tsp Cumin



6 Chicken Legs

1 1/2 Lb Baby Potatoes, halved

1 1/2 Cups Baby Carrots

1 1/2 Fresh Broccoli Crowns, florets cut from stem and stem discarded

6 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

1 1/2 tsp Salt

3/4 tsp Ground Black Pepper

1/3 tsp Cumin  

Directions

1. Preheat oven to 400 degrees

2. In a small bowl combine olive oil, garlic, salt, ground black pepper, and herbs

3. Rinse and pat dry veggies

4. Add chicken and veggies to a casserole dish

5. Pour herb mixture over chicken and veggie and toss to coat

6. Bake for 50 minutes or until chicken is cooked through