Wednesday, September 2, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Provolone and Pesto Grilled Cheese

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices Whole Grain Bread

2 Tbsp Store Bought Pesto

1 Roma Tomato, Sliced

½ Cup Spinach, chopped

2 Slices Provolone Cheese

4 Tbsp Extra Virgin Olive Oil

8 Slices Whole Grain Bread

4 Tbsp Store Bought Pesto

2 Roma Tomatoes, Sliced

1 Cup Spinach, chopped

4 Slices Provolone Cheese

8 Tbsp Extra Virgin Olive Oil



12 Slices Whole Grain Bread

6 Tbsp Store Bought Pesto

3 Roma Tomatoes, Sliced

1 1/2 Cups Spinach, chopped

6 Slices Provolone Cheese

12 Tbsp Extra Virgin Olive Oil

 

Directions

1. Spread 1 ½ tsp of pesto on one side of each slice of bread

2. Layer remaining ingredients in the following order on one half of each of the sandwiches

    A. Tomato

    B. Cheese

    C. Spinach

3. Top each sandwich with other slice of bread with pesto

4. Heat olive oil in skillet on medium- medium high heat

5. Carefully place each sandwich in the skillet and cook 2-3 minutes on each side or until desired crispness and cheese has melted

Dinner: Cajun Catfish

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Catfish Fillets

2 tsp Cajun Seasoning

2 Tbsp Extra Virgin Olive Oil



4 Catfish Fillets

4 tsp Cajun Seasoning

4 Tbsp Extra Virgin Olive Oil



6 Catfish Fillets

6 tsp Cajun Seasoning

6 Tbsp Extra Virgin Olive Oil



Directions

1. Rub each catfish fillet with Cajun seasoning, ½ tsp on each side

2. In a skillet, heat olive oil on medium-high heat

3. Carefully add catfish to the skillet and cook for 2-3 minutes on one side, flip fillet over and cook for 2-3 minutes more or until they flake easily with a fork

Corn on the Cob

  • 2
  • 4
  • 6
  • Nutrition

2 Ears Corn

Water

Salt and Pepper to Taste

4 Ears Corn

Water

Salt and Pepper to Taste

6 Ears Corn

Water

Salt and Pepper to Taste

 

Directions

1. If using fresh corn rather than frozen, remove husks and silks

2. Place into a pot of water with just enough water to cover corn

3. Bring to a rapid boil on high heat. Reduce heat and simmer for approx 10-15 minutes

4. Remove from water and salt and pepper to taste

Oven Roast Broccoli

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Fresh Broccoli Florets

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

4 Cups Fresh Broccoli Florets

4 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste



6 Cups Fresh Broccoli Florets

6 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

 

Directions

1. Preheat oven to 425 degrees

2. Rinse broccoli and pat dry

3. In a medium sized bowl, whisk together olive oil, garlic, and salt and pepper

4. Add broccoli to olive oil mixture and toss to coat

5. Spread broccoli onto a baking sheet and roast for approx 15 minutes or until tender and starting to brown, turning half way through