Week of October 12, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Monday

  • 2
  • 4
  • 6

Lunch

Buffalo Chicken Salad

1 ½ Cups Chicken (approx. 1 large breast)

⅛ Cup Mayonnaise

⅛ Cup Hot Sauce

⅛ tsp Onion Powder

⅛ tsp Garlic Powder

⅓ Cup Celery

⅛ Cup Bell Pepper

⅛ Cup Sweet Onion

Salt and Ground Black Pepper to Taste

Lunch

Buffalo Chicken Salad

3 Cups Chicken (approx. 2 large breasts)

1/4 Cup Mayonnaise

1/4 Cup Hot Sauce

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

2/3 Cup Celery

1/4 Cup Bell Pepper

1/4 Cup Sweet Onion

Salt and Ground Black Pepper to Taste



Lunch

Buffalo Chicken Salad

4 1/2 Cups Chicken (approx. 3 large breasts)

1/3 Cup Mayonnaise

1/3 Cup Hot Sauce

1/3 tsp Onion Powder

1/3 tsp Garlic Powder

1 Cup Celery

1/3 Cup Bell Pepper

1/3 Cup Sweet Onion

Salt and Ground Black Pepper to Taste



  • 2
  • 4
  • 6

Dinner

Honey and Soy Sauce Salmon w/Blood Orange Brussel Sprouts and Carrots

Salmon

¾ Lb Salmon

1 Tbsp Extra Virgin Olive Oil

2 Tbsp Honey

1 Tbsp Soy Sauce

¼ Clove Garlic, minced

⅛ tsp Ground Ginger

Salt and Ground Black Pepper to Taste

 

Blood Orange Brussel Sprouts and Carrots

8 Fresh Brussel Sprouts

16 Baby Carrots

2 Tbsp Blood Orange Olive Oil or Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Dinner

Honey and Soy Sauce Salmon w/Blood Orange Brussel Sprouts and Carrots

 

Salmon

1 1/2 Lb Salmon

2 Tbsp Extra Virgin Olive Oil

4 Tbsp Honey

2 Tbsp Soy Sauce

1/2 Clove Garlic, minced

1/4 tsp Ground Ginger

Salt and Ground Black Pepper to Taste

 

Blood Orange Brussel Sprouts and Carrots

16 Fresh Brussel Sprouts

32 Baby Carrots

4 Tbsp Blood Orange Olive Oil or Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Dinner

Honey and Soy Sauce Salmon w/Blood Orange Brussel Sprouts and Carrots

 

Salmon

2 1/4 Lb Salmon

3 Tbsp Extra Virgin Olive Oil

6 Tbsp Honey

3 Tbsp Soy Sauce

3/4 Clove Garlic, minced

1/3 tsp Ground Ginger

Salt and Ground Black Pepper to Taste

 

Blood Orange Brussel Sprouts and Carrots

24 Fresh Brussel Sprouts

48 Baby Carrots

6 Tbsp Blood Orange Olive Oil or Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste




Tuesday

  • 2
  • 4
  • 6

Lunch

Sub Salad

4 Cups Romaine Lettuce or Fresh Spinach

1 Cup High Quality Deli Ham or Turkey

½ Cup Sharp Cheddar, shredded

1 Cup Grape Tomatoes

½ Cup Cucumber

¼ Cup Store Bought Ranch or Dairy Free Ranch (List Below)

 

Dairy Free Ranch

1/4 Cup Mayonnaise

1/8 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1/2 Tsp Fresh Dill or 1/4 tsp Dried

1/4 tsp Dried Parsley

1/2 tsp Green Onions, minced

1/4 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Salt

1/8 tsp Ground Black Pepper

Lunch

Sub Salad

8 Cups Romaine Lettuce or Fresh Spinach

2 Cup High Quality Deli Ham or Turkey

1 Cup Sharp Cheddar, shredded

2 Cup Grape Tomatoes

1 Cup Cucumber

1/2 Cup Store Bought Ranch or Dairy Free Ranch (List Below)

 

Dairy Free Ranch

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from 1 Lemon

1 Tsp Fresh Dill or ½ tsp Dried

½ tsp Dried Parsley

1 tsp Green Onions

½ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper



Lunch

Sub Salad

12 Cups Romaine Lettuce or Fresh Spinach

3 Cups High Quality Deli Ham or Turkey

1 1/2 Cups Sharp Cheddar, shredded

3 Cups Grape Tomatoes

1 1/2 Cups Cucumber

3/4 Cup Store Bought Ranch or Dairy Free Ranch (List Below)

 

Dairy Free Ranch

3/4 Cup Mayonnaise

1/3 Cup Unsweetened Almond Milk

Juice from 1 1/2 Lemons

1 1/2 Tsp Fresh Dill or ¾ tsp Dried

3/4 tsp Dried Parsley

1 1/2 tsp Green Onions, minced

3/4 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Salt

1/3 tsp Ground Black Pepper

  • 2
  • 4
  • 6

Dinner

Taco Soup

½ Lb 80/20 Ground Beef

½ (15 oz) Can Kidney Beans

½ (15 oz) Can Black Beans

½ (15 oz) Can Pinto Beans

½ (15 oz) Can Whole Kernel Corn

½ (6 oz) Can Tomato Paste

½ (15 oz) Can Rotel Tomatoes (mild, original, or hot)

½ Envelope Gluten Free Hidden Valley Ranch Dressing Mix

½ Envelope Taco Seasoning or 1 Tbsp Homemade Taco Seasoning (list below)

1-2 Cups Water

 

Homemade Taco Seasoning

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

Dinner

Taco Soup

1 Lb 80/20 Ground Beef

1 (15 oz) Can Kidney Beans

1 (15 oz) Can Black Beans

1 (15 oz) Can Pinto Beans

1 (15 oz) Can Whole Kernel Corn

1 (6 oz) Can Tomato Paste

1 (15 oz) Can Rotel Tomatoes (mild, original, or hot)

1 Envelope Gluten Free Hidden Valley Ranch Dressing Mix

1 Envelope Taco Seasoning or 2 Tbsp Homemade Taco Seasoning (list below)

2-3 Cups Water

 

Homemade Taco Seasoning

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

Dinner

Taco Soup

1 ½ Lb 80/20 Ground Beef

1 ½ (15 oz) Cans Kidney Beans

1 ½ (15 oz) Cans Black Beans

1 ½ (15 oz) Cans Pinto Beans

1 ½ (15 oz) Cans Whole Kernel Corn

1 ½ (6 oz) Cans Tomato Paste

1 ½ (15 oz) Cans Rotel Tomatoes (mild, original, or hot)

1 ½ Envelopes Gluten Free Hidden Valley Ranch Dressing Mix

1 ½ Envelopes Taco Seasoning or 3 Tbsp Homemade Taco Seasoning (list below)

3-4 Cups Water

 

Homemade Taco Seasoning

1 ½ Tbsp Chili Powder

1 ½ Tbsp Cumin

1 ½ tsp Paprika

1 ½ tsp Salt

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Oregano

3/4 tsp Black Pepper 




Wednesday

  • 2
  • 4
  • 6

Lunch

Chicken Caesar Wrap

2 Whole Wheat Wraps

1 Cup Rotisserie Chicken

½ Cup Romaine Lettuce or Fresh Spinach

¼ Cup Grated Parmesan Cheese

4 Tbsp Store Bought Caesar Dressing

Lunch

Rotisserie Chicken Caesar Wrap

4 Whole Wheat Wraps

2 Cups Rotisserie Chicken

1 Cup Romaine Lettuce or Fresh Spinach

1/2 Cup Grated Parmesan Cheese

8 Tbsp Store Bought Caesar Dressing

Lunch

Rotisserie Chicken Caesar Wrap

6 Whole Wheat Wraps

3 Cups Rotisserie Chicken

1 1/2 Cups Romaine Lettuce or Fresh Spinach

3/4 Cup Grated Parmesan Cheese

12 Tbsp Store Bought Caesar Dressing

  • 2
  • 4
  • 6

Dinner

Salisbury Steak w/Roasted Green Beans and Potatoes

 

Salisbury Steak

1/2 Lb 80/20 Ground Beef

1/2 Can Campbell’s Healthy Choice Cream of Mushroom Soup

1/2 Envelope Lipton Onion Soup Mix

2/3 Cup Baby Bella Mushrooms

 

Oven Roasted Green Beans and Potatoes

6 Oz Fresh Whole Green Beans

10 Baby Potatoes

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Salisbury Steak w/Roasted Green Beans and Potatoes

1 Lb 80/20 Ground Beef

1 Can Campbell’s Healthy Choice Cream of Mushroom Soup

1 Envelope Lipton Onion Soup Mix

1 ⅓ Cups Baby Bella Mushrooms

 

Roasted Green Beans and Potatoes

12 Oz Fresh Whole Green Beans

20 Baby Potatoes

4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Salisbury Steak w/Roasted Green Beans and Potatoes

1 1/2 Lb 80/20 Ground Beef

1 1/2 Cans Campbell’s Healthy Choice Cream of Mushroom Soup

1 1/2 Envelopes Lipton Onion Soup Mix

2 Cups Baby Bella Mushrooms, sliced

 

Roasted Green Beans and Potatoes

18 Oz Fresh Whole Green Beans

6 Tbsp Extra Virgin Olive Oil

30 Baby Potatoes

Salt and Ground Black Pepper to Taste


Thursday

  • 2
  • 4
  • 6

Lunch

Pumpkin Bisque

1 Tbsp Extra Virgin Olive Oil

1 Sweet Onion

1 Clove Garlic, minced

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Brown Sugar

1 (15 oz) Can Pure Pumpkin Purée

1 Cup Chicken Broth

1 Cup Water

1/4 Cup Almond Milk or Light Cream

2 Slices Bacon, optional

Lunch

Pumpkin Bisque

2 Tbsp Extra Virgin Olive Oil

2 Sweet Onions

2 Cloves Garlic, minced

1 tsp Salt

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp Brown Sugar

2 (15 oz) Cans Pure Pumpkin Purée

2 Cups Chicken Broth

2 Cups Water

½ Cup Almond Milk or Light Cream

4 Slices Bacon, optional



Lunch

Pumpkin Bisque

3 Tbsp Extra Virgin Olive Oil

3 Sweet Onions

3 Cloves Garlic, minced

1 1/2 tsp Salt

1 1/2 tsp Cinnamon

1 1/2 tsp Nutmeg

1 1/2 tsp Brown Sugar

3 (15 oz) Cans Pure Pumpkin Purée

3 Cups Chicken Broth

3 Cups Water

3/4 Cup Almond Milk or Light Cream

6 Slices Bacon, optional



  • 2
  • 4
  • 6

Dinner

Orange Chicken w/Rice and Broccoli

1 Lb Chicken Tenderloins (approx 8)

1 Tbsp Sesame Seed Oil

1 Cup Orange Juice

2 Tbsp Chicken Broth

2 Tbsp Honey

1 Tbsp Cornstarch

1/2 tsp Garlic Powder

1/4 tsp Ground Ginger

Ground Black Pepper to Taste

 

Basmati Rice

1/2 Cup Basmati Rice

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Oven Roasted Broccoli

2 Cups Fresh Broccoli Florets

2 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

Salt and Pepper to Taste

Dinner

Orange Chicken w/Rice and Broccoli

2 Lb Chicken Tenderloins (approx16), cut into bite sized chunks

2 Tbsp Sesame Seed Oil

2 Cups Orange Juice

4 Tbsp Chicken Broth

4 Tbsp Honey

2 Tbsp Cornstarch

1 tsp Garlic Powder

1/2 tsp Ground Ginger

Ground Black Pepper to Taste

 

Basmati Rice

1 Cup Basmati Rice

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Oven Roasted Broccoli

4 Cups Fresh Broccoli Florets

4 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

Salt and Pepper to Taste

Dinner

Orange Chicken w/Rice and Broccoli

3 Lb Chicken Tenderloins (approx 24)

3 Tbsp Sesame Seed Oil

3 Cups Orange Juice

6 Tbsp Chicken Broth

6 Tbsp Honey

3 Tbsp Cornstarch

1 1/2 tsp Garlic Powder

3/4 tsp Ground Ginger

Ground Black Pepper to Taste

 

Basmati Rice

1 1/2 Cups Basmati Rice

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Oven Roasted Broccoli

6 Cups Fresh Broccoli Florets

6 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

Salt and Pepper to Taste




Friday

  • 2
  • 4
  • 6

Lunch

Grape and Apple Quinoa w/Pecans

1 Cup Quinoa, uncooked

2 Cups Water

1 Cup Red Grapes

1 Cup Apple

1/2 Cup Feta, crumbled

1/4 Cup Pecans, chopped

Chopped Kale or Spinach, optional

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

1 tsp Honey

Salt and Ground Black Pepper to Taste

Lunch

Grape and Apple Quinoa w/Pecans

2 Cups Quinoa, uncooked

2 Cups Red Grapes

2 Cups Apple

1 Cup Feta, crumbled

1/2 Cup Pecans, chopped

Chopped Kale or Spinach, optional

4 Tbsp Extra Virgin Olive Oil

2 Tbsp Balsamic Vinegar

2 tsp Honey

Salt and Ground Black Pepper to Taste



Lunch

Grape and Apple Quinoa w/Pecans

3 Cups Quinoa, uncooked

3 Cups Red Grapes

3 Cups Apple

1 1/2 Cups Feta, crumbled

3/4 Cup Pecans, chopped

Chopped Kale or Spinach, optional

6 Tbsp Extra Virgin Olive Oil

3 Tbsp Balsamic Vinegar

3 tsp Honey

Salt and Ground Black Pepper to Taste

  • 2
  • 4
  • 6

Dinner

Shrimp Pesto Pizza

2 Naan Pizza Crusts

8 oz Fresh or Frozen Shrimp, peeled, deveined, tails off

2 Tbsp Extra Virgin Olive Oil

4 Tbsp Store Bought Basil Pesto

2 oz Goat Cheese, crumbled

4 oz Fresh Mozzarella

⅛ Sweet Onion




Dinner

Shrimp Pesto Pizza

4 Naan Pizza Crusts

16 oz Fresh or Frozen Shrimp, peeled, deveined, tails off

4 Tbsp Extra Virgin Olive Oil

8 Tbsp Store Bought Basil Pesto

4 oz Goat Cheese, crumbled

8 oz Fresh Mozzarella

1/4 Sweet Onion



Dinner

Shrimp Pesto Pizza

6 Naan Pizza Crusts

24 oz Fresh or Frozen Shrimp, peeled, deveined, tails off

6 Tbsp Extra Virgin Olive Oil

12 Tbsp Store Bought Basil Pesto

6 oz Goat Cheese, crumbled

12 oz Fresh Mozzarella

1/3 Sweet Onion