Recipe Of The Week 9/16: Marry Me Chicken
Ingredients:
1/4 cup sundried tomatoes in oil, drained and chopped
2 8-ounce boneless skinless chicken breasts, halved lenghtwise
1 teaspoon kosher salt
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Recipe Of The Week 8/5: Black Bean, Avocado, Cucumber and Tomato Salad
Yields 10 Servings
Ingredients:
- 1 seedless cucumber, peeled and diced
- 2 medium ripe tomatoes, diced
- 2 hass avocados, diced
- 15.5 oz can black beans, rinsed and drained
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 2 limes, juice of
- salt and fresh pepper, to taste
Directions:
- Combine all the ingredients and season with salt and pepper to taste.
- Keep refrigerated until ready to serve.
Meal Plan Check Boxes:
1/2 Protein
1 Vegetable
1 Fat
Nutritional Facts: 1 /2 cup, Calories: 94 kcal, Carbohydrates: 12.5 g, Protein: 3.5 g, Fat: 4 g
Adapted From: https://www.skinnytaste.com/black-bean-avocado-cucumber-and-tomato/#recipe
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Recipe Of The Week 9/9: Baked Fish with White Beans, Olives, Artichokes and Tomatoes
Ingredients:
4 6-ounce boneless skinless white fish filets, such as branzino, bass, flounder, etc.
3/4 teaspoon kosher salt and black pepper, divided
1.5 cups canned white beans, drained and rinsed
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Recipe Of The Week 9/2: Cream of Asparagus Soup
Ingredients:
2 lbs. asparagus, from 2 bunches, tough ends snapped off
1 tbsp unsalted butter
1 medium onion, chopped
6 cups reduced sodium chicken broth
2 tbsp low fat sour cream
kosher salt and fresh pepper, to taste
Recipe Of The Week 8/26: Shaved Brussels Sprout Salad with Pears and Pomegranate
Ingredients:
3 tablespoons extra virgin olive oil
1 tablespoon minced shallots
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
4 cups thinly shredded Brussels sprouts, 12 oz total*
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Recipe Of The Week 8/19: Ground Beef Lettuce Wraps
Ingredients:
1 lb Lean Ground Beef
1⁄2 cup Carrots shredded and roughly chopped
8 oz Water Chestnuts sliced and roughly chopped
2 tablespoons Garlic minced
1 1⁄2 tablespoons Chili Paste
1 tablespoon Rice Wine Vinegar
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Recipe Of The Week 8/12: Chicken Saltimbocca
Ingredients:
3 boneless skinless chicken breasts, 8 oz each
3 slices prosciutto, cut in half, 1.5 oz each
6 sage leaves
1/4 cup all purpose flour
olive oil cooking spray
kosher salt, and fresh pepper to taste
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