5 weeks 5 goals 5 solutions
|
|
- Dominick Walker
- 5 years ago
- Views:
Transcription
1 week three
2 WEEK THREE DINNERS SHEETPAN ROASTED FISH WITH ROASTED ZUCCHINI MONDAY TUSCAN BARLEY SOUP TUESDAY EASY ENCHILADA CASSEROLE WEDNESDAY GREEN CHILE CHICKEN BURGERS THURSDAY PORK CHILI VERDE FRIDAY
3 WEEK THREE SHOPPING LIST PRODUCE 2 lemons 2 carrots Celery Cilantro 1 fennel bulb 1 head of garlic H-E-B guacamole H-E-B side salad of your choice Lettuce of your choice 1 medium leek 1 lime Small new potatoes, enough for 1 1/2 cups Flat-leaf parsley 2 parsnips 2 bunches of Swiss or rainbow chard 1 yellow or white onion 1.5 pounds of zucchini PROTEIN 1 rotisserie chicken (for 2 1/2 cups shredded chicken) 1 pound ground chicken 1 pound mild Italian sausage 1 1/2 pounds pork shoulder or pork butt 2-3 pounds of salmon (or swordfish, halibut, trout or redfish) CONDIMENTS Avocado oil Extra-virgin olive oil White wine, enough for two cups SPICES / HERBS Bay leaves Coarse salt Cumin Pepper CANNED GOODS 1 16-ounce jar of tomatillo salsa 1 15-ounce can of tomato sauce Capers Chicken stock, enough for 4 cups 2 4-ounce cans of diced green chiles 1 15-ounce can of enchilada sauce Low-sodium chicken or vegetable broth, enough for 8 cups 1 15-ounce can of pinto, cannellini or garbanzo beans FROZEN FOODS 1 12-ounce bag frozen riced cauliflower DAIRY 1 parmesan cheese rind (optional) Grated parmesan Shredded Monterey Jack cheese BAKERY 6 soft flour tortillas OTHER Barley, enough for one cup Some recipes may include peanuts, tree nuts, eggs and wheat. Please make note of dietary restrictions before preparing. * If you re using H-E-B curbside or home delivery service, note that ingredient availability varies from location to location.
4 PLATE METHOD SUGGESTIONS MONDAY breakfast lunch snack Boiled eggs, apple, whole grain cereal Mixed greens salad with boiled egg, croutons, light dressing Almonds, Greek yogurt, mixed berries TUESDAY breakfast lunch snack Black beans/scrambled egg, salsa, whole grain tortilla, peach Turkey taco lettuce wraps, rice, grilled onions/peppers Carrots, celery, hummus, whole grain pretzels WEDNESDAY breakfast lunch snack Turkey sausage patty, whole grain english muffin, watermelon Salmon, quinoa, mixed berries, brussels sprouts Corn and black bean salsa, jicama sticks/chips THURSDAY breakfast lunch snack Veggie/egg omelet, grapes, roasted breakfast potatoes Turkey sandwich with whole grain bread, carrots and celery Cottage cheese, peaches, bell pepper slices FRIDAY breakfast lunch snack Scrambled eggs, whole grain toast, orange Light tuna salad with whole grain crackers, cucumbers, grapes Snap peas, string cheese, cantaloupe Since these meals are suggestions, the ingredients are not included in the weekly shopping list.
5 MONDAY SHEETPAN ROASTED SALMON POACHED IN LEMON AND WHITE WINE 2 tablespoons olive oil 2-3 pounds of fish, preferably skin on ½ cup dry white wine 2 lemons, one juiced and one sliced 2 teaspoons capers Kosher salt and pepper Preheat oven to 400 degrees. Cover your pan with foil or parchment paper. Drizzle olive oil in the middle of the pan and place the salmon on top. Pour the wine on the sheet pan and sprinkle the fish with salt and pepper. Add the lemon juice and capers and roast the fish in the middle of the oven until opaque, about 7 minutes. Serve topped with lemon slices and capers. Servings 6.0 calories 295 Total Fat 12 g 18 % Saturated Fat 3 g 14 % Monounsaturated Fat 5 g Polyunsaturated Fat 4 g Cholesterol 75 mg 25 % Sodium 215 mg 9 % Potassium 582 mg 17 % Total Carbohydrate 2 g 1 % Dietary Fiber 0 g 0 % Sugars 1 g Protein 38 g 76 % Vitamin A 5 % Vitamin C 15 % Calcium 0 % Iron 11 %
6 MONDAY SHEETPAN ROASTED ZUCCHINI 1 pound zucchini, ends trimmed, cut in half lengthwise and in half moons 1 teaspoon fresh minced garlic cloves 1 tablespoon extra-virgin olive oil Kosher salt Freshly ground black pepper Preheat oven to 400 F. Move a rack to the top spot in the oven. Place the zucchini and garlic on a parchment paper-lined sheetpan and toss with the olive oil, salt and pepper. Roast for minutes on the top rack of the oven until edges are slightly brown. Servings 4.0 calories 53 Total Fat 4 g 5 % Saturated Fat 1 g 3 % Monounsaturated Fat 3 g Polyunsaturated Fat 0 g Cholesterol 0 mg 0 % Sodium 552 mg 23% Potassium 299 mg 9 % Total Carbohydrate 5 g 2 % Dietary Fiber 2 g 7 % Sugars 2 g Protein 1 g 2 % Vitamin A 24 % Vitamin C 4 % Calcium 0 % Iron 4 %
7 TUESDAY TUSCAN BARLEY SOUP 1 cup barley 2 tablespoons extra virgin olive oil 1 pound mild Italian sausage 1 medium leek, cut in half, washed well, and thinly sliced 1 fennel bulb, cut in half and thinly sliced 1 stalk celery, sliced thin 2 medium carrots, peeled and thinly sliced 2 medium parsnips, peeled and thinly sliced 8 cups low-sodium vegetable or chicken broth One 12-ounce bunch Swiss or Rainbow chard, center stem removed, leaves chopped into 1-inch pieces 1 Parmesan cheese rind (optional) 1 bay leaf ¼ cup chopped flat-leaf parsley ¼ cup grated Parmesan Coarse salt Preheat the oven to 350 degrees. Spread the barley on a roasting pan and toast for 10 minutes in a preheated oven. In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook until brown, about 4 minutes, breaking up the meat into small pieces. Add the leeks and fennel and saute until slightly caramelized and browned, about 2 more minutes. Add the celery, carrots, parsnips, stock, chard, cheese rind (if using), bay leaf, salt and pepper. Bring to a boil. Reduce heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes. After the 35 minutes, remove the bay leaf and Parmesan rind and discard. Taste and adjust the seasoning of salt and pepper. Garnish with minced parsley, grated parmesan, a drizzle of extra virgin olive oil and coarse salt. Servings 8.0 calories 381 Total Fat 17 g 26 % Saturated Fat 4 g 21 % Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Cholesterol 36 mg 12 % Sodium 845 mg 35 % Potassium 1138 mg 33 % Total Carbohydrate 39 g 13 % Dietary Fiber 7 g 30 % Sugars 14 g Protein 20 g 39 % Vitamin A 135 % Vitamin C 142 % Calcium 8 % Iron 15 %
8 WEDNESDAY EASY ENCHILADA CASSEROLE 1 15-ounce can enchilada sauce 1 15-ounce can tomato sauce 6 soft flour tortillas 2 1/2 cups shredded chicken (either from a rotisserie chicken, a whole chicken cooked in the slow cooker or a whole poached chicken breast) 1 15-ounce can pinto beans 1 cup Monterey Jack cheese, shredded Preheat the oven to 350 degrees. Combine the enchilada sauce and the tomato sauce in a medium mixing bowl. Dip a tortilla in enchilada sauce. Place the tortilla in the bottom of the casserole dish or cake pan. Layer with shredded chicken, pinto beans and ¼ cup enchilada sauce. Top with another sauce-coated tortilla, shredded chicken, pinto beans and sauce. Repeat with the remaining tortillas and shredded chicken. Top with remaining enchilada sauce and grated cheese. Bake for 45 minutes. Let stand for 5 minutes before serving. Serve with HEB salad. Servings 6.0 calories 304 Total Fat 9 g 13 % Saturated Fat 4 g 19 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Cholesterol 21 mg 7 % Sodium 1052 mg 44 % Potassium 235 mg 7 % Total Carbohydrate 40 g 13 % Dietary Fiber 4 g 17 % Sugars 4 g Protein 14 g 27 % Vitamin A 15 % Vitamin C 13 % Calcium 22 % Iron 18 %
9 THURSDAY GREEN CHILE CHICKEN BURGERS 2 tablespoons avocado oil 1 pound ground chicken (breast or thigh meat) 1 teaspoon ground cumin 2 cans (4 oz.) diced green chiles, drained 1 cup cilantro leaves, chopped Coarse salt Ground pepper H-E-B guacamole Lettuce In a bowl, combine chicken, cumin, green chiles, chopped cilantro, and ½ teaspoon of salt. Form the mixture into 4-5 patties. In a large sauté pan over medium heat, warm the oil. Add the chicken patties, being careful not to crowd them together in the pan. There should be space between each patty; cook them in batches if necessary. Sauté until browned, about 4-5 minutes per side, adding fresh ground pepper to each side as it cooks. Cook until a meat thermometer registers an internal temperature of 165 F when inserted into the thickest part of the burgers. Serve with guacamole and lettuce as a wrap. Servings 5.0 calories 205 Total Fat 15 g 23 % Saturated Fat 3 g 17 % Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Cholesterol 68 mg 23 % Sodium 147 mg 6 % Potassium 100 mg 3 % Total Carbohydrate 1 g 0 % Dietary Fiber 0 g 1 % Sugars 0 g Protein 16 g 33 % Vitamin A 8 % Vitamin C 8 % Calcium 2 % Iron 11 %
10 FRIDAY PORK CHILI VERDE 2 tablespoons neutral-flavored oil, such as avocado or grapeseed 1/2 medium yellow or white onion, chopped 2 garlic cloves, smashed with the side of your knife and roughly chopped 1 1/2 pounds pork stew meat (from pork shoulder or pork butt) 2 zucchinis, diced 1 1/2 cups quartered small new potatoes 1 bunch Swiss chard, roughly chopped 1 teaspoon ground cumin 1/2 teaspoon salt Fresh ground pepper 1 cup white wine 4 cups chicken stock 1 15-ounce can pinto, cannellini or garbanzo beans, drained and rinsed 1 cup tomatillo salsa Juice of 1 lime, about 2 tablespoons In a medium heavy-bottomed soup pot over medium-high heat, warm the oil until it shimmers. Add the onion and saute until softened, about 3 minutes. Add the garlic and saute for an additional minute. Add the ground meat and saute until it loses the raw color, about 5 minutes, breaking it up in small pieces while it cooks. Add the zucchini, potatoes, Swiss chard, cumin, salt and pepper. Stir for 30 seconds, until cumin is fragrant. Add the wine and scrape up any brown bits in the bottom of the pot. Bring to a simmer and add the chicken stock, beans, tomatillo salsa and lime juice. Simmer, stirring occasionally, until warmed through. About minutes. Slow Cooker: Once the wine has come to a simmer, transfer the meat, vegetables and wine mixture to your slow cooker. Add the stock, beans, salsa and lime juice and cook on low for 3-4 or up to 5 hours. Keep warm until ready to serve. Instant Pot: Add all the ingredients except the oil (onions-tomatillo salsa) to the instant pot. Set to manual high pressure for 15 minutes. Quick release the steam, open and break up the pork with a potato masher or pastry blender. Stir in the lime juice and serve. Servings 6.0 calories 200 Total Fat 5 g 8 % Saturated Fat 1 g 3 % Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Cholesterol 0 mg 0 % Sodium 1021 mg 43 % Potassium 597 mg 17 % Total Carbohydrate 25 g 8 % Dietary Fiber 5 g 20 % Sugars 4 g Protein 7 g 13 % Vitamin A 162 % Vitamin C 26 % Calcium 10 % Iron 10 % Serve with cauliflower rice.
5 weeks 5 goals 5 solutions
week four WEEK FOUR DINNERS GROUND PORK EGG ROLL BOWLS MONDAY GROUND TURKEY TACOS TUESDAY WHITE CHICKEN CHILI WEDNESDAY SLOW COOKER CARNITAS THURSDAY BBQ PULLED PORK SLIDERS FRIDAY 5 weeks 5 goals 5 solutions
More information5 weeks 5 goals 5 solutions
week two WEEK TWO DINNERS POTATO LEEK SOUP MONDAY SLOPPY JOES AND ROASTED BROCCOLINI TUESDAY HONEY HOISIN PORK TENDERLOIN AND CILANTRO LIME CAULIFLOWER RICE WEDNESDAY VEGETABLE STIR FRY THURSDAY SHEETPAN
More information5 weeks 5 goals 5 solutions
week one WEEK ONE DINNERS Roasted Pepper and Tomato Soup MONDAY Chile de árbol and Lime Flank Steak TUESDAY WEDNESDAY Whole Chicken in the Crock Pot with Paprika Spice Rub Soft Tacos with Pickled Red Onions
More informationCook once, eat all week
Cook once, eat all week Prepare a large batch of roasted vegetables (along with brown rice and lentils) on the weekend, and you re all set for 3 quick and healthy plant-based dinners during the week. Use
More informationCLASSIC November 8 th, 2013
CLASSIC November 8 th, 2013 PREP GUIDE MEAL #1 Marinate steak for up to 24 hours * see Meal #1 for recipe Trim green beans MEAL #2 No prep tonight MEAL #3 Cut vegetables: o 1 medium yellow onion, cut into
More informationLose It! Premium Meal Plan #6
Lose It! Premium Meal Plan #6 Thyme-Roasted Chicken Thighs Penne with Leafy Greens Provencal Lamb Chops Crunchy Baked Haddock Beef Burgundy SHOPPING LIST Ingredients for the side dishes are in italics.
More informationCLASSIC October 24, 2014
CLASSIC October 24, 2014 MEAL #1 Make Moroccan chicken rub * see Meal #1 for recipe Cut vegetables: o o 1 white onion, quartered 1 pound carrots, peeled, halved lengthwise, then quartered MEAL #2 2 cups
More informationAn Autumn Celebration Menu
An Autumn Celebration Menu Moroccan Chicken Middle Eastern-Style Chickpeas and Barley Lemon-Sautéed Mustard Greens and Chard Honey-Glazed Carrots with Cumin and Coriander Seed Nutrition Facts Servings:
More informationHeart-Healthy Thanksgiving Dinner
Heart-Healthy Thanksgiving Dinner Roasted Beet and Tart Apple Salad Roasted Delicata Squash with Quinoa Salad Cranberry Sauce Cauliflower Stuffing Roasted Turkey Nutrition Facts Serving: 1 meal Amount
More informationChicken with Turmeric and Coriander Cucumber and Tomato Raita Pineapple and Ricotta Brûlée with Pistachios
Chicken with Turmeric and Coriander Cucumber and Tomato Raita Pineapple and Ricotta Brûlée with Pistachios Serving: 1 meal Calories 497 Total Fat 10 g Saturated Fat 2 g Monounsaturated Fat 3 g Polyunsaturated
More informationGet Your Awesome On! Meal Plan and Recipes Week 1 1
Get Your Awesome On! Meal Plan and Recipes Week 1 1 Day 1 Breakfast: Kale-Shallot Frittata* Snack: Plain Greek-style yogurt, 1/3 cup berries, 2 tablespoons granola Lunch: Broccoli Soup* with side salad
More informationFOR ONE Fall/Winter Sample Plan
FOR ONE Fall/Winter Sample Plan PREP GUIDE MEAL #1 Cut fruit & vegetables: o ½ orange, peeled and chopped o 1 medium zucchini, sliced MEAL #2 1½ cups cooked brown rice prepared according to package directions
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 6 DAY 7 SMALLER FAMILY HEALTHY PLAN Smaller Family Healthy Plan Garden Vegetable Soup
SMALLER FAMILY HEALTHY PLAN 10-12-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family Healthy Plan Chicken Pesto and Asparagus Skillet Smaller Family Healthy Plan Oven Baked Omelet Smaller Family Healthy
More informationFive delicious heart-healthy recipes
Five delicious heart-healthy recipes 1. Quinoa and red pepper chili This vegetarian version of a classic winter staple is lower in sodium and packed with fiber. Beans (no salt added) and quinoa provide
More informationBlackened Fish with Strawberry Kiwi Salsa. Vegetable and Goat Cheese Phyllo Pie
Blackened Fish with Strawberry Kiwi Salsa Vegetable and Goat Cheese Phyllo Pie BLACKENED FISH WITH STRAWBERRY KIWI SALSA For the Blackened Fish: 4-4 oz fillet fish (4 ounces each; flaky white fish like
More informationWelcome! Week 1 Dinner Menu. Thursday
Weekly Menu Plan Welcome! Welcome to our weekly menu, kick-off where we'll share the recipes we're craving this week to help you plan an easy menu to get through Monday, hump-day, and all the way to the
More informationA SummerMenu for an August Fiesta
A SummerMenu for an August Fiesta Grilled Salmon Tacos with Avocado and Corn Pico de Gallo Watermelon and Summer Berry Salad with Watercress Black Turtle Beans with Lime Yogurt Crema and Fire-Roasted Red
More informationKOSHER Week 2 PREP GUIDE WEDNESDAY MEAL #1 MENU. MONDAY DIJON BALSAMIC SIRLOIN Grilled corn & black bean salad
KOSHER Week 2 PREP GUIDE WEDNESDAY MEAL #1 MEATBALL LETTUCE WRAPS Marinate sirloin (20 minutes or up to 24 hours) Peanut sauce Pineapple broccoli slaw o ½ medium Serrano pepper, minced, about 2 teaspoons
More informationONE DISH MEALS & CASSEROLES
ONE DISH MEALS & CASSEROLES If you accidentally over salt a dish while it s still cooking, drop in a peeled potato and it will absorb the excess salt for an instant fix me up 154 Tips for creating a one-dish
More informationCityline 2017 Weight Loss Challenge: 7-day meal plan #3
Cityline 2017 Weight Loss Challenge: 7-day meal plan #3 Day 1 Monday Blueberry porridge ½ cup steel cut oats, cooked ½ cup blueberries 1 tablespoon ground flax seeds 1 tablespoon hemp hearts Method: Cook
More informationHeartland Community College Heart Healthy in 2012 Eat This, Not That
Heartland Community College Heart Healthy in 2012 Eat This, Not That DATE: Wednesday, February 8th TIME: 12:00 pm 1:00pm PLACE: Campus Café demo Kitchen PRESENTED BY: Chef Terry Mullin Mango Salsa Recipe*
More informationBlueberr y Fruit Crumble
Blueberry Fruit Crumble 1 ¼ cups frozen or fresh blueberries 2 teaspoons sugar 1 tablespoons whole-wheat flour 2 teaspoons orange juice ¼ cup rolled oats 1 tablespoon chopped almonds 1 tablespoon brown
More informationrecipe book First Edition
recipe book First Edition braised greens 2 tablespoons olive oil 2 cup minced celery 2 cup minced carrot cup minced onion, any type clove garlic, mashed 4 sprigs fresh thyme 3 cups greens (i.e. swiss chard,
More informationFit & Flavorful Clam Chowder Recipe by Executive Chef Mark Beland
Clam Chowder Recipe by Executive Chef Mark Beland Calories: 280 Protein: 16g Carbohydrates: 45g Total Fat: 5g Saturated Fat: 1g Unsaturated Fat: 4g Trans Fat: 0g Cholesterol: 29mg Sodium: 489mg Fiber:
More informationChicken Couscous Courtesy of: Fitnessmagazine.com [http://www.fitnessmagazine.com/recipe/chicken-couscous/]
Entrées: Tip: pick 2-3 entrées per week and prepare them on the day before your work-week starts. Have premade meals prepped and packed in the fridge so you can take them to work rather than ordering takeout.
More informationRecipes from Healthy Today Newsletter PACMED
Recipes from Healthy Today Newsletter www.pacmed.org 1.888.4PACMED Welcome to Our Ever-Growing Collection of Healthy Recipes This selection of recipes has been recommended by our dietitians, who want to
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 HEALTHY PLAN Healthy Plan Skinny White Bean Chili
HEALTHY PLAN 10-12-2018 THIS WEEK'S MENU: DAY 1 Healthy Plan Citrus Pork Tacos Healthy Plan Mexican Street Corn Salad DAY 2 Healthy Plan Grilled Honey Mustard Chicken Healthy Plan Three Bean Salad DAY
More informationPLANT-BASED PISTACHIO RECIPES. AmericanPistachios.org
PLANT-BASED PISTACHIO RECIPES CRUNCHY SPRING ROLLS WITH ASIAN PISTACHIO DIPPING SAUCE RECIPE BY CHERYL FORBERG, RDN 16 spring rolls CRUNCHY SPRING ROLLS Feel free to mix and match your favorite veggies
More informationNational Eat Together Week Dinner Recipes. Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup. Bacon Pasta Delight
National Eat Together Week Dinner Recipes Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup Bacon Pasta Delight Sausage and Pepper Hoagies Best Ribs Grilled Cheese Casserole Recipes
More informationfall weeknight healthy MEAL PLAN MONDAY Pumpkin, Apple and Honey Nut Squash Soup Mixed Green Salad with Super Simple Salad Dressing
healthy fall weeknight MEAL PLAN Embrace the season and fill your plate with the bounty of fall. Squash, kale, leafy greens, apples, figs, grapes and sweet potatoes. If you eat what s in season, it s fresher
More informationWeek Plan Recipes Week of March 25 - March 31
Week Plan Recipes Week of March 25 - March 3 Scrambled Eggs with Bacon and Vegetables Servings 4 Total Time: 20 minutes Cook Time: 20 minutes Calories 355 Carbohydrate 0g Protein 20g Fat 27g 8 slice(s)
More informationSLOW COOKER. Pork Posole and Corn Bread Stew Page 4
15 SLOW COOKER Pork Posole and Corn Bread Stew Page 4 Makes 4 servings Prep 15 minutes Slow Cook on HIGH for 3 hours, 15 minutes or LOW for 5 hours, 15 minutes 3 pounds boneless, skinless chicken thighs
More information21 DAY WEIGHT LOSS CHALLENGE. Week 2 Meal Plan and Recipes FIT HOUSE NEWY YORK Barbara Vinciguerra, MS
2 DAY WEIGHT LOSS CHALLENGE Week 2 Meal Plan and Recipes 207 FIT HOUSE NEWY YORK Barbara Vinciguerra, MS WEEK 2 MEAL PLAN TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MONDAY UPON WAKING Morning Mojo
More informationBison Chili. Ingredients. Directions
Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1
More informationHelp Your Diabetes: Menu & Recipes for Week 2
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 Eggs Over Easy 2 Canadian Bacon Red Pepper strips 2 Scrambled
More informationMeals Under Pressure
Meals Under Pressure Recipe Booklet Provided By: Midway Extension District 785-472-4442 / 785-483-3157 K-State Research and Extension is an equal opportunity provider and employer. BBQ Beef 3 Beef Roast
More informationCLASSIC MENU MENU. FLANK STEAK CHIMICHURRI Brown Rice & Charred Peppers. GRILLED CITRUS SHRIMP White Bean Mash & Asparagus
CLASSIC MENU PREP GUIDE MEAL #1 3 cups cooked brown rice prepared according to package directions Cut fruits & vegetables: o ½ yellow onion, grated o 4 red bell peppers, cut into quarters and seeded o
More informationSIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved.
SIMPLE AND HEALTHY Super Bowl recipes 3 medium cucumbers (each will yield about 6 slices) ¼ cup store bought basil pesto 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips
More informationSOUPS, SALADS & VEGETABLES
SOUPS, SALADS & VEGETABLES Wrap celery in aluminum foil when putting in the refrigerator and it will keep better. To keep potatoes from budding, place an apple in the bag with the potatoes. 61 Soups, Salads,
More informationNo More To-Go Weekly Menu and List - 04/11/2016 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Bakery / Bread 8 Corn tortillas (or flour tortillas) H Baking 1/2 c Sliced almonds G Canned / Jarred 14 oz Cannellini or Great Northern beans B 4 c Chicken stock F H Condiments 1 t Anchovy paste B 1 T
More informationCLASSIC Fall/Winter Sample Plan
CLASSIC Fall/Winter Sample Plan PREP GUIDE MEAL #1 Cut vegetables: o 1 large bunch kale, chopped MEAL #2 4 cups cooked brown rice prepared according to package directions (use 2 cups for Meal #2, 2 cups
More informationOUR 5 FAVORITE SUMMER RECIPES CLASSIC
OUR 5 FAVORITE SUMMER RECIPES CLASSIC PREP GUIDE MEAL #1 5 cups cooked brown rice prepared according to package directions (for Meals #1 and #4) Cut vegetables: o 6 scallions, small dice o 2 green bell
More informationCLASSIC June 5, 2015 MENU. MONDAY GRILLED CHICKEN WITH PESTO ROSSO Asparagus & Brown Rice
CLASSIC June 5, 2015 PREP GUIDE MEAL #1 Pesto rosso *see recipe below Marinate chicken up to 20 minutes * see Meal #1 for directions 5 cups cooked brown rice cooked according to package instructions (3
More informationCLASSIC April 24, 2015
CLASSIC April 24, 2015 PREP GUIDE MEAL #1 2 piece of fresh ginger, grated to yield 1 Tablespoon 4 clementines, peeled, small dice Make orange ginger glaze up to 2 days ahead *see Meal #1 for recipe MEAL
More informationCURRIED SWEET POTATO SALAD
CURRIED SWEET POTATO SALAD Yield: 6 Servings TOTAL TIME: 20 minutes, plus chilling 1 lb. sweet potatoes (about 2 medium), peeled and chopped into 1-inch pieces ½ cup plain Greek yogurt 2 Tbsp. mango chutney
More informationPink Party Salad. Ingredients. Directions. Nutrition Information. Makes: 6 servings
Pink Party Salad Makes: 6 servings 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons
More informationFOR ONE Summer Sample Plan
FOR ONE Summer Sample Plan PREP GUIDE MEAL #1 Make shallot yogurt *see Meal #1 for recipe Cut vegetables: o ½ medium yellow onion, bite sized chunks o ½ green bell pepper, bite sized chunks o ½ zucchini/squash,
More informationSmoked Salmon Omelet. Week 4 Meals DAY 1. Serves 1 Prep time: 5 minutes Cook time: 5 minutes
Week 4 Meals DAY 1 Smoked Salmon Omelet Prep time: 5 minutes Cook time: 5 minutes 3 eggs 1 tablespoon chopped dill 1 tablespoon olive oil 2 tablespoons coconut oil 4 ounces smoked salmon Whisk the eggs
More informationVEGETARIAN Summer Sample Plan
VEGETARIAN Summer Sample Plan PREP GUIDE MEAL #1 Make shallot yogurt *see Meal #1 for recipe Cut vegetables: o 1 medium yellow onion, bite sized chunks o 2 green bell peppers, bite sized chunks o 4 zucchini/squash,
More informationCLASSIC April 10, 2015
CLASSIC April 10, 2015 PREP GUIDE MEAL #1 Ginger scallion chicken rub *see recipe below 1-2 piece fresh ginger grated to yield 2 teaspoons MEAL #2 Make shrimp marinade *see recipe below Marinate shrimp
More informationRecharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
More informationShopping List WEEK 12
Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Prep List WEEK 12 Here is a prep list
More informationounces sliced turkey Two slices of whole wheat bread; 2 cheese; 1 small meat; 2 lettuce leaves; 1 slice apple Leftover Bib and burrito bowl
Weekly Menu Monday Tuesday Wednesday Thursday Friday Saturday Sunday Smoothie Breakfast Chicken Sausage Frittata; 1/3 cup fresh berries Snack 1/3 cup of Hummus & 5 baby carrots Lunch Bib and Burrito Bowl
More informationBLACK BEAN & PLANTAIN TACOS
MAKE FRESH DINNERS - APRIL 2017 BLACK BEAN & PLANTAIN TACOS Calories 450; Fat 13g; Saturated Fat 3.5g; Carbohydrates 77g; Fiber 11g; Protein 11g; Cholesterol 10mg; Sodium 710mg Grocery List WILDTREE PRODUCTS
More informationCLASSIC February 8th MENU
CLASSIC February 8th PREP GUIDE This week s menu requires a little bit longer prep for WEDNESDAY making the brisket. We suggest that you plan ahead and MEATBALL perhaps make LETTUCE the brisket WRAPS on
More informationLose It! Premium Meal Plan #3
Lose It! Premium Meal Plan #3 Grilled Lemon Pepper Scallops Bean, Sausage, and Spinach Soup Spicy Chicken Tenders Garlicky Beef Stir-Fry Vegetable Pot Pie SHOPPING LIST Ingredients for the side dishes
More informationChicken Saltimbocca Serves: 4 Prep Time: 15 min. Cook Time: 15 min. Total Time: 30 min.
Chicken Saltimbocca Prep Time: 15 min. Cook Time: 15 min. Total Time: 30 min. 4 Nature s Basket boneless skinless thin sliced chicken breasts 1 pkg. Nature s Basket organic sage 3 oz. Dietz & Watson prosciutto
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 7 DAY 6 DAY 4 DAY 5 HEALTHY PLAN Healthy Plan Chili Mac Skillet
HEALTHY PLAN 12-21-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Healthy Plan - Asian Glazed Chicken Drumsticks Healthy Plan Parmesan Orzo Healthy Plan Slow Cooker Maple Glazed Ham Healthy Plan Homemade Green
More informationShopping List WEEK 09
Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list
More informationLose It! Premium Meal Plan #33
Lose It! Premium Meal Plan #33 Garden-Vegetable Baked Haddock Skillet Turkey, Cauliflower and Bulgur Breaded Chicken Breasts with Chive Sauce Roasted Vegetable and White Bean Salad Grilled Pork Tenderloin
More informationFall Vegetables and Tofu with the Flavors of Western India
Fall Vegetables and Tofu with the Flavors of Western India Fall Vegetables and Tofu Farro and Barley with Cardamom Tomato and Onion Cachumber Carrot Koshumbir Nutrition Facts Servings: 1 meal Amount Per
More informationBEEF STEW SHEPHERD S PIE
MAKE FRESH DINNERS - DECEMBER 2016 BEEF STEW SHEPHERD S PIE Calories 340; Fat 10g; Saturated Fat 5g; Carbohydrates 40g; Fiber 5g; Protein 24g; Cholesterol 60mg; Sodium 570mg Grocery List WILDTREE PRODUCTS
More informationNo More To-Go Weekly Menu and List - 04/11/2016 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Bakery / Bread 8 Corn tortillas (or flour tortillas) H Baking 1/2 c Sliced almonds G Canned / Jarred 14 oz Cannellini or Great Northern beans B 3 1/2 c Chicken stock F H Condiments 1 t Anchovy paste B
More information1500 Calorie Meal Plan
Breakfast Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 Serving Cinnamon Apple Oatmeal (Cook 1/2 cup plain oats with 3/4 cup skim milk and 1/2 cup chopped apple. Top with 2 Tbsp. chopped almonds
More informationHospice of the Upstate Summer Cookbook
Hospice of the Upstate 2015 Summer Cookbook Spicy Chicken and Tomato Pasta 1 pound penne (regular or gluten free) 2 tablespoons olive oil 6 cloves garlic, minced 1 teaspoon red pepper flakes 1 skinless,
More informationPALEO Summer Sample Plan
PALEO Summer Sample Plan PREP GUIDE MEAL #1 Make avocado dip * see Meal #1 for recipe Marinate steak 15 minutes or up to 2 hours 1 large orange, juiced (¼ cup) 10 limes, juiced (1¼ cups) for the week 2
More informationFIELD notes UCSC Farm
Nineteenth Harvest: 10/7/14 & 10/10/14 Radicchio, Fennel, and Olive Panzanella 6 oz. country-style bread, torn into bite-size pieces (about 4 cups) 1 tablespoon finely grated lemon zest 1/2 cup olive oil,
More informationSlow-Cooker Recipes howtobewell
Slow-Cooker Recipes Slow Cooker Lemongrass Chicken Serves 5 10 skinless chicken thighs 1 thick stalk fresh lemongrass, remove outer stems and chop off and discard bottom 4 cloves garlic, smashed 1 thumb-size
More informationSERVES 2 SCROLL DOWN FOR 4 SERVING MENU
SERVES 2 SCROLL DOWN FOR 4 SERVING MENU Lemon Basil Scallop Stir Fry Pasta with Sausage and Sundried Tomatoes Chicken Marsala Potato Leek Soup Swedish Meatballs SHOPPING LIST Ingredients for the side dishes
More informationRecipes June, BLT Lettuce Wraps Diabetic Cooking, July/August Farmers Market Potato Salad Diabetic Cooking, July/August 2013
Recipes June, 2015 BLT Lettuce Wraps Diabetic Cooking, July/August 2013 1/4 cup plus 2 Tbsp light mayonnaise 1/4 cup fat-free (skim) milk 2 tsp cider vinegar 1/4 tsp garlic powder 4 cups halved grape tomatoes
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 HEALTHY PLAN Healthy Plan Caprese Toasts
HEALTHY PLAN 11-23-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Healthy Plan Chili Lime Rubbed Steak Healthy Plan Honey Sriracha Brussels Sprouts Healthy Plan Chicken Parmesan Pasta Casserole Healthy Plan
More informationHeart-Healthy Plant-Based Menu
Heart-Healthy Plant-Based Menu One-Pan Mexican Quinoa Oatmeal Banana Cookies Serving: 1 meal Calories 547 Total Fat 15 g Saturated Fat 4 g Monounsaturated Fat 7 g Polyunsaturated Fat 2 g Sodium 477 mg
More informationSingle Serving SPRING BODY RESET
Single Serving SPRING BODY RESET MENU DAY 1 Avocado Tomato Omelet Peasant Bean Stew Turkey Taco Salad DAY 2 Toasted Oatmeal with Blueberries Shredded Chicken Wraps Shrimp Primavera DAY 3 Basic Green Smoothie
More informationFollow the 3 guidelines listed below in order to see the most success with this plan.
If you re uber busy and trying your best to maximize life to the fullest, yet you want to eat healthy and don t have the time to even figure out where to begin I m going to show you with this 30-Minute
More informationASPARAGUS WITH MUSHROOMS, SHALLOTS AND PEAS
ASPARAGUS WITH MUSHROOMS, SHALLOTS AND PEAS Yield: 6 servings TOTAL TIME: 25 minutes 2 tsp olive oil 5 shallots (halved and thinly sliced lengthwise) 8 oz shiitake mushrooms (stems removed) Coarse salt
More informationFOR ONE Winter Reset Week 3
FOR ONE Winter Reset Week 3 PREP GUIDE DAY #14: Cook spaghetti squash * see prep guide page 2 Make marinara sauce * see prep guide page 2 Roasted sweet potatoes * see prep guide page 2 1¾ cups cooked quinoa
More informationHEALTHY ITALIAN COOKING
HEALTHY ITALIAN COOKING 1. Use whole wheat, whole grain, or legume pasta instead of white pasta. 2. Make zoodles instead of pasta OR 3. Do half and half: half whole wheat pasta with half zucchini noodles.
More informationChicken Cabbage Saladino. Warm Spinach Salad with Tuna
Chicken Cabbage Saladino Prep and Cook Time: 11 minutes 4 cups napa cabbage, sliced thin 1 TBS extra virgin olive oil 1 TBS apple cider vinegar 1 TBS minced ginger 1 medium clove garlic, pressed 2 TBS
More informationRemaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese
Meal Plan Menu Thursday: Buttermilk Dressing From The Practical Produce Cookbook by Ray and Elsie Hoover 1 cup buttermilk 1 cup mayonnaise or salad dressing 1 tbsp. fresh dill or 1 tsp. dried dill 1 tbsp.
More informationWLG Week Summer Strong Challenge Meal Plans. Week Three. Day/Meal Breakfast Snack 1 Lunch Snack 2 Dinner
WLG 2018 12 Week Summer Strong Challenge Meal Plans Week Three Day/Meal Breakfast Snack 1 Lunch Snack 2 Dinner Saturday Sunday Monday Tuesday Wednesday Thursday Friday 1 Dark Chocolate Peppermint Protein
More informationOPTION 1 OPTION 2 OPTION 3
MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin
More informationBreakfast Breakfast Tortilla Wrap Salad Cucumber Salad. Dinner Entrée Grilled Halibut with Rosemary and Tomato-Basil Sauce
Breakfast Breakfast Tortilla Wrap Salad Cucumber Salad Dinner Entrée Grilled Halibut with Rosemary and Tomato-Basil Sauce Side Dishes Carrots and Zucchini with Basil Sautéed Spinach with Mushrooms Dessert
More informationHelp Your Diabetes: Menu & Recipes for Week 20
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 20 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Cream of Buckwheat* 2 Scrambled Eggs Artichoke Hearts Bell
More informationSimply Filling, Simply Delicious
Simply Filling, Simply Delicious Power Food-rich meals, menus and snacks Now Including Breakfasts! Table of Contents Our Favorite Flavor Boosts 3 Three Simply Filling Menus Family-Friendly Menu Baked Chicken
More informationSalads, Vegetables, and Desserts
Salads, Vegetables, and Desserts Tips for Preparing Vegetables Canned Veggies: Drain off liquid, unless going in a stew or soup. Season with small amount of chicken, beef or ham base or bouillon. Season
More informationBaked Chicken with Vegetables
Baked Chicken with Vegetables 4 potatoes, sliced 6 carrots, sliced 1 large onion, quartered 1 raw chicken, cleaned, skin removed, and cut into pieces ½ cup water 1 teaspoon thyme ¼ teaspoon pepper 1. Preheat
More informationCLASSIC July 5, 2013 MENU WEDNESDAY. MONDAY CHICKEN TOSTADAS Tomato Salsa and Fire Roasted Zucchini MEATBALL LETTUCE WRAPS.
CLASSIC July 5, 2013 PREP GUIDE WEDNESDAY MEAL #1 MEATBALL LETTUCE WRAPS ¼ red onion, finely chopped (about 1 Tablespoon) Peanut sauce MEAL #2 Pineapple broccoli slaw Bla ¼ red onion, finely chopped (about
More informationSlow-Cooker Latin Chicken With Black Beans And Sweet Potatoes Serves Day Fix Containers: 1 ½ Red, 1 ½ Yellow
Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes 21 Day Fix Containers: 1 ½ Red, 1 ½ Yellow 3 lb. bone-in skinless chicken thighs (Take Skin Off to Eat) 2 tsp. ground cumin salt and pepper
More informationCLASSIC August 22, 2014
CLASSIC August 22, 2014 PREP GUIDE MEAL #1 Cut vegetables: o 1 medium yellow onion, chopped o 1 medium tomato, cut into small dice MEAL #2 Remove kernels from 1 ear of corn Cut vegetables: o 6 large cucumbers,
More informationMake It Tonight. monday Black Bean and Pepper Jack Burgers. tuesday Black Cod with Tomato and Olive Salad
Make It Tonight Easy Dinner Download MENU for the Week of JULY 20 monday Black Bean and Pepper Jack Burgers tuesday Black Cod with Tomato and Olive Salad wednesday Almond-Crusted Chicken and Nectarine
More informationGLUTEN FREE MARCH 2 nd
GLUTEN FREE MARCH 2 nd PREP AHEAD OF TIME Carnitas 2.5 pounds pork shoulder, fat trimmed, cut into 2-inch cubes 2 garlic cloves, peeled 2 ½ cups gluten free chicken or vegetable broth 2 cups water 1 teaspoon
More informationSMALLER FAMILY HEALTHY PLAN DAY 2 DAY 6. Smaller Family Menu Plan Slow Cooker. Plan-Lemon Butter Ground Turkey Cowboy
SMALLER FAMILY HEALTHY PLAN 09-14-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Plan Skinny Chicken Alfredo Asian Beef and Snow Peas Plan Skinny Chicken Enchiladas Plan - Homemade Refried Beans DAY 4 DAY 5
More informationAPS Cooking Classes June March 2017 Recipes
APS Cooking Classes June 2016 - March 2017 Recipes APS Kitchen Confidence June 2017 Sausage Basil Frittata Serves 4 2 tsp extra virgin olive oil 8 ounces chicken with sun-dried tomatoes sausage, diced
More informationPRODUCE Carrots, 2 each Celery, 2 stalks Cilantro, ¼ cup chopped Scallions, ½ cup sliced Yellow onion, ½ each
MAKE FRESH DINNERS - OPTION 2 BUFFALO CHICKEN SOUP Calories 370; Fat 22g; Saturated Fat 4.5g; Carbohydrates 22g; Fiber 3g; Protein 20g; Cholesterol 40mg; Sodium 420mg *Optional garnish not included in
More informationStarters and Party Apps
Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice
More informationMY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
MY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES BREAKFAST
More informationShopping List. Just Let This Sink In: February 2016
Just Let This Sink In: February 2016 Shopping List Please buy organic when and if you can. 12 oz chicken sausage, Italian or Greek style 2 ¼- ½ lbs salmon fillet 7 large-extra large eggs Bakery 1 loaf
More informationMeal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g carbs. Gluten-Free Parmesan Biscuit: 7g carbs
Thanksgiving Guide Healthy, Diabetes Friendly Recipes presented by Prairie Lakes/Sodexo Dieticians Meal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 6 DAY 5 DAY 4 DAY 7 SMALLER FAMILY HEALTHY PLAN Smaller Healthy Plan- Chili Mac Skillet
SMALLER FAMILY HEALTHY PLAN 10-19-2018 THIS WEEK'S MENU: DAY 1 Smaller Family Healthy Plan Asian Glazed Chicken Drumsticks Healthy Fried Zucchini DAY 2 Smaller Family Healthy Plan-Black Bean Sweet Potato
More informationBABY BOK CHOY & CHILI CHICKEN SWEET POTATOES
BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES 6 medium sweet potatoes tablespoons olive oil tablespoon smoked paprika teaspoon chili powder teaspoon cinnamon Preheat oven to 00 F. Scrub sweet potatoes with
More information