WEEK 16 Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 1
DAY 1 MEALS Lox & Cheese Roll-Up: Mix 3 Tbsp. cream cheese, 2 Tbsp. chopped chives, 1 tsp. chopped dill, and lemon juice to taste in a bowl. Spread mixture evenly on 4 oz. of smoked salmon slices. Roll each slice, stick with a toothpick, and refrigerate for 15 minutes. Serve with 1/2 sliced cucumber. 2 slices salami spread with cream cheese Turkey Stuffed Peppers: Preheat oven to 350 degrees. Wash 2 bell peppers, cut off tops and place in oiled dish. Microwave for about 4 minutes. Sauté 1/2 cup ground turkey, 1/2 stalk chopped celery, 1/2 cup chopped mushrooms, 1 minced garlic clove, 1/2 cup chopped onion, 1 Tbsp. parsley, and 1/2 Tbsp. Worcestershire sauce. Add 1 cup of peeled tomatoes (with juice) and allow to simmer for 3-4 minutes. Stuff the peppers with the mixture and top both peppers with 2 Tbsp. shredded Parmesan cheese. Bake for 10 minutes or until the peppers are soft and cheese is melted. OPTIONAL NIGHTTIME and ice. Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 2
DAY 2 MEALS Lettuce Wraps: Sauté 3 oz. chopped chicken breast, 2 stalks of finely chopped celery, 1/2 cup chopped scallions, 1/2 cup chopped water chestnuts, 2 Tbsp. sliced almonds, crushed red pepper, and 2 Tbsp. soy sauce until warm. To serve, spread 2-3 Tbsp. evenly between 8 Romaine lettuce leaves. Serve with a side of 1/2 cup mushrooms and 4 asparagus stalks sautéed with soy sauce. 1 hardboiled egg Chicken Chestnuts: Cook 3 oz. chicken breast in 1/2 Tbsp. olive oil, 3 Tbsp. chicken broth, 1 Tbsp. soy sauce, and 1/8 tsp. ginger. Remove chicken when done. Pour 1/2 Tbsp. olive oil in pan and stir in 2 chopped scallions, 1/2 red bell pepper, and 1/2 cup water chestnuts for about 5 minutes. Add chicken and stir until sauce thickens. Sprinkle with 2 Tbsp chopped cashews. OPTIONAL NIGHTTIME and ice. Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 3
DAY 3 MEALS Broccoli Cheese Soup: Heat 2 cups of chicken broth and 3 cups of chopped broccoli until tender. In another pan, mix 4 oz. cream cheese and 3/4 cup cream and stir often. Blend broccoli mixture in a blender and puree, then add cream cheese and blend. Serve in bowls with cheddar cheese garnish. Makes 4 servings. 2 slices salami spread with cream cheese Smoked Salmon Salad: Mix 3 oz. smoked salmon, 1/4 cup chopped onion, 1/4 sliced cucumber, 1 cup spinach, and 1 cup watercress in a bowl. For dressing, whisk 1 tsp. lemon juice, 1/2 Tbsp. olive oil, 1/4 tsp. red wine vinegar, 1/4 tsp. Dijon mustard, and 1 1/2 tsp. capers. Drizzle dressing over salad and season with salt and pepper. OPTIONAL NIGHTTIME and ice. Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 4
DAY 4 MEALS Lox & Cheese Roll-Up: Mix 3 Tbsp. cream cheese, 2 Tbsp. chopped chives, 1 tsp. chopped dill, and lemon juice to taste in a bowl. Spread mixture evenly on 4 oz. of smoked salmon slices. Roll each slice, stick with a toothpick, and refrigerate for 15 minutes. Serve with 1/2 sliced cucumber. 1 hardboiled egg Turkey Stuffed Peppers: Preheat oven to 350 degrees. Wash 2 bell peppers, cut off tops and place in oiled dish. Microwave for about 4 minutes. Sauté 1/2 cup ground turkey, 1/2 stalk chopped celery, 1/2 cup chopped mushrooms, 1 minced garlic clove, 1/2 cup chopped onion, 1 Tbsp. parsley, and 1/2 Tbsp. Worcestershire sauce. Add 1 cup of peeled tomatoes (with juice) and allow to simmer for 3-4 minutes. Stuff the peppers with the mixture and top both peppers with 2 Tbsp. shredded Parmesan cheese. Bake for 10 minutes or until the peppers are soft and cheese is melted. OPTIONAL NIGHTTIME and ice. Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 5
DAY 5 MEALS Lettuce Wraps: Sauté 3 oz. chopped chicken breast, 2 stalks of finely chopped celery, 1/2 cup chopped scallions, 1/2 cup chopped water chestnuts, 2 Tbsp. sliced almonds, crushed red pepper, and 2 Tbsp. soy sauce until warm. To serve, spread 2-3 Tbsp. evenly between 8 Romaine lettuce leaves. Serve with a side of 1/2 cup mushrooms and 4 asparagus stalks sautéed with soy sauce. 2 slices salami spread with cream cheese Chicken Chestnuts: Cook 3 oz. chicken breast in 1/2 Tbsp. olive oil, 3 Tbsp. chicken broth, 1 Tbsp. soy sauce, and 1/8 tsp. ginger. Remove chicken when done. Pour 1/2 Tbsp. olive oil in pan and stir in 2 chopped scallions, 1/2 red bell pepper, and 1/2 cup water chestnuts for about 5 minutes. Add chicken and stir until sauce thickens. Sprinkle with 2 Tbsp chopped cashews. OPTIONAL NIGHTTIME and ice. Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 6
DAY 6 MEALS Broccoli Cheese Soup: Heat 2 cups of chicken broth and 3 cups of chopped broccoli until tender. In another pan, mix 4 oz. cream cheese and 3/4 cup cream and stir often. Blend broccoli mixture in a blender and puree, then add cream cheese and blend. Serve in bowls with cheddar cheese garnish. Makes 4 servings. 1 hardboiled egg Smoked Salmon Salad: Mix 3 oz. smoked salmon, 1/4 cup chopped onion, 1/4 sliced cucumber, 1 cup spinach, and 1 cup watercress in a bowl. For dressing, whisk 1 tsp. lemon juice, 1/2 Tbsp. olive oil, 1/4 tsp. red wine vinegar, 1/4 tsp. Dijon mustard, and 1 1/2 tsp. capers. Drizzle dressing over salad and season with salt and pepper. OPTIONAL NIGHTTIME and ice. Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 7
DAY 7 MEALS Lox & Cheese Roll-Up: Mix 3 Tbsp. cream cheese, 2 Tbsp. chopped chives, 1 tsp. chopped dill, and lemon juice to taste in a bowl. Spread mixture evenly on 4 oz. of smoked salmon slices. Roll each slice, stick with a toothpick, and refrigerate for 15 minutes. Serve with 1/2 sliced cucumber. 2 slices salami spread with cream cheese Turkey Stuffed Peppers: Preheat oven to 350 degrees. Wash 2 bell peppers, cut off tops and place in oiled dish. Microwave for about 4 minutes. Sauté 1/2 cup ground turkey, 1/2 stalk chopped celery, 1/2 cup chopped mushrooms, 1 minced garlic clove, 1/2 cup chopped onion, 1 Tbsp. parsley, and 1/2 Tbsp. Worcestershire sauce. Add 1 cup of peeled tomatoes (with juice) and allow to simmer for 3-4 minutes. Stuff the peppers with the mixture and top both peppers with 2 Tbsp. shredded Parmesan cheese. Bake for 10 minutes or until the peppers are soft and cheese is melted. OPTIONAL NIGHTTIME and ice. Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 8
SUBSTITUTION OPTIONS Breakfast Pudding: Mix together 1/3 cup ricotta cheese, 1 egg, 1 tsp. vanilla extract, and 3 Tbsp. half-and-half in a saucepan, stirring over medium heat until thick. Sprinkle with cinnamon and serve with coffee with half-and-half. Makes 2 servings. Breakfast Wrap: Slice 1 hardboiled egg and a slice of cheddar cheese into 3 pieces and roll with 3 slices ham and serve with coffee with half-andhalf. OPTIONAL MORNING ENERGY BOOST If you need an extra boost of energy in the morning, try this: Energy Boost MCT Oil: Take 2 tsp. daily S 1/4 cup mixed nuts 5 cucumbers slices with 1 Tbsp. Feta Transmitting or copying of the Licensed Materials is prohibited www.jorgecruise.com 2015; Page 9