A rotating meal for us is an Italian Turkey Saute... ground turkey sauteed with
chopped veggies of choice then mixed with herbs and tomato sauce.
Lunch (343 calories) White Beans & Veggie Salad • 2 cups mixed greens • 3/4
cup veggies of your choice (try cucumbers and tomatoes) • 1/3 cup white beans, rinsed • 1/2 avocado, diced Combine ingredients and top salad with 1 Tbsp.
Addition of seasonal veggies enhances the taste and aroma of this dish, I chose beets and peppers (these can be substituted for any other
seasonal veggies of your choice)
In this case, I would make a big batch of the dressing, which can easily stay good in the fridge for 3 - 4 days, I'd also recommend cooking a large batch of brown rice (quinoa would also be great), and washing your kale and other
veggies of choice so they're ready to assemble.
4 cups cooked quinoa,
cooled veggies of your choice (I used broccoli, cherry tomatoes, scallions and red peppers this time around) 3/4 cup sunflower seeds 1/4 cup low sodium soy sauce 1/4 cup extra virgin olive oil juice of 1 to 1 1/2 lemon (s) salt and pepper to taste
Fill with
diced veggies of choice, either sautéed with a little olive oil, salt and pepper, or cold and tossed with a light, citrusy vinaigrette.
2 cans of refrigerated croissant dough (I used Trader Joe's brand) 1 cup cream cheese, softened 1/2 cup Greek yogurt 1 clove garlic, minced 1/2 packet Ranch dressing mix * 1/4 tsp black pepper 1/2 tsp celery seed 1/4 tsp paprika 2 cups chopped veggies of your choice **
2 pounds (Two 16 ounce bags) of
frozen veggies of choice, or approximately 6 cups of canned or fresh vegetables of choice (I used an organic Mediterranean blend from Whole Foods and asparagus)
chunk light tuna in water, drained • 1/3 cup canned white beans, rinsed • 3/4
cup veggies of your choice (try cucumbers & tomatoes) Combine ingredients and top salad with 1 Tbsp.
3 - 4 cups of mixed
seasonal veggies of your choice (I use any combination of the following: cauliflower, broccoli, eggplant, red capsicum, snow peas, zucchini, carrot, broccolini, corn, bok choy...)
In this case, I would make a big batch of the dressing, which can easily stay good in the fridge for 3 - 4 days, I'd also recommend cooking a large batch of brown rice (quinoa would also be great), and washing your kale and other
veggies of choice so they're ready to assemble.
Serve over the bed of steamed nappa cabbage or any other veggies of your choice
Add them to a freshly prepared salad, toss them in an omelet
with veggies of your choice or put them together in a main dish if you wish.
Our Cilantro Pistachio Pesto makes an excellent sauce for pasta, seafood, fish, chicken, and
veggies of your choice!
1 1/2 cups finely chopped
veggies of your choice (I used sweet onion, red onion, red bell pepper, and zucchini)
sautéing chopped onion, garlic and jalapeno in a lug of olive oil, add your spices (I used smoked paprika and cumin),
veggies of your choice and sauté until the liquid evaporates.
Start by sautéing chopped onion, garlic and jalapeno in a lug of olive oil, add your spices (I used smoked paprika and cumin),
veggies of your choice and sauté until the liquid evaporates.
Also, you can add
any veggies of your choice and make this salad your own.
You can also add some other
veggies of your choice.
• 2 cups mixed greens • 3/4 cup
veggies of your choice (try cucumbers and tomatoes) • 1/3 cup white beans, rinsed • 1/2 avocado, diced
You can pair this bacon wrapped stuffed chicken with
any veggies of your choice.
Dinner (499 calories) Black Bean & Quinoa Bowl • 2/3 cup cooked quinoa • 1/2 cup cooked black beans • 1 cup
veggies of your choice (try peppers & onions), cooked in 1 1/2 tsp.
You can also use any other
veggies of your choice.
Finely chop
veggies of choice.
Serve with fries or
veggies of your choice.
You can add
any veggies of your choice — add some thinly sliced mushrooms after sautéing them in olive oil until golden brown, or add some sautéed assorted bell peppers to give a colorful kick.
You could add baked tofu for a little extra protein, or cucumbers, or other
veggies of your choice.
Biryani mix (I get this from the Indian supermarket) 3 cups brown rice Lots of
veggies of your choice.
Simply make the broth, add in the herbs, protein, and
veggies of choice and BOOM delicious Pho all week long!
Next, go to Pinterest and search for your recipes using
the veggies of choice.
Add shredded greens like romaine, chopped
veggies of your choice and / or pico de gallo, sliced avocado, mexican - seasoned cooked ground beef (grass - fed and lean), and a sprinkle of colby - jack cheese if desired.
Sweet Potato Hash — cook scrambled eggs, turkey sausage or leftover lean meat, chopped
veggies of your choice (I like spinach and onion), and diced sweet potato together in a skillet.
Add
the veggies of your choice (the ones we've listed above are the most suitable for blanching).
All you need is a baking sheet, a drizzle of olive oil, and a little Himalayan salt tossed on
your veggies of choice — like thinly sliced sweet potatoes, zucchini, or kale.
A great idea is a veggie egg scramble made with two eggs and
veggies of choice (throw in whatever leftover or soon - to - go - bad veggies you have on hand, like kale and mushrooms or peppers and onions).