Lunch

Strawberry Salad

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Strawberry Salad

Total Time15 mins
Course: Lunch
Servings: 4
Calories: 468kcal

Equipment

  • Blender

Ingredients

Salad

  • 1 head Lettuce Romaine, raw
  • 1 ½ cup Strawberries Frozen, unsweetened
  • ⅓ cup Almonds
  • ½ cup Walnuts
  • 2 oz Cheese Cheddar
  • 2 Grapefruits Cut in half

Dressing

Instructions

  • Let the strawberries sit out to thaw and cut into pieces.
  • In a separate bowl, add lettuce, cut strawberries, almonds, and walnuts.
  • Put the salad dressing ingredients in a blender and blend until smooth.
  • Add dressing and cheese on top of salad. Mix dressing and cheese evenly throughout the salad.
  • Cut the grapefruits in half and enjoy with the salad.

Nutrition

Calories: 468kcal | Carbohydrates: 32g | Protein: 12g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Cholesterol: 0.01mg | Sodium: 88mg | Potassium: 796mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1900IU | Vitamin C: 142.7mg | Calcium: 130mg | Iron: 2.5mg
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Lunch

Almond and Strawberry Salad with Chicken Sandwich

 

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Almond and Strawberry Salad with Chicken Sandwich

Total Time15 mins
Course: Lunch
Servings: 4
Calories: 369kcal

Ingredients

Salad

  • 1 cup Strawberries Thinly sliced
  • ⅓ cup Almonds Toasted, sliced
  • ½ lb Spinach Raw

Sandwich

  • ⅓ cup Apple Diced
  • 4 slices Whole grain bread
  • ¼ head Lettuce
  • 1 can Chicken Canned, drained
  • 2 tbs Mayonnaise, reduced-calorie

Instructions

Salad

  • Add spinach, strawberries, and almonds to a bowl and gently toss to combine. Add vinegar for dressing, if desired.  Serve immediately.

Sandwich

  • Stir the mayonnaise, chicken, and apple together.
  • Arrange lettuce on bread slices and divide chicken mixture between bread slices. Cut sandwiches in half and enjoy!

Nutrition

Calories: 369kcal | Carbohydrates: 33g | Protein: 30g | Fat: 17g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 770mg | Potassium: 600mg | Fiber: 11g | Sugar: 10g | Vitamin A: 5500IU | Vitamin C: 80.9mg | Calcium: 150mg | Iron: 4mg
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Lunch

Harvest Salad

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5 from 1 vote

Harvest Salad

Total Time15 mins
Course: Lunch
Servings: 4
Calories: 168kcal

Equipment

  • Oven

Ingredients

  • ¼ cup Walnuts
  • 1 bunch Spinach
  • ¼ cup Cranberries
  • ½ Avocado Sliced
  • ¼ Onion Chopped
  • 1 Tomato Diced

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a large bowl, toss together all ingredients.
  • Enjoy!

Nutrition

Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 48mg | Potassium: 627mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5600IU | Vitamin C: 36.3mg | Calcium: 80mg | Iron: 2.2mg
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Lunch

Eggplant Sandwich with Beans and Rice

 

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Eggplant Sandwich with Beans and Rice

Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Lunch
Servings: 4
Calories: 409kcal

Equipment

  • Grill
  • Stove

Ingredients

  • 1 Green peppers
  • 1 Eggplant Medium, cut into 12 slices
  • 1 Tbs Extra virgin olive oil
  • 4 Whole grain bread
  • ¼ cup Mustard
  • 1 tsp Vegetable oil Canola
  • ¼ lb Smoked turkey kielbasa Cut into 1/2-inch pieces
  • ½ Onion Large, chopped
  • ½ Green bell pepper Chopped
  • ½ Red bell pepper Chopped
  • 2 ⅔ Tbs Celery Chopped
  • ⅔ cloves Garlic Finely chopped
  • ⅔ Dried bay leaves
  • ⅓ tsp Dried thyme leaves
  • ⅓ tsp Seasoned salt
  • ⅓ cup Rice Uncooked, long-grain, white
  • ⅔ cup Water
  • ⅓ lb Black beans Cooked
  • 5 oz Tomatoes Red, organic
  • 3 scoops Nutrim

Instructions

  • Cut the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes. Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
  • Spread 1 side of each bread slice with cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices (optional). Serve warm.
  • In 4-quart saucepan, heat oil over medium heat. Add kielbasa, onions, bell peppers, celery, garlic, bay leaves and thyme; cook 4 to 6 minutes, stirring occasionally, until vegetables are tender.
  • Stir in tomatoes and salt, then bring to a boil.
  • Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
  • Stir in beans and cover, simmer for 10 minutes longer.
  • Cook rice in water as directed on the package. Remove bay leaves from bean mixture. Pour the bean mixture over the rice and serve. Enjoy!

Nutrition

Calories: 409kcal | Carbohydrates: 62g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 877mg | Potassium: 795mg | Fiber: 16g | Sugar: 11g | Vitamin A: 1600IU | Vitamin C: 113.9mg | Calcium: 80mg | Iron: 4mg
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Lunch

Apple Sandwich

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Apple Sandwich

Total Time10 mins
Course: Lunch
Servings: 4
Calories: 468kcal

Ingredients

  • 1 ½ Apples
  • 8 slices Whole grain bread
  • 8 tbs Almond butter
  • 12 oz Carrots
  • 4 oz Celery Raw
  • 2 scoops Nutrim

Instructions

  • Mix Nutrim into almond butter.
  • Spread almond butter on both slices of bread.
  • Cut apples into thin slices and add on top of bread slices to make a sandwich.
  • Enjoy with carrots and celery.

Nutrition

Calories: 468kcal | Carbohydrates: 63g | Protein: 17g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 0.04mg | Sodium: 582mg | Potassium: 615mg | Fiber: 16g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 21.5mg | Calcium: 130mg | Iron: 3.2mg
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Lunch

Apples and Nuts Salad

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Apples and Nuts Salad

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch
Servings: 4
Calories: 518kcal

Ingredients

Salad

  • 1 head Lettuce Romaine, raw
  • ½ cup Walnuts English
  • 1 ½ Apples Raw, with skin, diced
  • ¼ cup Sunflower Seeds Kernels, dry roasted, without salt
  • 8 oz Chicken Breast* Boneless, skinless

Dressing

Instructions

  • Cut chicken breast into strips.
  • Place chicken* in skillet and fry using an appropriate amount of olive oil for about four minutes on each side, or until cooked completely.
  • In a bowl add lettuce, chicken*, apple, seeds and walnuts.

Dressing

  • Whisk together Nutrim and 1/4 cup of oil, whisk in salt, then add vinegar. Whisk until smooth.
  • Add dressing on top of salad and mix. 
  • Serve immediately. Enjoy!

Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Nutrition

Calories: 518kcal | Carbohydrates: 21g | Protein: 19g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 15g | Cholesterol: 25mg | Sodium: 860mg | Potassium: 631mg | Fiber: 7g | Sugar: 9g | Vitamin A: 700IU | Vitamin C: 9.1mg | Calcium: 70mg | Iron: 2.2mg
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