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BREAKFAST

Spinach and Feta Egg Muffins

Ingredients:

8 large eggs

1 C chopped spinach

1/2 C copped grape tomatoes

1/4 tsp dried basil (if using fresh chop)

1/4 tsp oregano 

1/4 tsp salt

1/4 C crumbled feta

(you can add any extra veggies you have like pepper or avocado. I added chopped mushrooms)

Directions:

Preheat oven to 350. Spray muffin pan with non stick spray. I used mini muffin pan cause I like little muffins.  Place spinach, tomatoes and any other veggies in each muffin cup. Mix together eggs and spices in a bowl. Carefully pour mixture into cups until filled about 3/4 of the way. 

Add feta crumbles to the top.Place on top of baking sheet in case there is and overflow. Bake for 25-30 minutes. Remove from pan and freeze leftovers in ziplock bag.  

SNACK

FROZEN YOGURT COVERED BLUEBERRIES

Ingredients:

1 Pint Blueberries

1 C Vanilla Greek Yogurt

Directions:

You may have some leftover from week 2.

 

Pour blueberries in bowl with yogurt and place on parchment paper covered baking sheet. Put in freezer.

Eat 1/2 C as snack and store the remainder in the freezer in a freezer safe covered container.

LUNCH

CHICKEN SALAD AND CRACKERS

Ingredients:

Nut Thins

2 Chicken Breasts

Chicken Broth

2 stalks of celery diced 

1/2 C diced grapes 

1/4 C diced walnuts

1 C plain nonfat greek yogurt

2 tsp honey

salt and pepper to taste

Directions:

Place chicken breasts in crockpot and cover with chicken broth. Cook until no longer pink.

Once cooked, dice up in small pieces. Add diced grapes, celery, walnuts, yogurt  honey, salt and pepper and mix well.  

Optional: add 2 tbsp of chopped fresh dill

Scoop 1 cup onto plate and eat with crackers.

Cover and store the remainder in fridge.

SNACK

CARROTS AND HARD BOILED EGG

Ingredients:

1/2 C Carrots

1 hard boiled egg

DINNER

CILANTRO LIME SHRIMP AND AVOCADO MANGO SALSA

Shrimp

10-12 peeled and deveined shrimp

1 tbsp chopped fresh cilantro

1/4 tsp cumin

juice from 2 limes

1 tbsp olive oil

zest from 1 lime

1 garlic clove minced

2-3 tortillas

Salsa

1 mango 

1 avocado

1/2 tbsp lime juice

1/2 tbsp balsamic vinaigrette

1 tbsp olive oil

Directions:

In bowl, whisk together olive oil, garlic, cumin, lime juice, zest and cilantro Add shrimp and let marinade for 20 minutes. Cube avocado and mango. Combine in bowl with lime juice, balsamic and olive oil. Mix well and place on tortilla. Pour shrimp mixture in skillet and cook until red. Place shrimp on top of salsa and enjoy taco.

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