Lunch & Dinner

CHOOSE ONE FOR EACH SITTING OPTION 1 Mug Lasagna:

In large mug coated with cooking spray, layer 1/4 very thinly sliced zucchini, 2 Tbs. chopped tomato, pinch Italian seasoning, 2 Tbs. cooked ground beef, 2 Tbs. ricotta cheese, 2 Tbs. mozzarella and 1 Tbs. parmesan. Repeat. Microwave 3-4 minutes until cheese melts and zucchini is cooked; drizzle with 1 Tbs. olive oil

OPTION 2 Tacos in Cheddar Shells: Shape 1/2 cup shredded Cheddar into two circles on a parchment-lined baking sheet. Bake at 350°F until cheese melts, 5-7 minutes. Cool 1 minute, then drape cheese circles over the handle of a wooden spoon; cool completely. Cook 4 oz. ground beef with 2 Tbs. salsa, 1 Tbs. olive oil and 1 tsp. taco seasoning. Serve in shells with shredded lettuce, sour cream and chopped cilantro OPTION 3 2 oz. each roast beef and Cheddar cheese wrapped in a large lettuce leaf with mustard and mayo 1/2 cup vegetable

sticks, guacamole

OPTION 4 4 oz. grilled steak,

1 Tbs. herbed butter 2 cups spinach sautéed in 1 Tbs. olive oil with garlic to taste

OPTION 6 4 oz. cooked shredded chicken breast warmed with 2 Tbs. enchilada sauce and 1 Tbs. olive oil; top with 1/4 avocado and 1/4 cup shredded cheese 1/2 cup frozen, thawed

cauliflower rice prepared with 1 Tbs. olive oil OPTION 6 5 oz. tuna packed in oil, drained, 1 diced hard-cooked egg, 1/4 avocado, 2 Tbs. mayo, 1 Tbs. lemon juice, 1 Tbs. olive oil and 1/2 scallion mixed and served over 1/2 cup baby spinach