Ingredients 1 pork tenderloin, about 3/4 pound (herb or lemon-garlic marinated, if available; check the meat section of your grocery store) 1 medium onion, quartered 1 1/2 cup mixed chopped peppers (from Monday’s LUNCH) 2 cloves garlic, crushed 1 Tbsp extra-virgin olive oil 1 Tbsp balsamic vinegar Salt and pepper Preheat the oven to 450˚F.
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Ingredients 1 Tbsp sun-dried-tomato pesto 1 whole-wheat tortilla 1/2 cup shredded mozzarella cheese 1/2 cup chopped rotisserie chicken (left over from Sunday) 1 cup roasted vegetables (left over from Sunday) Spread the pesto on the tortilla. Top with the cheese, chicken, and vegetables, and microwave open-faced for 1 minute, or until the cheese has fully
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Ingredients 6 oz 100% whole-wheat fettuccine 1 cup chopped rotisserie chicken (left over from Sunday’s dinner) 1 cup roasted vegetables (left over from Sunday’s dinner) 1 1/2 Tbsp sun-dried-tomato pesto Salt and pepper to taste Parmesan cheese Cook the fettuccine in a large pot of boiling, salted water until al dente, about 10 minutes. Toss
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Ingredients Leftover rice, beans, and fajita mix (from Monday’s dinner) 1/2 avocado, thinly sliced Salsa (optional) Heat the leftovers in a plastic container or a microwavable bowl for 60 seconds. Top with the avocado and salsa to taste, if desired.650 calories, 37 g protein, 85 g carbohydrates, 20 g fat (3 g saturated), 16 g
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Ingredients 1 cup chopped rotisserie chicken (left over from Sunday’s dinner) 3 bell peppers 1 clove garlic, minced 1 Tbsp reduced-fat mayonnaise 1 tsp balsamic vinegar 1 whole-wheat tortilla 2 Tbsp shredded mozzarella cheese 1 small handful mixed greens 1 cup leftover asparagus, mushrooms, and onions To chop the chicken, remove the skin and use
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