Fall19ThoreauClubMagazine

TACO BOWL RECIPE - 4 SERVINGS INGREDIENTS 1 lb of lean ground turkey or beef ¼ large yellow onion (diced) 1 tbsp olive oil 2 cups of cooked brown rice Low-sodium taco seasoning mix OR combination of chili powder, cumin, garlic powder, and dash of salt Canned corn Black beans Salsa Black olives Avocado Plain Greek yogurt or low-fat OR light sour cream Cheddar cheese. DIRECTIONS In a large skillet cook ground turkey or beef with ¼ large yellow onion & olive oil Season with low-sodium taco seasoning mix or spice combination As protein is cooking, prepare 2 cups of cooked brown rice Portion ¼ of the protein and ¼ of the rice into four containers In each container add ¼ cup canned corn, ¼ cup black beans, and ¼ cup salsa OPTIONAL: Top with sliced black olives, ¼ avocado, 2 Tbsp. plain Greek yogurt or low-fat/light sour cream, or 2 Tbsp. of cheddar cheese SHEET PAN LEMON CHICKEN RECIPE - 4 SERVINGS INGREDIENTS ¼ Cup olive oil 1 Lemon (juiced) 2 Tbsp chopped fresh rosemary 2 Garlic cloves (minced) ½ tsp salt ¼ tsp ground pepper 1½ lbs new potatoes (quartered) 5 Medium carrots (cut into ½ inch coins) 2 Medium parsnips (cut into ½ inch coins) DIRECTIONS SALAD Using four containers, place ½ cup drained canned chickpeas, ½ cup cooked quinoa, ¼ large diced cucumber, 6 cherry tomato halves, ¼ red onion, and 2 tbsp feta cheese in each container DRESSING 1 tbsp lemon juice, 1 tbsp tahini, 1 tbsp honey, 4 tbsp extra virgin olive oil, dash of salt, & pepper Drizzle on top of mixture or place in small containers if not consuming salad right away DIRECTIONS In a large bowl, whisk together olive oil, lemon, chopped fresh rosemary, garlic cloves, salt, and ground black pepper Add new potatoes, carrots and parsnips into the bowl and toss to coat Add vegetables to one side of baking sheet. Then coat chicken thighs with the rest of the marinade and place on the other side of the baking sheet Top with lemon slices Roast for 40-45 minutes at 425 F until the chicken reaches a minimum internal cooking temperature of 165 F Once cooked, divide into four containers MEDITERRANEAN CHICKPEA SALAD RECIPE - 4 SERVINGS INGREDIENTS 2 cans of chickpeas 2 cups cooked quinoa Large cucumber (diced) Cherry tomatoes (halved) Diced small red onion 2 tbsp feta cheese 1 tbsp lemon juice 1 tbsp tahini 1 tbsp honey 4 tbsp extra virgin olive oil Salt Pepper. 23 LEARN MORE AT WWW.THOREAU.COM