Day 2 Recipes


  Caribbean Black Beans and Rice

Serves: 4

Serving size: 1 cup

1 1/2 cups long grain rice
1 medium onion, chopped
1 15 oz. can of black beans, drained and rinsed
3/4 cup orange juice or pineapple juice

1/2 tsp. allspice or thyme
1 Tbsp. canola oil
  1. Cook the rice according to the directions on the rice's package.
  2. While rice is cooking, in a skillet, sauté the onion in oil.
  3. Add black beans, orange juice, allspice, and pepper. Mash some beans with spoon for thicker consistency. Simmer over low heat until liquid is mostly absorbed, stirring occasionally.
  4. Serve black beans over rice.



  Skillet Noodles and Beef

Serves: 4

Serving size: 1 1/2 cups

1/4 pound ground turkey
1/4 cup onion, chopped 1 small
1 8 oz. can tomato sauce
3/4 cups water
1/8 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. basil

1 1/2 cups uncooked noodles, 1/2 inch wide
1 10-oz. package frozen chopped spinach
1 oz. mozzarella cheese, shredded, about 1/4 cup
  1. Brown ground meat in a large skillet. Drain and rinse to remove fat.
  2. Add onion, tomato sauce, water, and spices. Cover and bring to a boil.
  3. Add noodles. Cover and simmer for 5 minutes.
  4. Defrost spinach in the microwave. Squeeze out excess moisture. Drop spoonfuls of spinach onto skillet mixture. Cover and simmer for 5 minutes.
  5. Stir mixture. Sprinkle with shredded mozzarella. Cover and simmer for 10 minutes. Add water if mixture get too dry.


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