Spicy Chicken Lettuce Wraps

These Spicy Chicken Lettuce wraps are what I prepped for my lunches this week to keep clean eating fun and delicious.

If you need a quick and easy lunch recipe, this is definitely it :)

You will need:
Makes approximately 6 lunches (I made 3 for myself and 3 for hubby)
~12 large lettuce leafs you can wrap (2 per lunch)
~2 pounds of chicken breast
~1 bottle of Hot Sauce (without preservatives)
~3 bunches of Asparagus
~1bag of shredded carrots
~1 Lime
~Cilantro
~Lunch containers with separate partitions to keep the ingredients fresh

To Prepare:
1. Marinate chicken in enough hot sauce to slightly cover chicken, grill and cut into strips
2. Wash Asparagus, break off hard end pieces, drizzle with olive oil, lightly salt and pepper to taste, and grill along with the chicken. Cut in half once finished
3. Peel off the lettuce leaves from the head and then wash and pat dry
4. Cut lime into half and then cut each half into thirds to get 6 slices
5. Cut a few sprigs of cilantro for each lunch
6. Assemble your lunch containers with 1/2 cup chicken strips, 1 cup of asparagus, 2 lettuce leaves, 1/3 cup shredded carrots, lime slice, and cilantro.
Optional: add a small ramekin of hot sauce for additional heat
7. When lunch comes assemble as shown, wrap like a burrito and Enjoy!

Stuffed Acorn Squash

I wanted to make a stuffed squash recipe before winter was over (although now I'm starting to think winter is going to hang around just a ~little~ bit longer

... and this one is perfect because it has some of my favorite things: turkey, salsa, onion, and a little bit of cheese for extra yum .

It's a quick & easy meal and perfect for your weekend meal prep

Ingredients:

-4 small acorn squash, seeded and cut in half

-1 tsp olive oil

-1 pound lean ground turkey

-1 small onion, diced

-2 tablespoon taco seasoning

-5 ou fresh baby spinach

-1/2 cup salsa

-1/4 c + 1 tbsp shredded mozzarella cheese

-green onion (for garnish)

Instructions:

1. Preheat oven to 400°.


2. Cut four small acorn squash in half. Scoop out seeds and discard. Spray with olive oil and place facedown on a cookie sheet and roast in oven for 30 minutes.


3. While the squash are roasting start preparing the stuffing. Cook 1 pound of lean ground turkey in a skillet. Add in one small diced onion and cook until onion is translucent.


4. Add 2 tablespoons of homemade taco seasoning. Chop 5 ounces of fresh baby spinach and add to skillet. Stir until spinach is wilted.


5. Add half of a cup of salsa and 1/4 cup of shredded mozzarella cheese. Stir till cheese is melted. Scoop 3/4 of a cup of stuffing into roasted acorn squash. Garnish with 1 tablespoon of shredded mozzarella cheese and green onion.


6. Enjoy warm or allow to cool and put into meal prep containers to enjoy a week full of delicious clean eating lunches for work.