Lemon Garlic Chicken

 Just when I thought fall was here (which it TECHNICALLY is) the weather decided to fall back into summer for a few days! This is typical where I live so it doesn't surprise me. When I think of fall, I think of temperatures in the 50's or 60's during the day......these past few days topped 80! 

Thankfully our grill was still primed and ready to go, so I decided to grill some chicken. This recipe is SO simple; you could cook it at ANY time of the year! You could cook this in a skillet or grill pan as well.  Lemon always reminds me of sunny weather anyway 🌞 What about you?

Lemon Garlic Chicken

Ingredients:

~1 lb chicken breast

~zest and juice of 1 lemon

~4 cloves garlic, crushed

~1 Tbsp olive oil

~1/4 tsp salt 

Mix all ingredients, pour over chicken and let marinate at least 15 minutes. Grill/cook chicken until no longer pink; serve with lemon slice if desired.

Tuscan Bean Skillet

Hi! It's been awhile since I shared a recipe; and I'll be honest: it's because I haven't been really making anything new. When the pandemic first hit, I had even stopped my weekly meal prep because I was home so figured I'd just prepare each meal as the time came.

...That started turning into me just grabbing whatever was handy for a lot of my lunches, and I started feeling sluggish and bloated.   BACK TO meal prep I went! However, like I said, I went back to my standbys because they are easy and the family (for the most part) likes them.

I pulled out this recipe at the recommendation of a friend and WOW it is so flavorful! Now, I didn't have any kale on hand so I subbed zucchini. I also double-batched the recipe to make 6 lunch portions and enough for my family of 4 to have it for dinner.

Hope you enjoy!

TUSCAN BEAN SKILLET

~1/2 cup low-sodium chicken broth 

~1/2 tsp unflavored gelatin

~1 1/2 lbs lean ground turkey

~4 cloves garlic, finely chopped

~1 Tbsp ground paprika (+ 1 1/2 tsp)

~1 Tbsp cold water

~3/4 tsp ground black pepper (+ 1 dash)

~3/4 tsp fennel seeds

~3/4 tsp red pepper flakes (optional)

~1/2 tsp sea salt or Himalayan salt (+1 dash)

~1 Tbsp olive oil

~6 cups shredded kale, stems removed

~3 cups canned cannellini beans drained, rinsed

~1/4 cup grated pecorino Romano cheese (or Parmesan) (+ 2Tbsp)

~6 lemon wedges

Sprinkle broth with gelatin; set aside. To make sausage, combine turkey, garlic, paprika, water, 3/4 tsp pepper, fennel, pepper flakes and 1/2 tsp salt in a medium mixing bowl;  mix well with hands until sticky and well blended. Set aside.  Heat oil in large skillet over high heat until fragrant. Add sausage; cook, breaking up into small pieces, for 5-7 minutes, or until cooked through.  Add kale; cook, stirring frequently, for 3 minutes or until slightly crispy. Reduce heat to medium.  Add beans, broth mixture, remaining dash salt and pepper; cook, stirring frequently, for 2 minutes or until pan is almost dry.  Divide into 6 servings. Top each with 2 Tbsp cheese. Serve each with a lemon wedge.

Mason Jar Shepherd's Pie

Look no further for an on-the-go comfort meal! Try this take on Shepherd's Pie! This recipe has a few healthier "tweaks", such as using lean ground turkey instead of beef, and blending mashed cauliflower in with the mashed potatoes :) My kids didn't even notice!!

*Note: this recipe as prepared would make enough to fill 3 12 oz Mason Jars. Could also be placed in small (8x8) casserole dish. I personally tripled the recipe to have 6 Mason Jar portions PLUS a casserole. Hope you enjoy!

Ingredients

• 1 tsp. olive oil


• 12 oz. raw 93% lean ground turkey


• 1 medium onion, chopped


• 1 medium carrot, chopped


• 4 oz. sliced mushrooms


• 2 cloves garlic, finely chopped


• 1 tsp. fresh thyme, finely chopped


• 1 Tbsp. whole-wheat flour


• ½ cup low-sodium organic vegetable broth (or beef broth)


• ½ tsp. sea salt (or Himalayan salt), divided use


• ½ tsp. ground black pepper, divided use


• ½ cup frozen peas


• Hot water


• 12 oz. Yukon gold potatoes, peeled, cut into cubes


• ½ small head of cauliflower, cut into florets


• ¼ cup reduced-fat (2%) milk, warm


• 1 Tbsp. organic grass-fed butter

Instructions

Heat oil in large nonstick skillet over medium heat. Add turkey; cook, stirring frequently, for 4 to 5 minutes. Remove turkey from pan. Set aside. Add onion and carrot to same skillet; cook, over medium-high heat, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add mushrooms, garlic, and thyme; cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are soft and most of the liquid has evaporated. Add turkey and flour; cook, stirring frequently, for 2 minutes. Add broth, ¼ tsp. salt, and ¼ tsp. pepper; bring to a boil, stirring frequently. Add peas; mix well. Evenly divide turkey mixture between 3 pint-size (16 oz.) Mason jars. Set aside.

Preheat oven to 350° F.

Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place potatoes in steamer basket; cook for 10 minutes. Add cauliflower; cook for 8 to 10 minutes, or until potatoes and cauliflower are tender. Remove from heat. Mash potatoes, cauliflower, milk, butter, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl with a potato masher until smooth. (Add additional milk if mixture is too dry.)

Evenly top meat mixture with potato mixture. Bake for 15 to 20 minutes, or until heated through.

Serve immediately or cover and refrigerate for up to 4 days.

Skyline Chili-Style Stuffed Spaghetti Squash

Chili Recipe:

~1 T olive oil

~ 1medium onion, finely diced

~ 1 lb lean ground turkey

~ 1 T chili powder

~ 1 tsp cumin

~ 1 tsp coriander

~ 1 tsp cinnamon

~ 1 tsp salt

~ 1 32 oz can pureed/crushed tomatoes

~ 1 can petite diced tomatoes

~ 2 cans of dark red kidney beans

~ 2 small spaghetti squash

Instructions:

Sauté onion in olive oil and set aside.  Brown turkey.  Combine the turkey, onion, and seasoning in a large pot.  add remaining ingredients.  Pierce squash with a knife four to five times and then put in the microwave for three minutes.  Turn over the squash and put back into the microwave another three minutes.  If the squash is finished you will be able to press your thumb into the outside of the squash.  If it is still hard put back into the microwave for a minute or two.  Cut squash length wise and allow the steam to escape.  Scoop out seeds and discard.  Use a fork to loosen the squash.  If the squash is still firm you can put it back into the microwave cut side down on a plate with a little water and microwave for another minute or two. (Oven option: Cut squash in half, scoop out seeds, drizzle with olive oil and bake @350 for 20-25 minutes).  Once you have loosened the squash with a fork lightly salt and then use a slotted spoon to add the chili mixture to the center of the squash.  Shred cheese on top and enjoy!

Zucchini Noodle Lasagna

Who LOVES lasagna?

Do I have a healthier version for ya!? That still tastes yummy!? Sure do! I'm just subbing out the noodles and meat for a lower carb, vegetarian version. OF COURSE cheese is still included :) This makes a HUGE dish that can be enjoyed for a Sunday dinner AND leftovers for your lunch. You can also make this up a few days ahead of time to be baked and enjoyed later in the week. I've included a few pictures of the layering process.

Zucchini Noodle Lasagna

4 Tbsp+2 tsp olive oil, divided use

10 cups peeled, 1/2 inch cubed eggplant (approx. 2 large eggplants)

1 tsp salt, divided use

1/2 tsp pepper

4 cups clean marinara sauce

4 large zucchini, ends removed, cut into 1/8 inch strips

4 cups part-skim ricotta cheese, divided use

1 1/2 cups part-skim mozzarella cheese

1 onion, diced

2 garlic cloves, minced

Preheat oven to 375. Grease bottom of 9"x13" casserole dish with 2 tsp olive oil (or spray). Set aside. Heat remaining olive oil in pan, sauté onion 1-2 min, add garlic, sauté another min. Add eggplant, season with 1/4 tsp salt and pepper, stirring frequently, until eggplant has begun to brown. Add marinara; cook stirring frequently 3-5 min, or until eggplant has begun to soften slightly. Remove from heat. Set aside. Place 8-10 zucchini slices , overlapping slightly, into bottom of casserole dish. Top evenly with 2 cups ricotta cheese, dash salt, and 3 cups eggplant mixture. Top with a second layer of zucchini slices (running crosswise, in opposite direction of first layer), then remaining 2 cups ricotta, remaining salt, and 3 cups eggplant mixture.  Add a 3rd layer of zucchini, sprinkle with mozzarella cheese. Bake for 30-40 minutes, turning once halfway through, or until lasagna is bubbling and mozzarella cheese is golden brown.  Allow to cool and set for 10-12 minutes. Enjoy!

(Note: this recipe was doubled for extra servings. Can be cut in half; switch to 8x8 casserole dish.)

ALTERNATIVE: If you would like this dish with meat, sub lean ground turkey for the eggplant.

Fixing Family Favorites

Dare I say fall is here? The leaves falling tells us it is :)  With that in mind, we start thinking about "fall" food recipes. That usually equals comfort food. Guess what? Comfort food does not have to equal carb and fat overload.

All it takes is a "healthier" twist on a family favorite recipe. AND here it is! Mac and cheese! Just add broccoli and chicken. Don't like broccoli? Sub another green vegetable!

You can even get the kids in on this one (because let's face it...what kid doesn't like mac n cheese?)

Macaroni and Cheese with Chicken and Broccoli

1 tbsp+1tsp unsalted organic butter

2 cloves garlic, finely chopped

2 tbsp whole wheat flour

1/2 tsp paprika

1  1/2 cups unsweetened almond milk (or low-fat milk)

1 1/4 cups freshly grated extra-sharp cheddar cheese (or cheese of choice-NOT processed)

4 cups whole-wheat elbow macaroni (or gluten-free)

3 cups chopped cooked chicken breast (skinless)

4 cups chopped steamed broccoli florets

1/2 tsp salt and pepper

Melt butter in saucepan over medium heat. Add garlic, cook stirring frequently for 1 minute. Add flour and paprika; cook, whisking constantly for 1 minute, or until light brown (avoid burning). Slowly whisk in milk; cook, whisking constantly for 1-2 minutes, or until mixture thickens and there are no lumps. Reduce heat to low. Add cheese; cook, whisking constantly, for 2-3 minutes, or until melted. Add macaroni, chicken, broccoli, salt and pepper; cook, stirring constantly for 1 minute or until heated through. Enjoy!

Sheet Pan Moroccan Chicken & Veggies

  

Sheet pan meals have become one of my favorite things. Have you guys tried them? They make a healthy dinner so much easier, and way less mess. This one has a great mix of spices (turmeric, coriander, ginger, and cinnamon), roasted veggies and chicken. You can serve with cooked brown rice, chopped cilantro and lemon wedges for garnish and make it extra delicious.

Here's the recipe. I hope you'll try it this week!

Ingredients

~1 tsp each turmeric, cumin, ground coriander, salt,

~1/2 tsp each cinnamon, ginger, cayenne, black pepper

~1 ½ lbs boneless, skinless chicken thighs or chicken breast

~4 Large carrots, cut into 1 inch round pieces

~1 Large onion, cut into chunks

~8 oz. baby bella mushrooms, quartered

~1 red, yellow, and orange pepper, cut into large chunks

~1 can (16 oz.) chickpeas, drained and rinsed

~4 T olive oil

Ingredients for Yogurt Sauce

~1 cup greek yogurt

~ ½ lemon, juiced

~ ½ cup diced cucumber

~ 2 garlic cloves, minced

Serve with

~cooked brown rice, chopped cilantro and lemon wedges for garnish

Instructions

~ Preheat oven to 450 degrees.  Mix all spices in a small bow; set aside.  Toss Chicken, carrots, onion, mushrooms, peppers, and chickpeas with olive oil.  Transfer to a couple foil lined sheet pans that have been sprayed with olive oil spray.  Sprinkle evenly with seasoning. Bake for 15 minutes

~Meanwhile in a medium bowl combine yogurt through garlic.  

~Once the timer dings and your dish has finished baking for 15 minutes, turn the oven to broil and finish the chicken and veggies with 10-15 minutes under the broiler.  Chicken should be cooked through (safe internal temp of 165 degrees).

~Serve over rice and drizzle with yogurt sauce.  Garnish with cilantro and lemon wedges. Enjoy immediately, refrigerate leftovers.  

Butternut Squash Soup

It's still winter... but on the bright side, it's still soup season! :) This soup is delicious, nutritious and easy to make. I hope you'll try it for your meal prep this weekend.

Ingredients

-2 Medium butternut squash, cut in half lengthwise, seeds removed

-1 T Olive Oil

-4 cloves of garlic

-32 oz Chicken or Vegetable broth

-1 tsp cinnamon

-½ tsp cumin

-½ tsp garlic powder

-½ tsp onion powder

-½ tsp salt

-pepper to taste


Instructions

1. Preheat Oven to 425 degrees


2. Lay squash skin side down on an oiled baking sheet


3. Lift up each squash and place one garlic clove into the seed pocket of each squash half.


4. Bake for 35-40 minutes, or until squash is soft, but not dried out.  Remove from the oven. Let squash rest until it is cool enough to handle.


5. Peel squash; discard skin.  


6. Place squash, ONE cup of broth, and one garlic clove into the blender and blend until smooth.  Pour into a large pot. Repeat this process until all of the squash broth, and garlic have been blended.


7. Mix spices in a separate bowl and then add to the pot.


8. Cover pot.  Cook on medium high heat for 5-8 minutes.  If soup is too thick you can add water.


9. Garnish with a dollop of greek yogurt  and a dash of cinnamon.

Lentil, Kale & Sweet Potato Stew

Hey everyone! I have a great warm stew recipe for you for these cold winter nights. It's full of plant-based protein from the lentils and lots of green leafy kale. Here's the recipe...I hope you'll try it for your meal prep this week!!

Ingredients

-1 tbsp olive oil
- 1 cup onion, diced
- 1 cup celery, diced
-1 cup carrots, diced
- 1 cup dry green lentils
-4 cups vegetables broth + more to thin if desired
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
-1/4 tsp coriander
- 1 large sweet potato, diced (about 1 1/2 cups)
- 4 cups kale, center rib removed and chopped finely
-2 tsp red wine vinegar
-Salt and pepper, to taste

Instructions

1. Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, celery
and carrots and sauté until softened, about ten minutes.

2. Add lentils, broth, water, salt, garlic, cumin and coriander. Stir together and
bring to a boil. Once soup has reached a boil, reduce heat to low and simmer,
covered for 20 minutes.

3. Add chopped potatoes and simmer, covered for 15 more minutes or until
potatoes are fork tender.

4. Add kale and simmer, covered for 5 more minutes, or until kale is wilted.

5. Remove from heat and stir in red wine vinegar. Season to taste with salt and
pepper.

Unstuffed Pepper Soup

Hi everyone!

Stuffed peppers are one of my favorite dinners to make. But when the weather gets cold, I just want to eat soup all the time! Who’s with me? So, this unstuffed pepper soup is the perfect cold weather food. Lean ground turkey, quinoa, fresh basil, and of course, peppers and onions makes into a super yummy, quick & easy meal.

Here’s the recipe. I hope you’ll try it for this week’s meal prep!

Ingredients

-1/2 cup uncooked quinoa or quick cooking brown rice

- 1 lb lean ground turkey

- 1T Olive Oil

- 2 large green peppers, chopped

-1 medium onion, finely diced

-3 cloves garlic, minced

-1 can (14.5 oz each) petite diced tomatoes

-1 28 oz large can of crushed tomatoes

-1 32oz container reduced sodium, chicken broth

-1T Italian Seasoning

- 1 tsp dried basil

- 1tsp salt (or to taste)

- ½ tsp fresh pepper (or to taste)

Instructions

~In a skillet cook lean ground turkey and separate into small pieces. Salt and

Pepper to taste and set aside.

~ Put olive oil in a large soup pot and allow to heat up. Add diced onion and

chopped peppers. Cook till softened. Add garlic and stir. Add remaining ingredients

including cooked lean ground turkey. Cook for 15-20 minutes until quinoa is fully

cooked. Enjoy!

Garlicky Shrimp Kebabs

Hey everyone!

I know you are going to love these Garlicy Shrimp Kebabs with peppers, onions, and mushrooms as much as Paul and I do. Shhh! The best part is it is SO simple.

Ingredients:

~2lb bag of JUMBO shrimp

~a red, orange, and yellow pepper, cut in bite-sized chunks

~a red onion, cut in bite-sized chunks

~8oz container of whole mushrooms cut in half

~a bottle of Garlic Expressions dressing (found usually near the fresh baked bread).

Prepare:

If you buy the shrimp raw you will need to thaw in cool water and then drop into a pot of boiling water for 5ish minutes until the shrimp turn pink. Peel the shrimp and skewer onto small wooden skewers. I put 8 jumbo shrimp per wooden skewer. Put the skewers in a shallow dish and drizzle the garlic expressions dressing over the shrimp to thoroughly coat. Grill the shrimp on the grill for a few minutes each side until seared. Wallha! Ready to eat!

For the Veggie side dish: Put all ingredients into a hot pan with a tablespoon of olive oil. Cook till crisp tender.  Drizzle a little of the garlic expressions dressing over the veggies and if you want a garlicy kick cut up a few of the garlic cloves from the bottom of the garlic expressions bottle (I used the skewer to retrieve the whole garlic cloves from the bottle). Cook until crisp tender. Serve as a side dish to the grilled shrimp kebab.

For dessert or for a mid day snack give these brownie chocolate chip oat muffins a try: http://www.trishzfitness.com/clean-eating-brownie-bite/

Grilled Teriyaki Chicken Rainbow Bowls.

Happy Wednesday, everyone! I have a great recipe for you all this week. We made this at our recent coach retreat and it was a hit. Some of the ladies even made it for their weekly meal prep... it was that good! And it's seriously easy to make, the hardest thing is chopping all the veggies. You could totally get your family involved in this meal, though: kiddos can chop veggies and my husband grills the meat. Here's the recipe... I hope you try it!

Ingredients:

-1/2 cup Low sodium Tamari

-1 tablespoon honey

-1 tablespoon minced ginger

-1 tablespoon rice vinegar

-1 tablespoon sesame oil

-2 teaspoons cornstarch or 1 teaspoon arrowroot powder

-1 teaspoon water

-2 lb boneless skinless chicken breasts

-1 cup long-grain white rice

-dash of salt

-2 tablespoons freshly chopped cilantro

-juice from 1 lime

-1 medium red bell pepper, chopped

-1/2 red onion, chopped

-1 tablespoon olive oil

-1 small zucchini, sliced

-4 slices pineapple

-salt and pepper

-sesame seeds, for garnish

Directions:

1. Create the sauce and marinate the chicken for 30 min in the refrigerator (use 3/4 of sauce)


2. Make cilantro-lime rice on the stovetop


3. Grill chicken, pineapple and veggie packets


4. Serve with sesame seeds and additional 1/4 of the teriyaki sauce

Cucumber & Tomato Salad

Hey everyone!! Happy weekend!!

I have a quick & easy recipe for you today. It's the perfect side dish for an end-of-summer party.

Here's the recipe:

 -1 tbsp apple cider vinegar or red wine vinegar

-1 tsp balsamic vinegar

-2 tsp fresh lemon juice

-1 tsp extra-virgin olive oil

-1/2 medium cucumber, halved, lengthwise,sliced

-1/2 cup cherry tomatoes, halved

-1 tbsp chopped red onion

-1 tbsp chopped fresh Italian parsley

-1 tbsp chopped fresh basil leaves

-1 dash Himalayan salt

1. Combine apple cider and balsamic vinegars, lemon juice, and oil in a small bowl; mix well. Set aside.


2. Combine cucumber, tomatoes, onion, parsley, basil, and salt in a large bowl; mix well.


3. Drizzle dressing over cucumber mixture; toss gently to blend.

That's it! I told you it was easy :) Have a great weekend everyone!

Stuffed Sweet Potatoes

Hey everyone! Happy Wednesday! I have a great lunch recipe for you today... hope you try it in your weekly meal prep :)

Ingredients

~3 large sweet potatoes

~1lb lean ground turkey

~1 small onion, diced

~1T olive oil

~1 red pepper, diced

~3T of Homemade Taco Seasoning

~5 ounces fresh spinach, diced

~1 tomato, diced

~1/2 cup shredded cheese

Directions

~Bake Sweet Potatoes at 400 degrees.  Time will depend on size.  I baked my three medium to large sweet potatoes for 50 minutes. Allow to cool.  Split in half.  Scoop out middle of sweet potato.  Set aside the scooped out sweet potatoes.

~Brown a pound of lean ground turkey.  Saute diced onions and peppers.  Combine the cooked lean ground turkey, peppers, and onions together with the taco seasoning.  Add entire package of fresh spinach and diced tomatoes.  Stir to combine.  Put a lid on the pot and allow to cook on medium heat.  DRAIN off liquid.

~Add scooped out sweet potatoes and cheese.  Stir to combine.

~Add 1/2 cup of the stuffing into the scooped out sweet potatoes.

*Optional:  add shredded cheese to the top

ENJOY!

**Homemade Taco Seasoning

~1/2 cup chili powder

~1/4 cup cumin

~4 tsp paprika

~4 tsp Salt

~2tsp Garlic Powder

~2tsp Onion Powder

~2tsp Oregano

The Best Roasted Veggies Ever

Hey everyone! As I was planning my meal prep this weekend, I really needed something quick and easy. It's too beautiful outside to spend all your time over a hot stove. 

A lot of you have heard of the "undiet" that I'm following and the main component of it is LOTS & LOTS of veggies.  Roasting veggies is so very easy and they make them taste like CANDY :) 復復復 Who knew?

Check out my how-to below:

1. Preheat the oven to 400°.


2. Prep two cookie sheets with aluminum foil. I spray the aluminum foil covered cookie sheets with olive oil spray.


3.  Wash and cut your veggies to the size you prefer and arranged on your cookie sheet. Do not crowd the veggies. Give them room to breathe.  Spray the veggies lightly with olive oil spray lightly salt and pepper the veggies. You could also put your favorite low salt or no salt seasoning on the veggies.


4. Set your timer for 6 minutes and pop the veggies in the oven.


5. When the timer goes off, flip the veggies over and pop back in the oven for another five or six minutes. Some veggies will require less time such as kale chips. Some foods that you roast will require more time such as baby potatoes. The key is to monitor closely and check frequently So that they cook but don’t burn.


6. Happily enjoy!!!

Clean Eating Chicken Salad Lettuce Wraps

Hi everyone!

I made this chicken salad recipe for this week's lunches... and it so delicious! Traditional chicken salad is not usually a recipe I would recommend because of the high amounts of mayo it is made with...but my lightened up version is way healthier AND even better, in my opinion. It's the perfect recipe to get you in the Spring mood.

Here's the recipe~ I hope you'll try it!

Clean Eating Chicken Salad Lettuce Wraps

Ingredients

~One Rotisserie Chicken, deboned and diced (or 4 cups grilled chicken)

~One cup celery, diced

~1 ½ cups grapes, halved

~1/2 cup green onions, diced

~1/2 cup carrot sticks

~3/4 cup 2% Greek yogurt, plain

~2T Mayo (prefer Hellmans Organic)



Instructions

1. Combine all ingredients in a large bowl. Stir to fully mix ingredients.


2. Enjoy on a bed of lettuce or in a lettuce leaf of your choice.


3. This recipe can be used to meal prep lunches. This made three lunches for myself and Three lunches for my husband with a little leftover.

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!

Mason Jar Southwest Burrito Bowl Salads

Seriously mason jar salads are amazing, They have made my lunch this week extra special!

This one is great because it has all the ingredients of a Chipotle burrito bowl but way HEALTHIER. Ground turkey instead of beef, a heck of a lot less sodium, and a clean eating southwest dressing.

Here's the recipe:

-1 tablespoon of southwest salad dressing (see below)

-1/4 cup of black beans

-1/4 cup of brown rice

-2 tablespoons onion, finely diced

-1/4 cup of orange pepper, diced,

-1/2 cup of taco seasoned lean ground turkey

- 1 1/2 cups shredded leafy green lettuce, -1 tablespoon of fresh cilantro.

Southwest Salad dressing:

Per salad use:

- 1 tablespoon of T Marzetti simply dressed ranch dressing

-1/2 teaspoon of homemade taco seasoning

-add hot sauce to taste.

Directions:

1. Cook ground turkey in a skillet with taco seasoning until golden brown


2. Cook brown rice in a saucepan until soft


3. Chop onions, bell pepper, lettuce, and cilantro


4. Prepare salad dressing and set aside


5. Arrange in mason jars by this order: 1 tsp salad dressing, black beans, brown rice, bell pepper, turkey, lettuce

** For the homemade taco seasoning, check out this post:

http://www.trishzfitness.com/homemade-taco-seasoning/

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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.

Greek Chicken and Veggies

Another yummy meal prep is in the books! ✅✅✅

This recipe is super flavorful and has some of my favorite things in it... quinoa, lemon, chickpeas, feta, you get the idea.

It's been a much loved lunch so far this week!! It's super easy to prepare and you don't need a million ingredients.

Here's the recipe~ I hope you'll include it in your meal prep this week :)

Ingredients:

~1 1/2 pound - chicken breast

~1 1/2 cup - quinoa, dry

~2 cups - chicken broth, low-sodium

~15 ounce- chickpeas, canned

~5 cup spinach

~1/2 tsp paprika

~1/2 tsp salt

~1/2 tsp black pepper, ground

~1 1/2 cup cherry tomatoes

~2 tablespoons feta cheese crumbles

Dressing::

~1/3 cup olive oil

~1/4 cup lemon juice

~1 tablespoon red wine vinegar

~3 cloves garlic

~1 tablespoon dried oregano

~1/2 tsp ground black pepper

~1/2 tsp salt

~1/2 tsp onion powder

Directions:

1. Cut chicken into 1-inch cubes. Whisk together dressing/marinade mixture. In a seal-able container or gallon zipper bag, combine chicken and half of the marinade mixture. Seal and refrigerate the chicken for up to a day.


2. Cook quinoa; boil 2 cups of chicken broth, then add 1.5 cups of quinoa and allow to soak. Fluff after five minutes. Set aside.


3. Meanwhile, heat a large skillet over medium high heat. Rinse and drain a can of garbanzo beans and toss them into the heated pan to toast. Add paprika, salt, and pepper. Stir and toast for a few minutes, then add spinach and cook until wilted. Set the chickpeas and spinach aside, scraping the spices off a bit as well, and return the skillet to the heat.


4. Cook the chicken until no longer pink.


5. Assemble bowls, dividing ingredients into 5 containers. Layer quinoa with chicken, spinach/chickpeas mixture, then fresh grape tomatoes. Top with remaining dressing and sprinkle with feta cheese.

Makes 5 bowls. Can be frozen.