Last weeks meal prep went great! Our goal was to keep things simple, plan each meal/snack, and cut down on wasted food. We definitely accomplished our goal. The Overnight Oatmeal is sooooo perfect! The recipe is delicious, they were easy to make, and great to eat in the morning on the go. This week, we chose a different overnight oatmeal recipe... one that wasn't as sweet. Our eating habits were on point this week! I can really notice a difference in my overall energy when I have good food in my system all day long.

Breakfast

  • Hard boiled eggs
  • Banana's and oranges

Banana Peanut Butter Refrigerator Oatmeal

http://www.theyummylife.com/recipes/223

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon peanut butter
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Directions

  1. In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, peanut butter (or PB2), and honey.
  2. Put lid on jar and shake until well combined.
  3. Remove lid, add bananas and stir until mixed throughout.
  4. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Lunch

  • Roasted veggies and quinoa (see last week’s blog)
  • Salads
  • Salsa chicken: to top on salad or make wraps

Salsa Chicken

  • Place desired amount of chicken in slow cooker with your favorite jar of salsa
  • Cook on low for 6-8 hours, then pull chicken

Snacks

  • Carrots and hummus
  • Almonds
  • Cheese and Crackers

Dinner

Beef and Bean Taco Casserole

https://www.bettycrocker.com/recipes/beef-and-bean-taco-casserole/b295e418-a72f-423a-b2fc-f17d19188379

Ingredients

  • 1lb lean (at least 80%) ground beef
  • 1 can (16 oz) Old El Paso™ refried beans
  • 1 jar (16 oz) Old El Paso™ Thick ‘n Chunky sa
  • 1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
  • 2 ½ cups coarsely broken tortilla chips
  • 1/2 medium green bell pepper, chopped (3/4 cup)
  • 4 medium green onions, sliced (1/4 cup)
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
  • 1/4 cup sliced ripe olives
  • 1 cup shredded lettuce

Directions

  1. Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
  2. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
  3. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips

Toasted Tortellini with Pesto

http://lifemadesimplebakes.com/2017/01/30-minute-toasted-tortellini-with-pesto/

 

Ingredients

  • 1 (20 oz.) package three cheese tortellini
  • 12 oz. cremini mushrooms, sliced
  • 3 tbsp. salted butter
  • 4 cloves garlic, minced
  • ¼ tsp. ground black pepper
  • ¼ c. prepared pesto with basil
  • ¼ c. julienned fresh basil
  • ⅓ c. freshly grated parmesan cheese

 

Directions

  1. In a large pot of boiling water, cook the tortellini according to package's directions. Drain and set aside.
  2. Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat. Add the mushrooms and sauté for 4-5 minutes or until browned. Add the drained tortellini and cook until lightly toasted and browned around the edges. Add the garlic and cook just until fragrant.
  3. Remove from the heat and stir in the pesto, basil and parmesan. Serve immediately.

Ingredients

  • 1 (20 oz.) package three cheese tortellini
  • 12 oz. cremini mushrooms, sliced
  • 3 tbsp. salted butter
  • 4 cloves garlic, minced
  • ¼ tsp. ground black pepper
  • ¼ c. prepared pesto with basil
  • ¼ c. julienned fresh basil
  • ⅓ c. freshly grated parmesan cheese

Directions

  1. In a large pot of boiling water, cook the tortellini according to package's directions. Drain and set aside.
  2. Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat. Add the mushrooms and sauté for 4-5 minutes or until browned. Add the drained tortellini and cook until lightly toasted and browned around the edges. Add the garlic and cook just until fragrant.
  3. Remove from the heat and stir in the pesto, basil and parmesan. Serve immediately.
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