Last Week's Power Hour Menu - May 6th

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Pineapple Meatballs with Cauliflower and Sweet Potatoes

Makes 6 servings

Meatball Ingredients

-       2 pounds ground turkey

-       2 eggs

-       1 teaspoon onion powder

-       1 teaspoon garlic powder

-       1 large pineapple, diced OR two cans (20 oz) diced pineapple, drained

-       2 cups sugar free BBQ sauce

-       Salt and pepper to taste 

 Sweet Potatoes and Cauliflower Ingredients

-       2 large sweet potatoes, peeled and sliced in 1/4 inch thick rounds

-       1 large head cauliflower, broken into florets

-       2 tablespoons olive oil

-       Salt and pepper to taste


Heat oven to 400 degrees.

Meatball Instructions

Mix together turkey, eggs, onion powder and garlic powder. Using a cookie dough baller or tablespoon, portion into balls and roll. Place on a baking sheet. Bake in the oven for 15-20 minutes or until the internal temperature of the meatballs reaches 165 degrees. Remove and portion into meal prep container with BBQ sauce and pineapple.

Sweet Potatoes and Cauliflower Instructions

On two separate large rimmed baking sheets. Evenly layer cauliflower and sweet potato rounds. Drizzle with olive oil and salt and pepper. Roast in the oven for 15-20 minutes or until cauliflower is crisp tender and sweet potatoes are soft.

Evenly divide between container with meatballs.

Nutrition Information

Amount Per Serving: Calories: 463 Total Fat: 21g, Saturated Fat: 5g, Cholesterol: 166mg, Sodium: 700mg, Carbohydrates: 35g, Dietary Fiber: 5g, Total Sugars: 15g, Protein: 35g

Spring Chicken and Vegetable Stew

Makes 6 servings


-       1 bag (16 oz) classic mixed vegetables, thawed slightly

-       1/2 cup fresh parsley, chopped

-       1 yellow onion, diced

-       2 pounds boneless skinless chicken breasts, sliced into bite sized pieces

-       1/4 tsp mild curry powder

-       1/4 tsp cinnamon

-       1 teaspoon dried thyme

-       2 tablespoons tomato paste

-       3 cups no salt added chicken broth

-       1 bag (1.5 pounds) baby red potatoes, sliced in half

-       3 tablespoons  lemon juice

-       Salt and pepper to taste


In a large slow cooker. Add all ingredients. Cover and cook on low for four hours or on high for two. Portion into meal prep containers as needed.

Nutrition Information

Amount Per Serving : Calories: 288, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 617mg, Carbohydrates: 33g, Dietary Fiber: 5g, Total Sugars: 4g, Protein: 33g

Blueberry Cream Cheese Pancakes

Makes 6 servings


-       4 cups Kodiak Cakes Buttermilk Pancake Mix

-       1/2 teaspoon cinnamon

-       2 cups milk or coconut milk

-       1/2 teaspoon vanilla extract

-       4 eggs

-       2 cups fresh blueberries

-       1 (8 oz) package cream cheese


Heat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl mix together pancake mix, cinnamon, coconut milk, vanilla and eggs. Pour into prepared pan and evenly spread. Sprinkle fresh blueberries over the top and sprinkle with cubed cream cheese.

Bake in the oven for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool to room temp. Slice into squares and store int the refrigerator.

Nutrition Information

Amount Per Serving: Calories: 320, Total Fat: 19.7g, Saturated Fat: 10.9g, Cholesterol: 174mg, Sodium: 432mg, Carbohydrates: 23.3g, Dietary Fiber: 3.56g, Total Sugars: 6g, Protein: 13.6g

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