Last Week's Power Hour Menu - June 24th

 
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Chocolate Banana Overnight Oats

Makes 6 servings

Ingredients

-       4 cups coconut milk

-       3 tablespoons unsweetened cocoa powder

-       6 scoops vanilla protein powder

-       2 tablespoons maple syrup

-       3 1/2 cups rolled oats

-       1 cup fresh raspberries

-       6 bananas

 

Instructions

In a large bowl, whisk together the coconut milk, cocoa powder, protein powder and maple syrup. Stir in oats. Evenly divide between meal prep containers and top with fresh raspberries. Store bananas on the side and slice fresh when ready to eat.

Nutrition Information

Amount Per Serving: Calories: 370, Total Fat: 8g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 29mg, Carbohydrates: 50g, Dietary Fiber: 11g, Total Sugars: 20g, Protein: 15g.


Crunchy Taco Salad

Makes 6 servings

Ingredients

-       1 bunch asparagus, ends trimmed and finely chopped

-       1 red bell pepper, diced 

-       1 green bell pepper, diced

-       2 cans (14.5oz) black beans, rinsed and drained

-       2 cups cherry tomatoes

-       12 cups mixed greens

-       2 ears corn, kernels removed

-       1/2 cup sliced green onions

-       6 tablespoons roasted pumpkin seeds

-       6 tablespoons Bolthouse Salsa Ranch Dressing

-       1 rotisserie chicken, shredded

 

Instructions

Evenly divide greens between meal prep containers. In a large bowl mix together all remaining ingredients except dressing. Evenly divide between greens. Store dressing on the side.

 

Nutrition Information

Amount Per Serving: Calories: 405, Total Fat: 15g, Saturated Fat: 4g, Cholesterol: 173mg, Sodium: 793mg, Carbohydrates: 30g, Dietary Fiber: 7g, Total Sugars: 8g, Protein: 46g


Savory Chicken Lentil Soup

Makes 6 servings

Ingredients

-       1 pound dried lentils, rinsed and drained

-       6 boneless skinless chicken breasts, cut into large chunks

-       4 cups low sodium chicken broth

-       3 cups water

-       1 onion, diced

-       3 stalks celery, diced

-       3 large carrots, peeled and sliced into bite sized pieces

-       3 cloves garlic, minced

-       1 can (14.5oz) diced tomatoes

-       1 teaspoon ground cumin

-       1 tablespoon dried oregano

Toppings

-       Shredded cheddar cheese

-       Hot sauce

-       Sour cream

 

Instructions

Slow cooker instructions: Add all ingredients to a large slow cooker. Cover and cook on low for 6 hours or on high for four. Watch the liquid levels and if the soup starts to get dry, add one cup of water. Once lentils and chicken are cooked, stir and evenly divide between meal prep containers. Store toppings on the side.

InstantPot instructions: Place all the ingredients into the InstantPot, stir and cover. Use the "Soup" button and cook 30 minutes. When done and the pressure valve is down and has released, stir and evenly divide between meal prep containers. Store toppings on the side.

Nutrition Information

Amount Per Serving (without toppings): Calories: 263, Total Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 40mg, Sodium: 450mg, Carbohydrates: 40g, Dietary Fiber: 7g, Total Sugars: 1g, Protein: 23g


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