Last Week's Power Hour Menu - July 1st

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Cinnamon Sugar Bulgur Breakfast Bowls

Makes 6 servings


-       6 cups unsweetened coconut milk

-       1 tablespoon ground cinnamon

-       1 teaspoon vanilla extract

-       3 cups bulgur

-       6 tablespoons brown sugar

-       6 tablespoons pecans

-       1 cup dried apricots, chopped



In a large pot, add coconut milk, cinnamon and vanilla. Bring to a boil then add bulgur and stir. Reduce to a low simmer and stir frequently for 15 minutes or until the bulgur is tender. Evenly divide between meal prep containers. Add brown sugar, pecans and apricots on top of each serving. When reheating this recipe, you may need to add a little coconut milk to help thin the bulgur a bit!

Nutrition Information

Amount Per Serving: Calories: 161, Total Fat: 10g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 46mg, Carbohydrates: 26g, Dietary Fiber: 6g, Total Sugars: 7g, Protein: 5g

Strawberry Chicken Salad

Makes 6 servings


-       1/2 tablespoon olive oil

-       6 boneless, skinless chicken breasts

-       1 pint strawberries, sliced and tops discarded 

-       12 cups baby spring mix

-       6 tablespoons gorgonzola cheese crumbles

-       1 English cucumber, diced

-       1 bunch green onion, sliced

-       6 tablespoons balsamic vinaigrette



Heat oven to 400 degrees. On a large rimmed baking sheet, evenly layer chicken breasts. Drizzle with olive oil. Bake for 15-20 minutes or until the internal chicken temperature reaches 165 degrees. Remove and allow to cool, then slice into bite sized pieces.

Evenly divide baby spring mix, strawberries, cheese, cucumber and green onion between meal prep containers. Top with cooked and sliced chicken. Store dressing on the side.

Nutrition Information

Amount Per Serving: Calories: 212, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 86mg, Sodium: 314mg, Carbohydrates: 10g, Dietary Fiber: 2g, Total Sugars: 6g, Protein: 29g

Stuffed Cabbage Rolls

Makes 6 servings


-       1 cup long grain white rice

-       2 cups water

-       1 teaspoon olive oil

-       1 medium head cabbage (3 pounds), leaves separated

-       1 pound ground bison or Boca Veggie Crumbles

-       1 yellow onion, diced

-       2 cloves garlic, minced 

-       1 can (32oz) tomato sauce, divided

-       1 tablespoon dried parsley flakes

-       2 teaspoons dried dill

-       1 teaspoon ground savory

-       1 can (14.5 oz) diced tomatoes, drained

-       Salt and pepper to taste



*If making this meal to eat right away, heat oven to 400 degrees and bring a large pot of water to a boil. Add cabbage leaves to the hot water and allow to boil for 1-2 minutes until they just start to wilt. Carefully, remove from the hot water and set aside to cool. If you are meal prepping this, then skip as microwaving the cabbage rolls will be enough to soften cabbage*

In a small pot, add water and rice. Bring to a boil, then reduce heat to a simmer and partially cover with a lid. Simmer for 10-15 minutes or until water is absorbed. Remove from heat and cover.

In a large skillet, add olive oil and ground bison or veggie crumbles and onion. Cook until bison is no longer pink or veggie crumbles are hot. Drain excess fat and add half the garlic, tomato sauce, parsley, dill, savory and diced tomatoes. Cook and stir for one to two minutes. Add cooked rice and stir.

Scoop filling by 3/4 – 1 cup into cabbage leaves. Roll cabbage around filling then place into meal prep containers (these will look messy!!). Drizzle remaining tomato sauce over the top.

*If eating right away then scoop filling by 3/4 -1 cup into the boiled cabbage leaves. Roll around the filling then place in a 9x13in baking dish. Drizzle with tomato sauce and bake uncovered for 25-30 min.*


Nutrition Information

Amount Per Serving: Calories: 322, Total Fat: 9g, Saturated Fat: 3g, Cholesterol: 33mg, Sodium: 560mg, Carbohydrates: 42g, Dietary Fiber: 9g, Total Sugars: 15g, Protein: 22g

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