Blueberry Peach Smoothies
Makes 1 serving
1/3 cup frozen blueberries
1/2 frozen banana
4 frozen peach slices
1 tablespoon hemp seeds
1 scoop vanilla protein powder
1 handful baby spinach
1 cup unsweetened coconut milk
Add all ingredients except coconut milk to a small Ziplock bag or a one pint mason jar. Freeze until ready to make. To make the smoothie, dump frozen contents into a blender. Add coconut milk to the blender and blend until smooth. Add more coconut milk as needed to thin.
Amount Per Serving: Calories: 264, Total Fat: 10g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 80mg, Carbohydrates: 30g, Dietary Fiber: 6g, Total Sugars: 18g, Protein: 13g
Roasted Tomato Pasta
Makes 6 servings
4 Italian turkey sausages
2 pounds medium plum tomatoes
2 (14.5 oz) cans of chickpeas, drained and rinsed
2 cloves garlic, minced
2 tablespoons olive oil
4 cups arugula
1 tablespoon Mrs. Dash’s Italian seasoning
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
6 cups whole wheat rigatoni pasta, cooked according to package directions
6 tablespoons Parmesan cheese
Salt and pepper to taste
Heat oven to 400 degrees. Cut the tomatoes in half lengthwise and evenly layer face down on a foil lined baking sheet. Mix together the garlic, Italian seasoning, red pepper flakes and 1 tablespoon olive oil. Pour oil mixture evenly over tomatoes. Roast until soft and lightly browned, about 30 minutes. Gently crush the roasted tomatoes in a large bowl with a fork.
Layer sausage on another baking sheet. Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees. Remove and allow to cool before slicing.
Cook pasta according to package directions, drain and set aside.
In a large skillet, add remaining tablespoon of olive oil. Add chickpeas and arugula to the pan. Cook over medium heat until chickpeas are heated through and arugula is wilted. Add arugula mixture to the crushed tomato bowl with cooked pasta and lemon juice. Gently toss to combine.
Evenly divide roasted tomato pasta and sliced sausage between meal prep containers. Top with Parmesan cheese.
Amount Per Serving: Calories: 475, Total Fat: 13g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 500mg, Carbohydrates: 70g, Dietary Fiber: 14g, Total Sugars: 9g, Protein: 22g
Ranch Chicken Stuffed Peppers
Makes 6 servings
6 large green bell peppers, tops removed and seeds removed
6 large boneless, skinless chicken breasts
1 cup water
2 tablespoons Flavor God Ranch Seasoning or Hidden Valley Ranch Seasoning
1/2 cup Frank’s Red Hot
4 stalks celery, diced
1/2 yellow onion, diced
1 can (14.5oz) diced tomatoes, drained
1 package (8oz) low fat cream cheese
1 package (8oz) Uncle Ben’s Precooked Wild Rice
Heat oven to 400 degrees. Place chicken, water, ranch, hot sauce, celery, onion and diced tomatoes in a large crockpot. Cook on low for 4 hours or on high for two. You can also use an Instant Pot and set on poultry (should be about 20 min).
Place bell peppers in a 9X13 inch baking dish. Roast in the oven for 25 min or until crisp tender. Remove and allow to cool.
Once chicken has cooked, drain excess liquid and stir in low fat cream cheese and precooked wild rice until cream cheese has melted and chicken has either shredded or broken into smaller pieces. Evenly divide chicken mixture between roasted bell peppers. These peppers will be very full so pack them well! Evenly divide between meal prep containers.
Amount Per Serving: Calories: 326, Total Fat: 8g, Saturated Fat: 4g, Cholesterol: 87mg, Sodium: 950mg, Carbohydrates: 31g, Dietary Fiber: 5g, Total Sugars: 10g, Protein: 33g