Last Week's Power Hour Menu - August 26

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Makes 6 servings (one serving is 1 cup cooked oatmeal)


3 cups water

3 cups unsweetened coconut milk

1 teaspoon pumpkin pie spice

1 1/2 cups quick cooking steel cut oats

1 large zucchini, shredded

1 can (14.5oz) pumpkin puree (not pie filling)


6 tablespoons roasted pecans

6 tablespoons hemp seeds (optional)

6 tablespoons cashew butter

6 bananas


In a medium sized pot, add water, coconut milk and pumpkin pie spice. Bring to a boil and add oats and zucchini. Whisk or stir well to combine. Reduce heat to a simmer and stir occasionally for five minutes until oats are tender and have thickened. Stir in pumpkin. Oats will still look runny and that’s ok! Oatmeal will thicken as it sits. Portion into meal prep containers. Evenly divide toppings between oatmeal except for banana. Slice bananas fresh on top of the oatmeal after reheating and before eating. Can also store all toppings on the side if you want your pecans to be crunchier.

Nutrition Information

Amount Per Serving: Calories: 370, Total Fat: 24g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 180mg, Carbohydrates: 42g, Dietary Fiber: 8g, Total Sugars: 5g, Protein: 12g


Makes 6 servings


1 box (8oz) Banza Chickpea Shells, cooked according to package directions and drained

1 bunch kale, stems removed and discarded and leaves finely chopped

6 cups mixed greens

1 large cucumber, diced

1/2 red onion, thinly sliced

1 pint cherry tomatoes

6 tablespoons crumbled feta cheese

1 cup green pitted olives

6 tablespoons balsamic dressing


Cook pasta according to package directions, drain and allow to cool. In a large bowl, toss to combine all remaining ingredients except balsamic dressing. Evenly divide salad between meal prep containers and store dressing on the side.

Nutrition Information

Amount Per Serving: Calories: 199 Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 400mg, Carbohydrates: 33g, Dietary Fiber: 9g, Total Sugars: 8g, Protein: 15g


Makes 6 Servings


2 cups (6 oz) elbow macaroni, cooked according to package directions

1 teaspoon olive oil

1 red bell pepper, diced

1 yellow onion, diced

1 garlic clove, minced

1 pound lean ground beef

1 pound ground turkey

2 tablespoons tomato paste

1 can (28 oz) diced tomatoes

2 tablespoons Dijon Mustard

1 teaspoon dried oregano

2 cups reduced-fat shredded cheddar cheese

Salt and pepper to taste


1/4 cup chopped dill pickles

2 tablespoons green onion, roughly chopped

1 large tomato, diced


Heat oven to 400 degrees. Grease a 9 x 13-inch baking dish with a little olive oil. Cook elbow macaroni according to package directions, drain and set aside. Meanwhile, in a large skillet, heat the olive oil over medium-low heat. Add the onions and red bell pepper and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.

Stir in the ground beef and ground turkey and cook until browned. Drain any excess fat. Stir in the tomato paste, then add the canned diced tomatoes, mustard and oregano. Cook and stir for 2 minutes until the mixture is hot and bubbly. Add mixture to the baking dish and add pasta. Stir in the baking dish to combine. Top with the cheddar cheese and bake until the cheese is melted, about 15 minutes. Sprinkle the pickles, green onion and tomato over the top. Evenly divide between meal prep containers and allow to cool.

Nutrition Information

Amount Per Serving: Calories: 376, Total Fat: 19g, Saturated Fat: 7g, Cholesterol: 77mg, Sodium: 400mg, Carbohydrates: 25g, Dietary Fiber: 3g, Total Sugars: 5g, Protein: 29g

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