Last Week's Power Hour Menu - August 5th

 
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BACON AND EGG CASSEROLE

Makes 6 Servings

Ingredients

1 (32 oz) container Egg Beaters

6 strips precooked turkey bacon, diced

1 green bell pepper, diced

1 red bell pepper, diced

Olive oil for greasing pan

Salt and pepper to taste

6 cups strawberries

Salt and pepper to taste

Instructions

Heat oven to 400 degrees. In a large bowl, combine all ingredients but strawberries. Pour into a greased 2-quart baking dish. Bake in the oven for 20 minutes until the center is no longer jiggly.

Cool then slice and portion into containers based on serving needs. Add sliced strawberries in a small cup to the containers as well.

Nutrition Information

Amount Per Serving: Calories: 266, Total Fat: 1.5g, Saturated Fat: 0g, Cholesterol: 25mg, Sodium: 683mg, Carbohydrates: 19g, Dietary Fiber: 3g, Total Sugars: 8g, Protein: 34g


RANCH QUINOA LUNCH BOWLS

Makes 6 servings

Ingredients

2 cups dry quinoa, rinsed and drained

4 cups water

6 cups spinach arugula blend

1 large cucumber, diced

2 red bell peppers, diced

1 pint cherry tomatoes, sliced in half

2-3 radishes, thinly sliced

1 bunch green onions, finely chopped

2 cans chickpeas, drained and rinsed

6 tablespoons ranch dressing

Salt and pepper to taste

Instructions

In a medium pot, add water and quinoa. Bring to a boil then reduce heat to a simmer. Partially cover with a lid and simmer for 10-15 minutes or until quinoa has absorbed all the water. Remove from the heat and allow to cool.

In a large bowl, toss together all remaining ingredients except ranch dressing. Evenly divide between meal prep containers. Evenly divide cooled quinoa between containers. Evenly divide ranch dressing between small dressing containers and store on the side.

Nutrition Information

Amount Per Serving: Calories: 291, Total Fat: 6g, Saturated Fat: 0g, Cholesterol: 3mg, Sodium: 400mg, Carbohydrates: 40g, Dietary Fiber: 9g, Total Sugars: 7g, Protein: 12g


CORN AND BEAN FAJITA CHOWDER

Makes 6 servings

Ingredients

1 tablespoon olive oil

1 medium green, red and yellow bell peppers, diced

1 medium yellow onion, diced

3 cloves garlic, minced

6 cups water

2 cups frozen or fresh corn

1 cup uncooked brown rice

1 can (10 oz) green enchilada sauce

1 can (4 oz) chopped green chiles

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

Salt and pepper to taste

Toppings:

Shredded cheddar cheese

Tortilla chips

Instructions

In a large pot, add olive oil, peppers and onion. Cook over medium high heat until peppers begin to soften. Add garlic and all remaining ingredients except toppings. Simmer on medium low heat until rice is cooked. Evenly divide between meal prep containers and store toppings on the side.

Nutrition Information

Amount Per Serving (without toppings): Calories: 230, Total Fat: 5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 477mg, Carbohydrates: 43g, Dietary Fiber: 3g, Total Sugars: 8g, Protein: 6g


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