Meal Prep 5 | Morefitme

Standard

I kept things simple for meal prep because I want fresh ingredients for my meals this week. For breakfast I am having my favorite breakfast bowl (will do a recipe card later this week), which requires a good bit of chopping to save time in the mornings. Otherwise, the meal prep was mostly chopping to skip the prep step in the evenings. I was able to hit my freezer up for beans, rice and meaty marinara sauce, which means my beginning of the month prep is not going to waste. As you can see below, meals this week are best if prepared in the moment:Meal Plan

This time I misspoke in the video. The fajita vegetables I prepared are for burrito bowls, but the same principles apply. Fresh cooked veggies are really the most flavorful and nutritious. Like I stated, this weeks meal prep was simple and finished in under an hour due to frozen ingredients. Details can be seen in the video below:

 

#whatiatemonday | Vegetable Fajitas

Standard

This past week, the favorite Instagram post from my #whatiatemonday series was a tie between Vegetable Fajitas and a Green Smoothie. I’ve talked about green smoothies before, so I decided to share a recipe for Vegetable Fajitas. veggie fajita dinner

I reserve two dinners a week as meatless meals, this means that I have really been stepping out of my box for dinners. A couple of months ago, I made fajita vegetables for a burrito bowl. I was rooting through my fridge, saw some tortillas and it hit me, Vegetable Fajitas!!! Well let me say, I haven’t looked back! This delicious treat is a hit not just for me, but for the man in my life as well. fajita veggies

I love to pair a colorful assortment of fajita vegetables with well seasoned beans for a filling delicious treat. I also love pickled jalapeno’s and will take any excuse to use them. Sometimes I top my fajitas with pico de gallo or guacamole or any number of options. The most important ingredients are beans, tortillas, and vegetables. Other than that, the options are endless! This recipe is for two, with 4 loaded fajitas total: Veggie Fajitas rc

I like to use beans that I have cooked in a tomato sauce or a sofrito as the base in my fajitas, but you can still just open a can and season well. I try to stay away from refried beans as a healthier approach to tasty food. Let me know what meatless meals you enjoy as I am always looking for new recipes to try!

Meal Prep 3 | Morefitme

Standard

This meal prep is for week two of my DietBet challenge, and it took a little longer than last week. My homemade breakfast sandwiches were delicious and a perfect compliment to my morning green smoothie. However, the star of the week for me was…..the Taco Salad! I love, love, love Trader Joe’s spice mixture, it is truly delightful. As you will be able to see, the meal prep I did Sunday really helped with my meals for the week (check out the meal plan below):Meal Plan Template

Check out the meal prep video below to see what I made ahead for such an easy week:

Cooking Tips:

  • Be sure not to overcook the eggs, check them at about 10 minutes
  • Cover breakfast sandwiches with foil before putting them in the Ziplock bag to freeze
  • This weeks protein bars hold better at room temperature
  • Check roasting broccoli frequently as it overcooks quickly
  • The taco salad is delicious with Cilantro Dressing

Homemade Protein Bars
2 cups rolled oats
5 tablespoons creamy peanut butter
4 tablespoons Biscoff spread
4 servings Whey Protein

1. Combine all ingredients, mix thoroughly
2. Spread over parchment paper in a shallow baking pan
3. Freeze for 30 minutes or refrigerate for an hour
4. Once set, cut into 12 bars

Puerto Rican Style Beans
2 tablespoons oil
2 tablespoons Recaito
1/2 cup strained tomatoes
1/4 of a butternut squash or calabeza
1/2 cup water
1 can Chickpeas or pink beans
1/2 tsp salt
Jalapeno’s, capers, or olives
Handful of Cilantro
*Optional Sazon Culantro y Achiote

1. Heat oil over medium heat in a skillet
2. Once warm add Recaito and simmer for 1 or two minutes
3. Add strained tomatoes and cook until oils release (about 5 minutes)
4. Add water and squash, cover and cook for 10 minutes or until squash is tender
5. Add, sazon culantro y achiote, salt, beans and jalapeno peppers, mix thoroughly
6. Cover, turn the heat down to a simmer and let cook for 10 minutes
7. Garnish with cilantro

* This product contains msg

Meal Prep 2 | Morefitme

Standard

Another week and a new meal prep video. Instead of cooking meals, I like to prepare ingredients to make putting meals together simple during the week. I like cooking fresh meals each day, so I pretty much always cook dinner, with the exception of bean or curried dishes as they taste better once they sit for a day. This week’s menu is as follows:Meal Planner

 

I added my list of groceries and headed to the store. Once home, I made a list of what I needed to prep for a quick and organized Sunday. I filmed my meal prep, video is below:

Cooking Tips

  • Leave chicken to brine for at least an hour, but no more than 2.5 hours
  • Frequently check roasting vegetables, flavor is lost if overcooked
  • For eggs, I heat water with eggs until it boils, then turn off and let sit covered for 13 minutes
  • I freeze extra rice in two portions in Ziplock bags

Recipes
Banana Nut Oatmeal (link will be active tomorrow)

Chicken Brine
1/2 c Salt
1/2 c Sugar
1 tblsp Pepper
3 tblsp Mrs. Dash Onion & Herb Seasoning
3 Cloves Garlic
2 Quarts Water

1. Dissolve sugar and salt in water
2. Marinate chicken in brine for no more than 2 hours and 30 minutes
3. Remove chicken from brine and cook as desired

Protein Bars
5 tblsp Creamy Peanut Butter
2 c Rolled Oats
1/2 c Almond milk
4 Servings Protein Powder

1. Mix ingredients thoroughly
2. Flatten mixture on parchment paper
3. Freeze for 30 minutes or refrigerate for one hour
4. Once set, divide bars and store

 

How I Meal Plan | Morefitme

Standard

I wanted to share how I go about meal planning each month, mainly because seeing others posts on the subject helps me come up with new ideas. I plan monthly and make adjustments throughout the month based on my taste buds. Everything is explained in the accompanying video:

This method actually saves me money! In addition to planning one meat meal, one seafood meal, and one vegetarian meal a week. Each week, one of those meals is made in my crockpot. Usually toward the end of the week, I do not feel like cooking, and so I bust out the crock pot. I find it fun to create crockpot meals and the ease of it allows me to feel unburdened by healthy eating.

Please share your meal planning secrets with me, I love learning new approaches to healthy eating! Also, let me know if you have any questions.

In the Kitchen | Mom’s Chicken & Rice

Standard

I made my mothers chicken and rice the other day and I decided to film and share. This is a delicious one pot meal that also works well within meal prep with protein, carbs and veggies.  This is also a meal that cooks itself, I often go for a quick run while my food simmers away. I hope you try the recipe, and please share your recipes for Chicken and Rice with me!

Mom’s Chicken & Rice

Serving Size: yield’s 4 portions

Ingredients:

2 tbsp OliveOil
4 Chicken Thighs
1 cup Brown Rice
1 medium Onion
2 stalks of Celery
2 cups Chicken Broth/Stalk
2 tsp minced Garlic
1 tsp Poultry Seasoning
2 tsp Thyme
1 tsp Garlic Powder
1 tsp Onion Powder
1 Bay Leaf
1/2 tsp Turmeric
Salt and Pepper to taste

1. Warm olive oil in pan over medium heat.

2. Salt chicken on both sides and add to warm pan. Let the chicken brown on both sides (about 3 minutes per side).

3. Remove chicken and set aside. Add onion, celery, and garlic to the pan and cook until the onions are translucent.

4.  Add brown rice and spices. Stir continuously for one minute.

5.  Add chicken broth, bay leaf and chicken. Bring the mixture back to a boil.

6. Taste. Cover and turn the heat down to a simmer. Simmer for 30-40 minutes or until the liquid is absorbed and the chicken falls off of the bone.

Fluff the rice and Enjoy!!!

Tip: If you want the recipe to be even simpler, add 2 Tablespoons of Poultry seasoning when you add spices, but don’t forget to salt the chicken.

Recipe Review | Ina Garten Lemon Chicken Breasts

Standard

As stated in my 2015 goals video, I have decided to try one new recipe each and every week this year (or just about every week). First up is the Ina Garten Lemon Chicken Breasts Recipe, which I found on foodnetwork.com.

IMG_0274

First up, I have to confess. I have tried this recipe two times since first giving it a go in the second week of January (yes, this review was a long time coming). I do not have a love affair with chicken like most southerners because well, I just have not seen it as incredibly exciting due to boneless skinless chicken breast burn out. It was not until I tried this recipe that my faith in chicken was renewed. I know that bone-in or skin on chicken is truly the only way to go in the world of serious flavor, so I was immediately drawn to this recipe.

IMG_0259

I created the marinade as instructed and I must say it went just as well for me as it did the Barefoot Contessa. This recipe is definitely high on the easy meter because the prep really only consisted of zesting a lemon, and chopping up garlic and thyme!

 

IMG_0264

My kitchen smelled delightful and the taste of the marinade alone was enough to make me yip with surprised glee! The first time I tried the recipe I poured the marinade straight into my baking dish and continued as directed, the second time I marinated the chicken for four hours before throwing the chicken in the dish to bake.

IMG_0271

I paired the chicken with broccoli the first time and asparagus the second time, no grains necessary for such a large piece of chicken. Let’s just say, my taste buds died and went to heaven! I was so very surprised at how delightful this recipe turned out. I really do not enjoy seriously lemony tasting chicken, and I have tried lemon chicken recipes that leave me disappointed. The marinade has such a wonderful balance of flavors that I saved it and poured it over Quinoa the next day! If you are looking for something new to try, give this recipe a whirl!

Tip: The second time I prepared this recipe I poured a drizzle of honey in the baking dish before placing the chicken on top. That addition to the recipe earned it a permanent place in my personal recipe book.

Be sure to leave a link to your favorite recipes below!!!!!