Fajita Meal Prep Bowls

Meal prep does not work for everyone but if you are someone who likes to have a plan and has a busy schedule, these fajita bowls will be perfect for you! 
To see the full recipe and instructions, click HERE!

• INGREDIENTS: 
• 3 cups cooked rice (white or brown)
• 1.5 lbs chicken breasts (about 3)
• 4 bell peppers , any color
• 1 onion
• 1/4 cup olive oil
• 1/2 cup salsa

SEASONINGS

• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 teaspoon seasoning salt

OPTIONAL TOPPINGS

• cheddar cheese
• Tomatoes
• Green Onions
• Salsa
• Cilantro
• Sour Cream
• Avocado
• Lime

Parmesan Chicken Foil Packets

 These Parmesan Chicken foil packets are AMAZING! You could serve these a variety of different ways based on your level of hunger. You could serve them with whole grain noodles or some yummy vegetables! Try them and let us know what you think!

To find the original recipe with instructions, CLICK HERE! 

Overnight Oats! Get Ahead!

You can get ahead by making your breakfast ahead of time. This is the easiest and most delicious way to get in some fruits, proteins, and carbs bright and early in the morning! 

You can also change the toppings or fillings you add to the oats!

Find the original recipe HERE!

Be Active Challenge Starts TODAY!

A very important aspect of overall health and wellness is nutrition! Now that we have focused on nutrition for the last four weeks, we want you to keep building upon those habits and incorporate more physical activity into your daily lives! Earn extra points by completing the Be Active Challenges each week!
Good luck!

4 INGREDIENT CHICKEN & RICE CASSEROLE

Click here for the original recipe! 

Substitution idea: substitute 99% fat free cream of mushroom soup rather than full fat for lower calories!

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White Chicken Chili - DELICIOUS!

Adapted from: Averie Cooks' recipe! Click here to see original recipe!

Easy 30-Minute Homemade White Chicken Chili

INGREDIENTS:

• 3 tablespoons olive oil
• 3 cups sweet yellow onion, peeled and diced small (about 2 medium/large onions)
• 1 large jalapeno pepper diced very small
• 7 to 8 ounces canned green chiles, don’t drain
• 4 garlic cloves, peeled and finely minced
• 32 ounces (4 cups) low-sodium chicken broth
• 4 cups shredded cooked chicken (could use a store bought rotisserie chicken or roast or cook your own chicken in a skillet)
• two 15-ounce cans white kidney beans, drained and rinsed 
• 1 tablespoon lime juice
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced
• Garnishments: tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream (all optional)

DIRECTIONS:

1. To a large stockpot, add the olive oil and heat over medium-high heat to warm.
2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften.
3. Add the garlic and sauté for 1 to 2 minutes.
4. Add the chicken broth, chicken, beans , lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes.
5. Add the cilantro and boil 1 minute.
6. Serve. Add optional garnishments: tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. 
7.  *Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.*

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