2009, 2016

Artichoke Red Pepper Tuna Kale and Spinach Salad

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Artichoke Red Pepper Tuna Kale and Spinach Salad
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Servings
Ingredients
Servings
Ingredients
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Instructions
Tuna Salad
  1. In big bowl mixed two cans of tuna, celery, bell pepper, artichokes, mayo, mustard and red wine vinegar
Mason Jar Salad
  1. Divide dressing in 4 equal parts and pour in mason jar.
  2. Divide celery in 4 equal parts and place in mason jar
  3. Divide chickpeas into 4 equal parts and layer in to mason jar
  4. Divine Tuna salad in 4 equal parts, (about 1 cup each) and layers in mason jar
  5. Divide Kale and Spinach in equal part and top the on the mason jar and seal tight.
Recipe Notes

Nutrition Facts
Artichoke Red Pepper Tuna Kale and Spinach Salad
Amount Per Serving
Calories 231 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 9mg 3%
Sodium 378mg 16%
Potassium 772mg 22%
Total Carbohydrates 29g 10%
Dietary Fiber 7g 28%
Sugars 2g
Protein 14g 28%
Vitamin A 441%
Vitamin C 351%
Calcium 21%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

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1207, 2016

Sweet Potato Breakfast Egg and Sausage Cups

IMG_6570

This is a great, quick breakfast recipes that is prefect to cook for your weekly meal prep. You can add some fruit on the side for a complete breakfast.

You just need to place in microwave for 30 seconds to reheat for the rest of the week.

 

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Sweet Potato Breakfast Egg and Sausage Cups
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Course Breakfast
Cuisine Family, Meal Prep
Servings
2 muffins
Course Breakfast
Cuisine Family, Meal Prep
Servings
2 muffins
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Instructions
  1. Pre-heat oven to 425° F. Lightly coat a twelve-cup muffin tin with spray. Set aside.
  2. Place 3 tatter tots in each muffin and back for 10 minutes
  3. While tatter tots are cooking, brown turkey breakfast sausages into crumbles
  4. After 10 minutes, take out the muffin tin and press tatter tots into bottom and sides to line the bottom of the tin and cook for more 5-6 minutes till sides turn brown
  5. In a larger bowl, combine the 12 eggs, cooked sausage, spinach, green onions, salt, pepper, garlic powder
  6. Take out muffin tin lined with tatter tots out. Change oven temperature to 375 Evenly pour egg mixture into muffin cups.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.
Recipe Notes

[recipe]

21 Day Fix Containers:

1/2 green, 1 1/2 red, 1/2 yellow

 

Nutrition Facts
Sweet Potato Breakfast Egg and Sausage Cups
Amount Per Serving
Calories 305 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 464mg 155%
Sodium 675mg 28%
Potassium 273mg 8%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 6g
Protein 23g 46%
Vitamin A 60%
Vitamin C 6%
Calcium 11%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

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2706, 2016

Meal Plans for Week 1&2 of Insanity Asylum Vol 2

MealsJune262016MealsJune272016

2106, 2016

Turkey Mini Meatloaf


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Turkey Mini Meatloaf
Quick and easy version of meatloaf. Prep the is less than 5 mines and cook time is 25 minutes in the oven.
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Course Main Dish
Cuisine Family
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Loafs
Ingredients
Course Main Dish
Cuisine Family
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Loafs
Ingredients
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Instructions
  1. Preheat the oven to 350°. Lightly spray the petite loaf pan
  2. In a large bowl, mix zucchini, salsa, turkey, breadcrumbs, eggs, garlic and salt and pepper
  3. Create 8 equal loafs and place in loaf pan
  4. Bake for 25 min or until cooked through
Recipe Notes

Nutrition Facts
Turkey Mini Meatloaf
Amount Per Serving
Calories 116 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Cholesterol 67mg 22%
Sodium 223mg 9%
Potassium 214mg 6%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 10g 20%
Vitamin A 4%
Vitamin C 6%
Calcium 2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

21 Day Fix Containers

1/2 green
1 Red
1/2 yellow

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1506, 2016

Salsa Verde Chicken Tacos

Simple and quick weekend night meal and make enough for leftovers of quick and healthy lunch for the next day!!!

 

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Salsa Verde Chicken Tacos
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Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours
Servings
servings
Ingredients
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours
Servings
servings
Ingredients
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Instructions
  1. Place chicken breasts in the crock pot.
  2. Top chicken with salsa verde, green chiles and Rotel.
  3. Place slow cooker on low for 8 hours or high for 4 hours.
  4. Shred the chicken when done cooking
  5. Place shredded chicken on top of a butter lettuce leaf. ENJOY
Recipe Notes

*optional toppings, shredded cheese, avocado, salsa

*optional: you can replace butter lettuce with corn tortillas

 

21 DAY FIX Containers:

with Butter Lettuce - 1 Green, 1 Red
with 2 corn tortillas - 1 Red, 1 yellow

add cheese or avocado - 1 Blue

add salsa - 1/2 purple

 

Nutrition Facts
Salsa Verde Chicken Tacos
Amount Per Serving
Calories 240 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0.04g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 104mg 35%
Sodium 1272mg 53%
Potassium 648mg 19%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 42g 84%
Vitamin A 25%
Vitamin C 13%
Calcium 2%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

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203, 2016

21 Day Fix Extreme Count Down To Cruise Meal Plan – Plan C

CountDownToCruiseWeek1WithHeader