Simplify your meal prep!

SIMPLIFY YOUR MEAL PREP!

DONT OVER COMPLICATE IT !! We like to make big containers of different kinds of Protein & different Veggies! Then we can mix//match all week long! This is for Rich & I and ONLY took 1.5 hours to make. Now all we have to do this week is REHEAT = meals are ready. Prepping takes the thinking out of it during your busy work week!

Enjoy! xo Coach Liz

 • Hard Boiled Eggs • Ground Turkey • Ground Beef • Egg Whites • Broccoli Cauliflower Mix • Air Fryer Asparagus • Zucchini • Garlic Red Potatoes • Sweet Potatoes • Turkey Meatballs • 

3 Ingredient chicken tacos

This is by far the EASIEST and TASTIEST recipe ever!

Enjoy xo Jen

3 ingredient chicken tacos!

Ok. Get your pens and paper, because you’ll want to take very good notes here…you ready?

Ready?

1. Put the chicken in your slow cooker. 2.Cover with taco seasoning. 3. Cover with a jar of salsa. 4. Walk away.

Did you get all that? Should I repeat myself?

Yep. It’s that simple!

Insta Pot Honey Garlic Chicken!

The Insta pot is my new BFF! Check out this amazing chicken recipe… Instead of thighs I used chicken breasts!

Enjoy! xo Jen

Instant Pot Honey Garlic Chicken
Ingredients
1/3 cup honey
4 cloves garlic, minced
1/2 cup low sodium soy sauce (see notes for alternatives)
1/2 cup no salt ketchup
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon sesame seed oil
4 to 6 bone-in, skinless chicken thighs
salt and fresh ground pepper, to taste
1/2 tablespoon toasted sesame seeds, for garnish

Instructions
In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside

Add sesame oil to the pot.

Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.

Turn off the pot and allow it to release the pressure, about 5 minutes.

Transfer chicken to a serving plate and spoon the sauce over the chicken.

Garnish with toasted sesame seeds and green onions.

 

Super simple Chicken Broccoli and Brown Rice Casserole

This is so easy and perfect for those busy weeknight meals!

Enjoy xoxo Jen

Super simple chicken broccoli and brown rice casserole

Ingredients

2 (3 1/2-ounce) bags boil-in-bag
brown rice
1 tablespoon olive oil
1 small onion, nely
chopped (about 1
cup)
8 ounces presliced button mushrooms
8 ounces skinless, boneless chicken
thighs, cut into bite-sized pieces
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black
pepper
1 (12-ounce) bag microwave-in-bag
fresh broccoli orets
1 1/2 cups 1% low-fat milk
3 tablespoons all-purpose our
3 ounces sharp cheddar cheese,
shredded (about 3/4 cup

Step 1 Preheat broiler to high. Cook rice according to
package directions; drain.
Step 2 While rice cooks, heat a large 12-inch ovenproof
skillet over medium-high heat. Add oil to pan; swirl to coat.
Add onion, mushrooms, and chicken; sprinkle with 1/4
teaspoon salt and pepper. Sauté 6 minutes or until chicken
and onion are done.
Step 3 Cook broccoli in microwave according to package
directions for 3 minutes. Open package to release steam.
Step 4 Combine milk and our,
stirring with a whisk or
fork until smooth.
Step 5 Stir milk mixture into chicken mixture in skillet.
Step 6 Cook 2 minutes or until bubbly and thick, stirring
frequently.
Step 7 Stir in remaining 1/2 teaspoon salt, rice, and
broccoli. Sprinkle with cheese.
Step 8 Broil 1 minute or until cheese melts and just
begins to brown.

Low carb pesto turkey roll ups – perfect for Big Game!

These are the BOMB!!!! And perfect healthy app for the big game this Sunday!

Enjoy! xo Jen

LOW CARB PESTO TURKEY ROLL UPS 

Image result for turkey pesto roll ups

Easy to make low-carb cucumber rolls with turkey, cheese, pesto, spinach and veggies!

INGREDIENTS
3 medium cucumbers (each will yield about 6 slices)
¼ cup store-bought basil pesto
6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips
6 oz deli smoked turkey breast, shredded
1 bell pepper, thinly sliced into matchsticks
1/2 cup spinach, shredded
salt and pepper, for seasoning
INSTRUCTIONS

Slice the cucumbers lengthwise on a mandoline at about a 2mm setting. If you don’t have a mandoline, you can always use a vegetable peeler. Place the cucumber slices on parchment paper and pat dry with a paper towel.
Spread about 1 teaspoon of pesto on each cucumber, then evenly distribute cheese, turkey, bell pepper and spinach on each. Sprinkle with a little salt and black pepper. Roll up and place seam down. If you want an even nicer presentation, you can stick a toothpick in the middle for easy appetizers! Serve with extra pesto or sauce of choice. Makes about 18 rolls.