Monthly Archives: September 2026

Ingredients

2 tablespoons Olive Oil
1 medium Onion diced
4 cloves Garlic minced
1 pound Uncooked Lean Ground Turkey
¼ cup Chili Powder Blend
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
1 teaspoon Sea Salt or to taste
½ teaspoon Black Pepper
1 can crushed tomatoes
⅓ cup tomato paste
3 cans of Beans
2 cups Chicken Broth

Instructions:

So simple it’s silly!

Throw everything into a crock pot , stir and cook for 6-8 hours !

These cottage cheese bowls are packed with protein and take three minutes to throw together!

Enjoy Xo Jen

Ingredients

• (2 cups) of cottage cheese
• 2 Eggs
• 1 Avocado – sliced
• 8 Cherry tomatoes – sliced
• 2 Baby cucumber – sliced
• 2 teaspoon of Everything Seasoning

Instructions

I pre-boil about 20 eggs per week so they’re easy to grab and go!

Put the cottage cheese into a bowl.

Add the remaining ingredients and season.

These little egg muffins are a perfect on the go version of my egg white quiche! And soooooo simple to make! You will have them prepared in no time flat!

Enjoy! xo Coach Jen

Simple Mini Quiches

Ingredients:

• Egg Whites
• Spinach
• Turkey Pepperoni
• Cheese (Any of your favorite types works!)
• Non-stick cooking spray

Directions:

1. Preheat the oven to 375 degrees.
2. Spray a muffin pan with Pam or any non-stick cooking spray.
3. Layer fresh spinach in the pan and pour egg whites over top.
4. Add a few slices of turkey pepperoni and sprinkle with cheese.
5. Bake for 18 min at 375.

Listen, guys… back to school means QUICK dinners!

I mean 1 pan to clean? Sign me up!

This one was a fan fave in our house and I will definitely be making this again

(This recipe called for red and yellow potatoes, but I chose to swap them out for sweet potatoes.  So feel free to use whatever you have on hand.)

Lemon Dijon One Sheet Chicken & Veggies

Ingredients:

• 4 teaspoons Dijon mustard
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
• 1 pound fresh Brussels sprouts (about 4 cups), quartered
• 4 boneless chicken breasts
• Coarsely ground pepper, optional

Directions:

1. Preheat oven to 425°. In a large bowl, mix the first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to the remaining mixture; toss to coat.
2. Place chicken and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chicken breast with reserved mustard mixture. Roast 10 minutes.
3. Turn chicken and stir vegetables; roast until a thermometer inserted in chicken reads 165° and vegetables are tender, 10-15 minutes longer.
4. If desired, sprinkle with pepper.
5. Let stand 5 minutes before serving.