10 Day Healthy Meal Game Plan

10 Day Healthy Meal Game Plan Dressing

Print Recipe SMU: 10 Day Challenge: Pre-Prepped Dressing You'll use 1/3 of this recipe each in the: Kale Feta Mason Jar Salad, Sausage and Vegetable Sheet Pan Bake, and Side Salad. Course: Sauces Prep Time: 3 min Total Time: 3 min Serves: 1 Scale Update Ingredients 1 cup olive oil 1⁄2 cup apple cider vinegar 2 Tbsp dijon mustard Salt and pepper to taste Directions Shake together in a mason jar. Store in fridge. If the olive oil becomes solid in the fridge, run the jar under a little warm water or leave it on the counter to come to room temp before using. Powered by

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10 Day Healthy Meal Game Plan Side Dish #2

Print Recipe SMU: 10 Day Challenge: Side salad Source: cookingwithafullplate.com Course: Side Dishes Cuisine: American Prep Time: 5 min Total Time: 5 min Serves: 4 Scale Update Ingredients 2 heads romaine lettuce 1 bell pepper 1 cucumber 1⁄3 prepared dressing Directions Wash all veggies and dry well. Finely shop romaine lettuce. Dice bell pepper and slice cucumber. Store all ingredients in a large container in the fridge. When ready to serve (e.g. with slow cooker enchiladas), take out the right portion, top with dressing, and any added toppings and serve. Hint: you may need to warm up the dressing under a little warm water before using. If it’s been refrigerated the olive oil will get hard so a little time on the counter or the warm water will do the trick. Powered by

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10 Day Healthy Meal Game Plan Lunch Recipe

Print Recipe SMU: 10 Day Challenge: Lunch: Part 1: Kale Feta Meal Prep Mason Jar Salad Source: cookingwithafullplate.com Course: Lunch Serves: 1 Scale Update Ingredients 1 cup cooked brown rice 1 bunch kale 1 can chickpeas 1⁄2 cup walnuts 1⁄2 cup feta crumbled Dressing: 1⁄2 cup olive oil 2 lemons juiced 2 cloves garlic minced 1 Tbsp dijon mustard Salt and pepper to taste Directions Combine dressing ingredients in a small mason jar and shake to combine. Remove stems from kale and finely shred. Drain can of chickpeas. Lay out 4 quart sized mason jars or similarly sized containers. In each container layer: 2 Tbsp dressing, about 1/2 cup chickpeas, 1/2 cup brown rice, 1/4 of shredded kale (about 1 cup), 1 Tbsp crumbled feta, and 1 Tbsp walnuts. Cover and store in fridge. When ready to enjoy, shake to combine. Powered by

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10 Day Healthy Meal Game Plan Recipe #2

Print Recipe SMU: 10 Day Challenge: Dinner: Part 1: Recipe 2: Chicken Enchilada Casserole Source: themagicalslowcooker.com Course: Main Course Prep Time: 10 min Cook Time: 9 hr Total Time: 9 hr 10 min Yield: Serves about 7 Serves: 7 Scale Update Ingredients 1.5 lbs. boneless skinless raw chicken breasts 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand) 10 corn tortillas (I used an entire 11.7 ounce bag) 3 cups grated cheddar cheese (divided) 1 3.8 ounce can black olives (divided) Directions Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the…

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