1 container Chicken Breast Tenderloins
Everything but the Bagel Seasoning
Lite Honey Mustard Dressing
This isn’t my recipe it came from @macroswithem so go ahead and find it on her page or make it your own way with the ingredients listed! Either way it’s definitely a go too for a quick, refreshing dinner or lunch! 😋
Macro Count: 175 Calories 10.2 Carbs/2.2 Fat /27.2 Protien
(For 1 serving. Made about 4)
1 package Chicken Breast Tenders
Season chicken with fajita seasoning, salt and pepper.
Grill or sauté in pan with oil and cook throughly.
Slice peppers and onions and once chicken is done pull off from pan or grill and set aside. Add peppers and onions into pan with oil and cook until soft.
Add cauliflower rice to containers. Top with chicken then peppers and onions mix when finished. Add in sour cream and guacamole on the side.
Enjoy for 3-5 days in the fridge!
Macro Count: 112 Calories 2.7 Carbs /1.8 Fat /20 Protein
(For 1 serving only. I made 5 total.)
1/2 Cup Almond Flour
2 Scoops Vanilla Protein Powder
2 Tbsp Chocolate Chips
1 Tbsp Pumpkin Pie Spice
1 Cup Canned Pumpkin
1 tsp Baking Powder
Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet.
Mix the dry ingredients together in a large bowl.
Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter.
Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full.
Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown.
Transfer the muffins to a wire rack to cool and enjoy!
Macro Count: 70 Calories 4.1 Carbs /3.2 Fat /6.8 Protien
Ground Turkey Breast 98/2
Green Beans, No Salt Added
Sugar Free BBQ Sauce
Again this recipe isn’t mine to be posting so I am tagging the original creator. @macroswithem made this originally and has posted it a few times on her page go find it and enjoy! Definitely a keeper in my book. 😋
Macro Count: 151 Calories 7 Carbs /1.5 Fat /27.8 Protien
Extra Lean Ground Beef 94/3
Stone Ground Mustard
Wrap of choice I did a GF one
Since this recipe isn’t mine I will be posting credit to the person who made it originally. @macroswithem find the recipe for her Crunchwrap burger and follow the instructions on how to make it, it’s delicious! 😋
Macro Count: 180 Calories 6.6 Carbs /5.1 Fat /25.4 Protein
Sweet Apple Chicken Sausage (2)
Red Bell Pepper
Yellow Bell Pepper
Classic GF Hot Dog Bun
Grilled your sausages on the grill until you get grill marks and they are throughly cooked.
While those are cooking chop and cut onions and peppers and put in a pan with oil and cook until soft.
Check on sausages and take off to cool. Turn off heat on peppers and onions. While that cools start to cut your sausages into pieces and then divide them into meal prep containers.
Top with peppers and onions and store for up to 4 days.
When ready to serve. Toast your bun of choice and add on sausage pieces, top with peppers and onions and enjoy!
267 Calories 27.6 Carbs /7.2 Fat /24.5 Protein
(For 1 serving. Makes about 5.)
1 package Hearts of Romaine
1 package Chicken Tenders
Fancy Parmesan Cheese
Cheese Whisps Parmesan Flavor
Simply 60 Caesar Dressing
Cut and wash all lettuce while doing that preheat your grill or pan.
Season chicken with salt and pepper and put on grill or in your pan cook one side and flip within a few mins so they do not burn.
Once lettuce is cut and washed. Flip chicken over and cook till temp is reached.
Grab your prep containers and start to measure out your lettuce in each one.
Turn off heat on chicken and let cool. Enough to be able to slice chicken tenders in pieces.
Once all chicken is in pieces distribute evenly into your prep containers over the lettuce.
Add the fancy shredded Parmesan cheese on top. Followed by your Whisps and I added a baggy of the dressing so it won’t get soggy for the rest of the week.
Enjoy this yummy high protein lunch!
137 Calories 4.1 Carbs /4.6 Fat /27.1 Protein
(1 serving only. Makes about 4.)
4 Chicken Cutlets
1 Zucchini (Cubed)
2 Small Bags Cauliflower Rice
Lemon Garlic Seasoning
Wash and cube up zucchini and put into a bowl.
Open chicken package and put pieces onto plate. Grab seasoning and season both sides of the chicken patting down if need be to hold seasoning on.
Wash hands 😉 Then heat oil in a pan and add in seasoned chicken.
While that is cooking measure out cauliflower rice and add to your meal prep containers.
Flip chicken over and cook throughly. Once cooked take off heat and set aside.
Add in more oil and add in all the zucchini. Season with salt and pepper and cook until soft.
Once done. Cut chicken pieces in half and add to meal prep containers.
If zucchini is cool enough add in 2-3 scoops to each container. Add the tops and store in fridge for 3-4 days. Heat up when ready to eat and enjoy!
133 Calories 2.5 Carbs /1.6 Fat /28.1 Protein
(Count is for 1 Serving. It made 4 total.)
4 ounces Thai Kitchen brown rice noodles
2 teaspoons olive oil
1 lb boneless skinless chicken breasts
1 medium red bell pepper
1/4 cup grated carrots
2 tsp garlic (minced)
1 large egg (lightly beaten)
6 tablespoons Thai Peanut sauce
2 tablespoons Tamari GF Soy Sauce
1/4 cup unsalted peanuts
Cook the rice noodles per package directions. They should be soft but not mushy. Drain, rinse under cold water, and set aside.
In a wok or deep skillet, heat olive oil over medium-high heat. Once the oil is hot, add the sliced chicken and cook for 4-6 minutes, or until cooked through. Transfer the chicken to a paper towel-lined plate and set aside.
With the wok or skillet still over medium-high heat, add the bell pepper strips and grated carrots. Saute for 2 minutes. Next, add in the garlic and cook for another 1 minute.
Push the vegetables to the sides of the pan and add the beaten egg to the middle of the pan. Scramble the egg until cooked through, about 1-2 minutes.
Add the chicken, noodles, pad thai sauce, and soy sauce into the pan and stir well to combine. Cook for 1-2 minutes, or until the sauce is heated through.
Remove the wok or skillet from the heat. Stir in peanuts. Or add peanuts on top. Add optional toppings (if using) and enjoy!
298 Calories 31.8 Carbs /8.9 Fat /23.6 Protein
(For 1 serving only. Makes 4 total.)
1 container pre cut Zucchini Noodles
1 Box Applegate Grilled Chicken Breast Strips
1/2 Cup Victoria Tomato Herb Sauce
First thing I did was pre measure all the shrimp, chicken and sauce.
Add oil and garlic to a pan, once hot add in shrimp.
Once cooked. Take off heat and set aside. Using leftover oil throw in the chicken.
Once chicken is done. Take off heat and set aside. Add in a little more oil and then add in Zucchini Noodles.
Once noodles are soft, add in chicken and shrimp. Stir and let everything get coated.
Add in marinara sauce. Stir and let sit to absorb all the flavors.
Grab a bowl and serve how ever you’d like.
Enjoy this easy, healthy dinner!
488 Calories 15 Carbs /8.2 Fat /87.5 Protein (1 Serving, yes that’s a lot of protein. 😎)