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. 😎)
1 container Boneless Tenders 99% FF
1 big bag Cauliflower Rice
3 tbsp Corn Starch
1 tsp Minced Garlic
1 tsp Ginger Paste
3 tbsp GF Soy Sauce
1/2 cup La Choy GF Orange Sauce
In a large zip-top bag or a small bowl, combine chicken, cornstarch and tamari/soy sauce). Stir or mix until chicken is well coated.
Heat oil in a large pan over medium heat and cook chicken in batches, careful not to overcrowd the pan.
Cook chicken 4-5 minutes on one side, then another 3-4 minutes on the second side, or until crisped and cooked through.
Remove cooked chicken to a clean plate and repeat until all chicken is cooked.
When the chicken is done cooking, pour the sauce mixture into your pan; garlic, ginger and orange sauce.
Turn off heat and stir in cooked chicken to coat with sauce.
Measure out Cauliflower Rice into meal prep containers. Top with chicken and then store in fridge for up to 3-4 days.
226 Calories 13.3 Carbs /1.5 Fat /41.5 Protein (For 1 Serving only)
1 Cup Cauliflower Rice
1.8 oz Chicken Breast Thin Sliced
3.5 oz Peppers (Roughly)
3-4 tbsp Liquid Aminos
1/2 cup Mushrooms
Cook chicken on grill or in pan, cook throughly to safe temperature.
Once done put on a plate and add in a little bit of oil to pan. Add in peppers, mushrooms and cauliflower rice. And cook until soft.
Add in liquid aminos to taste and let simmer to absorb flavor. Add in chicken you can either dice it up or leave it in the big pieces.
Separate into 3 meals that’s how many mine made and store in the fridge until ready to serve.
198 Calories 13.8 Carbs /1.3 Fat /25.5 Protein (This count is for 1 serving only.)
1 C Rolled Oats
2 scoops Vanilla Protein Powder
1 tsp Baking Powder
1/4 tsp Kosher Salt
1 large Ripe Banana, mashed
1 large Egg
1 oz Walnuts
1/2 C Dried Cranberries
Preheat an oven to 350F and line a baking sheet with parchment paper or cooking spray.
Mix the oats, protein powder, salt, and baking powder in a large bowl.
In a separate bowl, mash the banana before adding the egg. Stir well.
Add the banana and egg to the dry ingredients and stir until evenly mixed.
Fold in the chopped nuts and cranberries.
Spoon the mixture into 8 small circles on the baking sheet. Use a rubber spatula or the backside of the spoon to flatten the cookies and round the edges.
Bake for 8-10 minutes or until the centers are cooked through. The cookies should still be a bit soft but golden brown on the bottom. Do not over bake. Let them cool for a few minutes and dive in.
125 Calories 16.1 Carbs/4.5 Fat /5.9 Protein (For 1 cookie)
1 package Apple Chicken Sausage
1 Big Sweet Potato
1 Head of Broccoli
1/4 cup Coconut Aminos
2 tbsp Dijon Mustard
1 tbsp Frank’s Red Hot
Red Pepper Flake
Preheat oven to 425. Line a large sheet pan with parchment paper.
Add diced potatoes to a medium sized bowl. Add chopped sausage and broccoli to a separate bowl.
Whisk remaining ingredients together to create the marinade/sauce. Pour half over the potatoes, and half over the sausage/broccoli. Mix well using your hands so all pieces are covered.
Add ONLY the potatoes to the pan, and bake for 15 minutes. Remove the pan from the oven and add the sausage and broccoli to the potatoes. Toss everything together and then spread back out evenly. Return to the oven for an additional 15 minutes.
Check to see how browned everything is - if you like super crispy broccoli and potatoes like I do, add an additional 5 mins to the timer. Remove, serve and enjoy!
204 Calories 22.1 Carbs /5.3 Fat /15.4 Protein
1 bell pepper
1 tsp Stone Ground Mustard
1 tsp Light Mayo
2-4 Slices Ultra Thin Rotisserie Chicken Breast
1 Slice Turkey Bacon
1 Slice Ultra Thin Provolone
3-4 Cucumber Chunks Halves
Slice the bell pepper in half, de-seed and de-vein.
To both sides of pepper, spread on mayo and mustard.
Add 2 slices of deli chicken to each side of pepper, one slice of bacon cut in half on each side of the pepper, Provolone to one side, then cucumber slices on top.
Assemble sandwich by placing the side with fewer ingredients on top of the other side, cut in half with a serrated knife (optional), and serve.
180 Calories 5.8 Carbs/10.3 Fat/14.1 Protein