Hybrid Weekend 4!

 

Okay, okay! I really like this format. But I totally missed doing it on Friday. So I am going to call it the weekend 4 and try to post this each weekend! Friday will be my goal though ;p #life

Recipe of the week

Chicken and Avocado Burritos

Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 4

ingredients

• 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
• 1 pound cooked chicken, sliced or shredded
• 1 large avocado, diced
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup salsa Verde
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons cilantro, chopped
• 
  
  Assemble the burritos, optionally toast, and enjoy!
• Calories 519, Fat 24g (Saturated 8.8g, Trans 0g), Cholesterol 93mg, Sodium 771mg, Carbs 37.2g (Fiber 6g, Sugars 2.5g), Protein 40g

• https://www.closetcooking.com/chicken-and-avocado-burritos/

Hybrid Friday 4!

Happy Friday! Let's wrap up the week with some ways to roll into the weekend ready to go and feeling great!  

Recipe of the week

Teriyaki Ground Beef Bowls

What's cookin'?!

Here are some great meal prepping ideas, check em out! What do you think you would try?!

Breakfast:

Spinach and Mushroom Breakfast Scramble

Per serving: 192 Calories • 6.1g Carbs (1.4g Fiber) • 5.3g Fat • 29.7g Protein • 1 Serving

1 tsp Coconut oil (4.5 grams)

1 clove, minced Garlic (3 grams)

1 cup, pieces or slices Mushrooms (70 grams)

1 cup Egg white (243 grams)

1 cup Spinach (30 grams)

Directions

Add coconut oil, garlic, and mushrooms to pan over medium heat. 2. Once mushrooms are slightly softened, add egg whites and mix well. When egg whites are almost cooked, add spinach and stir until spinach is wilted. Serve immediately and enjoy.

Lunch:

​Simple Lemon Pepper Tuna

Per serving: 148 Calories • 1.7g Carbs (0.3g Fiber) • 1.6g Fat • 32.2g Protein • 1 serving

Ingredients

1 can Tuna (248 grams)

1/2 tsp Pepper (1.6 grams)

1 tbsp Lemon juice (22.5 grams)

Directions

Combine all of the ingredients and then serve as desired.

Dinner

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

Per serving: 511 Calories • 60.8g Carbs (16.4g Fiber) • 19.6g Fat • 26.1g Protein • 1 Serving

Ingredients

1 tbsp, chopped Basil (2.6 grams)

2 tsp Olive oil (9 grams)

3/16 cup, grated Parmesan cheese (16.7 grams)

1 tbsp Parsley (3.8 grams)

1/2 clove Garlic (1.5 grams)

1 tbsp Lemon juice (15 grams)

1/2 dash Salt (0.20 grams)

7 1/2 oz Chickpeas (213 grams)

Directions

1. PREPARATION: Rinse and drain chickpeas. Chop basil, parsley. Press garlic. Grate Parmesan.

2. Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

Snack:

Strawberry Yogurt Smoothie

Per serving: 292 Calories • 21.7g Carbs (3g Fiber) • 16.5g Fat • 14.7g Protein • 1 serving

Ingredients

1 cup, halves Strawberries (152 grams)

1/2 cup Whole milk (122 grams)

1/2 cup Greek yogurt (120 grams)

Directions

Directions are based on the original recipe of 1 serving

1. Combine all ingredients in a blender and pulse until smooth. Enjoy!

Source: EatThisMuch