2017 Week 6 – The menu for the coming week! #MyTrainerMelissa FoothillsWellnessCenter Monday Breakfast – Grab and Go Egg Cups (make ahead on Sunday afternoon) Snack – Superfood protein balls (make ahead on Sunday afternoon) Lunch – Taco Mason Jar Salads (make ahead on Sunday) Dinner – Crockpot Chicken and Rice Tuesday …
Month: February 2017
2017 Week 5 One Skillet Chicken with Roasted Carrots
Ingredients 1 tablespoon olive oil 4 skinless, boneless chicken breasts 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 cup baby carrots 5 small red potatoes, halved 1 tablespoon chopped fresh thyme 1 lemon, thinly sliced and seeds removed 1 1/2 cups unsweetened almond milk, divided 1 1/2 tablespoons gluten free flour or almond flour…
2017 Week 5 Prosciutto Wrapped Chicken
INGREDIENTS 4 teaspoons (gluten free) Dijon mustard 4 slices prosciutto 2 skinless chicken breasts DIRECTIONS 1. Preheat oven to 400 degrees. 2. Spread 2 teaspoons mustard over each chicken breast. 3. Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary. 4. Place chicken into a small baking dish and bake…
2017 Week 5 One skillet Chicken, Zucchini and Prosciutto
INGREDIENTS 2 boneless, skinless chicken breasts 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons olive oil 1/4 pound (about 8 slices) prosciutto 2 small zucchini, thinly sliced into half-moons 1 clove garlic, thinly sliced 1 lemon DIRECTIONS 1. Heat oven to 400° F. Season the chicken with 1/4 teaspoon each of the salt…
2017 Week 5 Crockpot Chicken, Green Beans and Potatoes
Ingredients 2 lbs Boneless Skinless Chicken Breasts .5 lb. fresh green beans 1.25 lb. diced small red potatoes (about 4 cups) ⅓ cup FRESH lemon juice 1/4 cup olive oil 1 tsp. dried oregano 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. onion powder 2 garlic cloves, minced Instructions 1. Start by placing the chicken…