Monday: Fajitas! (because it was right after Cinco De Mayo!) Prep time- 30-45 minutes Serves: 5 - Fajita seasoned chicken from HEB or 2 chicken breasts - McCormick Fajita seasoning (if not already seasoned) - 2 bell peppers, any color - Half a white onion - Flour Tortillas - 1 tbs water Toppings - Avocado - Pico - Cheese 1. Marinate chicken for 20 minutes if required 2. Cut peppers and onions into strips and place into pan with 1 tbsp water and cover, place on medium heat 3. We grill our chicken, or else cook chicken breasts on stove until no longer pink 4. While veggies simmer, remove chicken and cut into long strips 5. Once veggies are cooked and no longer tough (about 20-25 minutes) remove from heat 6. Serve with desired toppings * We use the left over chicken and peppers/onion to throw into a salad the following day, with some quinoa, or by themselves for an easy and healthy lunch! Tuesday: Costco Asian Chicken Salad Prep time: 5 minutes (cook time- 15 minutes) Serves: 5-6 - 1 bag of Costco Asian Chopped Salad - 2 Chicken Breasts - 2 tsp soy sauce - Sesame seeds - 1 tsp minced garlic - Sesame/coconut/or olive oil 1. Cook chicken in oil and cut into cubes 2. About 5 minutes in, add soy sauce, sesame seeds, and garlic. 3. Add chicken to salad mix and it's done! * We usually cook the chicken ahead of time on the weekend, then throw it in the salad after work. It's SO EASY! Wednesday: Thai curry Spaghetti Squash and chicken Prep time: 30 minutes Serves: 5
- 2 chicken breasts - 1/2 spaghetti squash - 2 cups of desired frozen vegetables (we use lima beans, peas, carrots) - 1 can of water chestnuts (optional) - 1 can bamboo shoots (optional) - 1 tbsp of tumeric - 2 tsp of ginger - 1 tbsp of minced garlic - 2 tsp of salt - 1 can full fat coconut milk - 1 4oz jar of curry paste (we use red) - 2 tbsp of coconut oil 1. Cook spaghetti squash in microwave for 10 minutes 2. Cut squash in half, cook in oven for 10 minutes on 350 3. While squash is cooking, cook chicken in large pan or Wok in coconut oil 4. Once chicken is cooked, remove from heat. Scrape noodles from squash, they should be easy to remove. If not try microwaving for another 2 minutes. 5. Add noodles, veggies, bamboo shoots, and water chestnuts to the pan. 6. Add coconut milk and curry paste, and spices and simmer for 5 minutes 7. Add chicken to the pan, simmer for an additional 10 minutes Thursday: Pesto Chicken and spaghetti Squash Noodles Prep time: 10 minutes Serves: 4-5 - 2 chicken breasts - 1/2 spaghetti squash - 1/4 - 1/2 cup Pesto - 2 tbsp olive oil - 1 cup of halved cherry tomatoes or 1 whole tomato, diced
1. Cook spaghetti squash in microwave for 10 minutes 2. Cut squash in half, cook in oven for 10 minutes on 350 3. While squash is cooking, cook chicken in large pan or Wok in olive oil 4. Once chicken is cooked, remove from heat. Scrape noodles from squash, they should be easy to remove. If not try microwaving for another 2 minutes. 5. Add squash and chicken into pan with pesto 6. Mix well and cook for 5-10 minutes Friday: Left overs!