I have a lot of leftover ham from Easter. I bought a 10.5lb ham, which 4 of us ate for dinner. I have since made split pea soup, eaten ham all week, and now have made this ham and navy bean stew. I still have about 2 lbs of ham left! You can sub sausuage in for the ham if that's easier, which it might be if you don't have a crap ton of ham left in your fridge!
This would pair well with my protein cornbread
1 lb ham - can sub sausage
2 cans navy beans - or whatever kind of beans you have
1 lb carrots, diced or just dump in a bag of baby carrots
2 parsnips - diced
1 onion - diced
2 cups chicken broth if using pressure or slow cooker, 4 cups if using stove top
Spices: 2 bay leaves, 1 tbsp garlic, 1 tsp parsley, 1/4 tsp salt, 2 tsp thyme, 1 tsp cayenne
pepper, 1/4 tsp black pepper
Pressure Cooker Directions:
1. Dump all ingredients in pressure cooker
2. Cook on high for 15 minutes
Slow Cooker Directions
1. Dump all ingredients in slow cooker
2. Cook on low for 8 hours
Stove Top Directions
1. Dump all ingredients in big pot
2. Bring to a boil, then reduce to a simmer and cook for 40 minutes, stirring occasionally
Nutrition Information (makes 6 servings):
Low fat chipotle? Sign me up! This chicken is lean but tastes higher fat. I'm not sure what the magic is but everyone who's tried this agrees. I used this in my Butternut Squash Breakfast Burrito Bowl but you can also use the meat in tacos, burritos, taco salad, burrito bowls, .... you get the idea.
Warning! This recipe is pretty spicy. If you want to reduce the spice level, reduce the cayenne pepper and red chili flakes.
1. In a food processor, combine all ingredients (except for meat) until pureed.
2. Combine meat and spice mixture and cook on stovetop until meat is cooked (I mix in the pan to minimize dishes)
Nutrition Information (makes 4 servings):
*calculated using 95% ground chicken
Great for an afternoon snack at work or on the go, and full of that banana goodness. These are amazing, simple, and healthy. Keeping snacks like these in the fridge keeps you from going to the vending machine or reaching into the candy bowl in the middle of the afternoon!
1. Preheat oven to 350
2. Put rolled oats into blender to turn them into oat flour
3. Add bananas, milk, applesauce, eggs and blend
4. Empty into a mixing bowl and mix in remaining ingredients
5. Grease your desired pan (bread pan for banana bread, or a 9x9 pan for bars)
6. Bake in oven for 35-40 minutes for bread, or 25-30 minutes for bars
Note: Store in the fridge if not eaten in the first 3 days
Nutrition Information (12 servings):
*Calculated with 2% milk, truvia baking blend for sweetener
People often ask me how I meal prep my lunches. I take a salad to work, and build all of them on Sunday night. This particular week I only work 3 days, so I have made 3 lunches. This process, however, takes about the same amount of time no matter how many lunches I need to prep.
I boil about 2lbs of chicken at a time and shred them, keeping some in the freezer. That way I only need to make my chicken every 3 weeks or so. You can use whatever veggies you want on your salad, here I used cucumber, tomato, and onion. I bring this container to work with my greens and then combine with dressing, that way the greens don't get soggy.
This breakfast is great for weekend brunch, or breakfast for dinner. A great way to get your veggies and protein in at breakfast! You can make a large batch ahead of time and then assemble and make a fresh egg when you're ready to eat! To cut down on work, feel free to buy pre diced butternut squash (I know Trader Joe's sells it) I used lean chorizo to make this bowl, find that recipe here
Ingredients (Makes 6 servings):
Nutrition Information (6 servings):
*Calculated without toppings and with 95% lean ground chicken
These bars are perfect for breakfast or on the go snacking. I've been eating mine as an afternoon snack! Customize mix-ins to whatever sounds good to you!
Protein Oatmeal Bars (Serves 8)
Note that I made 1.5 times this recipe so I used a 9x13 pan in the pictures.
Nutrition Information (8 servings):
*Calculated with egg whites, 2% milk and no mix-ins
As my roommate Amy is fond of saying FALL=SOUP. End of story. And squash also is fall. So what better fall soup than butternut squash? Enjoy with a sandwich or salad to make a meal, or crackers/bread for a snack!
A note about special equipment: I used an immersion blender for this recipe. You can use a regular blender, but note that the soup will need to be cooled slightly first do you do not melt your blender. If you enjoy making soups, I recommend checking out an immersion blender, they are super fun and cool to use!
Nutrition Information (10 servings):
*Calculated with 3 lb butternut squash and 4% fat cottage cheese
In my opinion, chicken pot pie is one of the best feel good dinners there is. The problem is that it doesn't save very well, since the crust gets soggy. Also I'll eat the whole thing. Solution: personal chicken pot pies! Prep is fast and simple, and since its a little pot pie it doesn't take too long to cook!
If you want to cook for more than 1 person, you can use a larger dish and cook it for a bit longer. I haven't tried it, but I would add about 5 minutes to the cooking time for each additional serving. Everything in the pie is cooked, its just waiting for it to heat and the crust to brown.
Nutrition Information: (1 pot pie)
Recipe adapted from Avatar Nutrition
As I was making this recipe to take pictures for the blog, my roommates got inquisitive and had to try some. I don't think that they were convinced that my cottage cheese blenderized concoction could taste like cheesecake, but they all decided that it was absolutely delicious. I would be surprised if the 3 servings I had leftover after dinner tonight are still there tomorrow.
This recipe is easy and can be adapted to different tastes. Want chocolate cheesecake? Use chocolate protein powder and pudding mix. Cookies n cream? Do it! This recipe will be basic vanilla, and I'll probably add some adaptations in future posts because it is so easy and delicious!
*based on 1% cottage cheese, 2 Tbsp full sugar pudding mix
This cornbread is the perfect side to a salad, soup, or meat entree. It can also be a great snack, with the right combination of protein and carbohydrate to help get you through an afternoon workout. Best of all, this recipe is easy and takes a total of 30 minutes to make and bake.
Note: This recipe is naturally Gluten Free since it uses only cornmeal instead of flour. This also increases the corn flavor
Nutrition Facts (per slice):
Nutrition Facts calculated based on 2% milk, vanilla 100% Gold Standard whey, and without optional ingredients