This week was definitely quite the mix of meals! From buffalo chicken to Brussels sprouts…it was ALL delicious.
*Note – I don’t have a picture for Tuesday because we were STARVING apparently and devoured dinner before I even thought about it. But all it was was shredded buffalo chicken leftover from Monday night on a lettuce wrap with diced tomatoes. Super simple!
Chicken – Place chicken breasts into the crock pot and season with salt, pepper, garlic powder. Add about an inch of chicken stock, cover, and cook on high for 4 hours or low for 8 hours. Once the chicken is ready, shred with forks or with your hand mixer, pour in hot sauce to taste, and mix well.
Quinoa – using red, white, or mixed quinoa, cook according to package instructions.
Assemble the bowl with quinoa on the bottom, and layer with the chicken, halved cherry tomatoes, and 1/4 avocado then season with more salt and pepper. My husband then drizzled his with ranch dressing!
Tuesday – please see note above.
Sausage – I used turkey sausage for this, but you can use whatever your family likes or what the recipe suggests. Cook enough sausage for the soup and the pasta on Thursday in a skillet until it is cooked through. Place half in a storage container in the fridge to use tomorrow.
For the soup recipe, click here. This was delicious and we all had it for lunch the next day too!
Sausage – simply microwave or reheat in a skillet what you prepped on Wednesday!
Brussels sprouts – Preheat oven to 400 degrees. While the oven is heating, trim the ends and cut in half, place in a large mixing bowl, drizzle with olive oil, salt, pepper, and garlic powder. Place on a baking sheet and roast in the oven for about 25-35 minutes depending on the size of your Brussels sprouts. Mine were pretty big so they took longer.
Pasta – cook according to package. I used whole grain penne. This dish works better with short cut pasta because of the size of the other two components, but whatever you have is fine!
I also made these clean eating breakfast muffins this week and they were SO DELICIOUS, I have to share the recipe with you!
What you need:
-2 cups oats (quick cooking or old fashioned)
-2 large ripe bananas
-2 large eggs
-1 cup plain Greek yogurt (I actually used vanilla because I had it and forgot to get plain from the store. I think it added a nice touch of sweetness.)
-2-3 tablespoons honey or agave
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon pure vanilla extract
-1/8 teaspoon kosher salt
-Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen)
1. Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside.
2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
3. Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy!