Happy Healthy Meals You'll Love

CHICKEN STUFFED BELL PEPPERS

4 medium bell peppers, cut in half,
seeds removed
2 tsp. olive oil
¼ cup + 2 Tbsp. chopped onion (approx. ½ medium)
1 clove garlic, finely chopped
12 oz. raw chicken breast, boneless,
skinless, cut into ¾-inch pieces
½ tsp. chili powder
½ tsp. ground cumin
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
½ cup all-natural tomato sauce, no salt or
sugar added
1 cup cooked quinoa
½ cup canned black beans, drained,
rinsed
½ cup frozen corn kernels
3 Tbsp. chopped fresh cilantro, divided use
1½ tsp. fresh lime juice
1 cup shredded Monterey jack cheese
Hot pepper sauce
(to taste; optional)

SPECIAL EQUIPMENT:
Aluminum foil

1. Preheat oven to 375° F.
2. Place bell peppers, skin side down, in large baking dish; set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until
onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add chicken, chili powder, cumin, salt, and pepper; cook, stirring
frequently, for 5 minutes, or until chicken is no longer pink.
7. Add tomato sauce, quinoa, beans, and corn. Reduce heat to medium-low;
cook, stirring occasionally, for 3 to 4 minutes, or until heated through.
8. Add 2 Tbsp. cilantro and lime juice; mix well.
9. Divide chicken mixture evenly between each bell pepper half;
cover lightly with foil.
10. Bake for 35 to 40 minutes, or until bell peppers are tender; remove foil.
11. Top each bell pepper evenly with cheese. Bake for 3 to 5 minutes, or until
cheese is melted.
12. Sprinkle evenly with remaining 1 Tbsp. cilantro and hot sauce, if desired.

CREAMY CHICKEN SALAD

3 cups chopped cooked chicken breast,
boneless, skinless
½ cup chopped green apple (1⁄3 medium)
½ cup halved seedless red grapes
1⁄3 cup sliced raw almonds
2 green onions, sliced
2 Tbsp. chopped fresh tarragon
¼ cup Honey Mustard Salad Dressing
(see separate recipe for Honey
Mustard Salad Dressing)
8 cups shredded romaine lettuce

1. Combine chicken, apple, grapes, almonds, green onions, tarragon, and
Honey Mustard Salad Dressing in a large bowl; mix well. Refrigerate,
covered, for 2 hours.
2. Serve 1¼ cups Creamy Chicken Salad over 2 cups romaine lettuce for
each serving.

HONEY MUSTARD SALAD DRESSING:
½ cup reduced-fat (2%) plain Greek
yogurt
3 Tbsp. Dijon mustard
3 Tbsp. raw honey
3 Tbsp. rice vinegar
¼ cup extra-virgin olive oil
Sea salt (or Himalayan salt) and
ground black pepper (to taste;
optional)

1. Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well.
2. Slowly add oil, whisking constantly until well blended; season with salt and
pepper, if desired.

ALMOND CHOCOLATE SQUARES

1 cup oat flour, gluten-free
½ cup almond flour
3 scoops Vanilla protein powder
½ tsp. sea salt (or Himalayan salt)
1 cup all-natural almond butter
2 tsp. pure vanilla extract
½ cup unsweetened almond milk
¼ cup dark chocolate chips, 70% cacao
(or more)

SPECIAL EQUIPMENT:
Parchment paper

1. Line 8 x 8-inch baking pan with parchment paper. Set aside.
2. Place flours, Shakeology, and salt in food processor; pulse to mix.
3. Add almond butter and extract; pulse for 1 minute, or until crumbly.
4. Add almond milk; pulse for 1 minute, or until mixture forms a soft dough.
5. Press dough into prepared pan. Smooth top with a spatula.
6. Freeze, covered, for 15 minutes.
7. Cut into sixteen squares (approx. 2 x 2 inches).
8. Melt chocolate in double boiler.
9. Drizzle melted chocolate evenly on top of squares.
10. Freeze for 10 minutes, or until chocolate sets.
11. Store in freezer for up to one week in an airtight container.

FRENCH TOAST WITH STRAWBERRY TOPPING

INGREDIENTS:
½ cup unsweetened almond milk
4 large eggs
2 Tbsp. pure maple syrup
½ tsp. ground cinnamon
½ tsp. sea salt (or Himalayan salt)
8 slices low-sodium sprouted whole-grain
bread (like Ezekiel®)
1 cup Strawberry Topping

1. Combine almond milk, eggs, maple syrup, cinnamon, and salt in a medium
bowl; whisk until smooth. Transfer almond milk mixture to a shallow pan.
2. Dip each slice of bread into almond milk mixture, soaking for 10 seconds
on each side. Place on wire rack to absorb and drain excess egg mixture.
3. Heat cast iron (or nonstick) skillet over medium heat.
4. Lightly coat skillet with spray; cook two slices of bread for 2 to 3 minutes
on each side, or until golden brown.
5. Repeat, lightly coating skillet with spray and adding 2 slices of bread for
each batch.
6. Top each slice of French toast with 2 Tbsp. Strawberry Topping and enjoy

STRAWBERRY TOPPING:
2 cups sliced strawberries, divided use
¼ cup water
2 Tbsp. raw honey
1 pinch sea salt (or Himalayan salt)
2 tsp. finely grated lemon peel (lemon
zest) (approx. 2 medium lemons)
1½ tsp. cornstarch (preferably GMO-free)
+ 1½ tsp. water (combine to make
a slurry)

1. Combine 1 cup strawberries, water, honey, and salt in small saucepan.
Bring to a boil over medium-high heat. Boil vigorously for 3 to 5 minutes.
Remove from heat. Strain strawberries; reserve liquid and discard
strawberries.
2. Place liquid and lemon peel in same saucepan. Bring to a boil over
medium heat, stirring occasionally.
3. Add cornstarch slurry. Whisk until well blended; cook, stirring occasionally,
for 2 minutes. Remove from heat.
4. Add remaining 1 cup strawberries; mix well. Allow to cool for 5 minutes
before serving.

SPAGHETTI SQUASH LASAGNA

Ingredients:
Parchment paper
Nonstick cooking spray
1 small spaghetti squash
4c marinara sauce
3c part-skim ricotta cheese
1/2 c grated parmesan cheese

Steps:
1. Preheat oven to 375°F. Line large baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise; remove seeds.
3. Place spaghetti squash, cut side down, on baking sheet. Bake 40-45 minutes or until tender.
4. Reduce oven to 350°F. Scrape spaghetti squash flesh into stringy noodles.
5. Lightly coat a 4-quart baking dish with spray.
6. Evenly layer half of spaghetti squash, half of marinara sauce, and half of ricotta cheese. Repeat with second layer and evenly top with parmesan cheese.
7. Bake for 30-32 minutes or until golden brown and bubbly. Enjoy!

NEED AN EASY MEAL TO PREP FOR LUNCHES FOR THE WEEK?

VEGGIE LOVER SALAD
(These ingredients make 5 salads)

Ingredients:
5 bell peppers (two colors)
Fresh spinach
2 large cucumbers
Cherry tomatoes (if desired)
~1 tbsp diced ham per salad
1/2 mozzarella cheese stick per salad

Steps:
1. Cut bell peppers into bite sized pieces and separate into two piles (one for each color). Set aside.
2. Peel cucumbers and cut into slices (I peeled mine halfway to create a decorative look and it takes less time 😉). Set aside.
3. IF USING TOMATOES (I didn't for this week, but they taste very good with this mix), cut tomatoes in half and set aside.
4. Place 2 handfuls of spinach into a container. Take the ham and about a handful of both bell peppers, tomatoes, and cucumbers and lay them on top of the spinach in stripes. Dice the cheese stick and lay in a stripe over the spinach.
5. For this next step you can do it one of two ways. OPTION A: Repeat step 4 for each container for the week and store in fridge. OPTION B: Take the ham, two handfuls of peppers, a handful of cucumbers, and a handful of tomatoes and place in separate ziploc bags (enough to store each portion from step 4 for each day of the week to make it a quick fix). Add 1/2 a cheese stick when ready to put it together.
6. Add olive oil or desired dressing. Enjoy!

**I used option B when making my salad since I stay home during the week with my little miss.

MARINARA TURKEY DINNER

Ingredients:
1 lb ground turkey breast
1 1/4 bell peppers (color is your choice)
Fresh spinach
Olive oil
Marinara sauce
Cheese (optional)

Steps:
1. Pour about at least 2 tsp of olive oil into large skillet on medium-high heat. Cut peppers into bite sized pieces. For this dish, I used half of a yellow bell pepper and 3/4 of an orange bell pepper.
2. Put peppers into pan and cook on medium heat for about 5 minutes or until they've started to soften.
3. Add raw turkey breast and cook until mostly brown.
4. Add fresh spinach. I used about 3 decent sized handfuls but you could add more or less depending on how much spinach you want. Cook until spinach withers.
5. Add half a jar of marinara sauce or just enough to coat everything.
6. Sprinkle with a little bit of cheese if you'd like. Enjoy!

**You could also have this with a side of quinoa.