There is nothing more true than this statement: Fail to plan, plan to fail. Preparation is key to success in your fitness goals. One thing I ALWAYS make time for is having healthy meals prepared for my husband and myself. If I don’t, I’ll catch him reaching for those cookie snacks that he loves so much… Gotta keep my man healthy!
Here are a couple things I made last week:
– Slow Cooker Chicken Chili. Crock pot meals are meant to be easy-peasy. Throw in the pot, set it and forget it. I’m a 4:30am, roll out of bed, throw on my workout clothes and hit the gym kinda girl. That allows me no extra time to be chopping onions. So, I prepare it the night before in the crock pot, throw on some plastic wrap and stick it in the fridge. While my coffee is brewing, I plug it in and go! So nice walking into a deliciously smelling home at the end of the day! (Recipe from Send with Pennies)
– Asparagus Sweet Potato Chicken Skillet. I love chicken, asparagus and sweet potatoes by themselves… so why not put it together? This was enough for about 4 meals (2 for A and 2 for me). Perfect to pack for lunches because you’e only scooping one thing into a container. (Recipe from Primavera Kitchen)
– Crockpot Apple & Pumpkin Oatmeal. This particular day I knew I would be running around like crazy. I hit the gym and ran 100 errands for work. I know when I let myself get too starving, I make poor choices. Hence, why it’s SO important to plan! I used to (and still do) love to grab protein bars, but there are SO many artificial ingredients. If I’m traveling, I will eat them, but avoid them day-to-day. My sis is preggers (YAY!) and this recipe came up on her pregnancy app. It was healthy, delicious and filled me up until I was able to get home to get some whole sources of protein.
Thanks for taking time to read! Hope you enjoyed!
Slow Cooker Chili:
3 large boneless skinless chicken breasts
1 cup diced bell peppers, (red or orange)
1 diced green bell pepper
1 jalapeno pepper, seeded & minced
1 (15 oz) can corn, drained & rinsed
1 14 oz can black beans, drained & rinsed
1 14 oz can kidney beans, drained & rinsed
1 large onion, diced
1 can Rotel tomatoes
¾ cup salsa
2 limes, juiced
3 cups chicken broth, low sodium
3 cloves garlic
1½ teaspoons cumin
1 tablespoon chili powder
1 can refried beans (<< I don’t use the refried beans because #health >>)
Place chicken, bell peppers, jalapeno pepper, corn, beans, onion and tomatoes into the slow cooker.
In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.
Serve with your favorite toppings. (<< Avocado and cilantro are my go-to >>)
Asparagus Sweet Potato Chicken Skillet:
1 lb. boneless chicken breasts
1 tablespoon olive oil
Salt and pepper
3 garlic cloves, minced
1 medium sweet potato, peeled and diced
½ cup chicken broth or water
½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon red chili flakes
On a plastic board, cut the chicken into small pieces and season with salt and pepper.
In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside.
In the same skillet, add sweet potato and chicken broth.
Cook for about 7-10minutes or until the sweet potato is cooked.
Add asparagus and cook for about 4-5 minutes.
Season with salt, pepper and red chili flakes.
Crockpot Apple & Pumpkin Oatmeal:
3 cups old fashioned, thick cut rolled oats
3¾ cups water
⅛ teaspoon salt
2 apples, peeled, cored and diced
1 cup pumpkin puree
maple syrup, molasses or brown sugar for serving
cream for serving (<< I skip cream >>)
Place oats, water, salt, apples and pumpkin in a large crockpot (I use my 7.5q but a 6q could easily be used for this). Stir around to mix it.
Place the lid on and turn the crockpot onto the lowest setting.
Cook for about 8 hours
Serve with sweetener of your choice and a little cream. (<< I try to stay away from artificial sweeteners >>)