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New year New Meals

January 27, 2020

 

 

There is no secret that at the beginning of the year everyone tries to go on a huge health binge. I figured we can hold each other accountable and help out one another. So here are a few recipes ideas  for dinner and breakfast to get you started.

 

BAKED CHICKEN THIGHS WITH BLACK BEANS
Nothing like a healthy dose of protein to get you through a long week! Enjoy this dish that's proven to last. Simply divide up the chicken breasts into six separate containers and you've got a week's worth of evening meals waiting for you in the fridge.

1 14.5-ounce can of fire-roasted diced tomatoes
6 boneless skinless chicken thighs
4 teaspoons garlic powder
1 medium onion, thinly sliced
1 15-ounce can of black beans, undrained
Preheat oven to 375 degrees F. Season the thighs to taste with salt, pepper, and garlic powder. Spread the canned tomatoes at the bottom of a baking dish. Add the chicken thighs and top with the diced onion and canned black beans. Cook for about 40 minutes. Insert an instant-read thermometer into the thickest part of the thigh; it should read 165 degrees. Serve with cooked brown rice or a baked sweet potato.

EGG MUFFINS
Short on time when you wake up? Make your mornings simpler (and still delicious) with these egg muffins!

Nonstick vegetable oil cooking spray
10 large eggs or 1 pint of egg beaters
1/2 cup of 2 percent milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup chopped onion
10 ounces freshly chopped spinach
1 small tomato, chopped
1/4 cup freshly grated Parmesan
Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray. Whisk the eggs, milk, pepper, and salt. Stir in the onion, chopped spinach, tomato, and cheese. Fill the muffin cups close to the top with the egg mixture. Bake until the egg mixture puffs and is set in the center, which should take about 15–18 minutes. Using a rubber spatula, loosen the egg muffins so they are separated from the pan. To freeze them after they have cooled completely, wrap them individually in plastic wrap and place them in a freezer storage bag. They should last about two weeks, and you can re-warm them in the microwave. Enjoy your muffins with a slice of whole-wheat toast.

Thanks to a little make-ahead magic, your week just got a whole lot easier! 

Here’s to healthier days, smaller waistlines and clearer skin ahead! 

 

 

 

 

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