18 Meals And Snacks

DATE NUT BREAD RECIPE 1 1/2 cup boiling water 1 1/2 cup dates Pour boiling water over dates and let sit for 10 minutes. Then add: 2 1/2 cups whole wheat flour 1 cup chopped pecans or walnuts. In separate bowl: 1/2 cup sugar 1 egg 2 tsp baking soda 1/2 tsp salt 1 tsp vanilla 1 TBL melted butter Combine date/flour mixture with sugar mixture and stir just till everything is moistened. If there is one thing I’ve learned in baking is not to over mix! Pour batter into 1 well greased loaf pan. Bake at 350 for 50-60 minutes or until center is cooked.

FREEZER BREAKFAST SANDWICHES 6 large eggs Salt & pepper, to taste 6 English muffins 6 slices sharp cheddar cheese 18 small slices deli ham Plastic wrap Preheat oven to 350 degrees. Spray a jumbo muffin tin or small ramekins with nonstick spray. Crack one egg into each ramekin. Use a sharp knife to gently pierce each yolk. Bake the eggs 10-15 minutes, until set. Slide eggs out of ramekins and cool slightly. Sprinkle with salt & pepper, if desired.Meanwhile, slice English muffins. Add meat, cheese and egg Wrap in plastic wrap. Reheat: wrap in paper towel heat 1 min flip over heat 1 more min

Country Breakfast Bowls Ingredients 3 lbs. russet potatoes 1 Tbsp olive oil 1 tsp smoked paprika ½ tsp garlic powder ½ tsp salt Freshly cracked pepper 9 large eggs 2 Tbsp butter 1½ cups salsa 1½ cups shredded cheddar cheese Directions 1- Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.

Directions 2- Line a baking sheet with foil and give it a light spritz of non-stick spray. Spread the potatoes out over the baking sheet so they are in a single layer. If they don't fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.

Directions 3-When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.

Directions 4-To prepare the bowls, divide the roasted potatoes between six freezer safe containers. Add ¼ cup of salsa to each container. Divide the scrambled eggs among the six containers and then top with about ¼ cup of shredded cheese. 5-Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 5-6 days.

Quinoa Breakfast Bars Ingredients 1 c whole wheat flour 2 c cooked quinoa 2 c oats ⅔ c nuts, chopped 1 tsp cinnamon 1 tsp baking soda 2 Tbsp chia seeds ⅔ c peanut butter ½ c honey 2 egg ⅔ c applesauce (or mashed banana) 1tsp vanilla ⅔ c craisins ½ c chocolate chips (optional) Instructions Combine applesauce, vanilla, eggs, peanut butter and honey in a small bowl and mix well. Add the remaining ingredients and stir until just mixed. Spoon into a greased 9×13 pan and bake at 375 for 20 min or until golden brown. Let cool and cut into bars. Store in the refrigerator.

Grilled Chicken Veggie Bowls Ingredients (Makes 8 Meals) 16 ounces cooked quinoa 16 ounces cooked brown rice 4 cups/32 ounces roasted asparagus, chopped 4 cups/32 ounces roasted broccoli florets 4 cups/32 ounces roasted cauliflower florets 32 ounces prepared Grilled Taco Lime Chicken, cubed Optional (would replace any of the vegetables above) 4 cups haricot verts 4 cups roasted brussel sprouts 4 cups charred corn

To prepare your bowls, we used THESE tupperware containers for all 8 of our bowls. They are 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day. Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave. A low fat dressing would work as well. Store these in the refrigerator and when you are ready microwave until heated through.

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.

Breakfast on the Go Ingredients: 1/2 Light '100 Calorie' Whole Wheat English Muffin, Toasted 1/2 Oz. 2% Sharp Cheddar, Sliced 1 Mini Babybel Light Original Cheese Wedge 1 Tbsp. PB2 - Peanut Butter 2, Prepared 1 Small Apple (I used Gala.) 3/4 C. Grapes (Green or Red) 1 Whole Large Egg, Hardboiled Directions: Toss everything in your lunch box and go!

Cranberry Orange Pecan Granola 1 ½ c old-fashioned oats (or gluten-free) 1 ½ c rice krispies cereal ¼ c orange juice 1 tsp orange zest ½ tbsp oil 2 tbsp maple syrup 1 egg white, lightly beaten 3 tbsp dried cranberries 2 tbsp chopped pecans Directions Preheat the oven to 350°F, and lightly coat a 9” square baking pan with nonstick cooking spray.

2-In a large bowl, combine the oats and rice krispies cereal. In a separate bowl, whisk together the orange juice, orange zest, oil, maple syrup, and egg white. Pour over the cereal, and stir with a spatula until evenly coated. 3-Spread into the prepared pan, and bake at 350°F for 40-45 minutes, stirring every 15 minutes, or until golden and crunchy. Cool for 5 minutes in the pan before breaking up any large clumps with your fingers. Cool to room temperature; then toss in the dried cranberries and pecans. Store in an airtight container.

Freezer Oatmeal Cups Ingredients 3 cups Chex Gluten Free oats ¼ cup brown or demerara sugar, or to taste 3 cups water 3 cups milk of choice pinch salt Assorted chopped fruit, nuts, chocolate chips, or other toppings Instructions 1- Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil. 2- Redice heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly. 3- muffin tins with cooking spray and set out toppings in bowls. 4- Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.

Instructions 5- Cover with plastic wrap and place in the freezer for several hours, or until frozen. 6- for several hours, or until frozen. Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap. 7- Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them. 8- Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.

Burrito Mason Jar Salads Ingredients For the quinoa: 1 cup quinoa (I used a combination of red and white) 2 cups water 1/2 teaspoon salt juice and zest of one lime, or 2 tablespoons lime juice 1/4 cup chopped fresh cilantro For the chicken: 2 large chicken breasts 2 teaspoons sea salt 1 tablespoon coconut oil or ghee For the bacon: (optional) 2 pieces of thick cut bacon For the sweet potatoes: 1 large sweet potato, washed, with both ends cut off 1 tablespoon residual bacon oil or coconut oil Other ingredients: chopped lettuce plain Greek yogurt cup shredded cheese

Quinoa instructions 1-Add the quinoa, water, and salt to a medium sized pot. Bring to a boil over medium heat. When it has reached a boil, cover and cook for 20-25 minutes, or until the quinoa is soft and fluffy. 2- Set the quinoa aside to cool. 3- When it has cooled, add the lime juice, lime zest, and 1/4 cup chopped cilantro to the rice and stir to evenly distribute the ingredients. Taste, and add more lime or cilantro as needed

Chicken Instructions 1- Dry off both chicken breasts thoroughly with paper towels, and season both sides of each breast using the 2 teaspoons of salt. 2-In a large skillet, heat 1 tablespoon coconut oil or ghee over medium-high heat until the oil is very hot. 3-Add the chicken breasts to the hot skillet, and cook for about 4 minutes on each side. Both sides should have a pretty brown sear to them. 4-When the chicken breasts are cooked all the way through, remove them to a cutting board to cool. Once they've cooled, cut the chicken into small chunks, about 1/2 square inch each.

Sweet Potato Instructions 1- Cut up the sweet potato into tiny chunks, about 1/2 square inch each. 2- Heat 1 tablespoon of bacon fat (or, if you didn't use bacon, coconut oil) in your large skillet over medium heat. 3-When the oil is hot, add the sweet potato cubes. Sear the potatoes on all sides, stirring every 3-5 minutes. 4- When the potatoes have all browned on the outside, turn the heat down to medium-low, cover the skillet with a lid, and cook the sweet potatoes until they can be easily pierced with a fork. Set aside to cool.

Bacon Instructions 1- If you're going to add bacon to your salad, cook 2 slices of bacon as you normally would, until it is crispy enough to crumble. Reserve 1 tablespoon of bacon fat for the sweet potatoes. After all is cooked mix into mason jar and add other ingredients you enjoy