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 >>)