Egg Muffins

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.

Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. 

(Note: add all veggies RAW - they will cook to perfection during the baking process)

Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.

Bake at 425 degrees for approx 20 min.
Let cool before removing from pan

These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Credit:
[High Protein Foods on fb]

Chicken and Veggie Fajitas

This delicious restaurant favorite is easy to make at home! Our version is healthy and packed with a rainbow of vegetables.




Total Time: 53 min.
Prep Time: 15 min.
Cooking Time: 7 min.
Yield: 4 servings, 2 fajitas each

Ingredients:
1 tsp. chili powder
1 dash sea salt
½ tsp. ground cumin
½ tsp. garlic powder
2 tsp. olive oil, divided use
4 (4-oz.) raw chicken breasts, boneless, skinless, cut into ½-inch strips
½ medium green bell pepper, cut into thin strips
½ medium red bell pepper, cut into thin strips
½ medium yellow bell pepper, cut into thin strips
½ medium red onion, thinly sliced
1 yellow (or orange) carrot, sliced thin
1 Tbsp. fresh lime juice
8 (6-inch) whole wheat (or corn) tortillas, warm
½ cup fresh tomato salsa (pico de gallo)
Lime wedges (for garnish; optional)

Preparation:
1. Combine chili powder, salt, cumin, garlic powder, and <i>1 tsp.</i> oil in large re-sealable plastic bag.
2. Add chicken; mix gently to coat. Refrigerate for 30 minutes.
3. Heat remaining <i>1 tsp .</i> oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 2 to 3 minutes.
4. Add bell peppers, onion, and carrot; cook, stirring frequently, for 3 to 4 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
5. Add lime juice; mix well.
6. Top each tortilla evenly with chicken mixture and salsa; garnish with lime wedges if desired.

Nutritional Information (per serving):
Calories: 326
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 73 mg
Sodium: 722 mg
Carbohydrate: 32 g
Fiber: 3 g
Sugar: 3 g
Protein: 28 g

P90X/P90X2 Portions (per serving)
1 protein
½ carb/grain
1 vegetable
½ fat

P90X3 Portions (per serving)
1 protein
2 carbohydrates
1 fat

Body Beast Portions (per serving)
2 proteins
2 starches
1 fat
1 vegetable

21 Day Fix Portions (per serving)

1½ green

½ red

1 yellow

½ blue

Stuffed Sausage Jalapeno Poppers

Ingredients:
Recipe makes 12 servings
1 ground beef or turkey
1/2 pound ground pork sausage
1/4 onion
1 tomato
6 mushrooms
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)

Directions:
Preheat oven to 425 degrees F (220 degrees C).
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Tip: 

You can also wrap the jalapeno after it has been filled with bacon. It changes it up a bit for something different. 

You can also use turkey bacon or turkey sausage for lower fat and calories, along with Greek cream cheese for added protein. 

I add vegetables in mine: tomatoes, garlic, onion

Easy Stuffed Sweet Peppers

Last night I wanted something healthy and my fridge is getting pretty bare, time to go grocery shopping. I decided to just wing it and make up a recipe with what I had. It turned out so good, I wanted to share it

Ingredients:
1 can crushed pineapple
1 jar of Bruschetta (spaghetti sauce)
1 can of Rotel tomatoes
Meat balls
Sweet peppers
Cheese

Preparation:
I took the meat balls and placed them in the pot along with the tomato sauce, pineapple, and spaghetti sauce and cooked them on lo-medium for about 30 minutes (I used meatballs that were already fully cooked). While the meat balls were cooking, I cleaned and cut my sweet peppers in half. I put them on a pan ready to throw into my toaster (is you do not have a toaster the oven will work just as well). After the meatballs and everything were cooked and ready to go, I cut them up and placed them inside the sweet peppers, I added a little sauce from the pot and sprinkled cheese on top. I toasted/broiled the peppers until the cheese was melted.

I served it with a fresh green vegetable salad and vinaigrette dressed.