Meal Details
1. Latin-inspired creamy chicken stew
245 cals, 24p, 18c, 6f (per meal)
1 tsp (2g)
2/3 lbs (299g)
1 can(s) (420g)
1/3 can(s) (146g)
1/3 15oz can (99g)
1/3 packet (12g)
1/4 tbsp (1g)
1/3 jar (~16 oz) (151g)
1/3 can (~16 oz) (92g)
2 2/3 tbsp (39g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Note: a slow cooker is recommended for extra juicy chicken, but to save time, you can also cook the stew in a large pot on the stove and keep it at a simmer until the chicken breasts are fully cooked, about 10-15 minutes, before taking them out to shred.
2
Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cayenne, cumin, and some salt over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
3
After its finished cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the stew and stir.
4
Mix a few tablespoons of stew liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.
3. Simple Greek cucumber salad
140 cals, 9p, 9c, 7f (per meal)
2 tbsp (30mL)
2 tsp (10mL)
2 tsp (2g)
1 tbsp (15mL)
1 cup (280g)
1/2 medium (2-1/2" dia) (55g)
2 cucumber (8-1/4") (602g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.