Meal Prep Made Easy | Menu 6

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Chicken Enchilada Soup JUMP TO RECIPE HERE:
2 cups cooked chicken, shredded
1 yellow onion, finely diced
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 cup corn, canned, frozen or fresh
1 can chopped green chiles
1 28oz can diced tomatoes
1 cup enchilada sauce
2 cups chicken broth
2 tsp chili powder
salt and pepper
Combine all of the ingredients in a slow cooker. Cook on High for 3 hours or Low for 6 hours. Finish with freshly squeezed lime juice.
Serve with crushed tortilla chips, sour cream, shredded cheddar cheese and green onion.
Store in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.
Salsa Verde Chicken JUMP TO RECIPE HERE:
2 tbsp olive oil
4 boneless, skinless chicken breast
1 yellow onion, finely diced
2 cloves garlic, minced
½ jalapeno, minced (optional)
1 cup chicken broth
1 cup salsa verde
1 lime, juiced
salt and pepper
Season chicken breasts with salt and pepper. In a large skillet, heat 1 tbsp of oil over medium-high heat. Place chicken breasts in skillet and cook for approximately 5 minutes or until the chicken releases easily from the pan. Turn chicken and cook it for an additional 5 minutes. Transfer chicken to a plate.
In the same skillet, heat another tablespoon of oil. Add onions and sauté for 3-4 minutes.
Add garlic and cook until they become fragrant; about 30 seconds. Add chicken broth and salsa verde. Bring mixture to a boil. Return chicken to the pan.
Cover, reduce heat to medium low and allow chicken to simmer for an additional 10 minutes or until it has reached at least 165°F on a meat thermometer. Finish with fresh lime juice.
Serve chicken over rice topped with pan sauce. Refrigerate for up to 3 days or freeze for 3 months.
Lime & Cilantro Rice JUMP TO RECIPE HERE:
1 cup white rice
2 cups water
1 clove garlic, minced
2 limes, juiced and zested
2 tbsp cilantro, chopped
salt and pepper
In a medium saucepan bring rice, water and garlic to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes. Turn off heat and let rest, covered, for 5 minutes. Stir in fresh lime juice and cilantro.
Store in the refrigerator for up to 4 days.
Roasted Peppers, Corn & Zucchini JUMP TO RECIPE HERE:
1 red bell pepper, finely diced
1 orange bell pepper, finely diced
1 red onion, finely diced
1 cup corn
1 small zucchini, finely diced
1 jalapeno, minced (optional)
1 tbsp olive oil
2 tsp chili powder
salt and pepper
Preheat oven to 375°F. On a large baking sheet combine red bell pepper, yellow bell pepper, red onion, corn, zucchini and jalapeno. Toss with olive oil, chili powder, salt and pepper. Bake for 10 to 15 minutes or until veggies are tender.
Serve over rice or salad greens. Or add lime juice and cilantro to make salsa.
Sweet Potato & Black Bean Salad JUMP TO RECIPE HERE:
¼ cup olive oil
2 limes, juiced
1 tbsp cilantro, finely chopped
1 clove garlic, minced
salt and pepper
2 cups black beans, rinsed and drained
3 sweet potatoes, cubed and roasted
1 cup corn
1 red bell pepper, finely diced
1 red onion, finely diced
2-3 cups romaine lettuce, chopped
In a small bowl whisk olive oil, lime juice, cilantro, minced garlic, salt and pepper together.
Add 1 tablespoon of dressing in each of 5 jars. Layer in black beans, sweet potatoes, corn, bell pepper and onion. Top with chopped romaine lettuce.
Store in the refrigerator for up to 5 days. Shake well before eating.
Easy Salsa Frittatas JUMP TO RECIPE HERE:
6-8 eggs
¼ cup milk
½ cup chunky salsa
½ cup cheddar cheese, shredded
3 green onion, diced
Preheat oven to 375°F. Grease a muffin tin. In a medium bowl whisk eggs, milk and salsa. Divide the egg mixture equally in each muffin cup. Add the cheddar cheese and green onion. Bake for 10-12 minutes or until frittatas are set.
Store in the refrigerator for 3-4 days.
Black Bean Hummus JUMP TO RECIPE HERE:
2 cans black beans, rinsed and drained
2 cloves garlic, minced,
1 lime, juiced and zested
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
salt and pepper
fresh cilantro, to taste
¼ cup olive oil
Combine all ingredients but the olive oil in a food processor and blend until smooth.
Slowly add olive oil while blending until hummus reaches desired consistency.