Fit4Spring: Meal Prep Recipes

NBC4's Molette Green is working to get Fit4Spring. Meal prepping and good nutrition are a huge part.

Breakfast:

Egg cups – 6 muffins

• 2 whole egs

• 2 cups of egg whites

• ¼ cup of diced green peppers

• ½ cup of diced onions

• 1 -2 tbsp. of no salt seasoning

Pre-heat the oven to 375. Spray the muffin tin with no calorie/no fat cooking spray. Mix the whole eggs and egg whites in batches in a protein shaker to aerate the eggs and transfer to a pitcher or large measuring cup. Stir in the green peppers, onions and seasoning. Fill each muffin cup ¾ full. Bake for 15-18 minutes until the eggs are firm.

Possible Add-ins: Chopped turkey bacon

Green onions

Spinach

Snack:

• Almonds — dry roasted, non-salted

• Blueberries

Mix blueberries and almonds

Lunch:

Slow-Cooked Southwestern Chicken

• Chicken breast (1–1½ lb)

• Jar of salsa, low-sodium (any flavor)

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp southwest no salt seasoning

Place chicken breast in slow cooker and top with salsa and seasoning. Cook on low for 5-6 hours. Once cooked, pour the extra liquid off the chicken but maintain the salsa. Shred chicken with forks mixing salsa into the shredded chicken.

Possible toppings: Fresh Pico de Gallo, avocado

Serve over spinach or rice or black beans.

Dinner:

Roasted Butternut Squash with Red Onions

• 32 oz. cubed butternut squash

• ½ one large red onion, chopped

• 4 oz. of fresh baby spinach

• 1 tbsp of olive oil

• 1 tsp no-salt Italian seasoning

• ¼ cup of dried cranberries

Pre-heat oven to 450. Cover a large baking sheet with parchment paper. Toss cubed butternut squash and chopped red onion with the olive oil and Italian seasoning. Bake for 40 minutes. Once cooked, mix in cranberries and spinach.

Serve with any lean protein.