Jenna’s Weekend Food Prep # 6

This weekends food prep features Honey Sweetened Almond Chocolate Chip Granola Bars, Simple Salmon Sushi Bowls and Crock Pot Chicken Fajitas. Enjoy!

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First, I made these simple and delicious Honey Sweetened Almond Chocolate Chip Granola Bars from one of my favorite blogs, Cookie and Kate. These are no bake granola bars and can be versatile in the ingredients you use. But beware, they can be addicting! Luckily they are made with whole, simple ingredients and are filling for a snack. Check out the recipe at the link below:

http://cookieandkate.com/2014/healthy-almond-chocolate-chip-granola-bars/?utm_campaign=Viraltag&utm_medium=viraltag-content-network&utm_source=viraltag-post

 

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Next, I made Simple Salmon Sushi Bowls for my husband and I’s weekly lunch. They consist of white rice, cooked salmon, edamame, shredded carrots, shredded cabbage and Teriyaki sauce. I love the different textures and colors of the bowl, it tastes refreshing and delicious.

  1. Cook the rice, season with salt and let cool.
  2. Prepare the salmon. I used canned salmon (recommend wild caught Alaskan). Place it in a bowl and mix in black pepper, garlic powder and soy sauce to taste.
  3. Cook frozen edamame in a small sauce pan with sesame seeds, salt and olive oil until edamame is cooked through and sesame seeds are slightly toasted; let cool.
  4. Have a bag of shredded carrots, a bag of shredded cabbage and your favorite teriyaki sauce nearby.
  5. Assemble each item in your to go lunch containers as pictured above.

 

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Lastly, I made Crock Pot Chicken Fajitas with brown rice and jalapenos on the side. I love finding recipes that do well in the crock pot; there is very little prep work here. See recipe below:

Ingredients:

  • 1.75 lbs boneless skinless chicken breasts (trim excess fat if needed)
  • 1 green bell pepper and 1 red bell pepper (cut into slices)
  • 1 medium sized onion (cut into slices)
  • Favorite fajita seasoning sauce (note I used a fajita skillet sauce, if you are using a powder mix, add about a 1/2 cup water and mix well)
  • 1 can of diced tomatoes
  • Favorite soft tortillas (we used white corn tortillas – gluten free)
  • Queso or Mexican cheese and other desired toppings

Instructions:

  1. Place raw chicken breasts on bottom of crock pot.
  2.  Add cut bell peppers, onion and can of diced tomatoes
  3. Add in your fajita seasoning sauce
  4. Cook on high for 3 hrs or low for 6 hrs
  5. Once chicken is cooked through, shred it in the crock pot using two forks and mix well.
  6. Place mixture on tortillas and top with your favorite toppings (cheese, salsa, avocado)
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