Italian Chicken Casserole

ITALIAN CHICKEN CASSEROLE

2 lbs boneless skinless thighs

Olive oil

Dried bell peppers

4 cans green beans, drained

1 can diced tomatoes, rinsed and drained

1 can navy beans, rinsed and drained 

Italian blend seasoning

Dash chicken grill seasoning

Salt and pepper

2 cups cooked quinoa

Brown thighs in olive oil in large skillet. Add water, bell peppers, cans, and seasonings to taste. Cook on medium-low for 30 minutes, covered. Stir, cover, and cook 15 more minutes. 

Remove with slotted spoon. Reduce juices and add to chicken mixture. Stir in quinoa. Drizzle with olive oil and mix. 

Cold Lunches

COLD LUNCHES

YOGURT

Chocolate Strawberry:

130g plain nonfat Greek yogurt (1/2 c) 11g

23g chocolate protein powder (1 scoop) 10g

28g chopped pecans (1 oz) 3g

10g freeze dried strawberry powder 

5-10g heavy cream

Almond milk

        24g protein

Mix protein powder and strawberry powder with enough almond milk to form a smooth paste. Mix with rest of ingredients.

COTTAGE CHEESE

Blueberry:

226g lowfat cottage cheese (1 c) 26g

70g frozen wild blueberries (1/2 c)

23g vanilla protein powder (1 scoop) 10g

28g chopped walnuts (1 oz) 4g

Almond milk 

        40g protein

Mix protein powder with enough almond milk to form a smooth paste. Mix with rest of ingredients.

PBJ YOGURT 

1 c plain nonfat Greek yogurt 

1 scoop unflavored low carb protein powder

1 scoop vanilla low carb protein powder

Almond milk

1/4 c peanut butter

Jelly to taste

Mix protein powders with enough almond milk to make a smooth paste. Mix together yogurt and peanut butter. Mix in protein powder mixture until uniform. Stir in jelly (I like to mix just until there are small clumps of it left).