fit_mom_movement

Sharing a few easy and delicious ideas from my high protein & low carb programs 👩🏼‍🍳

Mediterranean Tricolor Pasta Salad with Smoked Chicken Thighs 🤤

You eat it cold & on the go & it's spectacular!!! And of course it's easy to make.

Ingredients:
1 pound Tricolor pasta cooked & cooled
1 cup cherry tomatoes halved
1/2 purple onion diced
Kalamata & green olives sliced
1 red & 1 orange bell pepper diced
4 cups baby spinach finely chopped
1 cup chopped artichoke hearts
2-4 cups Italian dressing (use your own homemade) 👌🏻
6-8 chicken thighs

Directions:
¹ Cook pasta according to package instructions. Once pasta is cooked, drain completely and add 2 cups of dressing immediately and stir until the pasta absorbs the dressing. Set aside and let cool to room temp for about 30 minutes.
² While pasta is cooling prepare all the vegetables and place in a large/extra large mixing bowl.
³ Once pasta is room temp, add to a large mixing bowl of vegetables, add 1-2 cups of dressing and stir until combined. Store in the refrigerator.
⁴ Meanwhile smoke or grill your chicken thighs on the BBQ low indirect heat until internal to reaches 165⁰F wrap in foil (shiny side in) and set aside to cool to room temp. Once the chicken is cooked, chop it up.
***Now you can divide it into your meal prep containers with the pasta salad depending on your specific needs. For my lunches I placed 7 oz pasta salad and 3 oz chicken in each meal prep container.

Enjoy 🤗

Meal prepping this week:
Mediterranean tricolor pasta salad with
Smoked chicken thighs

I took advantage of BBQing ribs for dinner and had him add the chicken thighs to the to get that smoked flavor goodness 😋💜

This is where the magic happens—where change begins! I currently have one PT slot open on Monday evenings at 6:00pm. If you're looking to hit that new PR or just get healthier and happier shoot me a DM. I take on all manner of clientele, all ages.

Some food for thought 💪😎

Spinach Bell Pepper Egg Bites:

4 whole eggs plus enough egg whites to make 2 full cups
1/2 Med Sweet Onion diced
3 cups Baby Spinaches finely diced
5 Baby Portobello Mushrooms diced
2 Medium Bell Peppers diced (I used one red, one yellow)
1 Tbs butter
*Sea Salt, Cracked Pepper and Garlic to taste

Directions:
Preheat oven to 375°F

Heat skillet to medium, add butter. Once butter is melted add onions & portobellos. Stir constantly until they start to soften, add bell peppers. Continue stirring until peppers start to soften. Turn off and remove from heat, let cool for 10 min. Add mixture to diced spinach and stir until blended, set aside. Season to taste with Sea Salt, garlic, cracked pepper.

In a separate bowl combine the 4 eggs & egg whites whisk until fully blended.

Spray egg bites pan or muffin pan with cooking oil of choice. Add 3 Tbs of egg mixture to each well then add one heaping tablespoon of veggie mixture to each well. Top off each well with more egg white mixture until each well is just filled to rim. Use a toothpick to stir contents carefully in each well. Place on center of center rack in oven and bake until they are puffed and cooked through, approximately 15-20 min (depending on your oven).

Cool 2 minutes, then run a knife around inside of muffin cups and remove egg bites.

Serve warm or at room temperature.

Alternatively, refrigerate egg bites in an airtight container for up to 3 days. Cover the bites with a paper towel and reheat in the microwave.

Can be frozen up to 3 months.

Nutritional Info (approximation):
Per serving: 2 bites
80 calories (5 from fat)
1g total fat
370mg sodium,
4g carbohydrates (2g dietary fiber, 2g sugar)
15g protein

***Makes 12 egg bites (6 servings)***

Spinach Bell Pepper Egg Bites:

4 whole eggs plus enough egg whites to make 2 full cups
1/2 Med Sweet Onion diced
3 cups Baby Spinaches finely diced
5 Baby Portobello Mushrooms diced
2 Medium Bell Peppers diced (I used one red, one yellow)
1 Tbs butter
*Sea Salt, Cracked Pepper and Garlic to taste

Directions:
Preheat oven to 375°F

Heat skillet to medium, add butter. Once butter is melted add onions & portobellos. Stir constantly until they start to soften, add bell peppers. Continue stirring until peppers start to soften. Turn off and remove from heat, let cool for 10 min. Add mixture to diced spinach and stir until blended, set aside. Season to taste with Sea Salt, garlic, cracked pepper.

In a separate bowl combine the 4 eggs & egg whites whisk until fully blended.

Spray egg bites pan or muffin pan with cooking oil of choice. Add 3 Tbs of egg mixture to each well then add one heaping tablespoon of veggie mixture to each well. Top off each well with more egg white mixture until each well is just filled to rim. Use a toothpick to stir contents carefully in each well. Place on center of center rack in oven and bake until they are puffed and cooked through, approximately 15-20 min (depending on your oven).

Cool 2 minutes, then run a knife around inside of muffin cups and remove egg bites.

Serve warm or at room temperature.

Alternatively, refrigerate egg bites in an airtight container for up to 3 days. Cover the bites with a paper towel and reheat in the microwave.

Can be frozen up to 3 months.

Nutritional Info (approximation):
Per serving: 2 bites
80 calories (5 from fat)
1g total fat
370mg sodium,
4g carbohydrates (2g dietary fiber, 2g sugar)
15g protein

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