November 10, 2012 by ibelieveinyoutoo
Yay, here’s the lunch/dinner/dessert/food prep foods to update you!!
GET READY FOR A BIG POST!!!
Here’s the food prep for the following dishes:
Roasted veggies (red pepper, asparagus, pearl grape tomatoes, onions, and mushrooms) and baked chicken in a 425 degree oven!
Spaghetti Squash & Acorn Squash!
Baked chicken breast
Butternut squash mashed with 1/2 honeycrisp apple that I blended in my food processor!
Here’s the food that it went towards:
That last one has tilapia in it, too! I topped the acorn squash and sweet potatoes with various nut butters, cottage cheese with pumpkin pie spice, and non-fat greek yogurt with cinnamon. Variations of that! I usually topped the spaghetti squash with Trader Joe’s pasta sauce, the roasted veggies, some fresh veggies, reduced-fat cheese, etc. I also steamed broccoli and carrots, too. SO GOOD!
That first one was NOoodles topped with black and kidney beans, reduced fat 4 cheese Italian cheese, avocados, and roasted veggies. The second one was spaghetti squash and NOoodles topped with steamed broccoli, roasted veggies, leftover avocado & alaskan wild salmon mashed with celery, a runny egg, and fresh veggies – and sriracha!
Prepped lunches eaten between classes:
Those two were eaten together! I’ll post a recipe for that quesadilla because it was SO good!
Salad from dinner out with the fam:
Brought that last one with me to my NATS Musical Theatre competition! it’s a 100cal Whole Wheat Sandwich Thin with avocado/celery/wild alaskan salmon mash, fresh mushrooms, and fresh pearl grape tomatoes! With a small pear (and I had a small banana, too!)!!
Day one of the competition, I brought this for dinner!!
HEALTHY DESSERT OMG!:
I made Chocolate Covered Katie‘s Pumpkin Peanut Butter Cups!!!! GAH, so good!!
ENJOY, FOLKS! Let me know if you have any questions!