Meal Plan for Week 3 of ChaLEAN Extreme AND Recipe

Today starts week 3 of my new program AND it's my short week from work!  During my short weeks at work, I have more time to cook.  I do have a couple flu clinics, a volleyball game, dinner out with Burney's mom and family coming to town for the weekend that will keep me busy, but it's going to be a fun week for me!

This is my meal plan for this week.  I share my meal plans and recipes with my accountability groups each week to help give them ideas for their own.  And they also share their meal plans and new recipes.  It's great to have ideas from everyone in the group!

This recipe has been on my meal plan for the last few weeks and I haven't cooked it yet!  Sometimes life just gets in the way, right?  This week, the plan is to cook & prep everything Tuesday night so that Burney can pop them into the oven Wednesday night before I get home from work.  

Chicken Stuffed Bell Peppers (adapted from Fixate Cookbook) 

Serves 8 (1/2 pepper each)

Ingredients:

4 medium bell peppers (any color), cut in half & seeds removed

2 tsp olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

1 & ½ lb raw chicken breast, boneless, skinless, chopped into ¾ inch pieces

1 tsp chili powder

1 tsp ground cumin

¼ tsp salt

¼ tsp pepper

1 cup Grandma’s Tomato Sauce (homemade - also from the Fixate Cookbook)

2 cups cooked quinoa 

1 cup canned black beans, drained, rinsed

1 cup frozen corn kernels

5 tbsp chopped fresh cilantro

 1 tbsp fresh lime juice

1 cup Monterey Jack cheese

Directions:

1. Preheat oven to 375

2. Place bell peppers, skin side down on large baking sheet

3. Heat oil in skillet over medium heat

4. Add onions, cook for 4-5 minutes or until translucent

5. Add garlic, stirring frequently for 1 minute

6. Add chicken pieces, chili powder, cumin, salt, pepper.  Cook for 5 minutes or until chicken is no longer pink

7. Add tomato sauce, quinoa, black beans, corn, cilantro & lime juice.  Reduce heat to medium-low, cook for 3-5 minutes until heated through

8. Add heaping ½ cup of chicken mixture to each pepper half and cover lightly with foil

9. Bake for 35 minutes or until peppers are tender, remove foil

10. Top each pepper evenly with cheese and bake for about 3 minutes to melt cheese

**21 Day Fix Container Equiv: 1 green, 1 yellow, 1 red, ½ blue