Tuscan Chicken Bake


Thanks to Elizabeth Carder For recipe and photo… Sunday is my official weigh in and measurement day. It is also my grocery shopping and meal prep day to ensure I am on track for the week ahead. I put beef stew (6 points) in the crockpot for tonight’s dinner while I tackled lunches and prepped snacks and veggies for future dinners.

This week is another hit from Stay Fit Mom (Krista Pool) on TikTok:

Tuscan Chicken Bake
I prepped 10 bowls (5 for me and 5 for my husband). They come to 6 points each and, for those counting additional info, 380 calories per bowl and an impressive 41.1g of protein per bowl.

Recipe for 5 bowls (of course double if you’re prepping like me):

In each bowl stir together:
-3 Tbsp rinsed basmati rice

  • 2 Tbsp tomato sauce
  • 1 tbsp plain, non-fat Greek yogurt
  • 12g Sun dried tomatoes (I used Sun-Dry brand in oil and drained)
  • 1/4c chicken broth
  • 20g spinach (I used frozen)
  • 20g asparagus, diced

Season 25oz of diced boneless, skinless chicken breast with 2 tsp oregano, 2 tsp garlic powder and salt and pepper to taste.

Place 5oz of chicken in each bowl and bake at 350 for 40 minutes.

Once ton, top with 5.5g (about 1 tsp) grated Parmesan. Let cool, cover, and refrigerate.

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