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.
