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BREAKFAST

Chocolate Banana Bread Muffins

Enjoy 2 Muffins from Monday

SNACK

Cottage Cheese and Fruit

Ingredients:

1/2 cup Low Fat Cottage Cheese or Yogurt or non dairy option

1/2 cup Sliced Strawberries

1/4 cup Blueberries

Directions:

Place them all in one bowl and enjoy

LUNCH

Southwest Quesadilla

Ingredients: 

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/4 of a Bell Pepper (any color)

3oz Chicken Breast shredded or Sietan 

1/2cup Shredded Mozzarella or shredded non dairy cheese

Directions:

Cook chicken until done and no longer pink.  Cook Seitan according to package.

Place tortilla flat in a plan on medium to low heat and put half of the cheese on one side of the tortilla.

Top the cheese with chicken, sliced bell pepper, black beans then the second half of the cheese.

Fold the Tortilla in half and let cook until the tortilla is as crunchy as you'd like then flip over to cook the other side of the tortilla.

SNACK

Edamame and Almonds

Ingredients:

1/2 cup Edamame

2tbsp Almonds

DINNER

Balsamic Chicken and Brussels 

Ingredients:

2 Chicken Breasts

2 cups Brussel Sprouts cut in half

1 cup Cherry Tomatoes cut in half

1/2 cup Mozzarella Cheese

1/2 cup Balsamic Vinegar

1/4 cup Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt

Pepper

Directions:

Combine balsamic vinegar, olive oil, garlic powder, salt, and pepper into a bag.  Add raw chicken breasts and marinate from 30min to overnight.  After marinating, grill chicken or bake in oven at 400 degrees for 20-30min depending on thickness.

Cut the brussels in half and place on a cookie sheet.  Drizzle with olive oil and salt.  Place in the oven with the chicken and cook for 8-10min or until desired crunchiness.  If you have an air frier you can use that as well.

In a frying pan place the sliced tomatoes and cook until soft.

After the chicken is cooked top the chicken with the tomatoes and cheese and bake just long enough to melt the cheese.

Once the chicken and brussels are done place on a plate and enjoy on piece of chicken now and half of the brussels and save the other half for dinner on Wednesday night. 

(Yes I like my brussel sprouts very crispy :) Also, its good to drizzle them with honey)

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