5 meals to make this week (1.19.25)

Back with another week of meals to make! Recipes are all below.

But first, need a link? Check here:

• My meal prep favorites from Amazon

• Caraway Saute Pan (love this for BIG dishes! Code is BALANCEDWITHBRITT10)

• My Our Place Always Pan — love this for cooking ground smaller food items

• My veggie chopper — the BEST invention!

• All of my kitchen faves from Amazon

King Ranch Bubble Up

serves 6, macros: 297 cals; 21g p / 27g c / 10g f

Ingredients:

• 1 tsp avocado oil, EVOO, etc

• 1 cup chopped yellow onions

• 1 medium red bell pepper, diced

• 1 can (16.3 oz) refrigerated biscuits

• 1/2 can cream of chicken soup (99% fat free)

• 1 can (14.5 oz) diced tomatoes, drained

• 1 can (4 oz) chopped Green Chiles

• 16 oz ground turkey (98% fat free)

• 1 cup shredded reduced fat cheese

• 1/2 pack of taco seasoning

• 2 tbsp ranch seasoning

Directions:

1. Heat oven to 350°F. Spray 13×9-inch baking dish with cooking spray/avocado oil. In nonstick skillet, heat oil over medium-high heat. Add in ground turkey and cook until about halfway done. Then, add onions and bell pepper; cook 4 to 7 minutes, stirring occasionally, until tender and starting to brown. Add taco seasoning and ranch seasoning.

2. While that cooks, separate dough into 8 biscuits. Cut each biscuit into 6 pieces.

3. Stir in the soup, tomatoes and chiles into onion mixture in skillet, and heat to simmering. Reduce heat to medium; cook 1 to 2 minutes or until mixture is heated through. Remove from heat; carefully stir in 1/2 cup of the cheese.

4. Add your biscuits to your baking dish (spread them out so they can expand!) and then pour hot mixture into baking dish over top. Gently fold everything in with the biscuits.

5. Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and mixture is hot (at least 165°F in center). Sprinkle remaining 1/2 cup cheese over top; bake 3 to 5 minutes or until cheese is melted.

6. Serve with avocado, sour cream or greek yogurt, cilantro and enjoy!

Greek-Style Tuna Salad

Serves 3; macros: 40g p / 5g c / 2g f

Ingredients:

• 4 servings Safe Catch Tuna (I like their packets or their albacore cans!)

• 1/2 cup grape tomatoes, chopped

• 1/4 cup blended cottage cheese

• 1 tbsp nonfat greek yogurt

• 2 tbsp reduced fat feta cheese

• 1/4 of a large red onion, chopped

• 2 mini cucumbers, chopped

• 1 tsp baby dill, chopped

• 1/4 tsp salt, pepper, and garlic powder

• dash of red wine vinegar

  Directions:
  Combine everything and enjoy! Tastes great with chips to dip or on toasted bread. Keeps well in the fridge too!

Cheesesteak Casserole

Serves 4, Macros: 27g p / 9g c / 14g f

Ingredients:

• 16 oz ground turkey, cooked

• 1/2 medium onions thinly sliced

• 3 medium bell peppers thinly sliced

• 1 cup mushrooms, sliced

• 1 tbsp minced garlic

• 4 thin sliced provolone slices

• 1/4 cup whipped cream cheese

• Salt and pepper to taste

• 1 tsp Worcestershire

• Avocado oil spray

• Green onions for garnish

Directions:

1. Preheat oven to 400 degrees. In a large skillet spray with a little avocado oil and add in ground turkey with salt, pepper, and 1 tsp worcestershire.

2. Once the ground turkey is mostly browned, add peppers, mushrooms, onions and minced garlic to the pan. Continue cooking for 5-6 minutes until veggies are soft.

3. Add cream cheese in and combine well with turkey and veggies. Add the mixture to a greased baking dish, and top with the 4 slices of cheese.

4. Bake in the oven for 5-10 minutes until cheese is melted and bubbly. Keep an eye on it, as the cheese will melt quick! Serve as is for a low carb option or over rice or on a roll!

Chicken Hibachi Bowls

Serves 4; Macros: 29 g p / 41g c / 12g f

Ingredients:

• 16oz chicken tenderloin

• 1 medium zucchini, chopped

• 1 medium yellow squash, chopped

• 1/2 onion, chopped

• 1 cup mushrooms, chopped

• 2 cups white ready rice (uncle Ben’s is my fave)

• 4 tbsp low sodiom soy sauce

• salt, pepper, & garlic powder to taste

• 4 tbsp G Hughes Yum Yum Sauce

• Green onions for garnish

Directions:

1. Dice chicken, zucchini, mushroom, squash & onion. I like to use my chopper for all the veggies!!

2. Toss in a bowl, then spray lightly with avocado oil cooking spray. Add 2 tbsp low sodiom soy sauce, salt, pepper, and garlic powder to taste. I usually add some of my fried rice seasoning too. Toss so it’s evenly coated then airfry on 380 for 20-25 minutes, or until chicken is cooked through. Keep an eye on it, as all air fryers cook differently!

3. Add to a bowl with 1/2 cup rice for each, then top with the Yum Yum sauce and green onions. Enjoy!!

Sweet Potato Power Bowl

Macros: Serves 4, Calories: 290; 27g p / 22g c / 11g f

Ingredients:

• 1 lb ground turkey (96% lean or leaner)

• 2 cups diced sweet potatoes

• 1 medium onion, diced

• 1 bell pepper, diced (any color)

• 2 cups fresh spinach

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt and pepper to taste

• 1/2 avocado, sliced (for topping)
  
  Greek Yogurt Lime Sauce:

• 1/4 cup plain non-fat Greek yogurt

• Juice of 1 lime

• 1/4 tsp garlic powder

• Salt to taste
  
  Instructions:
  Prep the sweet potatoes:
  Steam or microwave the diced sweet potatoes for 3–5 minutes until slightly tender. Set aside.

Cook the turkey:
Heat a large skillet over medium heat. Add the ground turkey and season with smoked paprika, garlic powder, salt, and pepper. Cook until browned and fully cooked, about 5–7 minutes. Remove from the skillet and set aside.

Sauté the veggies:
In the same skillet, add the onions and bell peppers. Cook for 3–4 minutes until softened. Add the steamed sweet potatoes and spinach, stirring until the spinach wilts, about 2 minutes.

Combine and heat:
Return the cooked turkey to the skillet. Mix everything together and heat for 2–3 minutes. Adjust seasonings as needed.

Prepare the sauce:
In a small bowl, whisk together the Greek yogurt, lime juice, garlic powder, and a pinch of salt.

Serve:
Divide the skillet mixture into portions. Top each serving with sliced avocado and a drizzle of the Greek yogurt lime sauce.