May 2018 Macro Recipes

Check out these easy, delicious and all around fantastic recipes I have made this month. If you are on my email list then you have received one a week all month long. But I don’t want anyone to miss out so at the end of each month I will compile that months recipes into a blog! 

One Pot Creamy Chicken & Broccoli Soup

chicken broccoli soup pic

recipe from www.stayfitmom.com

Ingredients

  • 1 Medium Onion chopped
  • 1/2 Tablespoon Extra Virgin Olive Oil
  • 3 Teaspoons Chopped Garlic
  • 2 Small Red Potatoes chopped real small
  • 1 Cup Plain Non-Fat Greek Yogurt
  • 8 Ounces Greek Yogurt Cream Cheese
  • 600 Grams Broccoli (I use about 2/3 of the Costco Bag)
  • 22 Ounces Boneless, Skinless, Chicken Breasts, cubed
  • 1 32oz. Box Vegetable Broth (4 cups)
  • 1 Cup Water.
  • 8 Ounces Reduced Fat Sharp Cheddar Cheese (or any cheese you like)
  • 1-2 Teaspoons Salt
  • 1/4 Teaspoon Pepper

Directions

  1. In a large pot, sauté the onions, chicken, garlic, and red potatoes in the olive oil.
  2. Chop up the broccoli into small pieces.
  3. Once the chicken is cooked through, add the broccoli, vegetable broth, and water.
  4. Cook on low until the broccoli is tender.
  5. Remove from heat and add all remaining ingredients.

Nutrition Facts

Servings: 9-10
Calories per serving: 262
27.6 P, 1.5 F, 12.1 C

Rainbow BBQ Chickpea Chopped Salad

Rainbow BBQchopped salad

recipe from www.rulesbyred.com

Ingredients

  • 1 cup Chickpeas, rinsed and drained
  • 1 cup black beans, rinsed and drained
  • 1/2 cup BBQ sauce
  • 1 head romaine or iceberg lettuce, shredded
  • 1 cup corn (frozen is okay)
  • 1 large tomato , diced
  • 1/2 red onion, diced
  • 1 medium bell pepper, seeded and diced
  • 2 hard boiled eggs, diced
  • 4 Tablespoons cilantro (optional)
  • 1 cup butternut squash, cubed
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup Ranch dressing

Directions

  1. Heat over to 400 degrees and line a baking sheet with foil. Toss butternut squash with a touch of olive oil, a sprinkle of cumin and salt and pepper and spread over half the sheet. Toss the corn with a touch of olive oil ad some salt and pepper and spread over the other half of the baking sheet. Bake at 400 degrees for 30 min, stirring halfway through cooking time. Set aside to cool.
  2. In a small sauce pan, heat black beans for 5-6 minutes, set aside. In same sauce pan, combine chickpeas with BBQ sauce (reserving 1/4 cup for dressing), allow to simmer over low heat for 5 to 10 minutes. Remove from heat and finish prepping the bowls.
  3. Divide lettuce evenly between 4 bowls, then top each bowl with equal amounts of red onion, bell pepper, hard boiled eggs, cilantro, black beans, butternut squash, corn and chickpeas. Top with cheese, ranch dressing and the remainder of BBQ sauce.

    Nutrition Facts

    Servings: 4
    Calories per serving: 486
    18g P, 13g F, 98g C

Quick & Delicious Greek Yogurt Chicken Salad 

Quick & Delicious Greek Yogurt Chicken Salad

Recipe by www.mistystachel.com

Ingredients

1 pound of shredded rotisserie chicken
1 cup halved red grapes
½ cup chopped pecans
⅓ cup diced green onions
½ cup plain greek yogurt
1 tablespoon dijon mustard
½ teaspoon smoked paprika
¼ teaspoon garlic powder
1 tablespoons of fresh lemon juice
salt & pepper to taste

Directions

  1. In a large bowl add shredded chicken, red grapes, pecans.
  2. In a small bowl add yogurt, mustard, smoked paprika, garlic powder, lemon juice, salt, and pepper. Whisk together.
  3. Add the wet mixture to the chicken dish.
  4. Stir everything together until it is completely combined.
  5. Top with green onion.
  6. Serve as is or pair with anything of your choice.

Nutrition Facts

Servings: 6
Calories per serving: 272
22g P, 17g F, 4g C

Banana Split w/Cottage Cheese

banana split w cc

Recipe by www.mistystachel.com

Ingredients

Banana (2 oz)
Cottage cheese (.7 cup)
Strawberry preserves (1 tablespoon)

Directions

So easy, simply split your banana in half, load it up with cottage cheese and top it with strawberry preserves! Enjoy!

Nutrition Facts

Seving size: 1
18g P, 0g F, 30g C

Cheese Steak Egg Cups

egg cups

Recipe by www.mistystachel.com

Ingredients

1 cup Eggwhites Eggbeaters
3 Eggs
1/2 cup Onions (chopped)
1 whole Red Bell Pepper (chopped)
1/2 cup, Mushrooms (chopped)
3 cooked portion, Steak Umms

1/4 cup Cheddar, Shredded Reduced Fat

Directions

1. Pre heat oven to 350 degrees 
2. Mix egg whites and eggs together
3. Saute onions, red bell pepper & mushrooms
4. Cook steak
5. Fill 8 greased muffin pan slots with sautéed onions, red bell pepper & mushrooms (divide evenly) 
6. Add steak to veggies (divide evenly)
7. Add the eggs to the steak and veggies (divide evenly)
8. Top with cheese (divide evenly)
9. Cook for 25 min

Nutrition Facts

Serving size: 2 muffins

Calories per serving: 218

20g P, 13g F, 3g C

I hope everyone enjoys these recipes!! But WHY WAIT a whole month for some awesome recipes? Sign up for my email list and receive one great recipe a week! 

 

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