Healthy Meal Prep with Three

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Ingredients

• Simple Mills almond flour pumpkin muffin and bread baking mix
• Vegetable oil
• Water
• Eggs
• Chocolate plant-based protein powder
• Chocolate chips
• Sirloin steak
• Spicy Montreal Grill made seasoning
• Onion powder
• Black pepper
• Spring mix
• Yellow bell pepper
• Red onion
• Cucumbers
• Reduced fat blue cheese crumbles
• Avocado
• Simply 60 balsamic vinaigrette
• Kalamata olives
• Banana peppers
• Oven roasted turkey salami
• Parmesan cheese
• No sodium chicken stock
• Great Northern beans or white beans
• Frozen corn
• Yellow onion
• Garlic
• Chopped green chilies
• Salt
• Bay leaves
• Cumin
• Chili powder
• Paprika
• Cilantro
• Jalapeno
• Lime wedge
• Tostitos hint of lime tortillas

Instructions

1. For the protein muffins, follow the instructions on the Simple Mills almond flour pumpkin muffin and bread baking mix box. Add vegetable oil, water, and eggs as instructed. Add a full serving of chocolate plant-based protein powder (optional). Mix everything together using a whisk. Scoop the batter into brown paper liners using a third cup scoop. Add chocolate chips on top. Bake in the oven at 350 degrees for 17-22 minutes.
2. For the steak salad, season the sirloin steak with Spicy Montreal Grill made seasoning, onion powder, and black pepper. Sear it in a non-stick skillet over medium-high heat with a little bit of spray olive oil until it is medium-well. Let it rest until ready to cut into it. Assemble the salad with spring mix, yellow bell pepper, red onion, cucumbers, reduced fat blue cheese crumbles, avocado, and the steak. Top it off with Simply 60 balsamic vinaigrette.
3. For the Italian hoagie inspired salad, layer yellow bell pepper, red onion, Kalamata olives, banana peppers, thinly sliced cucumbers, oven roasted turkey salami, and Parmesan cheese on top of spring mix.
4. For the white chicken chili, add no sodium chicken stock, Great Northern beans or white beans, frozen corn, yellow onion, garlic, chopped green chilies, salt, bay leaves, cumin, chili powder, black pepper, and paprika into a pot. Add boneless skinless chicken breasts. Cook until the chicken is tender. Remove the chicken from the pot and shred it. Blend a third of the soup with beans and corn in a blender. Add the blended soup back into the pot. Add the shredded chicken back into the pot. Let it simmer until the soup base becomes more like a chili consistency. Serve with cilantro, jalapeno, lime wedge, and Tostitos hint of lime tortillas.

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