Salsa faux chicken, black beans, veg and greek yogurt for ~361cal and 35.5g protein. Recipes in comments
Salsa faux chicken, black beans, veg and greek yogurt for ~361cal and 35.5g protein. Recipes in comments
by Ashilikia
2 Comments
Ashilikia
Recipes!
**Chipotle black beans**
(This is a recipe from the Budget Bytes cookbook; I’ve rewritten it for brevity.)
– 1tsp oil
– 1 clove garlic
– 1 can black beans
– Some water (I used ~1/2 of the bean can, which I re-filled with water after rinsing it)
– 1tsp brown sugar
– 1tsp cumin
– 1 chipotle pepper in adobo +1tsp sauce from the can
1. Mince garlic. Start to cook in small saucepan on medium low heat with oil.
2. Meanwhile drain + rinse black beans, mince a chipotle pepper.
3. When garlic is fragrant, add beans, water, cumin, sugar, minced pepper, and 1tsp sauce.
4. Increase heat to medium and cook, stirring occasionally at first and then more often when it thickens, until desired consistency. (You can add more water if it gets too dry.)
These are mildly spicy after a nice long cook. With the yogurt, my spice-weak self had no problem with that.
**Salsa faux chicken**
– 1 bag morningstar chick’n strips
– 2/3 jar salsa, approximately (I used a full jar but it took forever to reduce)
1. Either pre-thaw the chicken or follow the bag’s instructions to heat via microwave EXCEPT heat for 1:15, stir, then 1:15 again.
2. Chop the chicken strips into shorter pieces (roughly diced).
3. Put into a suace pan.
4. Pour in enough salsa that there’s more than just a coating on the chicken and it is immersed in some liquid. It’s OK to use more than you need: it will make it more flavorful but it will increase the cooking time.
5. Cook over medium to reduce to desired consistency.
**Tomatoes and pepper with lime**
– One pint or so of cherry tomatoes
– One red bell pepper
– 1/2 lime or ~1Tbsp lime juice
– Cilantro as your heart desires or your taste buds despise
– 1/4-1/2tsp salt (to taste)
1. Chop the red bell pepper into a medium dice.
2. Cook without oil in a nonstick pan for ~10 minutes on medium low to medium heat, stirring occasionally.
3. Meanwhile, chop tomatoes into quarters if desired. Chop cilantro (I omitted the stems even though they taste good because their texture wouldn’t mesh well, but if you want to throw them in go for it.
4. When peppers are done (softened a bit but still holding roughly their original shape, ~10min), remove from heat and set aside to cool.
5. Mix tomatoes, cilantro, salt, and juice of half lime.
6. When peppers are close to room temperature, add them in and stir. Yum.
This ends up with a decent amount of liquid from the tomatoes and lime. I think the liquid is delicious and don’t mind. If you wanted, you could turn that into a dressing/sauce for salad, mix it into the greek yogurt for a thin sauce, add it to the chicken, or whatever you wish.
**Greek yogurt**
This was plain nonfat skyr (basically Greek yogurt), no additions. I ate ~80g.
Total meal prep is approximately 1443 calories and 142g protein. I split this into 4 meals of 361 cal and 35.5g protein each, but you may prefer to split it into 2 or 3 depending on your needs. Or pile things onto a tortilla.
If you have questions about the recipes feel free to ask!
Greekyogurtqueen
This is amazing for 360 cals!! Looks sooo satisfying
2 Comments
Recipes!
**Chipotle black beans**
(This is a recipe from the Budget Bytes cookbook; I’ve rewritten it for brevity.)
– 1tsp oil
– 1 clove garlic
– 1 can black beans
– Some water (I used ~1/2 of the bean can, which I re-filled with water after rinsing it)
– 1tsp brown sugar
– 1tsp cumin
– 1 chipotle pepper in adobo +1tsp sauce from the can
1. Mince garlic. Start to cook in small saucepan on medium low heat with oil.
2. Meanwhile drain + rinse black beans, mince a chipotle pepper.
3. When garlic is fragrant, add beans, water, cumin, sugar, minced pepper, and 1tsp sauce.
4. Increase heat to medium and cook, stirring occasionally at first and then more often when it thickens, until desired consistency. (You can add more water if it gets too dry.)
These are mildly spicy after a nice long cook. With the yogurt, my spice-weak self had no problem with that.
**Salsa faux chicken**
– 1 bag morningstar chick’n strips
– 2/3 jar salsa, approximately (I used a full jar but it took forever to reduce)
1. Either pre-thaw the chicken or follow the bag’s instructions to heat via microwave EXCEPT heat for 1:15, stir, then 1:15 again.
2. Chop the chicken strips into shorter pieces (roughly diced).
3. Put into a suace pan.
4. Pour in enough salsa that there’s more than just a coating on the chicken and it is immersed in some liquid. It’s OK to use more than you need: it will make it more flavorful but it will increase the cooking time.
5. Cook over medium to reduce to desired consistency.
**Tomatoes and pepper with lime**
– One pint or so of cherry tomatoes
– One red bell pepper
– 1/2 lime or ~1Tbsp lime juice
– Cilantro as your heart desires or your taste buds despise
– 1/4-1/2tsp salt (to taste)
1. Chop the red bell pepper into a medium dice.
2. Cook without oil in a nonstick pan for ~10 minutes on medium low to medium heat, stirring occasionally.
3. Meanwhile, chop tomatoes into quarters if desired. Chop cilantro (I omitted the stems even though they taste good because their texture wouldn’t mesh well, but if you want to throw them in go for it.
4. When peppers are done (softened a bit but still holding roughly their original shape, ~10min), remove from heat and set aside to cool.
5. Mix tomatoes, cilantro, salt, and juice of half lime.
6. When peppers are close to room temperature, add them in and stir. Yum.
This ends up with a decent amount of liquid from the tomatoes and lime. I think the liquid is delicious and don’t mind. If you wanted, you could turn that into a dressing/sauce for salad, mix it into the greek yogurt for a thin sauce, add it to the chicken, or whatever you wish.
**Greek yogurt**
This was plain nonfat skyr (basically Greek yogurt), no additions. I ate ~80g.
Total meal prep is approximately 1443 calories and 142g protein. I split this into 4 meals of 361 cal and 35.5g protein each, but you may prefer to split it into 2 or 3 depending on your needs. Or pile things onto a tortilla.
If you have questions about the recipes feel free to ask!
This is amazing for 360 cals!! Looks sooo satisfying