Cooking with FFN

My prepped meals ready to go in the fridge!

I have to admit, it's hard to cook healthy meals for my family when we are super busy.  I was so excited when my friend, Barbie, shared this amazing idea...what if we could show you how to cook meals for your families that were not only healthy, but also time and cost effective? With that idea came "Cooking with FFN". I love the ease of having these delicious meals ready to go each week! Barbie lined out all the details and now, I'm pleased to offer you the first week I tried this out.  It's so nice to know all I needed was about an hour to prep FOUR meals for my family!  I just popped them into the crockpot while my BodyFX shake was mixing up in the Magic Bullet!

Stay tuned for more recipes to keep you on track!

Chicken Fajitas

2 Green Peppers (Or 1 Green/1Red)

1 Onion

3 Chicken Breasts

½ Cup Low Sodium Chicken Broth

1 Packet Low Sodium Taco Seasoning

1 tsp chili powder

½ tsp paprika

1 tsp sea salt

Cook in crock pot on low 6 hours or on high 3-4 hours

Serve with whole grain tortillas, black beans and a side salad.

 

Spinach and Salsa Chicken

3-4 boneless skinless chicken breast

2 cups of salsa (or Pico de Gallo)

Frozen bag of spinach (I usually use 1/2 the bag, but you could use more or less)

1 to 2 tablespoons of Mrs. Dash Garlic and Herb seasoning

Directions: Place all items in freezer bag, you can add or wait for the spinach 

Write on bag:

1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4.

2. Shred the chicken and mix together with the spinach.

3. Serve on whole-grain/whole-wheat tortillas, over brown rice.  Don't forget your side salad!

Beef &Butternut Squash Stew

1 ½ pounds Lean Beef chopped in cubes

2 pounds Butternut Squash - cubed in 1/2”

2 Cloves Garlic

1 Large Onion Chopped

1 Sprig Rosemary (or 1tsp) *If using sprig remove before eating

1 Sprig Thyme (or 1 tsp)  *If using sprig remove before eating

32 oz Low Sodium Beef Stock

1tsp Pepper

1tsp Salt

3 TBS Olive Oil

Combine all ingredients. 

Cook for 3-4 Hours on High or 6-8 Hours on low in Crock Pot

Add a side salad for your side!

Bonus Recipe:

Tomato, Kale & Quinoa Soup

2 Cans (14.5oz) Petite Diced Tomatoes – Low Sodium

1 Can (15oz) Great Northern Beans-Low Sodium, drain & rinse

1 Onion, diced

3 Cloves garlic, minced

½ tsp dried oregano

½ tsp dried basil

¼ tsp dried rosemary

¼ tsp dried thyme

2 bay leaves

32oz Vegetable broth – Low Sodium

Sea Salt & Pepper *to taste

1 Cup uncooked Quinoa//Keep in Separate bag till cooking

1 pound fresh Kale, Coarsely Chopped  **Added towards the end of cooking//Keep in Separate bag

** You may also add 1.5-2 pounds of Chicken or Lean Beef **

Put Bag one in Slow Cooker add Quinoa Cook on high 3-4 hours or low 6-8 hours.  Then add Kale cook until wilted.  Serve immediately.

I certainly plan to do this weekly!  It was so easy & dinner was ready when we got home!