Hey y’all, I’m Lauren!🤘🏻 I started WW in September 2016 and have lost 55lbs so far! I live in Texas, have the best cat named Hutch, and am currently working toward getting my Real Estate License! I love coffee, home decor, and anything true crime. Thanks for joining me on my journey, I hope you find some ideas and motivation for your own!💕✨
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💃🏻SWEET & SOUR CHICKEN BOWL- 301 cals // 4sp
-Riced Cauliflower Medley (1 bag)
-Frozen broccoli or stir fry mixed veggies (1-2 cups)
-Soy sauce (3 Tbsp)
-Garlic &Garlic Powder (optional, to taste)
-Diced chicken breast (4-5oz)
-Campbells Skillet sauce- sweet & sour (1/3 cup)
Cook riced cauliflower and frozen veggies on the stove at medium-high heat until tender. Add soy sauce, garlic and garlic powder to taste. I used about 3 Tbsp of soy sauce total.
In a separate skillet cook diced chicken breast with salt, pepper, and garlic powder until cooked through then add in 1/3 cup of the campbells skillet sauce and let it simmer for 3-5 minutes. Add cauli-rice to bowl and top with chicken, enjoy!
(I made 1 serving but feel free to double or triple the recipe for more servings!)
💃🏻BRUSCHETTA CHICKEN FLAT BREAD 422 cals // 9sp
-Flatout Pizza Crust
-Trader Joes Bruschetta or other jarred tomato sauce (5 Tbsp
-Diced Chicken breast (3oz)
-Trader Joes Balsamic Glaze (2 Tbsp)
-1 Babybel Light Cheese
Preheat oven to 400 degrees. Cook chicken breast on stove with garlic powder and Italian seasoning until cooked through. Add 5 Tbsp of the tomato bruschetta to the Flatout pizza crust then top evenly with cooked chicken breast and Babybel light cheese. Bake for 8-10 minutes until crust is crispy and cheese is melted. Drizzle with 2 Tbsp of Balsamic Glaze, enjoy!
(I served with a Greek side salad for a total of 481 cals and 11 sp)
💃🏻CHILI LIME CHICKEN BURGER & ROASTED POTATOES 530 cals // 13sp (condiments and toppings included)
-Trader Joes Chili Lime Chicken Burger
-Hamburger bun (Mine was 130 cals)
-Baby Yukon gold potatoes (I served ¾ cup)
-Seasoning and burger toppings of choice
Preheat oven to 400 degrees. Quarter the baby Yukon gold potatoes (wash first!) then add into a bowl with olive oil spray, seasoning salt/seasoning of choice. Lay in a single layer on a greased baking pan and cook for 20-10 minutes, flipping once halfway though, until golden and crispy. Cook burger in a skillet on medium heat, covered and flipping occasionally until completely cooked through (about 10-15 minutes). Build your burger (self explanatory, right😉)
💃🏻FAJITA RICE BOWL 518 cals // 8sp
-1 chicken breast- diced
-1 cup brown rice/ minute rice cup (use my Spanish cauliflower recipe for a lower calorie option!)
-1/3 cup black beans (rinsed)
-onions and peppers (frozen or fresh!)
-1 Tbsp Fajita or taco seasoning
-Salsa
-Ranch
Cook chicken breast on stove until cooked through (mine was already pre-cooked this day). Add in black beans, onions & peppers and seasoning of choice, cook until veggies are tender and beans are heated through. Cook minute brown rice cup in the microwave, add to bowl and top with chicken mixture. Top with salsa and ranch! (or sour cream, guac, taco bell sauce, etc!)
💃🏻CREAMY TOMATO BASIL PASTA (2 servings @ 422 cals // 11sp
-2 servings pasta (I used Barilla protein plus!)
-Handful of Fresh Basil
-1/4 cup Sundried tomatoes
-3-4 Tyson Black pepper herb chicken tenders (or cook your own chicken breast with Italian seasoning!)
-10 Tbsp Alouette Reduced Fat Garlic and Herb Spread
Cook pasta according to pasta directions, drain and return to pot. While pasta is boiling add the Tyson tenders to the airfryer at 360 degrees for 8 minutes (or cook in oven according to package instructions) then dice into bite sized pieces. Julienne basil and dice up sundried tomatoes, add to drained pasta. Add in Alouette cheese spread and stir everything together, top with chicken. Serve warm or eat straight from a Tupperware container like we did, LOL!
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