$35 & 10 INGREDIENT Meal Prep for the Week CHALLENGE! - Mind Over Munch

Here’s a healthy meal prep for the week using only 10 INGREDIENTS! Check out my 2 ingredient broccoli soup, 2 ingredient salsa chicken, breakfast burritos, and more!
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STUFF From this video:
► SLOW COOKER: amzn.to/2qOAT5v
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► CIRCLE COOKIE CUTTER: amzn.to/2sFoeCg
► WIRE BAKING RACK: amzn.to/2qOtHWU
RECIPES
► BROCCOLI SOUP: bit.ly/2r60BXu
4 cups broccoli florets
1 can (15 oz) white beans, drained and rinsed
salt & pepper, to taste
water (enough to fill half of a large pot and cover broccoli)
Add water, broccoli, and salt to a pot. Boil until fork tender.
Using a slotted spoon, transfer broccoli to a blender. Reserve green water from boiling broccoli.
Add white beans, salt, and pepper to the blender, and add enough of the green water to cover broccoli halfway.
Blend until smooth and creamy, seasoning to taste.
Enjoy immediately, store in the fridge, or portion into airtight storage containers to freeze!
Per 1 cup, yields 4
127 cal | 0F | 24C | 9P
► SALSA CHICKEN: bit.ly/2rZYxzy
2 lbs boneless skinless chicken breast
16 oz salsa
salt, to taste
pepper, to taste
2 tsp chili lime seasoning
Add chicken, salsa, and seasonings to slow cooker.
Toss until covered.
Cook on low 5-6 hours, or on high for 3 hours.
Shred chicken. Return to slow cooker pot with salsa liquid and allow liquid to absorb.
Serve, refrigerate or freeze.
Per ½ cup, yields 8 servings
130 cal | 1F | 8C | 22P
► STUFFED PEPPERS: bit.ly/2sjw6x3
6 bell peppers
1 cup brown rice, cooked
1 can (15 oz) black beans
1½ cups shredded salsa chicken (see above)
½ cup salsa
1 cup diced bell peppers (use leftover from pepper boats!)
1 tsp garlic powder
2 tsp oregano
½ tsp cumin
Slice peppers lengthwise, cutting off about ⅓ of the pepper to create a pepper bowl/boat. Clean out seeds and fibers. Chop extra pepper pieces to use in stuffing mix!
Parboil bell peppers 2-3 minutes. Remove from water and allow to cool.
Mix remaining ingredients & stuff into peppers.
Place peppers in a glass baking dish & add a bit of water to bottom of the dish.
Bake at 350°F (180°C) about 30 minutes.
Serve, refrigerate, or freeze!
Per stuffed pepper, yields 6
188 cal | 1F | 30C | 16P
► CHIPS + SALSA GUAC: bit.ly/2sj1c7Q
1 whole wheat tortilla (or as many as you want!)
cooking spray
garlic salt, to taste
Cut tortillas into wedges or circles.
Spray & season on a baking rack. Flip & repeat on other side.
Bake at 350°F (180°C) for 15-18 minutes.
2 avocados, mashed
¾ cup salsa
1 tsp garlic powder
salt, to taste
In a large bowl, mash avocados.
Add salsa & seasonings. Mix to combine.
Yields ~3 cups.
Per ¼ cup, yields 12 servings
44 cal | 4F | 4C | 0P
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DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.