Meal Prep Recipe: Fajita Chicken with Veggies and Black Beans & Personal Sized Stuffed Meatloaf with Roasted Veggies and Rice

Hey everyone, sorry for such a late post this week.  I have been out of town for work and hadn't gotten a chance to post the recipe from this past Sunday.  So without anymore waiting, lets get to it.

Ingredients Needed:

• 2 lbs of your ground meat of choice (think turkey or chicken, and if you are willing to spend the extra money, bison)
• 1 family pack of boneless skinless chicken thighs (usually contains ~7, if you need more protein, I would suggest buying two packs)
• 2 green peppers
• 2 jalapenos
• 1 medium red onion
• 2 yellow squash
• 1 head of fresh broccoli
• 1 bag of square cut carrots (or you grab them whole and cut them yourself)
• 2 cans reduced sodium black beans
• bunch of cilantro (I had some left over from a previous meal prep)
• 1 box of Uncle Ben's whole wheat brown rice
• 1 pack of low carb tortillas
• Mrs. Dash Fiesta Lime OR Southwest Chipotle Seasonings

Fajita Chicken with Veggies and Black Beans:

For the Chicken:

• Preheat oven to 375 F
• Line a baking sheet with aluminum foil and spray with oil
• Place the thighs evenly spaced onto the sheet and season with Mrs. Dash seasoning of choice on both sides
• Cook for ~ 35 minutes
• You can slice the chicken after it cooks, or do it right before eating.

For the Veggies:

• Cut the squash, green pepper and red onion into similar size pieces (remember to save around half of a green pepper and about one quarter of the red onion for later)
• Heat up a large skillet or wok with oil in the bottom
• Toss in all of the veggies and saute until done.  Season with Mrs. Dash to taste.

Finishing the Dish:

• Drain and rinse both cans of low sodium black beans and split evenly among your 5 containers.
• Split the vegetables evenly among containers.
• Split the chicken among the containers (for even portions, some of my containers had 1.5 thighs instead of just one).

That should be it! Make sure to bring along the low carb tortillas for when you want to eat the meal.

Personal Sized Stuffed Meatloaf with Roasted Veggies and Rice:

For the Meatloaf:

• Set the oven to 400 F
• Take the remaining onion and green pepper and dice.  Dice the two jalapenos and add cilantro to taste, set aside in a bowl.
• Take the ground meat and put in a large bowl, season with pepper, salt, garlic powder and cayenne pepper and mix.  Add the bowl with the diced veggies and mix.
• Grab a muffin pan and spray with oil. Portion the meatloaf into the muffin pan evenly (mine had about 10)
• Top the meatloaf with a sauce of your preference (ketchup, Siracha, etc.)
• Put in the oven for 30-40 minutes or until done through

For the Roasted Veggies:

• Line a baking sheet with aluminum foil and coat lightly with oil.
• Wash and cut the broccoli and open the bag of carrots.
• Spread the veggies on the baking sheet, and season with pepper and crushed red pepper flakes.
• Spray lightly with oil to coat.
• Put in the oven for 15-20 minutes (with the meatloaf) or until roasted to your desired texture.

Finishing the Dish:

• Prepare 5 servings of rice (about 5 cups cooked)
• Each container gets 1 serving of rice, 2 meatloaves and a portion of the roasted veggies.

Viola and that is it! As always, stay healthy.