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Recipe of the Week:
We wanted to show couple good meal prep recipes. Try out this Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes recipe.

Ingredients:
4 medium, (about 6 oz each) sweet potatoes, skin on
1 pound boneless skinless chicken breasts
1 teaspoon kosher salt
3/4 teaspoon garlic power
1 cup enchilada sauce, I recommend my homemade
chopped scallions, for serving
1/4 cup light sour cream or Greek yogurt
1/2 cup shredded cheddar cheese
1 tablespoon chopped scallions and/or cilantro, for garnish

Instructions:
1) Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.
2) Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.
3) Place the potatoes on the other end, stacking 2 on top of 2.
4) Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
5) When done, remove the potatoes and chicken.
6) Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.
7) Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.
8) Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.
9) Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.

Recipe of the Week:
We’re always looking for healthy and easy recipes. This Sheet Pan Dinner — Chicken, Potatoes and Bacon Wrapped Asparagus should do the trick!

Ingredients:
Red Potatoes
3 large red potatoes
1/4 red onion, chopped
1 tablespoon olive oil
2 teaspoons ranch seasoning (we used Simply Organic)
salt, to taste
Asparagus
1/2 lb. asparagus (8 spears)
4 slices thick-cut bacon, halved
pepper, to taste
Chicken
1 large chicken breast (or 2 medium)
1 teaspoon olive oil
1 teaspoon ranch seasoning

Instructions:
1) Preheat oven to 400ºF.
2) Place potatoes and onions on half of a baking sheet. Drizzle with olive oil and ranch seasoning. Rub oil and seasonings into the vegetables with your hands or a spatula.
3) Next, chop off the white end of the asparagus spears and wrap a half of a piece of bacon around one asparagus spear and place on one-fourth of the baking sheet. Repeat until asparagus and bacon are gone. Season with pepper.
4) Lastly, place chicken breasts next to asparagus on the baking sheet. Drizzle with olive oil and sprinkle with seasoning.
5) Place baking sheet in the oven and bake for 25-30 minutes depending on how thick your chicken breast is.

Recipe of the Week:
Looking for a new side to have with your lean protein? Try out this Oven-Baked Salmon with Almond Parsley Salad.

Ingredients:
12 ounce salmon fillet, cut into 4 pieces
Coarse-grained salt
Freshly ground black pepper
Toasted Almond Parsley Salsa, for serving
Baked squash, for serving, optional

Toasted Almond Parsley Salad:
1 shallot
1 tablespoons red wine vinegar
Coarse grain salt
2 tablespoons capers, rinsed
1 cup fresh flat-leaf parsley
1/2 cup toasted almonds
Extra-virgin olive oil

Instructions:
1) Preheat the oven to 450 degrees F.
2) Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
Toasted Almond Parsley Salad:
3) Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
4) Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

Recipe of the Week:
Let’s get fueled for the Open! Try out this Garlic Butter Steak Bites With Lemon Zucchini Noodles.

Ingredients:
1 1/4 lbs (450g) sirloin steak cut into small cubes
4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
1 tablespoon olive oil
3 tablespoons butter, divided
2 teaspoons minced garlic
1/4 cup (60ml) beef or vegetable broth
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
1/2 teaspoon red chili pepper flakes, optional
Juice of 1/2 lemon

Marinade:
1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked black pepper, to taste
Juice of 1/2 lemon

Instructions:
1) To prepare the garlic butter steak bites recipe: In a mixing bowl, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
2) Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later.
3) Place the steak bites in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed.
4) Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside.
5) In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
6) Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately your garlic butter steak bites and zucchini noodles. Enjoy!

Box Brief:
Here is a great way to mix up your dinner AND meal prep. Try this Cowboys Pie Recipe.

Ingredients:
Chili
1 tablespoon avocado oil
1 tablespoon fresh garlic, minced
1 cup diced onion
1/2 green bell pepper, diced
1 1/2 lb 95% lean ground bison (or beef, veggies, turkey, chicken)
6oz tomato paste
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons smoked paprika
1 tablespoon oregano
1/2 teaspoon cinnamon (OPTIONAL)
pinch of sea salt & pepper
2 cups no salt added chicken broth

Cornbread
Dry
1 cup almond flour
1 cup corn meal
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon smoked paprika, OPTIONAL
pinch of sea salt
Wet
1/2 cup unsweetened applesauce
3 eggs, lightly beaten
2/3 cup almond milk (or choice of milk)
2/3 cup frozen corn, thawed
1 jalapeño, seeded and diced (OR green bell pepper diced)
1 cup reduced fat shredded cheddar

Instructions:
1) Set oven to 350F.
2) Set a 10-inch deep skillet on medium high heat. Once hot, add oil, onion, garlic and bell peppers. Cook for 2 – 4 minutes or until onions turn brown and translucent.
3) Add the ground meat and chop it up in the skillet as it cooks. Cook for 5 to 7 minutes, the meat may not completely cook but that’s ok.
4) Increase the heat to HIGH, then add tomato paste and the seasonings. Cook for 1 – 2 minutes to “bloom” the spices – it should be like a thick meaty paste and very fragrant.
5) Reduce the heat to low-medium and pour in the broth – if needed, use it to deglaze the bottom of the skillet and scrap it with a wooden spatula. Reduce the heat to a simmer, then cover and cook for 15 minutes while you prepare the cornbread batter.
6) In a large bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry ingredients and fold everything together. Then fold in the corn, jalapeño and cheddar.
7) Take the chili off the heat and let it rest for a minute so it is settled. NOTE: make sure the chili is not “watery” or too thin. Then gently add the cornbread batter on top of the chili.
8) Bake uncovered for about 30 minutes, or until you can pierce the cornbread with a toothpick and it come out clean.
9) Let it cool down for 10 – 15 minutes before slicing open and enjoying!

Recipe of the Week:
Here is a different way to flavor your salmon! Try out this Salmon With Quick Parsley Walnut Pesto.

Ingredients:
1 salmon fillet
1 cup fresh parsley, chopped
½ cup walnuts, chopped
1 tablespoon garlic, minced
pepper, to taste
¼ cup lemon juice, + 3 tablespoons
½ cup olive oil, + 2 tablespoons
SALMON RUB
¼ teaspoon pepper
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons olive oil
¼ cup lemon juice

Instructions:
1) Mix together parsley, walnuts, garlic, 3 tbsp lemon juice, olive oil, and pepper. Stir until fully incorporated. Set aside.
2) Mix together pepper, salt, and cayenne pepper. Rub filet of salmon with seasonings.
3) In a large skillet, heat 2 tablespoons of olive oil. Place salmon skin side down. Cook for 5 minutes. Flip salmon, then cook for another 5 minutes
4) Pour ¼ cup (60 ml) lemon juice over salmon. Cook for 3 more minutes until lemon juice has reduced. Remove salmon from heat.
5) Spread the parsley walnut mixture over salmon. Serve immediately.
Enjoy!

Recipe of the Week:
The recipes are back! Try out this Korean-Inspired Beef & Rice.

Ingredients:
4 cups sugar snap peas
1 lb 90% lean ground beef (SUBSTITUTES: chicken, turkey or veggie ground)
1 tablespoon garlic
1 cup diced onions
1 tablespoon ginger
Sauce
1 teaspoon sesame oil
3 tablespoons low sodium soy sauce
3 tablespoons Sriracha
1 tablespoon rice vinegar (OR apple cider vinegar, red wine vinegar, white)
2 tablespoons coconut sugar (OR brown sugar, cane sugar)
2 cups cooked brown rice
Garnish
1 tablespoon sesame oil (optional)
green onion
jalapeño (green or red)
sesame seeds

Instructions:
1) Mix together the ingredients for the sauce and set aside. As an alternative to this sauce, you can just use Gochujang.
2) Set a skillet on HIGH heat. Once hot, lightly spray with a little avocado oil and add sugar snap peas. Let the peas rest in the skillet for a minute – without stirring – in order to let them sear. Then begin stirring the peas with a spatula. Cook for 2 to 3 minutes, then remove from the skillet.
3) Reduce the heat to medium high heat, add a drop of oil, then add the beef. Begin chopping up the meat in the skillet, then add garlic, onions and ginger. Continue chopping and stirring the beef while folding in the onions, garlic and ginger. Cook for 6 to 8 minutes.
4) When the beef is nearly finished, reduce the heat to low then pour in the sauce. Stir and ensure all the beef is covered in the sauce. Remove from the heat.
5) Garnish with sesame oil, green onion, sesame seeds and jalapeño (if desired).

Recipe of the Week:
Here is another great recipe you can make it bulk. Give this Roasted Spatchcock Chicken recipe a shot.

Ingredients:
Chicken
3 – 4lb mini whole chicken
1/3 cup reduced calorie (olive oil) mayo
4 sprigs fresh thyme, finely chopped
3 – 4 large sage leaves, finely chopped
needles from 2 – 3 rosemary stems, finely chopped
1/2 tablespoon sea salt
1 tablespoon cracked pepper
Herb “bed” (OPTIONAL)
4 lemon slices
3 sprigs thyme,
4 rosemary stems
2 sage leaves
Veggies
1 1/2 lb fingerling (red) potatoes, halved
1 large onion, chopped
2 large carrots, chopped
1 tablespoon olive oil
1 tablespoon The Fit Cook Everyday blend
pinch of sea salt & pepper

Instructions:
1) BRINING: if you choose to brine your chicken to help tenderize the chicken so it doesn’t dry out when roasting, to a large bowl mix about 6 cups of water with 1/4 cup sea salt & 3 tablespoons (coconut) sugar. I also use 2 tablespoons The Fit Cook Everyday blend. Mix the seasonings until they dissolve in the water, then place the chicken in the bowl, it should be completely submerged. Brine for 4 hours or overnight.
Set oven to 420F.
2) Pat the chicken dry THOROUGHLY with towel. Place the chicken on a table, breast side down and backbone up. Use kitchen shears, or a sharp knife, to remove the backbone. Then, flip the chicken and use your hands to push it down, breaking the breastbone, so the chicken lays flat (you may need flip the thighs outward).
3) Mix together mayo and finely chopped seasonings. Rub all over the chicken, lifting up the skin on the breast to season the actual meat as well.
To a baking tray add veggies, oil and seasonings and mix together. Make a hole in the center of the baking pan, moving the veggies along the inside edge. Place the Herb Bed in the center – first the fresh herbs then lemon slices on top. Place the chicken on top.
4) Roast in the oven for 45 – 50 minutes, or until the juices run clear and the internal temperature reaches 165F/74C. Note: Insert a a food thermometer in the chicken breast and ensure the internal temperature has reached 165F.