I am always asked, "well, what do YOU eat?" So I thought I would share some fit fuel family favorites. These are actual dinners we had last week and that I always resort to when we are pressed for time! The first is some type of marinated meat and veggies with rice. Very simple:
- In a glass dish, marinade chicken (or whatever is your freezer) and a variety of veggies that work well together. In this case, I used squash, zucchini, and broccoli. I always seem to use the veggies that need to be used up quickly before they go bad!
- For the marinade, I stick with low-sodium, organic options. Here, I used a roasted garlic teryaki sauce and olive oil. Ginger and italian salad dressings work well too.
- Cover with aluminum foil and bake in the oven @ 350 degrees until meat is cooked thoroughly, about 30-40 minutes. Stir/flip meat and veggies 1-2 times while baking
- Serve over whole grain rice
The second fit fuel family favorite is called Mexican Chili. One pot makes plenty of leftovers that I use during the week for taco salads; also freezes well:
- Brown 1lb. lean ground hamburger, turkey, or buffalo with diced onions
- In a big pot combine 1 drained can of the following
- Pinto beans
- Light Red Kidney Beans
- Whole Kernel Corn
- Refried Beans
- Diced Green Chiles (small 4 oz. can)
- 16 oz. Petite Diced Tomatoes ( I like the roasted variety)
- 14 oz. Tomato Sauce
- Add browned meat and heat thouroughly. Add 1 cup of water. Stir in 1 pkg. of organic ranch dressing mix (powder form) and taco seasoning to liking.
- Serve with organic corn muffins!
