Wednesday, February 3, 2016

Hammer and Chisel~ Week 5!!

I'm LOVING Hammer and Chisel SO MUCH!!! This meal plan is SO AMAZING!!! This week (STARTING WEEK 5) I've made some SUPER INCREDIBLE MEALS for our lunches~ and I can't even fathom how filling they all are!!!! On Sundays, I use my planned menu, and prep out everything to cook, and then execute!! I make a total of 10 lunches, 5 for me and 5 for Matt.  I also prep hard boiled eggs, and wash all the fruits and veggies.

My lunch menu looked like this: 
M/W/F: Grilled chicken, Sweet potatoes, broccoli and cauliflower mix (1 red, 1 yellow, 1 green, 1 tsp)
T/THRS: Chili Spiced Chicken Salad in a lettuce leaf w/ a clementine (1 red, 1 green, 1 orange, 1/2 purple)

Matt's lunch was the following:
M: Grilled chicken, Sweet potatoes, broccoli and cauliflower mix (1 red, 1 yellow, 1 green, 1 tsp)
T/THRS: Chili Spiced Chicken Salad in a lettuce leaf w/ a clementine (1 red, 1 green, 1 orange, 1/2 purple)
W/F: Turkey Sausage and Peppers w/ mixed veggies (1 red, 1 1/2 green)

The first thing I do is wash and peel 3 sweet potatoes, and I slice them into round discs, and sprinkle pumpkin pie spice, Himalayan sea salt, pepper, and parsley on them~ I bake them in a prepared dish (sprayed with coconut oil) at 350* for about 35 minutes, or until a fork pierces through them nicely. I make these weekly, because I prefer them over rice as my carb/yellow~ I portion them out into apx. 4-5 discs for my lunches, and 5-7 for Matt's lunches. (1 yellow for me, and 1 1/2 yellow for Matt).

While those were baking, I hard boiled eggs, just the old fashioned style, and steamed up 2 bags of frozen veggies, and set them all aside.

I cooked apx. 3/4 lb. chicken in just a coconut oil spray, Himalayan sea salt and pepper.  When it was finished, I set it aside for the Hammer and Chisel Chili Spiced Chicken Salad!!

I then put 1 tsp. EVOO in a large skillet, and grilled up a lb. or so of Nature's Promise Turkey Sausage~ I used a kale feta one!~ When they were just about finished~ I sliced them, and added 1 bag of frozen mixed peppers (you could use an onion/pepper mixture, but this is what I had!), and then some Himalayan sea salt, pepper, and garlic powder.


While they were cooking, I added 1 tsp.  EVOO to another large skillet, and cooked up 4 chicken thinly sliced breasts (in reality it was 3 breasts, and 2 tenders, because that's what just happened to happen)!  I sprinkled them with Flavor God~ Dynamite Seasoning, and a bit of Flavor God Garlic Lovers. #YUM


While all of that was cooking, the chicken for the chicken salad was about cooled, so I mixed it up quickly~ SUCH AN AMAZING RECIPE~ so I'll share it with you guys!!!  It was SO GOOD! <3 <3 I then just portioned EVERYTHING out, and I even had some leftover sweet potatoes and veggies for dinner on Monday.  (Potatoes weren't for me, since well.. I'm not eating carbs past 6pm! hehhe ) #goals #masterschallenge

Click the link for the recipe! -->> Chili Spiced Chicken Salad

A little more than 4 weeks in~ These photos show PROGRESS! <3

Matt and I are officially done with 4 weeks of our 8 weeks of The Master's Hammer and Chisel~ and I'm ALL SET to share our 30 Day Progress Photos with you guys!!!!
Matt's having great progress too! 



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