WORKOUT:
STRAIGHT TO THE CORE
38 min workout (Abs, Arms, Back)
Our core is one of the most fundamental areas to develop. It supports every movement we do, and for this reason, we need to dedicate time to making sure it is stronger than ever. Complete every exercise in a standard fashion, and teach that core just how much you care about it.
RECIPES:
Below is an overview of this week’s recipes, followed by a comprehensive Grocery List with all the items you need to make each meal as well as the recipe card for each meal.
Spicy Honey Glazed Salmon
The salmon is perfect with all the juices locked in and the meat tender and flakey.
Vegetable Enchilada Skillet
Skillet Vegetarian Enchiladas are made in ONE pan and there is no rolling involved. This easy enchilada recipe only takes 40 minutes to make from start to finish and it is a family favorite dinner
Sheet Pan Greek Chicken
We are all about simple meat and vegetable dinners. By changing up the seasonings, the mix of vegetables, and the cut of meat, you can have an endless number of simple go-to meals.
Ranch Pork Chops with Potatoes and Green Beans
Ranch Pork Chops are a quick, inexpensive, and easy dinner recipe. The entire family will love these pork chops, perfect for weeknight dinner.
Asian Grilled Chicken Salad
With perfectly juicy, tender chicken and the most amazing dressing! It’s quick, simple, and perfect for a crowd!
** expand the recipes below for instructions & individual recipe ingredients**
Spicy Honey Glazed Salmon
Ingredients
- 6 (4 oz) salmon fillets
- 2 tbsp whole-grain Dijon mustard
- 2 tbsp honey
- 1/4 tsp cayenne pepper
Instructions
- Preheat oven to 450°F. Place fillets, skin side down, on a foil-lined rimmed baking sheet coated with cooking spray.
- Stir together mustard, honey, and cayenne pepper, brush on fillets. Bake for 10 to 12 minutes or until fish flakes with a fork.
Nutrition
Skillet Vegetable Enchiladas
Ingredients
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 onion chopped
- 2 tbsp olive oil
- 1 (15-oz) can black beans drained and rinsed
- 1 (12-oz) pkg frozen corn
- 1 tbsp ground cumin
- 2 (10-oz) cans green enchilada sauce
- 8 corn tortillas cut into 1-inch pieces
- 1 (8-oz) pkg shredded Mexican-blend cheese divided
- 1 (8-oz) carton sour cream
- tortilla chips optional
Instructions
- Cook zucchini, squash, and onion in hot oil in a large, deep skillet over medium heat until vegetables are just tender. Stir in beans, corn, and cumin; cook for 2 minutes. Add enchilada sauce; bring to a boil, reduce heat, and simmer for 5 minutes or until vegetables are tender.
- Stir in tortillas and 1 cup of cheese. Sprinkle with 1 cup cheese; cover and let stand for 2 minutes or until cheese is melted. Serve with sour cream and, if desired, tortilla chips.
Nutrition
Sheet Pan Greek Chicken
Ingredients
- 2 lbs boneless, skinless chicken breast halved lengthwise
- 2 pints grape tomatoes
- 1/2 cup pesto
- 1 (22 oz) pkg frozen red potato wedges with olive oil and garlic
- 2 tbsp olive oil
- 1 cup crumbled feta cheese
- 1/2 cup kalamata olives pitted
- 1/4 cup fresh basil chopped
Instructions
- Preheat oven to 425°F. Place 2 large-rimmed baking sheets in the oven while preheating.
- Toss together chicken, tomatoes, and pesto; arrange the chicken in an even layer on a hot baking sheet. Reserve tomatoes. Toss together potatoes and oil; arrange in a single layer on a second baking sheet.
- Bake chicken and potatoes for 15 minutes. Add tomatoes to the sheet with chicken and bake 5 to 10 minutes longer or until chicken is done and potatoes are golden. Sprinkle with cheese, olives, and basil.
Nutrition
Accordion Content
Ranch Pork Chops with Potatoes and Green Beans
Ingredients
- 6 boneless pork chops 1-inch thick
- 1/4 cup olive oil
- 1 (16-oz) envelope of Ranch dressing mix
- 3 cloves garlic minced
- 1/2 tsp salt
- 1 tsp pepper
- 1 1/2 lb small red potatoes quartered
- 1 lb green beans trimmed and cut into 1-pieces
Instructions
- Preheat oven to 400°F. Place pork on a lightly greased large, rimmed baking sheet.
- Whisk together oil, dressing mix, garlic, salt, and pepper in a large bowl. Add potatoes and green beans, and toss. Arrange vegetables around pork. Brush any remaining dressing mixture over the pork.
- Bake for 20 to 25 minutes or until a meat thermometer inserted into the thickest portion of pork reads 145°F.
Nutrition
Asian Grilled Chicken Salad
Ingredients
- 1 1/2 lb boneless, skinless chicken breast pounded to 1/2 inch thickness
- 2 tbsp olive oil
- 1 (3-count) pkg hearts of romaine lettuce
- 1 (10-oz) pkg angel hair coleslaw
- 2 red bell peppers chopped
- 2 Granny Smith apples chopped
- 1 English cucumber chopped
- 1 (15-oz) can mandarin oranges drained
- 1 (9-oz) bottle honey-ginger dressing
Instructions
- Preheat the grill or grill pan to medium-high heat. Brush chicken with oil; season lightly with salt and pepper.
- Grill chicken, covered, for 5 to 6 minutes per side or until done; thinly slice chicken.
- Toss together lettuce, coleslaw, bell peppers, apples, cucumber, and oranges in a large bowl. Add the desired amount of dressing; toss.
- Divide salad among plates; top with chicken.
Nutrition
BLOG:
When you understand the five factors that influence your identity, you can start on the road to becoming all of who you were meant you to be. The first two factors are chemistry (how you are made) and connections (your relationships); you are a product of the way you are created and of the relationships in your life. The next two factors are your circumstances and your consciousness. Read more>>>
