BlOG

30 Day #Profile2Plate Challenge | Week 2

October 12, 2016 - Nutrition

We've got Week 2 recipes for the #Profile2Plate Challenge ready to go! Let's hope you've been able to steer clear of restaurants and take-out! Keep going- you can do this!

For those just joining us...

Here’s how the challenge works: We’ve come up with four weeks of weekday dinners- all phases appropriate.  Saturdays and Sundays are built for shopping and meal prep. Monday through Friday—the days most people struggle to find or make time to get in the kitchen—you’ll use the recipe elements you’ve prepped over the weekend to make fast and delicious dinners. Then, since each recipe makes multiple servings, you can pack up your leftovers and eat them for lunch the following day!
We’re ready. Are you? Share your progress and connect with others taking the Challenge with #Profile2Plate. 

WEEK 2
Nothing halts your cooking motivation faster than having to wash, dry, and chop your veggies, so today, we’ll practice the habit of getting a week’s worth of vegetables recipe ready ahead of time. You’ll chop veggies and transfer them to sealable containers, making them easy to grab and go all week.  Cooking protein is an additional step to take in meal prepping to make weeknight meals a breeze!  We also suggest making sure you’re ready to go with enough shakes and bars for the week as well!

Week 2 Shopping List:
Produce

  • 1 1/2 Cups onion, chopped
  • 4 sticks celery
  • 1 bag (1 lb.) mini bell peppers, halved and seeded
  • 3 oz chopped jalapeños
  • 1 medium avocado, diced
  • 4 Cups frozen Broccoli
  • 3 Cups sliced Mushrooms
  • 1-6oz can tomato paste
  • 1-14.5oz can tomatoes with green chilies
  • 2/3 cup black beans
  • 2/3 cup pico de gallo

Protein

  • 8 strips chicken tenders
  • 1 can Tuna packed in water
  • 4 slices Turkey Bacon

Dairy

  • 4 wedges of light Laughing Cow Cheese
  • 1-2 Tbs. light Sour Cream
  • 1/2 Cup Parmesan Cheese
  • 1 Cup reduced fat Cheddar Cheese

Herbs, Spices & Seasonings

  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ¼ cup cilantro
  • 1 clove Garlic

Profile Products

  • 4 packets Profile Vegetarian Chili with Beans
  • 2 Tbsp Profile Zesty Asian Vinaigrette
  • 1 pkg. Profile Noodles

Misc.

  • 2 Tbsp Teriyaki sauce
  • 1 tbsp Worcestershire sauce
  • 1 Tbs. Butter or Olive Oil

Weekend Meal Prep:
1.  Chop and slice veggies

2. Brown/Cook lean meats
3. Account for a week of bars/shakes/snacks

Monday: Slow Cooker Chili

untitled-118-675x380

Number of Servings: 6
Serving size: 1 cup

Ingredients:

  • 4 packets Profile Vegetarian Chili with Beans
  • ½ red onion, chopped
  • 4 sticks celery
  • 1-6oz can tomato paste
  • 1-14.5oz can tomatoes with green chilies
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 cup of water (optional)

Directions:
1. Heat slow cooker on low

2. Combine all ingredients into slow cooker, stir until all ingredients are well combined

3. Cook on low for 2-4 hours

To Serve: Top with 1 tsp. fat free Greek yogurt and chopped scallions; if that is something you have on your plan, already.

Profile Exchange: 4oz lean protein, 1 cup vegetables

 

Tuesday: Mini Pepper Nachos

untitled-42-675x380
Number of Servings: 6-8
Serving Size: 1 cup

Ingredients:

  • 1 bag (1 lb.) mini bell peppers, halved and seeded
  • 2/3 cup black beans
  • 2/3 cup pico de gallo
  • 3oz chopped jalapenos
  • 1 medium avocado, diced
  • Salt and pepper to taste
  • ½ cup cheddar cheese, shredded
  • ¼ cup cilantro

Directions:

  1. Mix black beans, pico de gallo and avocado and season with salt and pepper
  2. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on cheese and broil until cheese is melted, about 2-4 minutes
  3. Serve with garnished cilantro

Wednesday: Zesty Asian Teriyaki Chicken Strips
untitled-54-675x380

Number of Servings: 4
Serving Size: 2 strips

Ingredients:

  • ½ tsp garlic powder
  • Black pepper, to taste
  • 8 strips chicken tenders
  • 2 Tbsp Profile Zesty Asian Vinaigrette
  • 2 Tbsp Teriyaki sauce

Directions:

  1. Preheat oven to 350 degrees
  2. Season (thawed) chicken strips with garlic powder and pepper and toss to evenly coat
  3. On large baking sheet, place piece of tin foil and spray with non-stick cooking spray
  4. Place chicken on baking sheet and bake for 25 minutes
  5. While chicken is baking, mix Asian vinaigrette dressing and terikyaki sauce in small bowl
  6. Remove chicken from oven and pour sauce over the chicken, tossing well
  7. Serve with celery sticks and Bolthouse Farms Blue Cheese Dressing

Profile Exchange: 2oz very lean protein

 

Thursday: Tuna Noodle Casserole

untitled-105-675x380

Number of Servings: 4
Serving Size: 1-2 cups

Ingredients:

  • 1 can Tuna packed in water
  • 1 pkg. Profile Noodles
  • 1 Tbs. Butter or Olive Oil
  • 4 wedges of light Laughing Cow Cheese
  • 1-2 Tbs. light Sour Cream
  • 3-4 Tbs. Parmesan Cheese
  • 1/4 cup reduced fat shredded Cheese
  • 2 cups frozen Broccoli
  • 8 oz. sliced Mushrooms
  • 1 clove Garlic
  • 1/4 tsp. Salt
  • Dash of Black Pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. Prepare noodles by rinsing and draining. Cook in microwave 2-3 minutes, pat dry, or grate cauliflower and cook 2-3 minutes in microwave and drain.
  3. Saute mushrooms and frozen broccoli in butter or oil.
  4. Add noodles or cauliflower to heated pan of mushrooms and broccoli.
  5. Turn heat to low and add tuna, cheese wedges, sour cream, Parmesan cheese, garlic, salt and pepper.
  6. Cook until cheese and sour cream is melted and incorporated.
  7. Place all cooked ingredients into a 8″x 8″ baking dish.
  8. Top with reduced fat shredded cheese.
  9. Bake until cheese is golden brown and edges are bubbly 15-20 minutes.

Profile Exchange: Protein: 2 oz very lean protein; 1 fat serving; 1/2 to 3/4 cups vegetables

 

Friday: Cheesy Turkey Bacon, Mushroom & Broccoli Skillet
untitled-116-675x380

Number of Servings: 4
Serving Size: 2 cups

Ingredients:

  • 1/4 cup Parmesan Cheese
  • 1/4 cup reduced fat Cheddar Cheese
  • 2 cups Broccoli chopped, fresh or frozen
  • 4 slices Turkey Bacon
  • 2 cups sliced Mushrooms
  • 1 cup Onion, chopped
  • 1/4 tsp. Salt
  • Dash of Black Pepper

Directions:

  1. Heat a large skillet on medium heat.
  2. Add turkey bacon and cook until crisp, cool on paper towel and chop into bite size pieces, set aside.
  3. Add chopped onion and mushrooms to skillet and saute until caramelized.
  4. Add turkey bacon back into skillet along with the vegetables.
  5. Add the broccoli, frozen or steamed if fresh, to skillet
  6. Add shredded cheese, salt and pepper, and Parmesan cheese
  7. Cover skillet and cook for 10 minutes or until broccoli is tender.

Profile Exchanges: Protein: 1 oz lean protein; 1/2 fat serving; 2 cups vegetables

 

 

ATTEND A DISCOVERY SESSION

Not near a Profile location? Attend a virtual discovery session from anywhere. Learn More