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30 Day #Profile2Plate Challenge | Week 3

October 19, 2016 - Nutrition

We’ve got Week 3's 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 3
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 3 Shopping List:

Produce

  • 1/4″ fresh tomato thinly sliced
  • 1 stalk or to taste Celery, chopped
  • 1 Cucumber, diced
  • 1/4 Cup chopped Dill Pickle
  • 5 Green Olives, chopped
  • 1 Red Onion
  • 1 cup Red Bell Pepper chopped
  • 1 ½ cups of Salad Greens
  • 5 Grape Tomatoes
  • ½ Red Bell Pepper sliced into strips
  • 1 small yellow onion, chopped
  • 3 cloves garlic, chopped

Protein

  • 1 Cup cooked Chicken Breast, chopped

Dairy

  • 3/4 oz fresh part-skim mozzarella
  • 3 oz Greek Yogurt, plain and fat free, optional
  • 4 T butter

Herbs, Spices & Seasonings

  • 4 fresh basil leaves or 1/2 tsp dried
  • 2 tsp Curry Powder

Profile Products

  • 3 packages Profile Chicken Noodle Soup (15 g)
  • 1 Profile Cheese Pizza
  • 2 Tbsp Profile Balsamic Vin.
  • 1 package Profile pancake mix
  • 1 Package Profile Sloppy Joe

Misc.

  • 2 T powdered peanut butter
  • 1 tsp vanilla
  • 3/4 tsp mini chocolate chips
  • 1 Tbs. Fat Free Mayo
  • 1 15 oz can of Pumpkin puree, unsweetened
  • 3/4 cup Thai Lite Coconut Milk, canned

Weekend Meal Prep:
1. Chop and slice veggies
2. Brown/Cook lean meats
3. Account for a week of bars/shakes/snacks

Monday: Profile Caprese Pizza

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Number of Servings: 1

Serving Size: 1 pizza

Ingredients:

  • 1 Profile Cheese Pizza
  • 1/4″ fresh tomato thinly sliced
  • 4 fresh basil leaves or 1/2 tsp dried
  • Salt and pepper to taste
  • 3/4 oz fresh part-skim mozzarella
  • Fresh grind black pepper and dash of salt
  • 2 Tbsp Profile Balsamic Vin.

Directions:

1 Top Profile cheese pizza with tomato and basil, crumble over pizza the fresh mozzarella and sprinkle with ground black pepper and a dash of salt.

2 Bake according to package directions. To crisp up, place under broiler a few seconds.

3 Top your pizza with baby arugula greens and a dressing of your choice.

Profile Exchange: 1 meal replacement, 1 fat serving, 1 free food

Tuesday: Profile Peanut Butter and Chocolate Pancake

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Servings: 1

Serving Size: 1 pancake (large)

Ingredients:

  • 1 package Profile pancake mix
  • 1/4 cup plus 3 T water
  • 2 T PB2 (powdered peanut butter)
  • 1 tsp vanilla
  • 3/4 tsp mini chocolate chips
  • Vegetable oil spray

Directions:

1 In a small bowl place pancake mix, water, PB2, and vanilla extract.

2 Stir lightly just until moistened and let stand for one minute.

3 Spray a griddle with vegetable oil spray and place over medium-high heat.

4 Pour pancake into one large pancake, and flip when bubbles appear in the center of cake.

5 Add the mini chips to the flipped side of the pancake, and cook until golden brown.

Profile Exchange: 1 meal replacement

Wednesday: Chicken Salad Sandwich
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Number of Servings: 4

Serving Size: 3/4 cup

Ingredients:

  • 1 cup chopped cooked Chicken Breast
  • 1 stalk or to taste Celery chopped
  • 1 Cucumber diced
  • 1/4 cup chopped Dill Pickle
  • 5 Green Olives, chopped
  • 1/4 cup chopped Red Onion
  • 1 cup Red Bell Pepper chopped
  • Dash of Black Pepper
  • 1/4 tsp. Salt
  • 1 Tbs. Fat Free Mayo

Directions:

1. Combine chicken, vegetables, salt and pepper with fat-free mayo, mix well and chill.

2. Serve with Profile Burger Bun.

To reduce the sodium in this recipe omit the salt and reduce the amount of dill pickle and olives used or consider using only one of these pickled vegetables in this recipe.

Profile Exchange: for one serving chicken salad and one Profile Burger Bun: 1 and 1/2 oz. very lean protein; 1/2 fat serving

Thursday: Profile Sloppy Joe Hot & Cold Salad
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Number of Servings:1
Serving Size:

Ingredients:

  • 1 ½ cups of Salad Greens
  • 5 Grape Tomatoes
  • 1-2 slices of Red Onion
  • ½ Red Bell Pepper sliced into strips
  • 1 Package Profile Sloppy Joe

Directions:

  1. Fill your Profile Salad Shaker with Salad Greens and Fresh Cilantro
  2. Wash and dry all vegetables
  3. Add 5-Grape tomatoes, sliced red bell pepper and sliced red onions
  4. Prepare Profile Sloppy Joe mix according to package directions and serve this over the above bed of greens and enjoy!

Profile Exchange: 2 oz. Lean Protein; 2 cups vegetable servings

Friday: Profile Pumpkin Thai Soup
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Serves:6
Serving Size: 1 cup

Ingredients:

  • 2 T butter
  • 1 small yellow onion, chopped
  • 3 cloves garlic, chopped
  • Salt to taste
  • Pepper to taste
  • 2 tsp Curry Powder
  • 3 packages Profile Chicken Noodle Soup (15 g)
  • 3 1/2 cups of water
  • 1 15 oz can of Pumpkin puree, unsweetened
  • 3/4 cup Thai Lite Coconut Milk, canned
  • 3 oz Greek Yogurt, plain and fat free, optional

Directions:

  1. Melt butter in a large sauce pan over medium heat
  2. Add onion and saute until soft, then add garlic. Cook until translucent, but not brown
  3. Add salt, pepper, and curry powder, stir and cook one minute more
  4. Add water, dry soup mix, and pumpkin puree, mix well
  5. Reduce heat to low and simmer, stirring occasionally for 20 minutes
  6. Stir in lite coconut milk
  7. Blend hot soup mixture in a food processor or blender; working in small batches until smooth
  8. Pour soup back into the saucepan and heat through
  9. May garnish with 1-2 T Greek Yogurt

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