Health & Fitness
Have a Busy Lifestyle?
Everyone now-a-days is very busy, so why not simplify your life!
If you are always on the go, you usually don’t have time to make a nutritious meal. There are some ways to make you meals easier. So here are some tips that you can take to accomplish having those meals:
After grocery shopping, cut up your fruits and vegetables and put them in little bags or Tupperware so that they are quicker to just grab and go.
Make ahead meals, make your week’s dinners over the weekend and freeze or put in the fridge to cook the night that you are going to serve it.
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Make your lunch the night before so that in the morning you can just grab and go.
Shop healthy at the grocery stores. If you buy healthier options, then you will make healthier meals for yourself and your family.
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Eat meals with family. Eating as a family creates a healthy lifestyle and it also makes sure that everyone is eating each meal.
Make use of your crockpot. Start meals in the morning for so it can cook all day while you are at work. Make a turkey roll, stew, or even a soup that you can have for the next couple of days!
Choose leaner meats. Choosing leaner meats will help with lowering fat that is associated with fattier kinds of meats.
Now I hope these have helped you to see that taking a little time can make a big difference in your weeks’ meals to come!
CHICKEN ENCHILADA SOUP
Prep time: 15-20 minutes
Cook time: 6 hours
Servings: 8-10 servings
3-4 cups cooked, cubed chicken
½ cup chopped onion
15 oz can crushed tomatoes
10 oz can red enchilada sauce
4 oz can chopped green chiles
14 oz can chicken broth
14.5 ounce can corn, undrained
1 teaspoon cumin
1 teaspoon chili powder
½ tablespoon dried cilantro
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed bay leaves
Possible toppings: shredded cheese, tortilla chips, sour
cream, guacamole, sliced onions, etc.
Freezer assembly: Place chicken into a quart size freezer
bag and freeze. In a bowl combine: chopped onion, crushed tomatoes, enchilada
sauce, green chiles, chicken broth, corn, cumin, chili powder, dried cilantro,
salt, pepper, and crushed bay leaves. Pour into a gallon size freezer bag and
seal. Double bag in another freezer bag and freeze flat.
Heating instructions:
Crockpot: Thaw chicken and
soup bags. Pour both into crockpot and cook on high for 4 hours (or low for 6
hours). Serve with toppings of choice.
