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Chicken Fried Rice - 290 kcal/23g protein

Servings: 6 - 290kcal/23g protein per 1 heaping cup

2 teaspoons sesame oil

1 tablespoon minced garlic

¼ teaspoon red pepper flakes

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

1 (8.8-ounce) pouch Uncle Ben’s® Ready Rice® brown rice

1 small onion, diced

2 cups frozen peas and carrots mix

6 green onions, thinly sliced

2 eggs

¼ cup less-sodium soy sauce

2 teaspoons oyster sauce

1. In a wok or a large skillet, heat 1 teaspoon of the sesame oil over medium-high heat. Add the garlic and red pepper flakes and stir constantly using a wooden spoon or spatula for 1 minute or until fragrant.

2. Increase the heat to high and add the chicken. Cook for 4 to 6 minutes, turning and moving the chicken constantly while cooking. Scrape the chicken and garlic onto a plate and set aside.

3. Microwave the rice according to package directions. Set aside.

4. Add the remaining 1 teaspoon of sesame oil to the pan. Once hot, add the onion, peas and carrots, and half of the green onions and stir-fry, constantly moving the mixture until the onions and carrots soften, 3 to 5 minutes.

5. Push the vegetables to the outer edges of the wok or skillet to open up the center. Crack the eggs into the pan and scramble. When the eggs are cooked through, combine with the vegetables. Reduce the heat to medium.

6. Add the reserved chicken, cooked brown rice, soy sauce, and oyster sauce to the vegetable mixture and stir to combine.

7. Serve garnished with the remaining green onions.

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Baked Teriyaki Chicken with Pineapple - 242kcal/24g protein

Servings: 6 - 242kcal/24g protein per 2/3 cup serving

1 ½ lbs boneless skinless chicken thighs

2 cups pineapple, diced

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 small red onion, diced

½ cup reduced sodium soy sauce

¼ cup apple cider vinegar

4 cloves garlic, minced

3 tbsp honey

1 tsp grated ginger

1 tbsp cornstarch

¼ tsp black pepper

1. Preheat oven to 400 degrees. Mist a large baking dish with cooking spray.

2. Place pineapples, onion and bell peppers in baking dish. Top with chicken thighs.

3. Whisk cornstarch and 1 tbsp warm water together in a small bowl. Combine the cornstarch mixture, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.

4. Pour sauce on top of the chicken, then turn the chicken over to make sure every inch is coated in the sauce. Bake, uncovered for about 30-35 minutes.

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EASY BBQ CHICKEN

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EASY CURRY ROASTED CAULIFLOWER

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Sunday

182cals scrambled eggs

120 blueberry muffin

=302cals

Monday

80cals for milk

35cals for bread

30cal cheese

35cal ham

0calmustard

3calLettuce

=183cals

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Chicken tenders 115cals 2pieces

15fries 140cals

Smuckers jelly 100cals

5cal crystal light

Coffee 0cal

=360cals

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My family got really suspicious of me not eating but didn't really seem to care that much I'm supposed to fast tomorrow but I might not be able to because we are are gonna be here till the afternoon tomorrow as well (I'm up north)

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Yesss

Reblog the pumpkin king and you’ll lose 5 pounds this week

(just do it)

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https://www.youtube.com/playlist?list=PLHANJp5wgHOq2_CSqbzOYS-FNLBz-J3VR

Ana playlist

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Monday-Unknown

Tuesday- Fast

Wednesday-

Cheese 40cals

meat 25cals

Bread 40cals

= 105calories

Thursday-

Meatball 41calories

Sauce 35calories

Pinch of noodles 70calories

=146

Friday

Half a peach 35caloroes

Ice 0calories

Two strawberries 20calories

=55calories