Step-by-Step Prep for the Week #1
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- Preheat oven to 400°.
- Wash & dice vegetables.
- Toss the vegetables in oil and seasoning and place on a baking sheet.
- Roast vegetables for 30 mins. Cool and refrigerate.
- Put chicken and salsa in slow cooker (option: cook on stove top covered and over low heat for 40 mins).
- Combine ingredients for spinach bars in blender and blend.
- Grease an 8” square pan and pour in the spinach mixture into it.
- Place spinach bars in oven and cook for 12-15 mins
- Bring pan filled 1/3 with water to a simmer.
- Cut off the bottom 1/4 off each asparagus spear, place in simmering water, and cook until slightly limp (approx. 7 mins). Let cool and refrigerate.
- Mix milk, yogurt, chia seeds & vanilla for chia bowls. Stir well. Put in 2 containers and refrigerate.
- When the chicken is fully cooked from step 4, shred it and put the chicken back into the salsa.
- Prepare White Bean Chicken Chili Verde using 2 cups of the salsa chicken from step 11. Refrigerate the remaining chicken.
