Turkey Stuffed Zucchini Boats

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Yields 4 Servings Total
1 MetPro Serving = 3 boats

MetPro Serving Breakdown:

Veggie Carbs = 2
Protein = 2.5 
Fat = .5

Ingredients

  • 1lb (16oz) lean ground turkey

  • 6 zucchini

  • 4 oz Low-moisture, part skim mozzarella

  • 1 ½ cups marinara sauce (find one less than 35 cal per ½ cup)

  • 1 large yellow onion, diced

  • ½ tsp oregano

  • ½ tsp basil

  • Salt & pepper to taste

Directions

1.) Preheat oven to 375° Line a baking sheet with parchment paper or foil and spray with non-stick cooking spray. 
2.) Cut each zucchini in half horizontally, then carefully scoop out the center.
3.) Spray a pan with non-stick cooking spray and add in the onions, cooking until slightly yellow.
4.) Add in the ground turkey, oregano, basil, salt and pepper. Cook until browned, about 5 min. Drain any excess fat. 
5.) Stir in the marinara sauce until heated through, about 1-2 more minutes.
6.) Add the ground turkey and sauce mixture to each zucchini (dividing into 12 servings) and sprinkle each with mozzarella. 
7.) Place into the oven and bake until zucchini is tender and cheese has melted, about 12-15 minutes.

Cucumber Quinoa Salad

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Yields 3 MetPro Servings Total
MetPro Notes: Can be broken down into 6 smaller portioned servings

MetPro Serving Breakdown:

Meal Carbs = 2
Protein = 1
Fat = 1

Ingredients

  • 1 English cucumber, diced

  • 2 cups chilled* cooked quinoa

  • 1/2 cup diced red onion

  • 3 oz crumbled feta cheese

  • 1/3 cup julienned or roughly-chopped fresh basil leaves

  • 1 batch Lemony Italian vinaigrette (see below)

For the Lemony Italian Vinaigrette

  • 2 tablespoons olive oil

  • 2 tablespoons apple cider vinegar or red wine vinegar

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon Italian seasoning

  • pinch of salt and black pepper

Directions

1.) Toss all ingredients together until combined. Serve immediately. 
2.) To make the vinaigrette: Whisk all ingredients together in a small bowl until combined.

Carrot Cake Overnight Oats

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Yields 1 MetPro Serving Total

MetPro Serving Breakdown:

Meal Carbs = 2
Protein = 1
Fat = 1

Ingredients

  • ¼ cup of dry oats

  • 2 Tbs raisins

  • 1 scoop of vanilla protein powder

  • ¼ cup grated carrots

  • ¼ tsp cinnamon

  • 1 oz pecans or walnuts

  • Pinch of allspice

  • ½ cup almond milk

Directions

1.) Throw all ingredients together in bowl or mason jar, cover, & refrigerate a couple hours or overnight.
2.) Enjoy in the morning!

Pre-Workout Power Shake

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Yields 1 MetPro Serving Total
MetPro Notes: Omit the banana if on phases lower than 670 → 0 meal carbs

MetPro Serving Breakdown:

Meal Carbs = 2
Protein = 2
Fat = 1

Ingredients

  • 1 Frozen Banana (or 2 cups Frozen Blueberries)

  • 1 scoop Chocolate Protein Powder (depending on meal phase//brand)

  • 2 Tbsp Peanut Butter

  • 4oz Cold Brew Coffee

  • 4oz Unsweetened Almond Milk

  • 1 Tbsp Unsweetened Cacao Powder Optional: 1 tbsp beetroot powder & 1 cup spinach

Directions

1.) Add all ingredients to a blender, blend, & enjoy!

Chicken Quinoa Lettuce Wraps

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Chicken Quinoa Lettuce Wraps

Ingredients:

1 cup Quinoa (omit if no carb allowed at dinner)
1lb of chicken
1 bunch of romaine lettuce
½ cup red bell peppers
½ cup cucumber
¼ cup red onion
½ cup cilantro
2 tbsp Olive oil (use only 1 tbsp if you are only making 1 serving)
Juice of 1 lemon or lime
Splash of rice wine vinegar
Salt/Pepper to taste

Directions:

1.) Cook 1 cup of quinoa in 2 cups of water, bring to boil then immediately turn down to medium/low, cover and let simmer for 10-12 minutes.  Let cool. 
2.) Mince/chop chicken – cook in pan with a misting of olive oil. Add a little salt/pepper to chicken.
3.) Chop veggies, wash romaine lettuce.
4.) Mix all veggies in large bowl. Add olive oil, lemon or lime juice, and vinegar.
5.) Weight out chicken and/or quinoa based on phase, place in 1-3 washed romaine lettuce leafs.
6.) Scoop and add as much of veggie mixture to the top of quinoa/chicken mix.
7.) Make extras! Saves well in fridge for 1-2 days!