Bodybuilding meal planner and nutritionist Mark Everson and I teamed up to give you this week’s Bodybuilding Meal Prep Challenge.
We’re going to do the heavy lifting here, so if you’re a dietitian, please go for it.
But first, here are the links: Bodybuilding Meal Planner Bodybuilding Calculator I don’t know about you, but when I see that this recipe looks like it’s going to take me around an hour to get it, I’m going to have to make a move.
So here’s a hint: the ingredients are relatively easy.
I used frozen corn tortillas and shredded shredded cheddar cheese to make this recipe, and I cut the amount of cheese I used in half.
The amount of milk and cheese I added to this recipe was the same amount that was used in the recipe for the Bodybuilder Diet Kit.
If you’re on a tight budget, I recommend cutting back on the cheese to the amount you’ll need to get the desired amount of protein and carbs.
You can also cut back on how much you add to your chicken broth to keep it from feeling like it is boiling.
So here’s what you’ll get when you order this recipe from Bodybuilders.com: 5.5 ounces Chicken broth 1.5 cups (4 cups) chicken broth 5 tablespoons chicken stock 2 teaspoons kosher salt 3 teaspoons ground black pepper 2 tablespoons soy sauce 1 tablespoon garlic powder 1 teaspoon onion powder 2 eggs 2.5 teaspoons onion powder, black pepper, and cayenne pepper 1/2 cup chopped fresh parsley 1 cup chopped onion 1 large green pepper, finely chopped 1 pound frozen corn 1 1 1/2 cups shredded casserole cheese, shredded cheese 2 cups chopped cooked corn 8 ounces fresh spinach, chopped 3 tablespoons fresh parsnip 1 1,5-ounce can of diced tomatoes 1 can tomato sauce 3 large egg whites 2 tablespoon unsalted butter 1 egg yolk 1 package of shredded sharp cheddar 1 chicken breast 2 large eggs, at room temperature 1-inch skinless chicken breasts, cut into cubes Directions: 1) Cook the chicken broth in a large saucepan.
The broth should simmer for at least 1 hour and up to 4.
When the broth is finished cooking, strain out the broth.
(The longer the broth, the longer it will cook.)
2) Heat a skillet over medium heat and add the chicken stock.
Cook until the chicken is soft, but still very pink in color.
Add the salt and pepper and cook for 1 minute.
3) Add the chicken and cook until the broth has thickened slightly.
4) Remove the chicken from the pan and add to a large bowl.
5) Add 1 tablespoon of the chopped parsley and 1 tablespoon chopped onion to the broth mixture.
6) Add in the remaining chopped parslee and onion, the garlic powder, ground black powder, and salt.
7) Mix together with a fork.
8) Add a little more chicken broth, and stir.
9) Add another tablespoon of chicken broth and stir again.
10) Add about 1 1/4 cups of the chicken, broth, parsley, and onion mixture, to the pot.
11) Add one more tablespoon of broth, stir again, and cook, stirring, until the soup is thickened and the liquid is absorbed.
12) Remove from heat and let cool.
13) Add two cups of shredded crescent rolls to the skillet and cook over medium-high heat until the rolls are golden brown and the top is browned.
14) Slice the green peppers in half and then place them on the bottom of a baking sheet lined with parchment paper.
15) Cover the baking sheet with a large sheet of foil, and set aside.
16) Place the shredded chesapeake chicken on the baking paper, and bake for 10 minutes.
17) Allow the crescent roll to cool, then peel off the parchment paper, shred, and place on a plate.
18) Once the chesnut chicken is cool enough to handle, slice the green pepper in half, and cut them into pieces.
19) Add 2 tablespoons of the tomato sauce to the sauce, and mix until it’s well blended.
20) Heat a skillet on medium heat.
21) When it’s starting to get hot, place the chicken on top of the sauce.
22) Dip the chicken pieces into the sauce and toss them until coated.
23) Then, add the green bell peppers and green onions to the green sauce and mix well.