Favoreats
Favoreats LLC
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INGREDIENTS
2 cups
strawberries, sliced
1
banana, sliced
1 1/2 cups
milk of choice
1 cup
plain Greek yogurt
PREPARATION
1
. Put fruit in a freezer bag. Seal and store in freezer for up to 8 -12 months.
2
. When ready to use, put milk, Greek yogurt, and frozen fruit into a blender and mix until consistency is smooth.
3
. Enjoy!
2
Servings:
INGREDIENTS
1 cup
blueberries
1 cup
strawberries, sliced
1/2 cup
blackberries
1/2 cup
raspberries
1 1/2 cups
milk of choice
1 cup
plain Greek yogurt
PREPARATION
1
. Put fruit in a freezer bag. Seal and store in freezer for up to 8-12 months.
2
. When ready to use, put milk, Greek yogurt, and frozen fruit into a blender and mix until consistency is smooth.
3
. Enjoy!
5
Servings:
INGREDIENTS
Granola
3 cups
rolled oats
1/3 cup
vegetable oil
1/2 cup
honey
1 tsp
cinnamon
1 tsp
vanilla
salt
Parfaits
Yogurt
Assorted fruits and nuts, to your liking
PREPARATION
1
. Preheat oven to 350ºF (180ºC).
2
. In a medium bowl, combine granola ingredients, stir until well mixed.
3
. Pour mixture onto a greased baking sheet and bake for 40-45 minutes, tossing halfway through to ensure even baking.
4
. Save granola for up to 2 months, or use right away.
5
. Assemble parfaits in bowls or mason jars (great for on the go!). Layer yogurt with granola and your choice of assorted mixed fruits and/or nuts, alternating layers.
6
. Enjoy!
4
Servings:
INGREDIENTS
2 tbsp
oil
1
red bell pepper, sliced
1
yellow bell pepper, sliced
1
large red onion, sliced
1 tsp
salt
1 tsp
pepper
1 lb
ground turkey
1
packet taco seasoning
1 28 ounce can
diced tomatoes, drained
2 cups
cooked rice
1 can
black beans, drained and rinsed
1 can
corn
1
jar salsa
1
lime, sliced into wedges
Cheddar cheese
Fresh cilantro, for garnish
PREPARATION
1
. Heat oil in a large skillet over medium-high heat.
2
. Add the peppers and onions, and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
3
. Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
4
. Season with taco seasoning and stir, cooking until meat has browned and is cooked through.
5
. Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
6
. To assemble the taco bowls, add a base of rice to 4 food storage containers.
7
. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
8
. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
INGREDIENTS
1 lb
shrimp
1 cup
cherry tomatoes, halved
1 cup
carrots, shredded
1 cup
yellow bell pepper, chopped
1 cup
red onion, chopped
1 cup
asparagus, chopped
Olive oil
Salt
Pepper
Chili powder
Oregano
Lime juice
Large handful of mixed greens
Chili-Lime Vinaigrette Dressing
3 tbsp
lime juice
2 tbsp
olive oil
1 tbsp
honey
1/2 tsp
chili powder
Salt,
Pepper,
PREPARATION
1
.Preheat oven to 425˚F (220˚C).
2
.On a baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.
3
.Bake veggies in the oven for 15 minutes.
4
.Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.
5
.Remove roasted veggies from oven. Add the shrimp to the oven and cook for 5-7 minutes, or until the shrimp are fully cooked.
6
.Prepare chili-lime vinaigrette dressing and split the dressing between two quart-sized mason jars.
7
.Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.
8
.Fill the top with as much mixed greens as you can fit and close jar with lid. Store salads in the fridge for up to 4 days.
9
.To serve, pour out contents into a large bowl and mix everything together.
10
.Enjoy!
4
Servings:
INGREDIENTS
1/2 cup
low-sodium soy sauce
3 tbsp
water
1/2 tbsp
garlic, minced
1 tbsp
cornstarch
4 tbsp
honey
3
skinless chicken breasts
1/2
bell pepper, sliced
1 cup
broccoli florets
1 cup
baby carrots
1 cup
green beans, trimmed
Salt,
Pepper,
Sesame seeds, for garnish
Green onion, for garnish
PREPARATION
1
. Preheat oven to 400º F (200ºC).
2
. In a medium-sized saucepan over medium heat, whisk together soy sauce, water, garlic, cornstarch, and honey. Allow sauce to begin bubbling and then stir until sauce thickens. Remove from heat.
3
. Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay chicken on top of sauce. Lay bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
4
. Season vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce.
5
. Bake 20 minutes or until chicken is cooked through and juices run clear.
6
. Remove pan from oven and allow to cool. Slice chicken into strips.
7
. Distribute chicken and vegetables evenly between 4 tupperware containers, separating vegetables for 4 different dishes, if desired.
8
. Drizzle remaining sauce over chicken and garnish with sesame seeds and green onion.
9
. Enjoy!
*Refrigerate up to 4 days.
INGREDIENTS
2 tbsp
olive oil
4
chicken thighs, boneless and skinless
Salt,
Pepper,
1 lb
green beans
2 cups
cherry tomatoes, halved
1/2 cup
basil pesto