Hey there!! I am actually just finishing up a round this week... AND will be starting another on June 1!

Here is what has worked for me

I drink my shakeology EVERY morning for breakfast... My shake keeps me full until lunch so sometimes I skip morning snack, or have a half a WG English muffin with PB! Then I usually have either a Salad with chicken and the homemade dressings for lunch or sometimes if we have leftovers for dinner I will bring that! One helpful hint that I learned from Autumn...Buy a rotisserie chicken!!!!! Take the chicken off, and use it for your lunches etc. SAVES SO MUCH TIME...just don't eat the skin LOL!

I have been doing good on finding recipes that both my husband and I would like for dinner, and I have found a few really good ones. Here is one of my favorites! 100% Fix Approved! I will be uploading my meal plans to help you guys plan probably next week! I have found that this helps my challengers a lot to fill in the blanks in theirs!

Zesty Chicken & Brown Rice!

Ingredients:
2 Tbsp. olive oil, divided use
1 cup dry brown rice
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch strips
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup all-natural chili sauce
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper
Preparation:
1. Heat 1 Tbsp. oil in large saucepan over medium heat.
2. Add rice; cook, stirring frequently, for 1 to 2 minutes, or until rice starts to crackle.
3. Add water and salt. Bring to a boil, covered. Reduce heat; cook for about 30 to 35 minutes, or until rice is tender and fluffy.
4. While rice is cooking, heat remaining 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
5. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
6. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
7. Reduce heat to medium. Add tomatoes, chili sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes.
8. Divide rice between four serving plates; top evenly with chicken mixture.
1 serving = 1 Red, 1 Green, 1 Yellow, 1 Tsp 