Healthy family meal for the week! – Think of Munch

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Here's healthy meal prep for the week for a family of 4! Get creative with slow cooker meals, pan dinners, frozen sandwiches, and bulk overnight oats!
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THINGS From this video:
► 8 OZ MASON POTS: http://amzn.to/2lEDel2
► 4 OZ MASON POTS: http://amzn.to/2mpNsG4
► 32 OZ MASON POTS: http://amzn.to/2pP7oAT
► SMALL FOOD SAVINGS: http://amzn.to/2pPAdgJ
► BIG FOOD SAVINGS: http://amzn.to/2q8Ayhv
► POP TOP TUPPERWARE (FOR OATS): http://amzn.to/2pPq5Em
► SPACE LUNCH BOX: http://amzn.to/2pPgj5a
► PANINI PRESS: http://amzn.to/2qJPjEb
► 7 QT RUBBERMAID TUPPERWARE: http://amzn.to/2qMAnEH
► AIR POPPER: http://amzn.to/2q8nFnE
► SLOW COOKER: http://amzn.to/2pPkmyD

RECIPES:
► TUNA SALAD SANDWICH: http://bit.ly/2q6UtMi

► NIGHT OAT:
1/2 cup oats
1 teaspoon chia seeds
1/2 teaspoon cinnamon
1 teaspoon coconut sugar
1 tbsp raisins
1 tbsp sliced almonds
(yields 1 serving, multiply recipe for # of servings you need!)

Mix the dry ingredients together and reserve.
To prepare, add a large 1/2 cup mixture with 1/2 cup milk (or more, to taste). Mix everything and put it in the refrigerator overnight.

► SLOW COOKER CHILI: http://bit.ly/2r5J9hU
2 pounds chicken breast, cut into 1-inch cubes
1.5 cup chopped onion
1 can black beans, drained and rinsed (15 oz)
1 can great northern beans, drained and rinsed (15 oz)
1 can red kidney beans, drained and rinsed (15 oz)
2 cans diced tomatoes (29 oz)
1 can diced green chiles (7 oz)
5 cloves garlic, finely chopped
1½ tbsp paprika powder
1½ tbsp chili powder
1 tbsp cumin
2 teaspoons dried oregano
¼ teaspoon salt
⅛ teaspoon pepper

While cooking add:
16oz frozen corn
2 cups frozen peppers (or fresh)

Combine ingredients (except corn and peppers) in a large freezer bag. Remove the air from the bag, seal and freeze.
The night before cooking, place the bag in the refrigerator to thaw.
After thawing, pour the bag into the slow cooker with frozen corn and peppers. Cook on low 6 to 8 hours, or on high 2 to 3 hours.

This yields 12 per 1 cup
252 cal | 1F | 35C | 26P

► BBQ CHICKEN PAN DINNER: http://bit.ly/2pBqOr2
½ pound chicken breasts
1½ cups diced pumpkin [or sweet potato]
1½ cups Brussels sprouts, halved
2 tablespoons low-sugar barbecue sauce (enough to cover)
dash of oil
chili powder, salt and pepper, to taste

Preheat the oven to 220°C.
Place the chicken and vegetables on a baking sheet lined with parchment.
Brush the chicken fillets with barbecue sauce.
Drizzle the vegetables with oil. Season the pumpkin with chili powder and salt, and the Brussels sprouts with salt and pepper. Toss to coat.
Bake for 30 minutes, until the chicken reaches a temperature of 70°C.

It provides 2 per serving
273 cal | 10F | 21C | 27P

► SLOW COOKER BLACK BEANS FAJITAS:
6 peppers, sliced ¼" – ½" thick
1 can diced tomatoes (14.5 oz).
2 cans black beans (15 oz each), drained and rinsed
2 cups onion, thinly sliced, ¼” or less
2 tablespoons chili powder
1 tbsp cumin
2 teaspoon paprika powder
¼ teaspoon red pepper flakes
¼ teaspoon salt
⅛ teaspoon black pepper

Place all ingredients in a large freezer bag. Remove the air from the bag, seal it and freeze.
The night before cooking, place the bag in the refrigerator to thaw.
After thawing, pour the bag into the slow cooker. Cook on low for 6 to 8 hours, or on high for 2 to 3 hours.
Yields 6 cups (4 servings).

Per 1½ cup serving:
291 cal | 0F | 60C | 15P

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The information on this channel is for informational and educational purposes only and is not intended to replace advice from your doctor or other healthcare professional. You should not use the information on this channel for the diagnosis or treatment of a health problem or for the prescription of medications or other treatments. Consult a healthcare professional before beginning any diet, exercise or supplementation program, before taking any medications, or if you suspect you may have a health problem.