Here’s a show and tell of my lunch 🙂 I sauteed fresh veggies in a teaspoon of EVOO, and added some red pepper flakes, lemon juice, and garlic. I added a serving of whole wheat penne pasta, but have done this with feta, chicken, brown rice too. I included the estimated nutrition information, WW points, and the 21 day fix container counts for each option.
WHAT YOU NEED:
1 c. (which is 1 green 21 Day Fix container) fresh asparagus, cut into pieces
1/2 c. (1/2 green container) portabello mushrooms, sliced
1/2 c. (1/2 green container) cherry tomatoes, halved
1 tsp. extra virgin olive oil (EVOO)
To taste: lemon juice, red pepper flakes, and minced garlic.
Options:
- 1/2 c. (1 yellow container) cooked whole wheat penne pasta
- 1/2 c. (1 yellow container) cooked brown rice
- 3 oz. (1 red container) baked chicken
- 1/4 c. (1 blue container) crumbled feta cheese
WHAT YOU DO:
In a saucepan, saute the EVOO, veggies, and garlic. Add lemon juice and red pepper flakes to taste.
Mix in your pasta, rice, chicken, or feta to desired temperature, and serve.
