This on budget meal prep recipe for weight loss is so easy to make and monster on flavor.
My chicken meal prep recipe for weight loss has a low calorie mushroom cream sauce and only costs $2.50 per meal.
Meal prepping for weight loss is easy when you have low cost meals that are perfect for budget recipe meal prep. The veggie mash is the perfect meal prep recipe that will last for 5 days and is low calorie and tasty.
This recipes to lose weight are easy to follow and perfect for meal prep recipes. If you are on a low budget, look no further than this weight loss meal prep recipe for chicken.
I hope that you got a lot out of the recipe video. I was honestly quite excited to have found it myself. I personally think it looks pretty tasty!
In any event, let me welcome you to Live Well Corner! My name is Marc Gil . I’m overjoyed that you’re here with me this fine day. I’m a big fan of checking out goal-friendly recipe videos. Nice to have a partner in crime. 🙂
If you really did enjoy the on budget meal video, you may want to take a look at my other Weight loss video shares on Live Well Corner . It only gets tastier from here!
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I just wanted to say a few things…
Clearly, there are many diet plans in the world. If you’re like me, you’re probably overwhelmed by all of the options.
So the moment you’ve made your choice, and prepping healthy meals is the next step, it’s important that you stay committed to your plan. Wavering could be detrimental to your weight loss success. You may very well find yourself needing to start over from scratch.
Building up a diet-focused recipe library on your computer is a great idea, for this very reason. So if you’re going low-carb, then build up a low-carb recipe library.
I’ve been guilty of hopping from one diet to the next. And I’ve done so for one simply reason…
On low-calorie, you crave calories. On low-fat, you crave fat. It’s always super tempting to dabble. If the person on the screen tells you it’s healthy, you should probably eat it, yeah? And let’s make no mistake about it… Meal prep videos are, in many instances, extremely hard to resist. 😉
If you expect to see lasting results, you need to stick to your chosen plan of action. At the end of the day, eating healthy foods and not going into a crazy caloric surplus may be enough to help you reach your goals.
If you’re honest with yourself, I’m sure you’ll see the merit in that. Eat clean, don’t stuff your face all the time, and the fat should come right off. Add some exercise into the mix and look out!
This is conventional wisdom. And it probably has that designation for a reason!
But even if your chosen diet isn’t a low-calorie model, you may still be well-served to stick with it long-term. Many diets have more of a macro-nutrient ratio focus. These are often pretty meticulously calculated, and straying from the prescribed ratio may jeopardize your results.
Stick to the plan. Give yourself a fighting chance!
So Here’s What I Recommend…
Have a look at the Weight Loss recipes category page right here on the site. I’ve compiled tons of great videos for you.
Then, using your browser’s bookmarking feature, begin saving the videos that you like. Create an all new file folder which can be labeled “Weight Loss Vids,” unless there’s something else you like more.
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Much thanks to you for stopping by!
To you at your very best,
Creamy Mushroom Chicken & Veggie Mash
Budget Meal Prep For Weight Loss
Recipe by Bobby Parrish
Cooking Time: 45 minutes
Makes 5 meals
For the chicken:
5 thin boneless & skinless chicken breasts
1 teaspoon each fennel, garlic, & onion powder
10 ounces cremini mushrooms, sliced
½ cup low sodium chicken broth
½ cup light coconut milk
Fresh cracked pepper
For the mash:
1 large head of cauliflower
12 ounces broccoli florets
4 cloves garlic, peeled
¼ cup grated parmesan or pecorino romano cheese
Fresh cracked pepper
Cook’s Note: You can either pound your chicken breasts thin or ask the person behind the meat counter at the grocery store to do it for you.
Bring a medium size pot of water to a boil for the veggies.
Meanwhile, make the spice rub by combining the fennel, garlic, and onion powder in a small bowl, mix well. Season both sides of the chicken with a generous pinch of the salt and all the spice rub. Let sit at room temperature for 20-30 minutes.
Cut the cauliflower into large bite size florets. Season the boiling water with 1 teaspoon of salt and boil the cauliflower florets along with the garlic for 8-12 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash. Save the boiling water, strain the cauliflower and garlic, and place in a blender. Add the broccoli florets to the boiling water along with another pinch of salt and cook for 5-7 minutes, or until tender.
To finish the cauliflower mash, add 3 tablespoons of grated cheese, ¼ teaspoon of salt, and a few cracks of pepper to the blender with the cauliflower. Blend until smooth and creamy and check for seasoning, you may need more salt.
Drain the broccoli and run under cold water for 30 seconds to stop the cooking process. Drain very well and then chop the broccoli to the consistency you desire. Add the chopped broccoli to the cauliflower mash along with 1 tablespoon of grated cheese, mix well. Check for seasoning and set aside.
For the chicken, pre-heat a large non-stick or cast iron pan over medium-high heat for 2 minutes. Add 2 teaspoons of oil and wait 30 seconds to add the chicken to the pan. If your pan is not big enough you will have to cook the chicken in two batches. Cook for 3-4 minutes or until the crust has a nice golden brown color, flip and cook 2 minutes and remove from the pan. The chicken is still raw in the middle at this point. Add 1 teaspoon of oil to the pan along with the sliced mushrooms. Cook for over medium heat 10-12 minutes or until the mushrooms have wilted and have a nice golden color, add ¼ teaspoon salt and a couple cracks of pepper. Add the coconut milk, chicken broth and stir well. Cook for 10-12 minutes or until the sauce has reduced by half. Check for seasoning, you will most likely need a pinch of salt and some pepper. Place the chicken back in the pan and cook for 4 minutes, or until the chicken is cooked through.
Serve the chicken with some mushroom sauce and veggie mash, enjoy! Everything will keep in the fridge for 5 days, the only item you can freeze is the chicken and sauce, it will keep for 2-3 months in the freezer. When time to reheat everything, heat in a 400 degree F oven covered with tin foil for 10-12 minutes. If using the microwave, cover the container with a wet paper towel and make sure not to heat too high or too long, otherwise the meat will dry out.
352 calories per meal
11 grams of fat per meal
12 grams of carbs per meal
51 grams of protein per meal
4.4 grams of fiber per meal