Healthy Club Pasta Salad (2x Recipes)
*** Meal Prep Saturdays ***
Chicken + Roast Beef + Pepperoni + Pasta Salad! Have fun this summer with ZERO guilt. Plus it’s a big hit at the Farmer’s Market. Shhhhhh.. 🤐🤑
Here we go… Classic Italian Crock-Pot Chicken first…
Take 460g of chicken + 3 slices of deli roast beef + ½ cup Italian dressing + 1 cup water. Place in a Crock-Pot. Top with parsley. Cover. Cook on high for 4 hours. Note: pic reflects a $10 package of chicken breast. I use the rest (600g is usually 1/3 $10 package) for dinner and/or freeze it for later. Cook in bulk and freeze/can! You’ll thank me when you pay your credit card bill.
Now… The Helathy Club Pasta Salad…
Get some Protein packed Pasta.
I’m using Barilla ProteinPlus Rotini. It was on clearance for 0.50 a box. So, like always, you know me, obviously… I bought all 14 boxes. Lmao… 🤣🤣🤣 Saving = $20.72 USD.
Cook 186g (3 serving sizes) of the pasta as normal. When done, strain, and mix with ½ tbsp of Parlsey and 1 tbsp fat free Italian dressing and 1 teaspoon of minced garlic. Set aside and let cool.
FUN FACT: pasta, regardless of variety & size, is always served at 56g or a multiple of 56. Weird heh?
½ Vidalia Onion (sweet onion)
Shred 460 grams of Italian Crock-Pot Chicken
Slice up the roast beef slices
Divide into 6 meal prep dishes + ¾ cup of pasta + 2 tbsp fat free Italian dressing. I use Rubbermaid TakeAlongs ($3 at Dollar Tree for 6 dishes) for meal prep dishes and it hits the rim. Good que to know when you’re hitting calorie count.
Top with 2 tbsp of feta cheese and a few dashes of parsley.
I would have doubled the Protein Pasta, but the dishes would not have fit it. LoL
Freeze. Ready at 5am wake up call. Do not microwave! Let it thaw on its own. If need to, let it thaw overnight or in the refrigerator.
