Fit Foodie: Making it work

We’ve changed our recent plans to only have more effort recipes on the days that marathon training or school were not overwhelming.  I have to say that we are handling the juggle well.  The balance is actually refreshing.  We’ve been able to maintain the portioned leftovers for the hubby to take to work for lunch the next day and I’ve been chomping down on egg and turkey burritos for the protein packing for lunch.  I have to say that things have been going quite smoothly.

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Baked Tortellini

http://allrecipes.com/Recipe/Italian-Sausage-Tortellini-Bake/Detail.aspx
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Chicken Fajita Bake

http://www.thepinningmama.com/2014/08/21/easy-fajita-chicken-bake-recipe/

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Parmesan Crusted Chicken

http://otasteandseeblog.com/parmesan-crusted-chicken-with-bacon/

Baked Parmesan Tomatoes

http://myfridgefood.com/recipes/salads-and-sides/baked-parmesan-tomatoes/#DmFHPow67GPcgEqx.32

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