Summer has flown by and the school year is upon us, bringing fast paced schedules and non-stop activities. Quick meals and snacks are sometimes needed, but it is important to keep our bodies full of healthy nutrients and vitamins. Here are some recipes that are quick and easy, and will keep your body nourished. Enjoy!

Light and Easy Chicken Salad – Great for a quick lunch!
2lb. boneless skinless chicken breasts, cooked and shredded
1½ cups halved red grapes
½ cup chopped pecans
⅓ cup diced green onions
½ cup plain greek yogurt
½ cup mayo
¼ cup dijon mustard
½ teaspoon dried sage
½ teaspoon smoked paprika
¼ teaspoon garlic powder
1-2 tablespoons of fresh lemon juice
salt & pepper to taste

In a large bowl mix, shredded chicken, red grapes, pecans, and green onions. In a small bowl mix, yogurt, mayo, mustard, sage, smoked paprika, garlic powder, lemon juice, salt, and pepper and add to the large bowl of chicken mixture. Stir everything together until it is completely combined and serve on bread or in a lettuce wrap.

Easy Apple Peanut Butter Bites – A perfect pick-me-up loaded with peanut butter and nutrients in one delicious snack.
1 apple, sliced (I used a gala apple)
2 tablespoons peanut butter
¼ cup raisins
1 teaspoon chia seeds

Slice an apple into 8-9 equal slices. Top each slice with an equal amount of peanut butter, raisins, and chia seeds. Enjoy!

Vegetable Enchiladas – An easy, quick meal.
1 tablespoon olive oil
1 red pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
½ red onion, chopped
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ancho chili powder
¼ teaspoon ground pepper
15.5 oz. can low sodium pinto beans, drained and rinsed
6 flour tortillas
19 oz. can of red enchilada sauce
¾ cup shredded Monterey jack cheese
garnish: fresh cilantro, avocado, and sliced jalapeno

Preheat oven to 375 degree. Heat a large skillet to medium high heat. Sauté olive oil and red onion for 2 minutes. Add in red pepper, zucchini, yellow squash, ground cumin, smoked paprika, garlic powder, salt, ancho chili powder, and ground pepper. Stir and sauté for 4 minutes until vegetables are soft and cooked down. Add in pinto beans and sauté for an added 1 minute. Spread ½ cup of the enchilada sauce on the bottom of a 13×9 baking dish. Add ⅓ -1/2 cup of the vegetable mixture to each tortilla. Roll each tortilla filled with mixture and place them in the baking dish, seam side down.
Cover the prepared enchiladas with 1 cup of enchilada sauce, then top with cheese. Cover dish with foil and back for 15 minutes, followed by broiling on high until cheese is brown and toasted. Garnish with fresh cilantro, diced avocado, and sliced jalapeno.

Remember, it is vital to take care of yourself and keep your body nourished when your schedule gets busy. Healthy hydration combined with nourishment through a well-balanced meal will keep your body energized.

If you or someone you know is experiencing symptoms of an eating disorder or a co-occurring mental health condition, Magnolia Creek can offer support services. For more information, please contact our admissions team at 205-409-4220 or complete our contact form.