It’s that time again! Meal Prep Monday is in full effect and I actually included a picture of my breakfast in this prep. I usually don’t include it either because I procrastinate on breakfast making for some reason (and by the time I make it the lighting in my apartment sucks for photography) OR I’m in a hurry and don’t feel like pulling all of my breakfasts out of the fridge. Anywho, they’re out to play this week.
Enjoy!
Meal Plan:
Day 1
- Breakfast: Blueberry Almond Oatmeal Muffin with egg white omelet
- Lunch: Grilled Teriyaki Chicken with Veggies and Brown Rice
- Dinner: Turkey Taco Salad
Day 2
- Breakfast: Blueberry Almond Oatmeal Muffin with egg white omelet
- Lunch: Pesto Chicken with Sweet Potatoes and Asparagus
- Dinner: Grilled Teriyaki Chicken with Veggies and Brown Rice
Day 3
- Breakfast: Blueberry Almond Oatmeal Muffin with egg white omelet
- Lunch: Turkey Taco Salad
- Dinner: Pesto Chicken with Sweet Potatoes and Asparagus
Day 4
- Breakfast: Peanut Butter and Jelly Overnight Oats
- Lunch: Grilled Teriyaki Chicken with Veggies and Brown Rice
- Dinner: Turkey Taco Salad
Day 5
- Breakfast: Blueberry Almond Oatmeal Muffin with egg white omelet
- Lunch: Pesto Chicken with Sweet Potatoes and Asparagus
- Dinner: Grilled Teriyaki Chicken with Veggies and Brown Rice
Day 6
- Breakfast: Peanut Butter and Jelly Overnight Oats
- Lunch: Turkey Taco Salad
- Dinner: Pesto Chicken with Sweet Potatoes and Asparagus
Snacks I’m digging this week:
- Baby carrots and hummus
- Cinnamon brown rice cakes with peanut butter
- Apple slices with 1/2 cup Greek yogurt, 2 tbsp PB2 and cinnamon
- Grapes
- Protein shakes
- Hard boiled egg whites
Containers you see in this prep:
Blueberry Almond Baked Protein Oatmeal Muffins
Ingredients
- 2 cups rolled oats
- 2 scoops Cellucor Whipped Vanilla whey protein
- 1 cup applesauce
- 1/4 cup maple syrup
- 2 egg whites
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup unsweetened vanilla almond milk
- 1 1/2 tbsp almond butter
- 3 tbsp almond slivers
- 1 cup blueberries
Instructions
- Pre-heat oven to 350 degrees.
Add rolled oats, protein powder, baking soda, baking powder and cinnamon to a large bowl and mix until combined.
Add applesauce and melted almond butter. Mix the almond butter into the applesauce to ensure it doesn't harden and clump.
Add remaining wet ingredients and stir until just combined, then fold in blueberries.
Scoop oatmeal mixture into jumbo muffin molds on top of baking sheet. Top with almond slivers.
Bake at 350 degrees for 35 minutes or until the tops begin to get golden brown and do not collapse when touched (they will get firmer as they cool).
Recipe Notes
Try scooping with a 4-oz disher and baking with these jumbo silicone baking cups for best results.
Click here or scan the barcode below to log this food into My Fitness Pal.
Grilled Teriyaki Chicken Bowls
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2/3 cup brown rice dry
- 2 cups broccoli florets
- 1/2 bell pepper chopped
- 2 small zucchini chopped
- Optional toppings: sesame seed, green onion
Teriyaki Sauce
- 3 tbsp light brown sugar
- 3 tbsp hoisin sauce
- 1 1/2 tbsp low sodium soy sauce
- 1/2 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh grated ginger
Instructions
Add all teriyaki sauce ingredients to small pot and bring to a boil over medium heat. Lower heat and simmer for 3-5 more minutes until thickened. Set aside to cool.
Marinate chicken in 1/2 of the cooled teriyaki sauce for about 1 hr. Set aside 1-2 tbsp of remaining teriyaki for brushing on during grilling. The rest will be used to drizzle on top before serving.
While chicken marinates, cook rice according to package directions.
Prepare vegetables for grilling by layering two sheets of aluminum foil (approx. 12" x 16") on top of each other. Add vegetables in the middle of the foil and drizzle with sesame oil and soy sauce if desired. Fold up sides into a packet, leaving an opening at the top for steam to escape.
Once chicken has marinated, grill for about 5 minutes per side, depending on thickness and grill heat. Brush with some of the reserved teriyaki sauce when you flip the chicken.
As the chicken grills, add the foil packet of vegetables onto a low flame area of the grill. When the broccoli is bright green and tender crisp, remove the vegetables.
Serve grilled chicken with vegetables, rice and remaining teriyaki.
Turkey Taco Salad
Ingredients
- 1 lb Jennie-O extra lean ground turkey 99%
- 1/2 cup Frontera New Mexico Taco Skillet Sauce
- 2 hearts romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup black beans
- 1 cup corn kernels
- 1/2 cup Casa Sanchez Taqueria Style Avocado Salsa
- 1/4 cup Fage 0% plain Greek yogurt
- 1/2 cup tortilla strips
Instructions
Layer lettuce, cherry tomatoes, black beans, and corn in a meal prep container.
Heat a large skillet over medium-high heat, then add about 1 tsp of olive oil. Add ground turkey and break apart with a wooden spatula until nearly cooked through, then add skillet sauce and finish cooking.
Serve over veggies, then add Greek yogurt, avocado salsa and tortilla strips on top.
Pesto Chicken with Sweet Potatoes and Asparagus
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 medium sweet potatoes, halved (about 400 grams total)
- 24 spears asparagus trimmed
- 1/4 cup Three Bridges Basil Pesto
- 1 tsp Flavor God Garlic Lover's Seasoning
- Optional: olive oil for spraying chicken and sweet potatoes
Instructions
Prepare asparagus for grilling by wrapping into a foil packet with salt, pepper and olive oil if desired.
Rub or spray sweet potato halves with olive oil before grilling, then season with Flavor God seasoning. Add to low flame area of the grill as it heats up.
Spray grill or chicken with olive oil before adding to hot grill. Season with salt, pepper and Flavor God seasoning. Grill approx. 5 minutes per side or until cooked through, flipping only once.
After adding chicken to the grill, place asparagus foil packet onto low flame area of the grill.
Once sweet potatoes are tender, remove from grill. Remove asparagus once it turns bright green and is tender crisp.
Serve chicken with asparagus and sweet potato. Top with 1 tbsp pesto.
