It’s Monday. I hate it. I think I’m coming down with something and my eyes felt like they were glued shut when the alarm went off this morning. But hey, at least I had a fun weekend of ignoring my homework, right? I went to a football game on Saturday and hit up this really cool event called Siclovia in San Antonio yesterday – they shut down a major city street for about a 3-mile stretch all the way to the Alamo and opened up the road to bikes and pedestrians.
The down side? Well, because I live adjacent to that shut-down street, I ended up not even being able to get out to go grocery shopping because the traffic was insane. So here’s a super simple meal prep from a few weeks back…this is probably a good idea of what I’m going to be cooking tonight!
Meal Plan:
Day 1
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Rotisserie Chicken with Veggies, Hummus, and Grapes
- Dinner: Turkey Taco Salad
Day 2
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Rotisserie Chicken with Stir Fry Veggies and Rice
- Dinner: Rotisserie Chicken with Veggies, Hummus, and Grapes
Day 3
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Turkey Taco Salad
- Dinner: Rotisserie Chicken with Stir Fry Veggies and Rice
Day 4
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Rotisserie Chicken with Veggies, Hummus, and Grapes
- Dinner: Turkey Taco Salad
Day 5
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Rotisserie Chicken with Stir Fry Veggies and Rice
- Dinner: Rotisserie Chicken with Veggies, Hummus, and Grapes
Day 6
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Turkey Taco Salad
- Dinner: Rotisserie Chicken with Stir Fry Veggies and Rice
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
- Greek yogurt with blueberries and strawberries
- Protein shakes
- Hard boiled egg whites
Containers you see here:
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.
Egg White Slices
Ingredients
- 3 cups egg whites
Instructions
Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.
Turn heat to just higher than medium and cook eggs until they no longer jiggle when you touch the pan and are cooked through, about 10 minutes. Vent the lid if the top of the egg whites begin to bubble.
Remove from pan and slice into 6 pieces.
Recipe Notes
Click here or scan the barcode below to log this food in My Fitness Pal.
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.
Rotisserie Chicken with Stir Fry Veggies and Rice
Ingredients
- 1/2 rotisserie chicken, skin and bones removed (about 350 grams)
- 4 cups stir-fry vegetable medley
- 2/3 cup jasmine rice
- 1/2 tbsp low sodium soy sauce
- 1/2 tsp Better Than Boullion Reduced Sodium Roasted Chicken Base
- 1/2 tsp Flavor God Garlic Lover's Seasoning
Instructions
Cook rice according to package directions, adding chicken base to the water before boiling.
Add stir-fry medley to a large, microwaveable bowl. Season with soy sauce and Flavor God seasoning. Cover bowl with a damp paper towel and microwave for 3-4 minutes or until veggies are bright green and tender-crisp.
Divide chicken, rice, and veggies evenly into 4 servings.
Rotisserie Chicken with Baby Carrots, Hummus, and Grapes
Ingredients
- 1/2 rotisserie chicken, skin and bones removed (about 350 grams)
- 4 cups grapes
- 48 baby carrots
- 1/2 cup Sabra Original Hummus
Instructions
Divide ingredients into 4 containers.
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