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Recipes Meal Prep

Meal Prep – Week of April 23rd, 2018

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Author:

Erin

Published:

April 23, 2018

Updated:

April 23, 2018

This post may contain affiliate links. Please read my disclosure policy for details.

Well guys, we have arrived.  It’s Monday again.  And it’s finals week for me yet again!  This week I get to say “sayonara” to my 4th semester of grad school and trust me, it’s good riddance.  Unfortunately that means it’s going to be tough to thoroughly enjoy all the Fiesta festivities happening in San Antonio right now 🙁  I made time for it this past weekend though…and next weekend will be an even bigger celebration!

  • The Meal Plan
  • The Snack Ideas
  • The Containers
  • The Recipes
  • Dairy Free PB&J Overnight Oats
  • Thai Slow Cooker Chicken
  • Turkey Taco Salad
  • BBQ Chicken with Sweet Potatoes, Celery and Hummus

As for this week’s menu, I didn’t do anything too crazy or complicated.  Speed was once again the name of my meal prep game.  I whipped out the slow cooker on both Saturday AND Sunday to get both of the chicken dishes done with minimal effort.  Here’s what we’ve got:

The Meal Plan:

Day 1

  • Breakfast: PB&J Overnight Oats
  • Lunch: Thai Slow Cooker Chicken
  • Dinner: Turkey Taco Salad

Day 2

  • Breakfast: PB&J Overnight Oats
  • Lunch: BBQ Chicken with celery and sweet potato
  • Dinner: Thai Slow Cooker Chicken

Day 3

  • Breakfast: PB&J Overnight Oats
  • Lunch: Turkey Taco Salad
  • Dinner: BBQ Chicken with celery and sweet potato

Day 4

  • Breakfast: PB&J Overnight Oats
  • Lunch: Thai Slow Cooker Chicken
  • Dinner: Turkey Taco Salad

Day 5

  • Breakfast: Protein pancakes
  • Lunch: BBQ Chicken with celery and sweet potato
  • Dinner:Thai Slow Cooker Chicken

Day 6

  • Breakfast: Protein pancakes
  • Lunch: Turkey Taco Salad
  • Dinner: BBQ Chicken with celery and sweet potato

The Snack Ideas:

  • Plantain chips with flavored tuna packets
  • Sea salt popcorn
  • Deli turkey
  • Blueberries and strawberries
  • Protein shakes
  • Hard boiled egg whites

The Containers:

***NOTE: I used the 24 oz 6 Pack Fitness containers in this meal prep, but Amazon is currently out of stock in that size.  I linked the 20 oz size containers here.

The Recipes:

3.34 from 3 votes

Dairy Free PB&J Overnight Oats

Prep: 15 minutes mins
Total: 15 minutes mins
Servings: 4 servings
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Servings: 4 servings

Ingredients

  • 2 cups unsweetened vanilla almond milk
  • 1 1/3 cups rolled oats
  • 3/4 cup PB2 powdered peanut butter, (72 grams)
  • 4 scoops Sports Research collagen peptides, (44 grams)
  • 2 cups frozen strawberries
  • 4 tsp chia seeds

Instructions

  • Whisk almond milk, PB2, and collagen until smooth.  Pour evenly into 4 containers.
  • Add 1/3 cup rolled oats to each of the 4 containers and mix until oats are submerged in liquid.
  • Place strawberries in a microwave safe bowl.  Microwave for 1 minute at a time until strawberries can be mashed to a chunky consistency.  Mix in chia seeds.
  • Divide strawberry mixture evenly into the 4 containers of oats.  Refrigerate overnight before serving.

Nutrition Information

Calories: 284kcal (14%), Carbohydrates: 36g (12%), Protein: 23g (46%), Fat: 7g (11%), Sodium: 282mg (12%), Potassium: 261mg (7%), Fiber: 10g (42%), Sugar: 5g (6%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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Thai Slow Cooker Chicken

Prep: 25 minutes mins
Cook: 7 hours hrs
Total: 7 hours hrs 25 minutes mins
Servings: 6 servings
Rate Pin Print
Servings: 6 servings

Ingredients

  • 1 1/2 lbs chicken breast
  • 6 cups butternut squash, cubed
  • 1 medium zucchini, chopped
  • 1 cup sweet peppers, sliced into rings
  • 1/2 cup onion, chopped
  • 13.5 oz can light coconut milk
  • 1 cup brown jasmine rice, cooked according to package directions
  • 2 limes juiced
  • 3 tbsp red curry paste
  • 2 cloves garlic, minced
  • 2 tbsp Thai basil, chopped
  • 1 1/2 tbsp coconut sugar
  • 1 tbsp ginger paste
  • 1 tsp fish sauce

Instructions

  • Add onion and chicken to the bottom of a slow cooker.  Top with butternut squash.
  • Mix coconut milk, lime juice, red curry paste, garlic, coconut sugar, ginger paste, and fish sauce.  Pour over top of butternut squash.
  • Set slow cooker on low for 6 1/2 hours.
  • Once slow cooker is done, remove chicken and pour butternut squash and sauce into a large blender or food processor, leaving a top vent open to release steam.  Blend just until smooth, then return to slow cooker.
  • Shred chicken with two forks and return to slow cooker. Add zucchini, sweet peppers, and Thai basil and return to low heat for 30 minutes.
  • Serve butternut squash and chicken mixture with rice.

Nutrition Information

Calories: 355kcal (18%), Carbohydrates: 47g (16%), Protein: 31g (62%), Fat: 6g (9%), Cholesterol: 66mg (22%), Sodium: 354mg (15%), Potassium: 804mg (23%), Fiber: 6g (25%), Sugar: 9g (10%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

Rate Recipe

4 from 10 votes

Turkey Taco Salad

Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Servings: 4 servings
Rate Pin Print
Servings: 4 servings

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.

Nutrition Information

Calories: 322kcal (16%), Carbohydrates: 34g (11%), Protein: 34g (68%), Fat: 5g (8%), Cholesterol: 56mg (19%), Sodium: 613mg (27%), Fiber: 6g (25%), Sugar: 8g (9%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

Rate Recipe

4 from 1 vote

BBQ Chicken with Sweet Potatoes, Celery and Hummus

Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Servings: 4 servings
Rate Pin Print
Servings: 4 servings

Ingredients

  • 1 lb raw chicken breast
  • 2 medium sweet potatoes, chopped, (400 grams)
  • 10 medium stalks celery, (400 grams)
  • 1/2 cup Stubbs Sweet Heat BBQ Sauce
  • 1/2 cup Sabra original hummus
  • 1 tsp olive oil
  • 1 tsp Oh My Spice! Everything Seasoning

Instructions

  • Pour about 1/3 of the BBQ sauce into the bottom of a slow cooker. Lay chicken breast on top and pour remaining sauce on top. Cook on low for 7-8 hours or until chicken shreds easily with a fork.
  • Pre-heat oven to 400 degrees.  Line a baking sheet with aluminum foil or SILPAT.  Set aside.
  • Toss chopped sweet potatoes with olive oil and Oh My Spice seasoning.  Arrange in a single layer on baking sheet.  Bake for 20 minutes.
  • Divide chicken, sweet potatoes, celery, and hummus evenly into 4 containers.

Nutrition Information

Calories: 348kcal (17%), Carbohydrates: 38g (13%), Protein: 30g (60%), Fat: 8g (12%), Cholesterol: 66mg (22%), Sodium: 560mg (24%), Potassium: 886mg (25%), Fiber: 7g (29%), Sugar: 14g (16%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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