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!
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:
Dairy Free PB&J Overnight Oats
Servings: 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%)
Thai Slow Cooker Chicken
Servings: 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%)
Turkey Taco Salad
Servings: 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%)
BBQ Chicken with Sweet Potatoes, Celery and Hummus
Servings: 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%)
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