Free Weekly Meal Plans
Free Weekly Meal Plans
about
work with me
contact
  • Follow on Facebook
  • Follow on Instagram
  • Follow on TikTok
  • Follow on Pinterest
Peanut Butter and Fitness
    • All Recipes
      • Appetizers
      • Breakfast
      • Brunch
      • Desserts
      • Drinks
      • Main Dishes
      • Pasta
      • Salads
      • Sandwiches and Wraps
      • Sauces and Spreads
      • Side dishes
      • Snacks
      • Soups
      • Dairy Free
      • Gluten Free
      • High Protein
      • Low Carb
      • Vegetarian
      • Beef
      • Chicken
      • Pork
      • Turkey
      • Seafood
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Grill
      • Stove Top
      • Oven
      • Sous Vide
      • Meal Prepable Recipes
      • No Heat Meals
      • Freezer Friendly
      • One Dish Meals
      • Easy Weeknight Dinners
      • Asian Inspired
      • Italian Inspired
      • Mediterranean
      • Southwestern
      • Fall
      • Spring
      • Summer
      • Winter
      • Christmas
      • Pumpkin
      • Thanksgiving
      • Easter
      • Halloween
      • Game Day
      • New Year’s Eve
      • Valentine’s Day
      • St. Patrick’s Day
    • Quest for the Best
  • Meal Prep
  • My Cookbooks
  • Product ReviewsI’ll be posting a series of my “Quest for the Best” health, fitness and meal prep products here, as well as any cool products I find along the way so you can get the goods too.  If you’re interested in seeing any particular product recommendations, comment below!
Search
Recipes Meal Prep Weekly Meal Plans

Meal Prep – Week of February 6th, 2022

Jump to Recipe Pin Recipe
Rate

Author:

Erin

Published:

February 6, 2022

Updated:

February 6, 2022

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

Jump to Recipes ↓
Jump to Meal Plan ↓

Happy Sunday, meal preppers! Time for another full weekly meal prep/plan, this week with one new recipe, one recently revamped recipe, and 2 all time faves. I hope everyone is staying warm with the latest winter storm!

  • The Meal Plan
  • The Snack Ideas
  • The Containers
    • The Recipes
    • Mixed Berry Oatmeal Muffins
      • Ingredients
      • Instructions
      • Tips & Tricks
      • Nutrition Information
      • Did You Make This?
    • Sheet Pan Salmon Dinner
      • Ingredients
      • Instructions
      • Tips & Tricks
      • Nutrition Information
      • Did You Make This?
    • Instant-Pot Thai Peanut Chicken
      • Ingredients
      • Instructions
      • Tips & Tricks
      • Nutrition Information
      • Did You Make This?
    • Roasted Butternut Squash and Kale Salad
      • Ingredients
      • Instructions
      • Tips & Tricks
      • Nutrition Information
      • Did You Make This?

If you’ve never been here before, welcome! My meal prep posts go a little something like this: 1) meal plan (use any or all of it!), 2) snack ideas, 3) links to the containers you see here, and 4) recipes and nutrition info. You can jump straight to the recipes by clicking the “Jump to Recipes” link above, or click the direct link to the individual recipe you want below. Otherwise, just keep scrolling down!

Here’s a quick peek at some of this week’s recipes. Just click the button below to jump straight to the one you want! Note: the links in the meal plan below will take you to individual recipe pages (separate from this post).

Mixed Berry Oatmeal Muffins
Sheet Pan Salmon Dinner
Instant Pot Thai Peanut Chicken
Butternut Squash Kale Salad

Here’s a look at my fridge after this prep!

The Meal Plan

Day 1

  • Breakfast: Mixed Berry Oatmeal Muffins 
  • Lunch: Roasted Butternut Squash and Kale Salad with Chicken
  • Dinner: Sheet Pan Salmon Dinner

Day 2

  • Breakfast: Mixed Berry Oatmeal Muffins 
  • Lunch: Instant Pot Thai Peanut Chicken
  • Dinner: Sheet Pan Salmon Dinner

Day 3

  • Breakfast: Mixed Berry Oatmeal Muffins 
  • Lunch: Roasted Butternut Squash and Kale Salad with Chicken
  • Dinner: Sheet Pan Salmon Dinner

Day 4

  • Breakfast: Mixed Berry Oatmeal Muffins 
  • Lunch: Instant Pot Thai Peanut Chicken
  • Dinner: Sheet Pan Salmon Dinner

Day 5

  • Breakfast: Mixed Berry Oatmeal Muffins 
  • Lunch: Roasted Butternut Squash and Kale Salad with Chicken
  • Dinner: Instant Pot Thai Peanut Chicken

Day 6

  • Breakfast: Mixed Berry Oatmeal Muffins 
  • Lunch: Roasted Butternut Squash and Kale Salad with Chicken
  • Dinner: Instant Pot Thai Peanut Chicken

The Snack Ideas

  • Yogurt and granola
  • Flavored tuna packets
  • Apples with peanut butter
  • Blueberries and strawberries
  • Protein shakes
  • Hard boiled eggs

The Containers

Here are the direct links to the containers you see pictured in this post. Note: these are Amazon Affiliate links.

The Recipes

Mixed Berry Oatmeal Muffins
4.34 from 39 votes

Mixed Berry Oatmeal Muffins

Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
Servings: 7 jumbo muffins
Rate Pin Print
Servings: 7 jumbo muffins

Ingredients

  • 2 cups rolled oats, (192 grams)
  • 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla Indulgence, (60 grams)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup unsweetened applesauce, (6 oz)
  • 3/4 cup unsweetened vanilla almond milk, (6 oz)
  • 1/2 cup blueberries, (75 grams)
  • 1/2 cup strawberries, chopped, (75 grams)
  • 1/2 cup blackberries, (75 grams)
  • 1/4 cup maple syrup, (2 oz)
  • 2 egg whites
  • 1 1/2 tbsp Skippy Natural Creamy Peanut Butter, (24 grams)
  • 1/2 tsp vanilla extract

Instructions

  • Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.
  • Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.
  • Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

Tips & Tricks

  • Click here or scan the barcode below to log this food in My Fitness Pal.
  • I recommend these jumbo silicone baking cups!
  • You can replace the plant based protein with whey if you’d prefer – just sub it out with the same amount of powder but decrease the amount of almond milk to 1/2 cup.

Nutrition Information

Calories: 209kcal (10%), Carbohydrates: 32g (11%), Protein: 12g (24%), Fat: 4g (6%), Sodium: 116mg (5%), Potassium: 125mg (4%), Fiber: 5g (21%), Sugar: 12g (13%)

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
4.75 from 4 votes

Sheet Pan Salmon Dinner

Prep: 15 minutes mins
Cook: 40 minutes mins
Total: 55 minutes mins
Servings: 4 servings
Rate Pin Print
An easy weeknight sheet pan meal that's also perfect for meal prepping! Crispy red potatoes accompany tender baked salmon.
Servings: 4 servings

Ingredients

  • 1.25 lbs salmon, skin on
  • 1.5 lbs baby red potatoes, halved, (680 grams)
  • 3 bunches broccolini, trimmed, (320 grams)
  • 1 tbsp olive oil
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • 1/2 tsp Chef Paul Prudhomme's Seafood Magic Seasoning
  • 1/2 tsp each: salt and pepper
  • 1/4 tsp baking soda, (to help potatoes brown)

Instructions

  • Pre-heat oven to 450°. Spray a half sheet pan with non-stick cooking spray.
  • Toss potatoes with 1/2 tbsp olive oil, 1/2 tsp Flavor God seasoning, 1/4 tsp each of salt and pepper, and 1/4 tsp baking soda. Arrange them cut side down on the prepared baking sheet.
  • Toss broccoli with remaining olive oil, Flavor God seasoning, salt and pepper. Arrange in a single layer on sheet pan.
  • Roast potatoes and broccoli for 18 minutes until broccoli is well browned on the bottom. Remove the broccoli to a serving platter and cover with foil to keep warm (I like to put mine on top of the warm oven!).
  • Turn the oven temperature to 500° and roast the potatoes alone for 8 minutes.
  • Turn the oven temperature to 275°. Pat salmon dry with a paper towel, then add it to the baking sheet, skin side down. Season with seafood seasoning.
  • Bake until salmon flakes easily, about 12-15 minutes or until the internal temperature reaches 125°.

Tips & Tricks

Scan the barcode below or search for “Peanut Butter and Fitness Sheet Pan Salmon Dinner” to log this food in My Fitness Pal.

Nutrition Information

Calories: 421kcal (21%), Carbohydrates: 37g (12%), Protein: 30g (60%), Fat: 16g (25%), Cholesterol: 67mg (22%), Sodium: 496mg (22%), Potassium: 1584mg (45%), Fiber: 5g (21%), Sugar: 4g (4%)

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
4.57 from 23 votes

Instant-Pot Thai Peanut Chicken

Prep: 30 minutes mins
Cook: 20 minutes mins
Total: 50 minutes mins
Servings: 5 servings
Rate Pin Print
Servings: 5 servings

Ingredients

  • 1 1/4 lb raw chicken breast
  • 1 medium red bell pepper, sliced, (130 grams)
  • 4 cups HEB broccoli slaw, (340 grams)
  • 1 cup Lundberg Organic Brown Jasmine Rice, cooked according to package directions, (180 grams dry measure)
  • 1/3 cup green onions, chopped
  • 2 tbsp fresh cilantro, chopped
  • Optional: 1/4 cup crushed peanuts

Sauce

  • 1 cup light coconut milk, (8 fl oz)
  • 1/3 cup PB2 powdered peanut butter, (32 grams)
  • 3 cloves garlic, minced, (12 grams)
  • 2 tbsp Skippy Natural Creamy Peanut Butter, (32 grams)
  • 2 tbsp low sodium soy sauce, (1 fl oz)
  • 1 tbsp rice vinegar, (1/2 fl oz)
  • 1 tbsp Thai Kitchen red curry paste, (15 grams)
  • 1 tbsp ginger paste, (9 grams)
  • 1 lime, juiced

Instructions

  • In a small bowl, whisk all sauce ingredients except PB2 and peanut butter (they will burn if you put them in before cooking).  Pour 1/2 of the sauce into the bottom of the Instant Pot.  Add chicken, then add remaining sauce.
  • Set Instant Pot to high pressure for 12-14 minutes (do 14 mins for thicker pieces of chicken), followed by manual release.  Remove chicken, shred, and set aside. Pour the sauce into a bowl and whisk in PB2 and peanut butter.
  • Set Instant Pot to sauté and add bell pepper and broccoli slaw. Sauté for 5 minutes or until pepper begins to soften slightly. Return sauce to the Instant Pot and mix.
  • Return chicken to mixture and stir to coat. Add a little chicken stock if the sauce is too thick.
  • Serve chicken mixture over a bed of rice and top with fresh cilantro, green onions, and peanuts (if desired).

Tips & Tricks

Click here to log this meal in My Fitness Pal WITH RICE. Click here to log it WITHOUT RICE.

Nutrition Information

Calories: 390kcal (20%), Carbohydrates: 41g (14%), Protein: 36g (72%), Fat: 9g (14%), Cholesterol: 66mg (22%), Sodium: 473mg (21%), Potassium: 451mg (13%), Fiber: 4g (17%), Sugar: 6g (7%)

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
5 from 4 votes

Roasted Butternut Squash and Kale Salad

Prep: 30 minutes mins
Cook: 20 minutes mins
Total: 50 minutes mins
Servings: 4 servings
Rate Pin Print
Servings: 4 servings

Ingredients

  • 1 lb raw chicken breast
  • 8 cups kale, stems trimmed and chopped, (537 grams)
  • 2 cups butternut squash, cubed, (325 grams)
  • 1/2 cup 50% less sugar dried cranberries, (80 grams)
  • 1/3 cup crumbled goat cheese, (37 grams)
  • 1/3 cup Fresh Gourmet Honey Roasted Pecan Pieces, (37 grams)
  • 1 tsp Flavor God Garlic Lover’s Seasoning
  • 1 tbsp olive oil, divided
  • Salt and pepper to taste

Honey Mustard Dressing

  • 2 1/2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder

Instructions

  • Pre-heat oven to 400 degrees.  Add butternut squash to a foil-lined baking sheet, then drizzle with 1 tsp olive oil and 1/2 tsp Flavor God Seasoning. Toss until evenly coated, then bake for 20 minutes.
  • Whisk together all vinaigrette ingredients and set aside.
  • Gently massage kale with 1 tsp olive oil.  Set aside.
  • Season chicken with salt, pepper, and Flavor God seasoning on both sides.
  • Heat a large skillet over medium high heat. Add remaining 1 tsp olive oil.  Add chicken and sear for 3-5 minutes per side or until cooked through.
  • Divide all ingredients except pecans evenly into 4 serving bowls and toss until evenly coated with dressing. Top with honey roasted pecans before serving.

Tips & Tricks

Click here or scan the barcode below to log this food in My Fitness Pal.

Nutrition Information

Calories: 471kcal (24%), Carbohydrates: 43g (14%), Protein: 33g (66%), Fat: 21g (32%), Cholesterol: 74mg (25%), Sodium: 383mg (17%), Potassium: 678mg (19%), Fiber: 10g (42%), Sugar: 21g (23%)

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
Back to Top ↑
65 shares
  • Share
  • Email
  • Yummly

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.

Read More
4.34 from 39 votes (39 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

WELCOME

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.

Read more

MEAL PREP GUIDES

Get My Cookbooks!

Read More

Most Popular Recipes

  • Gochujang Glazed Air Fryer Salmon Bowls

    Gochujang Glazed Air Fryer Salmon Bowls

  • Strawberry Cheesecake Protein Shake

    Strawberry Cheesecake Protein Shake

  • Protein Overnight Oats 8 Ways

    Protein Overnight Oats 8 Ways

  • 3 Cheese Pizza Chicken Bake

    3 Cheese Pizza Chicken Bake

High Protein Recipes

  • High Protein Hamburger Helper

    High Protein Hamburger Helper

  • Chicken Tzatziki Bowls

    Chicken Tzatziki Bowls

  • Sheet Pan Honey Dijon Chicken

    Sheet Pan Honey Dijon Chicken

  • Air Fryer Sesame Orange Salmon

    Air Fryer Sesame Orange Salmon

LOOKING FOR MORE?

Check out my books!

For more full in-depth guides to meal prepping, check out my meal prep books! With over 30 recipes each, these are perfect for starting strong!

Get them here

As Seen On:

Get Meal Plans in Your Inbox!

Subscribe to my email list to receive the latest recipes & free weekly meal plans!

Browse by Category:

Meal Prep
Breakfast
Dinners
Chicken
Drinks
All Recipes
  • Follow on Facebook
  • Follow on Instagram
  • Follow on TikTok
  • Follow on Pinterest
Contact
Privacy Policy
Disclosure
Accessibility

© 2023 Peanut Butter & Fitness

Back to Top

Design by MRD | Theme by OC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.