Happy Monday! Here’s your weekly dose of meal prep, complete with my new favorite Instant Pot recipe. I made this Instant Pot Thai Peanut Chicken a couple weeks back and you’ve got to try it to believe how yummy it is. Keep scrolling down for the recipe! Here’s what else is on the menu for this week:
The Meal Plan:
Day 1
- Breakfast: PB&J Overnight Oats
- Lunch: Instant Pot Thai Peanut Chicken
- Dinner: Turkey Taco Salad
Day 2
- Breakfast: PB&J Overnight Oats
- Lunch: BBQ Chicken with Sweet Potatoes and Celery
- Dinner: Instant Pot Thai Peanut Chicken
Day 3
- Breakfast: PB&J Overnight Oats
- Lunch: Turkey Taco Salad
- Dinner: BBQ Chicken with Sweet Potatoes and Celery
Day 4
- Breakfast: PB&J Overnight Oats
- Lunch: Instant Pot Thai Peanut Chicken
- Dinner: Turkey Taco Salad
Day 5
- Breakfast: PB&J Overnight Oats
- Lunch: BBQ Chicken with Sweet Potatoes and Celery
- Dinner: Instant Pot Thai Peanut Chicken
Day 6
- Breakfast: PB&J Overnight Oats
- Lunch: Turkey Taco Salad
- Dinner: BBQ Chicken with Sweet Potatoes and Celery
The Snack Ideas:
- Flavored tuna packets with plantain chips
- Cinnamon brown rice cakes with peanut butter
- Deli turkey (nitrate and nitrite free)
- Strawberries and blueberries
- Protein shakes
- Hard boiled egg whites
The Containers:
Note: I used the 24 oz 6 Pack Fitness containers for the Instant Pot Thai Peanut Chicken, but they are currently out of stock on Amazon. I linked the 20 oz size here.
The Recipes:
Dairy Free PB&J Overnight Oats
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.
Instant-Pot Thai Peanut Chicken
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).
Recipe Notes
Click here to log this meal in My Fitness Pal WITH RICE. Click here to log it WITHOUT RICE.
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.
BBQ Chicken with Sweet Potatoes, Celery and Hummus
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.
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