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Recipes Meal Prep

Meal Prep – Week of March 12th, 2018

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Author:

Erin

Published:

March 12, 2018

Updated:

March 28, 2018

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

  • The Meal Plan
  • The Snack Ideas
  • The Containers
  • The Recipes
  • Dairy Free PB&J Overnight Oats
  • Mediterranean Chicken Wrap
  • Chipotle Pulled Chicken Salad
  • Taco Ground Turkey with Broccoli and Potatoes

I feel a little bit like a broken record when I say this, but really…speed was the name of the meal prep game once again this week.  The most time intensive part of the prep was either cooking the meat or cutting up the 4 vegetables that needed to be cut.  I think in total it took me just shy of 3 hours to cook, organize, photograph, and clean up.  Of course, you can shave some time off of that pretty easily if you skip the part where you act like a paparazzi.  No crap, it takes me like 20 photos just to make sure I’ll end up with a few that I like.  Good thing we’ve moved past film cameras and into the world of digital!

Happy prepping! Here’s what’s on the menu:

The Meal Plan:

Day 1

  • Breakfast: PB&J Overnight Oats
  • Lunch: Mediterranean Chicken Wrap with Grapes
  • Dinner: Chipotle Chicken Salad

Day 2

  • Breakfast: PB&J Overnight Oats
  • Lunch: Taco Ground Turkey with Broccoli and Potatoes
  • Dinner: Mediterranean Chicken Wrap with Grapes

Day 3

  • Breakfast: PB&J Overnight Oats
  • Lunch: Chipotle Chicken Salad
  • Dinner: Taco Ground Turkey with Broccoli and Potatoes

Day 4

  • Breakfast: PB&J Overnight Oats
  • Lunch: Mediterranean Chicken Wrap with Grapes
  • Dinner: Chipotle Chicken Salad

Day 5

  • Breakfast:
  • Lunch: Taco Ground Turkey with Broccoli and Potatoes
  • Dinner: Mediterranean Chicken Wrap with Grapes

Day 6

  • Breakfast:
  • Lunch: Chipotle Chicken Salad
  • Dinner: Taco Ground Turkey with Broccoli and Potatoes

The Snack Ideas:

  • Flavored tuna packets with plantain chips
  • Cinnamon brown rice cakes with peanut butter
  • Apple slices with 1/2 cup Greek yogurt, 2 tbsp PB2 and cinnamon
  • Blueberries and strawberries
  • Protein shakes
  • Hard boiled egg whites

The Containers:

Side note – I actually use Tupperware FridgeSmart containers for my fresh blueberries and grapes, but I got them several years ago and there are new (much cheaper) options available now. I recommend checking out the Rubbermaid FreshWorks produce savers you see linked above.

The Recipes:

3.34 from 3 votes

Dairy Free PB&J Overnight Oats

Prep: 15 minutes mins
Total: 15 minutes mins
Servings: 4 servings
Rate Pin Print
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!

Rate Recipe

5 from 2 votes

Mediterranean Chicken Wrap

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

Ingredients

  • 1 lb raw chicken breast
  • 4 La Tortilla Factory gluten free tortillas
  • 2 cups romaine hearts, sliced
  • 2/3 cup cucumber, sliced
  • 2/3 cup cherry tomatoes, sliced
  • 1/2 cup Sabra original hummus
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup red onion, sliced
  • 1/2 tbsp olive oil
  • 1/2 tsp rosemary
  • Juice of 1 lemon

Instructions

  • Marinate chicken in olive oil, rosemary, and lemon juice for at least 1 hour.
  • Sear chicken breast in pan for 3-5 minutes per side (depending on thickness) until cooked through.  Set aside.
  • Spread Greek yogurt and hummus onto tortilla.  Add lettuce, cucumbers, tomatoes, and red onion.
  • Slice chicken and add to wrap before serving.

Nutrition Information

Calories: 358kcal (18%), Carbohydrates: 26g (9%), Protein: 35g (70%), Fat: 11g (17%), Cholesterol: 68mg (23%), Sodium: 387mg (17%), Potassium: 522mg (15%), Fiber: 4g (17%), Sugar: 3g (3%)

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

4.34 from 3 votes

Chipotle Pulled Chicken Salad

Prep: 15 minutes mins
Cook: 8 hours hrs
Total: 8 hours hrs 15 minutes mins
Servings: 4 servings
Rate Pin Print
Servings: 4 servings

Ingredients

  • 1 lb raw chicken breast
  • 7 oz can chipotles in adobo sauce
  • 2-3 heads romaine hearts, chopped, (yields about 8 cups)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 2/3 cup cherry tomatoes, halved (16 tomatoes)
  • 1/2 cup roasted tomatillo salsa, (I used HEB brand)
  • 1/2 cup tortilla strips

Instructions

  • Add chicken and chipotles in adobo to a slow cooker.  Ensure chicken is coated in sauce all around.  Slow cook on low for 7 1/2 to 8 hours until chicken shreds easily with a fork.  Once shredded, return to slow cooker and toss with sauce.  Set aside.
  • Divide all ingredients into four servings.  Top with tomatillo salsa and tortilla strips immediately before serving.

Nutrition Information

Calories: 321kcal (16%), Carbohydrates: 34g (11%), Protein: 34g (68%), Fat: 8g (12%), Cholesterol: 66mg (22%), Sodium: 625mg (27%), Potassium: 936mg (27%), Fiber: 9g (38%), Sugar: 7g (8%)

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 2 votes

Taco Ground Turkey with Broccoli and Potatoes

Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Servings: 4 servings
Rate Pin Print
Servings: 4 servings

Ingredients

  • 1 lb extra lean ground turkey
  • 4 cups broccoli florets
  • 20 oz bag Earthbound Farm Roasted Red Potatoes (frozen)
  • 1/4 cup Frontera New Mexico Taco Skillet Sauce
  • 1 tsp olive oil

Instructions

  • Heat oil in a pan over medium-high heat.  Add ground turkey and break apart with a wooden spoon or spatula as it cooks.
  • When turkey is mostly cooked through, add skillet sauce and mix until turkey is coated.  Continue cooking until turkey is cooked through.
  • Prepare potatoes according to package directions.  Divide turkey, potatoes, and broccoli evenly into 4 containers.

Tips & Tricks

I ate the broccoli raw with some hummus.

Nutrition Information

Calories: 275kcal (14%), Carbohydrates: 32g (11%), Protein: 31g (62%), Fat: 3g (5%), Cholesterol: 55mg (18%), Sodium: 230mg (10%), Potassium: 72mg (2%), Fiber: 4g (17%), Sugar: 3g (3%)

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

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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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3.34 from 3 votes (3 ratings without comment)

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2 responses

  1. Drynene Murphy
    March 17, 2018

    5 stars
    Love your work… gives me heaps of ideas for my husband and sons lunches who have physical jobs and go to the gym, so meals havs to be on point. Which also means we are all eating well. Thankyou

    Reply
    1. Erin
      March 19, 2018

      Thanks Drynene! So happy to hear that these posts are helpful to you 🙂

      Reply

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.

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