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 March 6th, 2022

Jump to Recipe Pin Recipe
Rate

Author:

Erin

Published:

March 6, 2022

Updated:

March 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! This week’s meal plan is still a bit on the cold weather/cozy side of things, so hopefully that works for you. Despite all the craziness in the world right now, I’m giddy with excitement because spring is springing! I went on my first hike of the year yesterday and spent most of the afternoon/evening outside with friends afterwards. And even now, I’m sitting here at my desk with my window wide open listening to the birds and enjoying the cool breeze. I love spring 🙂

  • The Meal Plan
  • The Snack Ideas
  • The Containers
  • The Recipes
    • Instant Pot Steel Cut Oats with Blueberries
      • Ingredients
      • Instructions
      • Tips & Tricks
      • Nutrition Information
      • Did You Make This?
    • Bacon Cheddar Egg White Muffins
      • Ingredients
      • Instructions
      • Tips & Tricks
      • Nutrition Information
      • Did You Make This?
    • Easy Individual Chicken Pot Pie
      • Ingredients
      • Instructions
      • Tips & Tricks
      • Nutrition Information
      • Did You Make This?
    • Korean Inspired Ground Beef Bowls
      • 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).

Instant Pot Steel Cut Oats
Egg White Muffins
Chicken Pot Pie
Korean Ground Beef Bowl
Butternut Squash Salad

Who else finds it incredibly satisfying to have a meal full of prepped food?! Here’s what mine looked like after this prep:

The Meal Plan

Day 1

  • Breakfast: Instant Pot Steel Cut Oats with Egg White Muffins
  • Lunch: Korean Inspired Ground Beef Bowl
  • Dinner: Individual Chicken Pot Pies

Day 2

  • Breakfast: Instant Pot Steel Cut Oats with Egg White Muffins
  • Lunch: Roasted Butternut Squash and Kale Salad
  • Dinner: Korean Inspired Ground Beef Bowl

Day 3

  • Breakfast: Instant Pot Steel Cut Oats with Egg White Muffins
  • Lunch: Individual Chicken Pot Pies
  • Dinner: Roasted Butternut Squash and Kale Salad

Day 4

  • Breakfast: Instant Pot Steel Cut Oats with Egg White Muffins
  • Lunch: Korean Inspired Ground Beef Bowl
  • Dinner: Individual Chicken Pot Pies

Day 5

  • Breakfast: Instant Pot Steel Cut Oats with Egg White Muffins
  • Lunch: Roasted Butternut Squash and Kale Salad
  • Dinner: Korean Inspired Ground Beef Bowl

Day 6

  • Breakfast: Instant Pot Steel Cut Oats with Egg White Muffins
  • Lunch: Individual Chicken Pot Pies
  • Dinner: Roasted Butternut Squash and Kale Salad

The Snack Ideas

  • Yogurt and granola
  • Flavored tuna packets
  • Apples with peanut butter
  • Blueberries and strawberries
  • Protein shakes
  • Egg white muffins

The Containers

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

The Recipes

5 from 2 votes

Instant Pot Steel Cut Oats with Blueberries

Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Servings: 4 servings
Rate Pin Print
Steel cut oats are a meal prep friendly breakfast cooked to chewy perfection in no time with an Instant Pot.
Servings: 4 servings

Ingredients

  • 2 cups unsweetened vanilla almond milk, (16 fl oz)
  • 1 cup steel cut oats, (176 grams)
  • 1 cup blueberries, (147 grams)
  • 1 cup water, (8 fl oz)
  • 1/2 cup unsweetened applesauce, (123 grams)
  • 2 tbsp brown sugar, packed, (25 grams)
  • 1 tsp maple extract
  • 1 cinnamon stick
  • 1 pinch cardamom, optional, but recommended

Instructions

  • Add oats, almond milk, water, and cinnamon stick to the Instant Pot bowl and mix until combined.
  • Close the lid to the Instant Pot and ensure the spout is set to “Sealing” before turning on high pressure for 6 minutes, followed by 10 minutes of natural release. Once the 10 minutes of natural release are complete, quick release any remaining pressure.
  • Remove the cinnamon stick and discard. Stir applesauce, brown sugar, and blueberries into the oats until completely combined.
  • Serve with extra almond milk, brown sugar, fresh blueberries, banana slices, or any other desired toppings (not included in nutrition info).

Tips & Tricks

Scan the barcode below or search for “Peanut Butter and Fitness Instant Pot Steel Cut Oats with Blueberries” to log this food in My Fitness Pal.

Nutrition Information

Serving: 1cup, Calories: 242kcal (12%), Carbohydrates: 44g (15%), Protein: 8g (16%), Fat: 4g (6%), Sodium: 83mg (4%), Potassium: 70mg (2%), Fiber: 7g (29%), 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
Egg White Muffins
4.75 from 4 votes

Bacon Cheddar Egg White Muffins

Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Servings: 12 egg muffins
Rate Pin Print
A healthy, high protein snack to have at breakfast or anytime!
Servings: 12 egg muffins

Ingredients

  • 24 fl oz egg whites
  • 2 fl oz half and half
  • 2 slices center cut bacon, chopped and cooked, (18 grams)
  • 3/4 cup sharp cheddar cheese, grated, (84 grams)
  • 3 tbsp green onions, chopped
  • Salt and pepper to taste

Instructions

  • Pre-heat oven to 400°.  Spray a muffin tin with non-stick cooking oil and set aside.
  • Divide bacon, green onions, and cheese evenly into 12 muffin tin molds on top of the bacon.
  • Add about 1 tsp half and half to each muffin, then pour egg whites into muffin tin molds until they are about 3/4 full.  Season with salt and pepper to taste.
  • Bake at 400° for 20 minutes or until the tops of the egg muffins are set and cooked through.

Tips & Tricks

Scan the barcode below or search for “Peanut Butter and Fitness Bacon Cheddar Egg White Muffins” to log this food in My Fitness Pal.

Nutrition Information

Serving: 1muffin, Calories: 73kcal (4%), Carbohydrates: 1g, Protein: 9g (18%), Fat: 4g (6%), Cholesterol: 9mg (3%), Sodium: 149mg (6%), Potassium: 144mg (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
4.75 from 8 votes

Easy Individual Chicken Pot Pie

Prep: 30 minutes mins
Cook: 45 minutes mins
Total: 1 hour hr 15 minutes mins
Servings: 6 servings
Rate Pin Print
Individual, freezer friendly chicken pot pies made with rotisserie chicken for an easy weeknight meal!
Servings: 6 servings

Ingredients

  • 1 small rotisserie chicken, skin and bones removed, chopped, (550 grams cleaned chicken)
  • 24 oz frozen veggies, (680 grams)
  • 2 1/2 cups Swanson Chicken Cooking Stock, Unsalted, (20 fl oz)
  • 2 10.5 oz cans Campbell's Healthy Choice Cream of Mushroom Soup
  • 1 medium sweet onion, chopped, (250 grams)
  • 2 ribs celery, chopped, (70 grams)
  • 5 cloves garlic, minced, (20 grams)
  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour, (16 grams)
  • 2 tsp fresh thyme leaves, roughly chopped
  • 1 tsp ground mustard
  • 1 tsp sea salt, (or to taste)
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper

Pastry Crust

  • 1 box Pepperidge Farm frozen puff pastry sheets, thawed for 30-40 mins at room temp, (490 grams)
  • 1 egg
  • 1-2 tbsp water

Instructions

  • Pre-heat oven to 400°. Arrange individual oven-safe baking or meal prep dishes on a baking sheet.
  • In a pot, melt butter over medium high heat. Once butter is hot, add onion, celery, garlic, and fresh thyme. Cook and stir for about 5 minutes or until tender. Add flour and stir to coat veggies evenly. No powdery flour should remain visible.
  • Add chicken stock and cream of mushroom soup, whisking to ensure there are no clumps of flour. Bring to a boil for 1-2 minutes, then remove from heat and set aside to cool.
  • Unroll the puff pastry onto a lightly floured surface. Trim to fit the opening of your baking dish (I prefer square so I don't waste much pastry!). If you need to splice 2 pieces of pastry together, just lightly wet the edges and work the dough to smoosh it together. Crimp the edges of the pastry using your fingers, then cut an "X" in the middle of the prepared pastry squares to allow steam to escape.
  • Whisk the egg and water together to create an egg wash. Brush the top and edges of the pastry with egg wash for optimal browning. (Note: Skip the egg wash if you plan to freeze the pot pies.)
  • Mix frozen veggies, rotisserie chicken, salt, and spices into the soup mixture. Divide among 6 baking dishes (about 2 cups filling per serving).
  • Gently lay each pastry square on top of the filling. Push the corners down slightly if they are sticking up above the edge of the dish, but do not press down farther than that. This will help keep the soup mixture under the pastry as much as possible.
  • Bake at 400° for 35 minutes, then increase the temperature to 450° and move to the top rack of the oven for the last 10 minutes. The pastry should puff up slightly, become flaky on the top, and develop a deep golden brown color.

Tips & Tricks

Scan the barcode below or search for “Peanut Butter and Fitness Easy Individual Chicken Pot Pies” to log this food in My Fitness Pal.
FREEZING AND BAKING FROM FROZEN:
  • Skip Step 5 (egg wash), and build your pot pies in a 2-cup Souper Cube instead of a glass dish.
  • Do not bake before freezing! Once you’ve layered your puff pastry on top of the filling, freeze the pot pies completely.
  • To bake from frozen, preheat oven to 400°. Place your frozen pot pies in a square, oven safe baking dish like this or this. Cover with foil and bake for 40 minutes.
  • Remove foil, then brush each pot pie crust with egg wash as in Step 5 above. Increase oven temperature to 425° and shift to the top rack. Continue baking until crusts are deep golden brown, about 45-55 more minutes. Allow pot pies to cool to a safe temperature before eating.

Nutrition Information

Serving: 550g, Calories: 653kcal (33%), Carbohydrates: 63g (21%), Protein: 40g (80%), Fat: 28g (43%), Cholesterol: 96mg (32%), Sodium: 1013mg (44%), Potassium: 922mg (26%), Fiber: 8g (33%), Sugar: 10g (11%)

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
4.43 from 21 votes

Korean Inspired Ground Beef Bowls

Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Servings: 4 servings
Rate Pin Print
Slightly sweet and spicy ground beef is paired with rice, carrot ribbons, broccoli, and rice.
Servings: 4 servings

Ingredients

Korean Inspired Ground Beef

  • 1 lb 93/7 ground beef
  • 1 bunch green onions, chopped and divided, (100 grams)
  • 1/4 cup low sodium soy sauce, (2 fl oz)
  • 3 tbsp light or dark brown sugar, (45 grams)
  • 1 tbsp fresh grated ginger, (15 grams)
  • 3 cloves garlic, minced, (15 grams)
  • 1/2 tbsp olive oil, (7 grams)
  • 2 tsp red pepper powder/Gochugaru, (5 grams)
  • 1 tsp sesame oil, (5 grams)
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper

Other Ingredients

  • 4 cups broccoli florets, (370 grams)
  • 1 pouch Ben's Original Ready Rice Long Grain White, (8.8 oz)
  • 1 medium carrot, peeled into ribbons, (70 grams)
  • Optional sauce: chipotle mayonnaise, (not included in nutrition info)

Instructions

  • Prepare the beef. Whisk soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper powder, and red pepper flakes together in a small bowl until well combined. Set aside.
  • Heat olive oil over medium-high heat in a large skillet until hot and shimmering. Add ground beef in chunks and cook, breaking apart with a spatula into small pieces until cooked through and no red remains.
  • Add sauce and 1/2 of the green onions. Stir to coat the ground beef and simmer for another 1-2 minutes to let the sauce thicken slightly. Remove from heat and serve.
  • Prepare the sides and assemble. Place broccoli florets in a microwave safe dish and cover with a very damp paper towel. Microwave on high for 2 to 2 1/2 minutes or until broccoli is bright green and fork tender. Set aside.
  • Prepare rice according to package instructions. Add to bottom of serving dish. Top with broccoli and beef. Add carrot ribbons and top with remaining green onions and any desired sauces, like chipotle mayonnaise.

Tips & Tricks

Scan the barcode below or search for “Peanut Butter and Fitness Korean Inspired Ground Beef Bowls” to log this food in My Fitness Pal.

Nutrition Information

Calories: 392kcal (20%), Carbohydrates: 41g (14%), Protein: 30g (60%), Fat: 13g (20%), Cholesterol: 65mg (22%), Sodium: 691mg (30%), Fiber: 7g (29%), Sugar: 17g (19%)

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 ↑
Back to Meal Plan ↑
402 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
5 from 2 votes (2 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.

4 responses

  1. Deorah Thompson
    March 6, 2022

    Thank you so much for sharing. Will be meal prepping today!

    Reply
    1. Erin
      March 6, 2022

      Awesome, good luck!

      Reply
  2. Karen
    March 6, 2022

    I would like to see recipes once per week. Is that possible?

    Reply
    1. Erin
      March 6, 2022

      Hi Karen, I’m not sure what you mean. You are welcome to subscribe by email so that you receive notifications when I post new recipes/meal preps. You’ll find the subscribe widget on the right hand side in the desktop version of my site. Once subscribed, you should be able to manage the frequency of emails.

      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.

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.