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Recipes Meal Prep

Meal Prep – Week of May 28th, 2018

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Author:

Erin

Published:

May 28, 2018

Updated:

May 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
  • Blueberry Almond Baked Protein Oatmeal Muffins
  • Egg White Slices
  • Turkey Taco Salad
  • Quick Chicken Caesar Wraps
  • Chicken with Mixed Tuscan Vegetables

Happy Memorial Day! I hope you’re getting a chance to relax with loved ones this long weekend, but also reflecting back on the reason for this holiday.  Today is all about remembering those who have paid the ultimate sacrifice for our freedom, not just the barbecues and fun in the sun.  Go check out this video tribute if you’d like.

This week’s meal prep and plan are actually from a few weeks back when I was prepping for finals week, so I was going for serious speed!  I picked up some frozen, pre-cooked chicken breast from my grocery store to use as 2 of 3 proteins, as well as some frozen, pre-seasoned veggies to use.  It was definitely an effective way to get myself in and out of the kitchen quickly, but it can be hard to find pre-cooked stuff that isn’t high in sodium.  You’ll see in the nutrition info below just how much sodium this stuff had in it – just something to be aware of in case you’re sensitive to it or already eat a lot of sodium!  Since I hardly ever use this shortcut, I was okay with one week of higher sodium intake.  Depending on where you shop, you may be able to find something much better for you.

Here’s what’s on the menu this week:

The Meal Plan:

Day 1

  • Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
  • Lunch: Quick Chicken Caesar Wraps
  • Dinner: Turkey Taco Salad

Day 2

  • Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
  • Lunch: Chicken with Mixed Tuscan Veggies
  • Dinner: Quick Chicken Caesar Wraps

Day 3

  • Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
  • Lunch: Turkey Taco Salad
  • Dinner: Chicken with Mixed Tuscan Veggies

Day 4

  • Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
  • Lunch: Quick Chicken Caesar Wraps
  • Dinner: Turkey Taco Salad

Day 5

  • Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
  • Lunch: Chicken with Mixed Tuscan Veggies
  • Dinner: Quick Chicken Caesar Wraps

Day 6

  • Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
  • Lunch: Turkey Taco Salad
  • Dinner: Chicken with Mixed Tuscan Veggies

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
  • Mango
  • Protein shakes
  • Hard boiled egg whites

The Containers:

The Recipes:

4.11 from 19 votes

Blueberry Almond Baked Protein Oatmeal Muffins

Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Servings: 7 jumbo muffins
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Servings: 7 jumbo muffins

Ingredients

  • 2 cups rolled oats
  • 2 scoops Cellucor Whipped Vanilla whey protein
  • 1 cup applesauce
  • 1/4 cup maple syrup
  • 2 egg whites
  • 1 tsp almond extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup unsweetened vanilla almond milk
  • 1 1/2 tbsp almond butter
  • 3 tbsp almond slivers
  • 1 cup blueberries

Instructions

  • Pre-heat oven to 350 degrees.
  • Add rolled oats, protein powder, baking soda, baking powder and cinnamon to a large bowl and mix until combined.
  • Add applesauce and melted almond butter. Mix the almond butter into the applesauce to ensure it doesn't harden and clump.
  • Add remaining wet ingredients and stir until just combined, then fold in blueberries.
  • Scoop oatmeal mixture into jumbo muffin molds on top of baking sheet.  Top with almond slivers.
  • Bake at 350 degrees for 35 minutes or until the tops begin to get golden brown and do not collapse when touched (they will get firmer as they cool).

Tips & Tricks

Try scooping with a 4-oz disher and baking with these jumbo silicone baking cups for best results.
Click here or scan the barcode below to log this food into My Fitness Pal.

Nutrition Information

Calories: 237kcal (12%), Carbohydrates: 35g (12%), Protein: 13g (26%), Fat: 5g (8%), Cholesterol: 10mg (3%), Sodium: 84mg (4%), Fiber: 5g (21%), Sugar: 13g (14%)

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 6 votes

Egg White Slices

Cook: 10 minutes mins
Total: 10 minutes mins
Servings: 6 servings
Rate Pin Print
Servings: 6 servings

Ingredients

  • 3 cups egg whites

Instructions

  • Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.
  • Turn heat to just higher than medium and cook eggs until they no longer jiggle when you touch the pan and are cooked through, about 10 minutes. Vent the lid if the top of the egg whites begin to bubble.
  • Remove from pan and slice into 6 pieces.

Tips & Tricks

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

Nutrition Information

Calories: 48kcal (2%), Carbohydrates: 1g, Protein: 11g (22%), Sodium: 181mg (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

4 from 10 votes

Turkey Taco Salad

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

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

No ratings yet

Quick Chicken Caesar Wraps

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

Ingredients

  • 4 Flat Out Light Original Wraps
  • 1 12 oz bag HEB Fully Cooked Sliced Seasoned Chicken Breast Fajitas, (in the freezer section)
  • 6 cups romaine lettuce, sliced
  • 1/2 cup matchstick carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Litehouse Organic Caesar Dressing

Instructions

  • Cook chicken according to package directions.
  • Layer lettuce, chicken, carrots, tomatoes, and dressing on top of wraps just before serving.

Nutrition Information

Calories: 282kcal (14%), Carbohydrates: 22g (7%), Protein: 32g (64%), Fat: 9g (14%), Cholesterol: 50mg (17%), Sodium: 966mg (42%), Potassium: 254mg (7%), Fiber: 10g (42%), 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

No ratings yet

Chicken with Mixed Tuscan Vegetables

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

Ingredients

  • 1 12 oz bag H‑E‑B Select Ingredients Fully Cooked Sliced Seasoned Chicken Breast Fajitas
  • 2 12 oz bag H‑E‑B Select Steamable Sauced Tuscan Blend

Instructions

  • Prepare chicken and vegetables according to package directions and divide evenly into 4 containers.

Nutrition Information

Calories: 215kcal (11%), Carbohydrates: 17g (6%), Protein: 24g (48%), Fat: 4g (6%), Cholesterol: 50mg (17%), Sodium: 735mg (32%), Fiber: 5g (21%), Sugar: 9g (10%)

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!

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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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4.11 from 19 votes (19 ratings without comment)

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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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