Happy Monday, meal preppers! Here’s another weekly meal plan coming at ya…this one is packed full of old and new favorites. Side note – my Red Thai Curry recipe was just shared in a Tasty article about meal prep! You gotta give it a try!
Here’s what’s on the menu:
The Meal Plan
Day 1
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Turkey Taco Salad
- Dinner: Red Thai Curry
Day 2
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Tuscan White Bean Spaghetti Squash Skillet
- Dinner: Turkey Taco Salad
Day 3
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Red Thai Curry
- Dinner: Tuscan White Bean Spaghetti Squash Skillet
Day 4
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Turkey Taco Salad
- Dinner: Red Thai Curry
Day 5
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Tuscan White Bean Spaghetti Squash Skillet
- Dinner: Turkey Taco Salad
Day 6
- Breakfast: Blueberry Almond Oatmeal Muffins with egg white slices
- Lunch: Red Thai Curry
- Dinner: Tuscan White Bean Spaghetti Squash Skillet
The Snack Ideas
- Pears
- Apples with peanut butter
- Deli turkey (nitrate and nitrite free)
- Blueberries and strawberries
- Protein shakes
- Hard boiled egg whites
The Containers
Blueberry Almond Baked Protein Oatmeal 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).
Recipe Notes
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.
Egg White Slices
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.
Recipe Notes
Click here or scan the barcode below to log this food in My Fitness Pal.
Tuscan White Bean & Spaghetti Squash Skillet
Ingredients
- 1 1/4 lb raw chicken breast, thinly sliced
- 1 medium spaghetti squash (500 grams flesh)
- 1 15.5 oz can cannelini beans, drained
- 4 cups kale, trimmed and roughly chopped (270 grams)
- 2 oz sun dried tomatoes, sliced
- 1 1/4 cup light coconut milk
- 1 cup low sodium chicken broth
- 1/2 cup dry white wine (I like Sauvignon Blanc)
- 1/2 medium onion, chopped (55 grams)
- 2 tbsp white whole wheat flour (6 grams)
- 3 tbsp unsalted butter (1 1/2 oz)
- 2 tsp olive oil (0.33 oz)
- 4 cloves garlic, minced (16 grams)
- 2 tsp Oh My Spice! Lemon Pepper Dill Seasoning
- 1/2 tsp ground mustard
- 1/4 tsp red pepper flakes
Instructions
Optional (but recommended): Brine chicken breasts for 5-12 hours. Get recipe/instructions here.
Pre-heat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Rub cut sides with 1 tsp olive oil and season with 1/2 tsp lemon pepper seasoning. Bake for 35-40 minutes until flesh flakes away easily with a fork.
Heat remaining olive oil in a large skillet over medium-high heat. Season chicken breast on both sides with salt, pepper, and 1/2 tsp lemon pepper seasoning, then add to skillet and brown on each side for 1-2 minutes, then set chicken aside.
Add butter to skillet until melted and hot, then add onion and garlic and sauté until tender. Stir in flour until it is absorbed, then gradually whisk in chicken broth and coconut milk.
Add sun dried tomatoes and remaining spices to skillet. Stir well, then add cannelini beans to the skillet and stir to combine. Return chicken to skillet and spoon sauce over chicken. Lower heat to a simmer for 10-15 minutes until chicken is cooked through. Stir the kale in during the last 5-10 minutes of cooking, then remove from heat.
Remove chicken from skillet and allow to rest for a few minutes before slicing. While the chicken rests, add spaghetti squash to skillet and stir until well combined and heated through.
Divide into 5 servings and add sliced chicken on top. Top with parmesan cheese before serving, if desired.
Recipe Notes
Click here to log this meal into My Fitness Pal.
Red Thai Curry
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 large carrots, sliced (150 grams)
- 1 medium zucchini, sliced (120 grams)
- 1/2 red bell pepper, sliced (90 grams)
- 1/2 medium onion, chopped (50 grams)
- 1 cup coconut milk (add more for a saucier curry)
- 1/2 cup low sodium chicken broth (4 oz)
- 3 tbsp Thai red curry paste (1.5 oz)
- 1/2 tbsp fish sauce (0.25 oz)
- 1/2 tbsp olive oil (0.25 oz)
- 1/2 tbsp coconut sugar (6 grams)
- 1/2 tbsp arrowroot flour (4.5 grams)
- 1/4 cup Thai basil leaves, chopped
- 2/3 cup Lundberg Organics Brown Jasmine Rice (120 grams)
Instructions
- Cook rice according to package directions.
- Heat olive oil in a large skillet or pot with flat sides over medium-high heat. Add onion and sauté until fragrant and tender. Add red curry and mix to coat onions.
- Add sliced chicken breast and mix, then add carrot slices. Sauté for 3-4 minutes or until chicken is partly cooked through, then add ¾ cup coconut milk and chicken broth. Bring to a boil.
- While mixture is coming to a boil, whisk the remaining ¼ cup coconut milk with arrowroot flour. Pour into the skillet and mix well. Lower heat to a simmer for 5 minutes.
- Add zucchini, pepper, fish sauce, coconut sugar and basil leaves. Simmer for another 5 minutes and remove from heat. The residual heat will continue to soften the vegetables before serving over rice.
Recipe Notes
Come check out the recipe demo on YouTube!
Ground Turkey Taco Salad
Ingredients
- 1 lb 99% extra lean ground turkey
- 1/2 cup Frontera New Mexico Taco Skillet Sauce (120 grams)
- 8 cups romaine lettuce, chopped (260 grams)
- 1 cup cherry tomatoes, halved (120 grams)
- 1 cup low sodium black beans, drained and rinsed (260 grams)
- 1 cup frozen corn kernels, thawed (120 grams)
- 1 tsp olive oil
Recommended Toppings (Not Included in Nutrition Info)
- salsa (I like avocado salsa)
- guacamole
- tortilla strips (find them in the salad toppings aisle)
- plain Greek yogurt or sour cream
Instructions
Layer lettuce, cherry tomatoes, black beans, and corn in 4 serving dishes.
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 desired toppings before serving.
Recipe Notes
Click here or scan the barcode below to log this food into My Fitness Pal.
