Meal Prep – Week of September 24th, 2023

• Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.
• Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.
• Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

• Heat a large pot like this over medium-high heat. Once hot, add chopped bacon. Stir the bacon around the pot with a wooden spoon or spatula, cooking until crispy, then remove to a paper towel lined plate. Add garlic, shallot, and sage to the hot bacon grease and sauté for about 1 minute, then add ground chicken. Season the chicken with salt and pepper, then break apart with a wooden spoon as the chicken cooks through.
• Once chicken is cooked, add wine, broth, half and half, spices, and pumpkin sauce. Stir to combine, then add the pasta and stir again until combined, trying to cover all pasta completely with sauce.
• Bring the mixture to a boil for about 9-12 minutes. You want the pasta to be very al dente since it will continue to cook in the heat of the sauce. Remove pot from heat, then stir in spinach, bacon, and about 2/3 of the cheese.
• Serve with remaining cheese on top.

• Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
  
• Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
  
• Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
  
• Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.
  

• Pre-heat oven to 425° and line a baking sheet with foil.
• Add cubed butternut squash to the lined baking sheet, then drizzle with olive oil and season with lemon pepper seasoning, salt, and pepper. Toss with your hands to coat evenly, then arrange butternut squash in a single layer on the baking sheet.
• Bake at 425° for 20-25 minutes.

• Drizzle asparagus with olive oil and season with Oh My Spice seasoning. Toss to coat evenly.
• Pre-heat air fryer to 400°. Once hot, add asparagus and air fry for 5-6 minutes until asparagus is bright green and tips are beginning to brown.
• Before serving, season with sea salt flakes and lemon zest. Optional: add grated or shredded parmesan cheese.

Juicy Air Fryer Chicken

• Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
• Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
• Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
• Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.

Assemble

• Divide lettuce, cucumbers, tomatoes, chicken, olives, and feta cheese (if desired) into 4 serving dishes. Top with Greek Dressing before serving. Serve with pita bread and hummus if desired.