Drop a ❤️ if this is helpful and Ill keep doing this. Here are all the recipes I meal prepped last week. I made on Sunday the oats, southwest chicken salad, and chili cheese rutabaga French fries (It took me 1.5 hours to do them all) and on Wednesday, I did the rainbow veggies and chicken to close out dinners for the week. Please drop a ❤️ in the comments if these videos are helpful and I’ll keep doing them. Overnight Protein Oats Ingredients (makes 5): 5 cups cottage cheese- or if you are dairy free like me, use a dairy free yogurt. 2.5 cups oats 3 cups preferred milk 5 scoops vanilla 🌱 protein powder 2 TBSP maple syrup Strawberries Divide the ingredients listed above amongst 5 airtight containers and enjoy these oats for a perfectly plated breakfast throughout the week. Southwest Chicken Lettuce Wrap Ingredients (makes enough for 5 lunches): 2-3 pounds of cooked chicken- I used Soules Kitchen Chicken from Costco. 1 can of black beans, drained 16 oz of your favorite pico de gallo 2 avocados, diced 2 limes, juiced 1/2 tsp cumin Mix everything together and serve with lettuce wraps for a perfectly plated lunch throughout the week. Rutabaga Chili Cheese French Fries (This made 8 servings for us): 5 rutabaga, cut into fry shake Avocado spray Salt Pepper Garlic powder Put cut rutabaga on lined pan and spray with oil and sprinkle on salt, pepper and garlic powder (to taste) and bake at 400° for 30-35 minutes or until preferred tenderness. Chili ingredients: 3 pounds Turkey, browned and drained 5 (14 oz) diced fire roasted tomatoes 4 bell peppers, diced 2 medium onions, diced 32 oz riced cauliflower, I used frozen from Costco 2 TBSP minced garlic 2 TBSP chili powder 2 TBSP paprika 1 TBSP cumin 1 TBSP oregano 1/2 TBSP cocoa powder 1 tsp cinnamon Salt to taste (Water if needed to thin out) Mix all chili ingredients in large pot and allow to simmer until warm and add over your rutabaga French fries. Optionally, add cheese and this is a perfectly plated dinner! Rainbow Veggies and Chicken (makes 8 servings) 3 pounds chicken thighs, boneless and skinless Any veggies you love: I did beets, peppers, green beans, carrots and red onions 1 tsp ground paprika 1 tsp onion powder 1 tsp garlic powder Salt and pepper, to taste Preheat oven to 400° and line baking sheets with parchment paper and arrange chicken thighs and veggies, spray with your preferred oil- I used avocado- and sprinkle with paprika, onion powder, garlic powder, salt and pepper. Bake everything for 20 minutes or until chicken has 165° internal temp and veggies are to desired crisp. This makes for a perfectly plated dinner. Okay, that sounds like a lot, but getting prepped for the week truly allows us to spend more time with our kids and less time in the kitchen while keeping with our health goals. I hope this helps you too.

This egg roll in a bowl recipe is a family favorite and I know yours will love it too! Ingredients: Makes about 8 servings 2 pounds ground chicken 2 bags (32 oz total) of coleslaw mix 10 oz bag of matchstick carrots 6 eggs 1/2 cup coconut aminos (or soy to taste) 1 TBSP sesame oil 1 TBSP rice vinegar 1 TBSP minced garlic 1 tsp onion powder 1 tsp garlic powder Optional toppings: Green onions 1/2 cup avocado mayo TBSP hot sauce Tsp sesame oil In large pot or wok over medium heat, add your garlic and sesame oil and then add ground chicken and cook until meat is no longer pink and drain fat if needed. Create circle in middle of the cooked chicken and add 6 eggs and scramble and then add the coleslaw, carrots, aminos, rice vinegar, onion and garlic powder. Stir and then let let simmer until cabbage softens to your liking. We usually allow it to sit for 15 or so minutes and then serve! I topped ours with greens onions and bang bang sauce which I made with 1/2 cup avocado mayo, TBSP hot sauce, and tsp of sesame oil. Combine well and then drizzle over top and enjoy! If you follow my plating method, this is a perfectly plated dinner recipe. To make this a lunch recipe, add your favorite fiber filled carbohydrate (my favorite would be either pineapple on top or over a serving of rice!). Either way, you’re going to love this one and I hope sharing my recipes help you on your journey. If you’re not sure what I’m talking about, check out my profile for a free meal plan and info on my plating method.

Breakfast: Hash brown and egg casserole Lunch: Apple and chicken curry salad lettuce wraps- recipe below Treat: high protein brownie batter mug cake- recipe below Dinner: Chicken and egg roll in a bowl- do you want me to share this recipe? Let me know. Apple and Curry Chicken Salad: Ingredients: (makes 1 serving) 1 cup chopped, cooked chicken 1/2 cup carrots, shredded 2 TBSP avocado oil mayo 1 TBSP Dijon mustard 2 tsp curry powder 1 apple, chopped Mix together all ingredients and enjoy over a salad or in lettuce wraps. High protein brownie batter mug cake: Ingredients: (makes 2) 1 cup oats 2 scoops chocolate protein 2 eggs 1 ripe banana 1/2 cup preferred milk 2 TBSP preferred nut butter 1 tsp vanilla extract 1/2 tsp baking powder Pinch salt Chocolate chips- I did no sugar added by (Optional) TBSP maple syrup if you want sweeter) In a blender, combine everything except the chocolate chips and blend until well combined and then add chocolate chips and then distribute in 2 greased 12 oz ramekins (I sprayed with avocado oil) and bake at 350° for 18-20 minutes and enjoy! We love pouring a little milk over the mug cake. 🤤 Alright, let me know if this helps! If you want more info on the plating method that helped me lose 75 pounds and a free meal plan, fill out the link in bio. 🤟🏻 Check out IG for even more recipes ❤️

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Drop a ❤️ if you’ll try these egg & hash brown casseroles! Ingredients: Makes 4 servings 4 cups frozen hash browns 10 eggs 1 cup egg whites (I buy the egg white cartons from Costco) Favorite toppings- I love chopped bell peppers, mushrooms, chicken sausages, seriously…anything you love in a quiche is perfect for this recipe! Salt and pepper to taste (Optional) cheese to top Preheat oven to 350° and in 4 glass containers, spray with cooking spray (I used avocado oil) and then put in each container one cup of frozen hash browns. Add your favorite toppings. Here, I did @amylufoods chicken sausages and bell peppers, but truly, add your favorite quiche ingredients and it will work! Blend together your eggs and then divide mixture over top the hash brown mix. Salt and pepper to taste, top with cheese and bake for 35 minutes or until eggs are baked through. Let cool before adding to your refrigerator and then the morning of, microwave for a few minutes and top with your favorite salsa or pico de gallo. I hope this recipe helps you on your health journey. Thank you for your support. 🤟🏻