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.