FRIDAY: Banana Overnight Oats & Chicken Burrito

So I am a little late and delinquent with this post, it was my meal from last Friday! The final day of my meal prep. Life has gotten crazy and I haven’t had time to write until now. But, I will say that with all the craziness, it has been a blessing to have meals already prepped ahead of time–one less thing to do!

Chicken Burrito

BREAKFAST: Cinnamon Banana Overnight Oats

As previously mentioned, overnight oats are so versatile and have endless varieties. Adding banana gives the oats a thicker consistency, and the taste pairs so well with cinnamon. I like to add walnuts or pecans to the top to give it an extra crunch. This version I made using steel cut oats, which are a thicker and grittier consistency than rolled oats, but are nice to use as something different.

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What you need (for two servings)

  • 1 banana
  • 2/3 cup steel cut oats
  • 1/3 cup vanilla Greek yogurt
  • 2/3 cup milk (or almond or soy)
  • 1 packet stevia
  • 1 tsp cinnamon
  • Handful walnuts, for topping

What you do:

  1. In a large bowl, mash the banana with a fork until smooth.
  2. Add in next 5 ingredients and stir well.
  3. Pour into airtight container and top with nuts.
  4. Leave in refrigerator overnight.

Eat cold or warm for ~1 1/2 minutes in the microwave. This tastes just like a good old fashioned comfort breakfast!

 

LUNCH: Southwest Chicken Burrito, Veggies & Hummus

This recipe utilizes the leftover southwest chicken mixture from Wednesday’s burrito bowl. It’s a great way to have a second meal from the same ingredients, with a different twist.

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What you need:

  • 1 small can tomatoes & green chiles blend (Rotel)
  • 1 can black beans
  • 1 can yellow corn
  • ~1 1/2 cups pulled chicken (again, I used rotisserie)
  • 1 packet taco seasoning
  • 2 tbsp water
  • 2 whole wheat tortillas/wraps (burrito size)
  • 1/2 bag baby carrots
  • 1/2 bag snap peas
  • 2 tbps hummus

What you do:

  1. In a large skillet, combine the first six ingredients.
  2. Simmer on medium ~10-15 minutes.
  3. Spoon chicken mixture onto center of tortilla. Tuck in corners and roll into burrito.

Add your veggies into your travel container, and spoon hummus into a small condiment container and you’re ready to go! I like to drizzle a bit of Cholula (Mexican hot sauce) onto my burrito and eat with a side of plain Greek yogurt, which tastes almost exactly like sour cream!

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