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!
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.
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:
- In a large bowl, mash the banana with a fork until smooth.
- Add in next 5 ingredients and stir well.
- Pour into airtight container and top with nuts.
- 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.
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:
- In a large skillet, combine the first six ingredients.
- Simmer on medium ~10-15 minutes.
- 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!