BREAKFAST: Apple Cinnamon Overnight Oats
This is probably one of my favorite combinations of overnight oats. And I know I say that every time I post about them, but I think I really mean it this time! The apples and cinnamon taste like apple pie–with a lot fewer calories!
What you need (for one serving)
- 1/3 cup rolled oats
- 1/3 cup milk
- 1/3 cup vanilla Greek yogurt
- 1 tbsp chia seeds
- 1/4 apple, chopped
- 1/2 tsp cinnamon
- 1 packet stevia
What to do:
Combine everything, put in airtight container and refrigerate at least overnight!
This is so delicious when it is hot and gooey for breakfast. I made a second batch for later in the week, but I might not make it that long without eating it!
LUNCH: Southwest Sweet Potato
I am really digging the stuffed sweet potato thing. The buffalo chicken sweet potato from last prep was amazing, and this southwest sweet potato is another one of my go-tos. Directions for the southwest mixture are exactly the same as from my burrito bowls and burritos from last prep. This would be another great option if you have leftover chicken mixture from another recipe.
What you need (for two servings):
- 1 cup shredded chicken
- 1/2 can black beans
- 1/2 can corn
- 1/2 can Rotel tomatoes & chiles
- 1/2 packet taco seasoning
- 1 tsp water
- Several leaves of cilantro
- 2 large sweet potatoes, cleaned
What you do:
- Preheat oven to 400 degrees.
- Poke holes in your sweet potatoes all over using a fork.
- Place potatoes directly on center rack of oven and bake for ~50 minutes, turning halfway through.
- In a greased medium skillet, combine the first 6 items. Simmer on medium heat ~10 minutes.
- When potatoes are cooked through, slice down the center and use a fork to “fluff” the inside of your potato.
- Scoop a heaping portion of chicken mixture into your potato.
- Top with cilantro. Feel free to add hot sauce, salsas, fat free sour cream or plain Greek yogurt, etc.