Elote Corn Salad Meal Prep with Chicken

Enough for four meals 

Chicken:

• 6 boneless skinless chicken thighs
• 1/2 packet taco seasoning

Elote Corn Salad:

• 3 1/2 cups roasted corn (1 full frozen Trader Joe’s roasted corn bag)
• 1 1/5 cups cut up cherry tomatoes 
• 1/2 cup cotija cheese 
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped cilantro
• 1/4 cup red onion, diced 
• Juice from 1 lime
• Paprika
• Garlic powder
• Cumin
• Salt + pepper 

1. Coat chicken thighs in taco seasoning and bake at 400 for 25 minutes 
2. Mix together ingredients for corn salad and stir well
3. Cut up chicken into bite sized pieces
4. Divide into four meal containers and enjoy warm or cold for 4 days in the fridge. I personally like to heat mine up for a bit because I don’t like cold chicken

Bacon and Gruyère Egg Bites 

Makes 12 Bites

• 10 eggs

• 1 1/2 cups shredded Gruyère

• 3/4 cup cottage cheese

• Salt & pepper, to taste

• 6 slices of bacon

Instructions:

1. Add eggs, Gruyère cheese, and cottage cheese to a blender.

2. Blend together until smooth.

3. Pour into 12 rubber muffin trays (1/2 cup each) and top with cooked bacon

4. bake at 300°F for 30 minutes.

Reheating instructions:

I find these reheat best in the air fryer!

If frozen:

300 for 12 minutes 

Not frozen:

300 for 6-7 minutes 

Freezer Egg Sandwiches

Makes 6

• 6 English muffins
• 1/4 cup butter, melted to brush on English muffins 
• 10 eggs
• 1/4 cup cottage cheese
• 6 slices cheddar cheese

Maple Chicken Sausage Patties

• 1 lb ground chicken
• 1/4 cup maple syrup
• 1 tsp Rosemary
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• Salt + Pepper

1. In a blender add in cracked eggs and cottage cheese
2. Blend until smooth
3. Transfer to a parchment paper lined baking dish (spray the pan before adding parchment paper and it’ll stick better)
4. Bake at 350 for 30-35 minutes until cooked through middle
5. While eggs are baking assemble your chicken sausage Pattie’s
6. Add ground chicken, spices, and maple syrup to a bowl. Mix and form into six Pattie’s. 
7. Cook stovetop over medium heat with a little olive oil for about 4 minutes on each side until no longer pink in center. 
8. Remove from heat and set aside
9. Set out English muffins on a sheet pan and brush melted butter on top
10. Remove eggs from oven after cooked and let English muffins toast for 5 minutes in the oven
11. Cut sandwich circles out of the eggs, enough for 6 sandwiches 
12. Assemble breakfast sandwiches with muffins, egg, cheese, and chicken sausage and store in parchment paper. Do not transfer to plastic bag until they have cooled and store in freezer.
13. Air Fryer Reheating Instruction: (best in air fryer) From frozen: 350 for 10-12 mins flipping halfway through Not frozen: 350 for 5-6 mins flipping halfway

Adult Lunchable Series

Caprese Pesto Salad:

Per lunch:

1/2 cup fresh mozzarella balls cut in half

1/2 cup cherry tomatoes cut in fourths

2-3 tbsp pesto

2 tbsp fresh cut basil

Salt

1/2 green bell pepper

6 mini pitas