• S’mores overnight Oats
• Tater tot egg bites
• Swedish Meatball Pasta Meal Prep
• Pesto Pasta Bake Meal Prep

SMORES OVERNIGHT OATS

S’mores Overnight Oats 

Makes 1 serving- I made four

Ingredients (for 1 jar)

• 1/2 cup rolled oats
• 1/2 cup milk of choice
• 1/4 cup Greek yogurt (plain or vanilla)
• 1/2 tbsp cocoa powder
• 1 tbsp maple syrup
• 1/4 tsp vanilla extract
• Pinch of salt

Toppings

• 1 tbsp mini chocolate chips
• 1 tbsp mini marshmallows
• 1 tbsp crumbled graham crackers (Simple Mills)

Instructions

1. In your jar, stir together oats, milk, Greek yogurt, cocoa powder, maple syrup, vanilla, and salt. (You can add toppings now or wait till day of) 
2. Seal and refrigerate overnight (or at least 4 hours).
3. If you didn’t add toppings before: Before eating, top with chocolate chips, marshmallows, and graham cracker crumbles.

Tater Tot Egg Bites

Tater Tot Egg Bites

Makes 12 bites

Ingredients

• 36 frozen tater tots (3 per muffin cup)
• 1 medium bell pepper, finely diced
• 9 large eggs
• 1 cup cottage cheese
• 1/2 cup shredded cheese 
• Salt & pepper

Instructions

1. Preheat oven to 375°F. Grease a 12-cup muffin tin
2. Place 3 frozen tater tots in each muffin cup. Bake 15–20 minutes until softened
3. Use the back of a spoon or small cup to gently smash the tots into the bottom to form a crust.
4. Sprinkle diced peppers evenly over each cup.
5. Blend eggs, cottage cheese, salt, and pepper until smooth. Pour mixture evenly into each muffin cup.
6. Top with shredded cheese.
7. Bake 18–22 minutes, until eggs are set in the center.
8. Cool slightly, then remove from the pan.

Reheating

Fridge: Store in an airtight container up to 4 days.

Microwave: Heat 1–2 bites for 30–45 seconds.

Oven/Toaster Oven: 350°F for 5–7 minutes for a crispier texture.

Swedish Meatball Pasta Meal Prep

Swedish Meatball Meal Prep 

Makes 4 servings

Ingredients

• 1 lb or 16 premade frozen or fresh meatballs 
• 8 oz pasta of choice 
• 1/2 yellow onion diced
• 1 tbsp olive oil
• 2 tbsp flour 
• 1/2 cup milk
• 2 cups chicken bone broth 
• 1/2 cup plain Greek yogurt
• 1/4 cup grated Parmesan (not pictured in vid)
• 1/4 tsp nutmeg or allspice 
• Salt & pepper to taste
• Fresh parsley, chopped

Instructions

1. Cook meatballs according to package directions. (I used premade fully cooked meatballs to keep it simple)
2. Cook pasta until al dente and then drain.
3. For sauce: heat olive oil in a skillet, saute onion, then whisk in flour, and cook 1 min. Slowly whisk in bone broth until thickened (3–4 min). Remove from heat, add milk. stir in Greek yogurt, Parmesan, nutmeg, salt, and pepper.
4. Toss pasta, meatballs, and sauce together until coated.
5. Divide into 4 meal prep containers. Top with fresh parsley 

Pesto Pasta Bake Meal Prep

Pesto Chicken Cottage Cheese Pasta Bake

Makes 4 servings

Ingredients

• 12 oz pasta
• 1 1/2 cups cottage cheese
• 1/2 cup pesto
• 2 cups broccoli
• 2 cups cooked chicken, diced or shredded
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F and lightly grease a medium baking dish.
2. Cook pasta until just al dente. Drain.
3. Steam broccoli in microwave. Place broccoli florets in a microwave-safe bowl Add 2–3 tbsp water to the bottom of the bowl. Cover the bowl with a microwave-safe plate or lid Microwave on high for 3–4 mins
4. Blend cottage cheese until smooth, then stir in pesto.
5. In a baking dish mix pasta, broccoli, chicken, and the cottage cheese pesto sauce. Season with salt and pepper.
6. top with mozzarella.
7. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is melted and bubbly.
8. Cool slightly, then divide into 4 large portions.