TeacherTastes

Meal Prep Recap

  • Ham and Cheese Wraps
  • S’mores Baked Oats
  • Mexican Quinoa
  • Sloppy Joe Bowls

Ham and Cheese Wraps

Egg, Ham & Cheese Wraps

Makes 8 Wraps

Ingredients

  • 12 large eggs
  • 1 cup diced ham
  • 3/4 cup shredded cheddar cheese or cheese of choice
  • 1/2 cup bell peppers, finely chopped, optional
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 4 lavash breads or large tortillas
  • 8 tbsp cream cheese or spreadable cheese

Instructions

  1. Preheat oven to 375°F.
  2. Grease a 9×13 baking dish.
  3. Crack 12 eggs into the dish.
  4. Add ham, cheese, bell peppers if using, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  5. Bake for 30–35 minutes, or until the eggs are fully set and slightly puffed in the center.
  6. Remove from oven and let cool slightly.
  7. Cut the baked eggs into 4 equal thick portions.
  8. Spread 2 tbsp cream cheese on each lavash bread.
  9. Place one portion of baked eggs on each lavash.
  10. Fold and roll each lavash tightly into a wrap.
    12 Cut each wrap in half to make 8 total wraps.
    Serve and enjoy two wraps per serving for a protein-packed breakfast.

Meal Prep Notes:
Fridge: Store wrapped in foil or plastic wrap up to 4 days. Reheat in microwave 60–90 seconds.
Freezer: Wrap in parchment, then foil. Freeze up to 2 months. Reheat in microwave 2–3 minutes or oven at 350°F for 15–20 minutes

S’mores Baked Oats

S’mores Baked Oats

Makes 8 Squares 

Ingredients

  • 3 cups old-fashioned oats
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 cups milk of choice
  • 2 large eggs
  • ⅓ cup maple syrup or honey
  • 2 tsp vanilla extract
  • ½ cup mini chocolate chips
  • 1 cup mini marshmallows
  • ½ cup crushed graham crackers

Instructions

  1. Preheat oven to 375°F.
  2. Grease a 9×13 baking dish.
  3. In a large bowl, mix oats, baking powder, salt, and cinnamon.
  4. In another bowl, whisk together milk, eggs, maple syrup, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and stir until combined.
  6. Fold in chocolate chips, half of the marshmallows, and half of the graham crackers.
  7. Pour mixture into the prepared baking dish and spread evenly.
  8. Sprinkle the remaining marshmallows, graham crackers, and a few extra chocolate chips on top.
  9. Bake for 30–35 minutes, or until the center is set and edges are golden.
  10. Cool slightly before cutting into 8 squares.

Meal Prep Notes:

Fridge: Store in an airtight container up to 5 days. Reheat in microwave 30–60 seconds.
Freezer: Wrap squares individually and freeze up to 2 months. Reheat from frozen in microwave 1–2 minutes.

Mexican Quinoa Meal Prep

Mexican Quinoa Skillet

Makes 5 Servings

Ingredients

  • 1 ½ cups quinoa, rinsed
  • 3 cups chicken bone broth
  • 1 can chickpeas or white beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 ½ cups corn, frozen or canned
  • 1 medium onion, diced
  • 1 can diced tomatoes
  • 2 tbsp taco seasoning
  • Salt and pepper to taste
  • 1/2 cup crumbled cotija cheese
  • Fresh cilantro, chopped, for topping
  • Avocado, sliced, for serving

Instructions

  1. Heat a large skillet over medium heat and spray with cooking oil.
  2. Add the diced onion and cook 3–4 minutes until softened.
  3. Stir in quinoa, chicken bone broth, chickpeas or white beans, black beans, corn, and diced tomatoes with juices.
  4. Add taco seasoning and stir to combine.
  5. Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, or until quinoa is cooked and liquid is absorbed.
  6. Remove from heat and fluff with a fork.
  7. Sprinkle with cotija cheese and fresh cilantro.
  8. Serve topped with sliced avocado.

Meal Prep Notes:

Fridge: Store in 5 airtight containers up to 4 days. Reheat in microwave 2 minutes.

Freezer: Freeze portions up to 2 months. Reheat from frozen in microwave 4–5 minutes or thaw overnight and reheat on stove.

Sloppy Joe Bowl Meal Prep

Sloppy Joe Bowl

Makes 4 Servings

Ingredients

  • 1 lb lean ground turkey or beef
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can 8oz tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 lb baby potatoes, halved
  • 1 tbsp olive oil
  • ½ cup pickled onions
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 400°F.
  2. Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until golden and tender.
  3. While potatoes roast, heat a large skillet over medium heat. Add ground meat and cook until browned, breaking it up with a spoon.
  4. Add diced onion, bell pepper, and garlic. Cook 3–4 minutes until softened.
  5. Stir in tomato sauce, tomato paste, Worcestershire sauce, apple cider vinegar, smoked paprika, chili powder, salt, and pepper. Simmer 10 minutes, stirring occasionally.
  6. Divide roasted baby potatoes among 4 meal prep bowls.
  7. Spoon the sloppy joe mixture over the potatoes.
  8. Top each bowl with pickled onions and a sprinkle of fresh parsley.

Meal Prep Notes:

Fridge: Store in airtight containers up to 4 days. Reheat in microwave 2–3 minutes.Freezer: Freeze individual bowls up to 2 months. Reheat in microwave 4–5 minutes or thaw overnight and reheat on stove

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