• Cinnamon Roll Overnight Oats
• Pancake Bites
• High Protein Mac and Cheese
• Mediterranean Jar Salad

Cinnamon Roll Overnight Oats

Cinnamon Roll Overnight Oats

Makes 4 jars

Ingredients

Oats

• 2 cups old-fashioned oats
• 2 cups milk of choice
• 1 cup Greek yogurt (plain or vanilla)
• 2 tbsp chia seeds
• 3 tbsp maple syrup
• 2 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Blended cottage cheese frosting (to add day of)

• 1 cup blended cottage cheese (smooth)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. In a large bowl, mix oats, milk, yogurt, chia seeds, maple syrup, cinnamon, vanilla, and salt until well combined.
2. Divide evenly into 4 jars or containers. Cover and refrigerate overnight (or at least 4 hours).
3. In a small bowl, whisk together blended cottage cheese, maple syrup, and vanilla until smooth. Store in a separate airtight container in the fridge.
4. When ready to eat, top each jar of oats with a few spoonfuls of the frosting and a sprinkle of cinnamon.

Pancake Bites

Protein Pancake Bites

Makes 12 bites

Ingredients

• 2 cups protein pancake mix or pancake mix of choice
• 1 cup blended cottage cheese, or plain greek yogurt 
• 2 eggs
• 1 cup milk
• 2 tbsp maple syrup (I double this an add 1/4 cup for a little extra sweetness!)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F. Grease or line a 12-cup muffin tray.
2. In a large bowl, whisk together pancake mix, blended cottage cheese, eggs, milk, maple syrup, and vanilla until smooth.
3. Gently fold in the blueberries.
4. Divide batter evenly among the 12 muffin cups, filling about two-thirds full. 
5. Bake for 18 to 22 minutes, until a toothpick comes out clean and tops are lightly golden.
6. Cool slightly before removing from the tray. Store in the fridge up to 4 days or freeze for longer. Reheat in the microwave or toaster oven.

High Protein Mac and Cheese

Makes 4 servings

Ingredients

Chicken cutlets

• 2 boneless skinless chicken breasts, cut in half lengthwise (4 cutlets)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Ranch zucchini

• 1 medium zucchini, sliced into quarters
• 1 tsp olive oil
• 1 tsp ranch seasoning mix
  

High protein mac and cheese

• 8 oz elbow macaroni or pasta of choice
• 1 cup blended cottage cheese, smooth
• 1 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese (optional, I only had shredded cheddar so used only cheddar)
• 1/3 cup milk or water
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Cook pasta until al dente and drain.
2. On low heat, warm blended cottage cheese with milk or water, stirring constantly. Add cheddar, mozzarella, paprika, garlic powder, salt, and pepper. Stir in pasta.
3. Season chicken cutlets and cook in olive oil 3–4 minutes per side. Slice.
4. Sauté zucchini in olive oil with ranch seasoning 4–5 minutes.
5. Divide mac and cheese, chicken, and zucchini into 4 containers.

Mediterranean Orzo Jar Salads

Makes 4 jars

Mediterranean Jar Salads

Makes 4 jars

Dressing ingredients (to add directly to each jar)
– 2 tbsp olive oil
– 1 tbsp red wine vinegar
– 1/2 tsp Dijon mustard
– 1/4 clove garlic, minced
– 1/2 tsp Italian seasoning
– 1/4 tsp salt
– 1/4 tsp black pepper

Salad ingredients: per jar:

• 1/3 cup cooked orzo, cooled
• 1/4 can chickpeas (about 1/2 cup)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/2 cup arugula
  -1/4 cup feta cheese, crumbled

Instructions

1. In each jar, add dressing ingredients and stir
2. Layer chickpeas, orzo, cucumbers, cherry tomatoes, crumbled feta and arugula on top.
3. Cover jars and refrigerate up to 4 days.
4. When ready to eat, shake the jar or pour into a bowl to mix the dressing evenly.

The orzo usually sticks to the top so I’ll microwave the orzo in the jar for about 30 seconds after dumping the rest of the ingredients out and then add the orzo to the salad!