Meal Prep Recap

Meal Prep Recap

• Strawberry Fields Salad
• Caprese Tortellini Pasta Salad
• Cheddar Egg Bites
• Banana Bread Baked Oats

Strawberry Fields Salad

 

Strawberry Fields Meal Prep Salads (4 Servings)

Ingredients:

• 6 cups spinach (1.5 cups per salad)
• 1 pint strawberries, washed, hulled, sliced
• 1 cup blueberries
• 1 cup candied pecans
• 4 oz goat cheese, crumbled
• 2 chicken breasts, sliced into 4 cutlets
• Salt & pepper
• Poppyseed dressing
• Water (to thin dressing, optional)
• 4 small dressing containers

Instructions:

1. Cook Chicken:
   Season cutlets with salt and pepper. Sear in a skillet over medium-high heat for 4–5 min per side, until cooked through. Rest, then slice.

2. Assemble Salads:
   In 4 containers, layer: 1.5 cups spinach, Strawberries & blueberries, ¼ cup candied pecans, 1 oz goat cheese, 1 chicken cutlet (sliced)

1. Prep Dressing:
   Thin dressing with a little water if desired (3 parts dressing to 1 part water). Store separately in small containers.

2. Store:
   Refrigerate salads and dressing. Add dressing just before eating.

 

Caprese Tortellini Pasta Salad

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 boneless, skinless chicken breasts, sliced into 4 cutlets
• Salt & pepper
• 1 pint cherry tomatoes, halved
• 1 cup pearl mozzarella balls, drained
• ½ cup fresh basil leaves, chopped or torn
• 2–3 tbsp olive oil
• 2–3 tbsp balsamic vinegar
• Optional: extra salt & pepper to taste

Instructions:

1. Cook Tortellini:
   Boil tortellini according to package instructions. Drain and rinse under cool water to stop cooking. Set aside.

2. Cook Chicken:
   Season cutlets with salt and pepper. Sear in a skillet over medium-high heat for 4–5 minutes per side until cooked through. Let rest, then slice into bite-sized pieces.

3. Assemble Salads:
   Divide the tortellini evenly into 4 containers. Top each with: Sliced chicken, Cherry tomatoes, Pearl mozzarella, Fresh basil

4. Add Dressing:
   Drizzle 1–2 tsp each of olive oil and balsamic vinegar into each container, or store separately in dressing cups if you prefer to add it fresh day-of.

5. Store:
   Refrigerate up to 4 days. Toss before eating!

Banana Bread Baked Oats

Banana Bread Baked Oats

Ingredients:

• 3 cups old-fashioned oats

• 2 tsp baking powder

• 1 tsp cinnamon

• ½ tsp salt

• 2 large ripe bananas, mashed

• 2 tbsp melted butter

• 2 cups milk (dairy or plant-based)

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup maple syrup or honey

• 1 scoop vanilla or unflavored protein powder

• ½ cup chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9×13 pan.

2. Mix oats, baking powder, cinnamon, salt, and protein powder.

3. Whisk bananas, melted butter, milk, eggs, vanilla, and maple syrup.

4. Combine wet and dry ingredients; fold in chocolate chips.

5. Pour into pan and spread evenly.

6. Bake 35–40 minutes until set and golden.

7. Cool, cut into portions, and store in fridge up to 5 days.

Cheddar Egg Bites

Cheddar Egg Bites (Makes 12)

Ingredients:

• 8 large eggs
• ½ cup cottage cheese
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded cheddar

Instructions:

1. Preheat oven to 350°F. Grease or line a 12-cup muffin tin.

2. Blend eggs, cottage cheese, salt, and pepper until smooth.

3. Pour evenly into muffin cups. Top each with a cheddar.

4. Bake 20–25 minutes until set and golden. Cool before storing.