Meal Prep Recap

• Croissant Egg Bake
• Yogurt Bowls
• Caprese Jar Salads
• Spicy Sausage Rice Bowl Meal Prep

Croissant Egg Bake

Ham, Egg & Cheese Croissant Bake

Makes 8 servings

Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large croissants, torn into pieces
• 1 cup diced ham
• 3/4 cup shredded cheese (cheddar, Swiss, or blend)
•  chopped fresh chives (for topping)
  

Instructions

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a blender, combine eggs, cottage cheese, milk, salt, and pepper. Blend until smooth.
3. Place croissant pieces evenly in the prepared baking dish.
4. Sprinkle ham over the croissants, then top with 1 cup of the cheese.
5. Pour egg mixture evenly over everything. Press croissants down slightly so they soak.
6. Top with remaining 1/2 cup cheese.
7. Bake uncovered for 35 minutes, until set in the center and golden.
8. Cool slightly, then sprinkle with fresh chives before slicing.
   

Meal prep tip: Cool completely, cut into 8 squares, and store in airtight containers. Reheat in the microwave (1–2 minutes) or toaster oven until warmed through.

Yogurt Bowls

Makes 4 jars

Ingredients

• 4 cups vanilla Greek yogurt (about 1 cup per jar)
• 1 cup strawberries, diced
• 1 cup blueberries
• 1 cup Purely Elizabeth granola (stored separately)
  

Instructions

1. Divide 1 cup of yogurt into each of 4 jars.
2. Top each with 1/4 cup strawberries and 1/4 cup blueberries.
3. Seal jars with lids and refrigerate for up to 4 days.
4. Store granola in a separate container or baggies (about 1/4 cup per serving).
5. When ready to eat, sprinkle granola on top of yogurt and enjoy

Caprese Salad Jars

Caprese Quinoa Jar Salads

Makes 4 jars

Ingredients

• 1 cup dry quinoa (rinsed)
• 2 cups bone broth
• 1/2 cup pesto
• 2 tbsp water (to thin pesto into dressing)
• 1 can (15 oz) white beans, drained and rinsed
• 1 1/2 cups cherry tomatoes, halved
• 1 cup fresh mini mozzarella balls, halved if large
• 4 cups arugula
  

Instructions

1. Cook quinoa: In a saucepan, combine quinoa and bone broth. Bring to a boil, reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
   
2. Make dressing: In a small bowl, whisk pesto with water until pourable.
   
3. Assemble 4 large jars (quart-size works best):

• Bottom layer: Add 2 tbsp pesto dressing.
• Next: Add 1/2 cup quinoa to each jar.
• Add white beans.
• Add cherry tomatoes.
• Add mozzarella balls.
• Top with 1 cup arugula.
  

4. Seal jars and refrigerate up to 4 days. Shake before eating or pour into a bowl to toss.

Spicy Sausage Rice Bowls

Spicy Sausage One Pot Meal Prep

makes 5 meals

-1 13 oz turkey kielbasa sausage (you can use any chicken or turkey sausage)

-2 Red Bell Peppers

-1 Green Bell Pepper

-1 Yellow Onion

-3 Cups Chicken broth

-1.5 Cups jasmine rice

-1 Can Rotel

-Salt + Pepper

-Garlic Powder

-Cajun Seasoning

Toppings: cilantro + cheese

1. Cut up sausage, peppers, and onions

2. Start by browning your sausage in a pan with some olive oil

3. Add in onions, peppers, and seasonings

4. Sauté until onions become translucent

5.  Add in 1.5 cups jasmine rice and 3 cups broth

6. Stir and cover cooking over medium heat for 8-10 minutes until broth is soaked up by rice

7. After rice is fully cooked stir in can of rotel

8. Divide into four meal prep containers and top with cheese and cilantro