Chicken Enchilada Meal Prep
Meal Prep Chicken Enchilada
Ingredients:
• 3 cups shredded cooked chicken (rotisserie or slow-cooked)
• ¾ cup plain Greek yogurt
• 1 ½ cups shredded cheese, plus extra for topping
• 1 can (7 oz) diced green chiles
• 1 ½ tbsp taco seasoning
• 8 small flour or corn tortillas, cut into halves or quarters
• 2 cups green enchilada sauce
• Chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Make the filling – Mix shredded chicken, Greek yogurt, 1 ½ cups cheese, green chiles, and taco seasoning in a bowl.
3. Assemble the lasagna layers in meal prep containers (or a large baking dish):
• Layer a portion of the chicken mixture in each dish top with tortilla and enchilada sauce
• Repeat layers until all ingredients are used, ending with tortillas, sauce, and extra cheese on top.
4. Bake – Cover with foil and bake for 20 minutes, then uncover and bake for 5 more minutes until cheese is melted.
5. Cool & Store – Let cool before sealing in four meal prep containers. Refrigerate for up to 4 days. Optional top with cilantro, a little plain Greek yogurt and jalapeños
To Serve:
• Reheat in the microwave for 1–2 minutes.
Bach Overnight Oats
Large Batch Maple Overnight Oats
Ingredients:
• 2 cups oats
• 2 cups milk (plus more if needed)
• 1/4 cup maple syrup
• 1 tsp vanilla
• 1 scoop vanilla protein powder
• 2 tbsp ground flax seed
• 2 tbsp chia seeds
• 1 tsp cinnamon
• ¼ tsp salt
Instructions:
1. In a large bowl, combine oats, milk, maple syrup, and vanilla. Stir well.
2. Add protein powder, flax seed, chia seeds, cinnamon, and salt, mixing until evenly combined.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Before serving, stir well and add a splash of milk if needed for a creamier consistency.
Top with fresh fruit, nuts, or nut butter for extra flavor!
Savory Waffle Meal Prep
Savory Mini Waffles
These high-protein mini waffles are great for meal prep and easy to reheat!
Ingredients (Makes 4 Servings)
• 2 cups Kodiak Cakes pancake mix (buttermilk or preferred variety)
• 1 1/2 cups milk (or water, per mix instructions)
• 2 eggs
• ½ cup shredded cheese
• 6 fully cooked chicken sausages, chopped into small pieces
• 1 tbsp melted butter or oil (for crispier waffles)
Instructions:
1. Preheat mini waffle maker.
2. Mix the batter – In a bowl, whisk together Kodiak Cakes mix, milk, eggs. Stir in chopped chicken sausages and shredded cheese.
3. Grease waffle maker and pour about 1/4 cup into maker
4. Cook for 3–4 minutes per waffle, until golden brown and crispy. Repeat until all batter is used.
5. Cool & Store – Let waffles cool before storing in meal prep containers. Refrigerate for up to 4 days or freeze for longer storage.
To Serve:
• Reheat in a toaster, air fryer, or microwave.
Edible Protein Cookie Dough
Edible Protein Cookie Dough
Ingredients:
• 1/2 cup almond flour
• 1 scoop vanilla protein powder
• 1 cup plain Greek yogurt
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup chocolate chips (or mix-ins of choice)
Instructions:
1. In a bowl, mix almond flour, protein powder, and salt.
2. Add Greek yogurt, maple syrup, and vanilla extract, stirring until smooth.
3. Fold in chocolate chips.
4. Adjust consistency with a little more yogurt or almond flour if needed.
5. Serve immediately or chill for a firmer texture.
Storage:
Keep in an airtight container in the fridge for up to 5 days.
