- Chopped Taco Salads
- Lemon Ricotta Pasta with Blackened Chicken
- Cinnamon Sugar Bagels
Chopped Taco Salad Meal Prep
Chopped Taco Salad Meal Prep
Makes 4 servings
Ingredients
Chicken:
- 2 large chicken breasts, sliced in half lengthwise
- 1 tbsp olive oil
- 1 packet (or 2 tbsp) taco seasoning
Salad:
- 2 large head romaine, chopped
- 2 bell peppers, diced
- 1/2 small red onion, finely diced
- 1 large tomato, diced
- 1 can black beans, drained and rinsed
- 1/4 cup chopped cilantro
- 2 avocados, halved (½ per salad)
- 4 small servings crushed tortilla chips (in side containers)
Dressing (Option 1 – Shortcut):
- 1/2 cup Trader Joe’s Buttermilk Ranch
- 1 tbsp taco seasoning
Dressing (Option 2 – Homemade):
- 1/2 cup Greek yogurt
- 1/4 cup buttermilk
- 1 tbsp mayo
- 1/2 tsp each: garlic powder, onion powder, dried dill
- 1 tbsp taco seasoning
- Salt & pepper to taste
- Water to thin, if needed
Instructions
1. Heat olive oil in a skillet over medium. Season chicken with taco seasoning and cook 4–5 min per side until done. Let cool, then chop.
2. Chop romaine, bell peppers, red onion, tomato, and cilantro. Drain and rinse black beans.
3. Add everything (including chicken) to a large bowl and mix.
4. Divide into 4 meal prep containers. Add ½ avocado to each and pack chips in separate containers.
5. Mix dressing ingredients of choice and portion into 4 small containers.
6. Store in fridge up to 4 days. Add avocado, chips, and dressing right before eating.
Lemon Ricotta Pasta Meal Prep
Makes 4 Servings
Ingredients
Blackened Chicken
- 2 large (or 4 thin) chicken breasts
- 1 tbsp olive oil
- 1 tsp each: smoked paprika, garlic powder, onion powder
- 1/2 tsp thyme or oregano
- 1/2 tsp cayenne
- Salt & pepper
- lemon juice while cooking
Lemon Ricotta Pasta
- 8 oz Banza shell pasta
- 1 cup ricotta
- Zest of 1 lemon + juice of ½ lemon
- 1–2 tbsp olive oil
- 2 tbsp grated parmesan
- 1/4 cup chopped basil
- Salt & pepper
- Optional: chili flakes
Sautéed Asparagus
- 1 bunch asparagus (cut into 2” pieces)
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & pepper
Instructions
1. Season Chicken: Mix spices and rub on chicken with olive oil.
2. Cook Chicken: Sear 5–6 min per side in a hot skillet until blackened and cooked through. Slice.
3. Sauté Asparagus: Cook in olive oil with garlic powder, salt, and pepper for 5–6 min. Optional: finish with lemon juice.
4. Cook Pasta: Follow package directions. Drain.
5. Make Ricotta Sauce: Mix ricotta, lemon zest/juice, olive oil, parmesan, basil, salt, and pepper in a large bowl.
6. Assemble: Toss pasta, asparagus, and basil in ricotta sauce . Top with sliced chicken. Optional garnish: lemon wedge or extra parm.
Storage & Reheat
- Store up to 4 days in fridge.
- Reheat 1–2 min in microwave with a splash of olive oil or lemon juice.
Protein Cinnamon Sugar Bagels
Greek Yogurt Cinnamon Sugar Bagels
Makes 4 large bagels
Ingredients:
Bagel Dough:
- 1 1/2 cups all-purpose flour (plus more for kneading)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 1/4 cups plain Greek yogurt (use full-fat for best texture)
Cinnamon Sugar Topping:
- 1 tbsp melted butter (or spray oil)
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions:
1. Preheat oven to 375°F.
Line a baking sheet with parchment paper.
2. Mix the dough:
In a large bowl, whisk flour, baking powder, salt, and cinnamon. Add Greek yogurt and mix until it forms a shaggy dough.
3. Knead:
Lightly flour a surface and knead the dough for 1–2 minutes until smooth. Divide into 4 equal pieces.
4. Shape the bagels:
Roll each piece into a rope and form into a bagel shape, pinching the ends together.
5. Top with cinnamon sugar:
Brush or spray each bagel with melted butter or oil. In a small bowl, mix cinnamon and sugar, then sprinkle generously over the bagels.
6. Bake:
Bake for 25–28 minutes, or until golden brown. Let cool slightly before slicing.