Breakfast Sandwiches
Freezer Egg Sandwiches with Maple Chicken Sausage Patties
Makes 6
- 6 English muffins
- 1/4 cup butter, melted to brush on English muffins
- 10 eggs
- 1/4 cup cottage cheese
- 6 slices cheddar cheese
Maple Chicken Sausage Patties
- 1 lb ground chicken
- 1/4 cup maple syrup
- 1 tsp Rosemary
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt + Pepper
- In a blender add in cracked eggs and cottage cheese
- Blend until smooth
- Transfer to a parchment paper lined baking dish (spray the pan before adding parchment paper and it’ll stick better)
- Bake at 350 for 30-35 minutes until cooked through middle
- While eggs are baking assemble your chicken sausage Pattie’s
- Add ground chicken, spices, and maple syrup to a bowl. Mix and form into six Pattie’s.
- Cook stovetop over medium heat with a little olive oil for about 4 minutes on each side until no longer pink in center.
- Remove from heat and set aside
- Set out English muffins on a sheet pan and brush melted butter on top
- Remove eggs from oven after cooked and let English muffins toast for 5 minutes in the oven
- Cut sandwich circles out of the eggs, enough for 6 sandwiches
- Assemble breakfast sandwiches with muffins, egg, cheese, and chicken sausage and store in parchment paper. Do not transfer to plastic bag until they have cooled and store in freezer.
- Air Fryer Reheating Instruction: (best in air fryer) From frozen: 350 for 10-12 mins flipping halfway through Not frozen: 350 for 5-6 mins flipping halfway
Tamale Pie Meal Prep
Individual Tamale Pies (4 servings)
Ingredients:
• 1 lb ground beef
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 (15oz) can black beans, drained and rinsed
• 1 (10oz) can diced tomatoes with green chilies (rotel)
• 1 cup corn
• 1 cup riced cauliflower
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1 7oz box premade cornbread mix (plus ingredients required on the box) – I used bobs red mill and just used half the container
Instructions:
1. Preheat oven to 375°F.
2. Cook the beef filling:
-Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté for 2-3 minutes until softened.
-Add ground beef and cook until browned and fully cooked. Drain excess fat.
-Stir in black beans, diced tomatoes with green chilies, riced cauliflower, corn, chili powder, cumin, paprika, salt, and pepper. Let simmer for 5 minutes.
3. Assemble the tamale pies:
-Divide the beef mixture evenly into four 28oz glass containers.
-Sprinkle shredded cheddar cheese evenly on top of each beef layer.
4. Prepare cornbread topping:
Follow the instructions on the cornbread mix box. Once the batter is ready, pour it evenly over each beef and cheese layer.
5. Bake:
Place the containers on a baking sheet and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
6. Cool and store:
Let the tamale pies cool completely before sealing the lids on each container. Store in the fridge for up to 4 days or freeze for later use.
Reheating Instructions:
- From the fridge: Microwave each portion for 2-3 minutes until warmed through.
- From frozen: Microwave on high for 5-6 minutes, stirring halfway through to ensure even heating.
Quinoa Chickpea Couscous Salad
Couscous Salad with Marinated Chickpeas
Ingredients (4 servings):
• 1 cup pearled couscous, uncooked
• 1/2 red onion, finely diced
• 4 mini cucumbers, thinly sliced
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 1 pack marinated chickpeas from Trader Joe’s (or homemade version, see below)
Optional: Homemade Marinated Chickpeas (if Trader Joe’s is not available):
• 1 (15 oz) can chickpeas, drained, rinsed, and strained
• 1.5 tbsp extra virgin olive oil
• 1.5 tbsp avocado oil (or any neutral oil such as light-tasting olive oil)
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1 tbsp parsley, hard stems removed, washed, roughly chopped
Instructions:
1. Cook the Couscous
Cook the pearled couscous according to the package instructions. Once cooked, let it cool completely.
2. Marinate the Chickpeas (if making homemade)
In a medium bowl, combine the chickpeas, extra virgin olive oil, avocado oil, lemon juice, ground cumin, salt, black pepper, dried oregano, and parsley. Mix well and let the chickpeas marinate for at least 30 minutes.
3. Prepare the Salad
In a large bowl, combine the cooled couscous, diced red onion, sliced mini cucumbers, feta cheese, marinated chickpeas, and fresh dill.
4. Mix and Store
Toss all ingredients until well combined. Divide into four meal prep containers and store in the refrigerator for up to 4 days.
To Serve:
Enjoy this couscous salad cold or at room temperature. It’s a perfect option for lunch or a light dinner!
Smores Energy Bites
S’mores Energy Balls
Ingredients (Makes 12-15 balls):
– 1.5 cups oats
– 1 scoop vanilla protein powder
– 3/4 cup almond butter (or peanut butter)
– 1/3 cup honey
– 1/4 cup mini chocolate chips
– 1/4 cup mini marshmallows
– 1/4 cup crushed graham crackers
– 1 tsp vanilla extract
– Pinch of sea salt (optional)
Instructions:
1. Combine all ingredients in a bowl and mix well. Chill for 20-30 minutes.
2. Roll into bite-sized balls and store in an airtight container in the fridge for up to a week.
