Weekly Meal Prep: November 13th
Overview
Enchilada Skillet
Bang Bang Chicken
High Protein Cinnamon Baked Oats
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Enchilada Skillet
Makes 6 Servings
What You’ll Need:
1 1/2 lbs ground turkey
1 can black beans
1 medium sweet potato
1 small yellow onion
4oz can mild hatch chilis
4oz can hot hatch chilis
1 15oz jar of enchilada sauce
2 cups shredded cheddar jack cheese
1 tbsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
Optional Garnishes
Freshly sliced jalapeño (optional)
Diced tomato
Sliced avocado
Chopped cilantro
Sour cream
Instructions:
1. Start by preheating your oven to 400 degrees.
2. In a large oven safe skillet add in the ground turkey and cook about 5-7 minutes until brown.
3. While the ground turkey is cooking chop the sweet potato into cubes and finely dice the onion. Once the meat had browned add in the onion and all seasonings to the skillet, stir, and let it cook about 3 minutes until the onions begin to be soft.
4. Next add in the black beans, hatch chilis, sweet potato, and the jar of enchilada sauce. Mix everything together well then cover with a lid. Simmer for about 15 minutes until the sweet potatoes are soft. Remove the lid and let it simmer a few more minutes on medium heat to thicken up the sauce a bit.
5. You’ll then top it with 2 cups of the shredded cheese and place in the oven for about 5 minutes until the cheese has melted. I like to broil mine on low for about 1 minute at the end to get the cheese nice and crisp!
6. Top with sliced jalapeño (omit if you don’t like spicy), diced tomato, sliced avocado, chopped cilantro and some sour cream.
*When storing I usually pack the toppings separate from the enchiladas so that I can reheat it!
My absolute favorite tupperware for meal prepping can be found here on my amazon storefront! *I do make a commision on purchases from my storefront. Thank you for your support! :)
High Protein Cinnamon Baked Oats
Makes about 6-8 servings depending on the size of piece you eat. Feel free to make a double batch if you’d like to eat it all week!
WHAT YOU’LL NEED:
2 1/2 cups rolled oats
1/4 cup vanilla collagen protein powder
2 eggs, beaten
1/3 cup almond butter
2 cups whole milk (can sub with almond)
1 tsp vanilla
1 tbs cinnamon
1/4 cup maple syrup
2 tsp baking powder
1/2 tsp salt
1/2 cup chopped pecans (optional)
Served with greek yogurt
INSTRUCTIONS:
1. Preheat the oven to 350 degrees.
2. In a large bowl add all ingredients except the pecans and greek yogurt. Give it a good mix so that the eggs are well incorporated.
3. Let it sit for about 5 minutes while you prepare the baking dish.
4. Add some parchment paper to the bottom of a medium-sized baking dish. If you don’t have parchment paper just make sure to grease the dish.
5. Add the oatmeal mixture to the baking dish and spread evenly. Top with the chopped pecans and a little sprinkle of cinnamon.
6. Place in the oven for 35-40 minutes or until fully cooked through. Keep an eye on it and make sure not to overbake, otherwise, it will become too crumbly.
7. Once baked, remove from the oven and allow to cool before cutting it into your preferred serving size. Store in an airtight container in the fridge and serve with some greek yogurt!
*The baked oats should be stored in the fridge and can be eaten for up to 1 week.
Bang Bang Chicken
Makes 4 Servings
WHAT you’ll need:
1 1/2 lb chicken thighs or chicken breast
2 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp pepper
Avocado oil spray
FOR THE SAUCE
1/3 cup mayo
2 tbs sriracha
3 tbs thai sweet chili sauce
1 tsp rice vinegar
1/2 tsp garlic powder
FOR THE BOWL
Served with cauliflower rice or regular rice and choice of veggie
Topped with thinly sliced green onions
INSTRUCTIONS:
1. Start by cutting the chicken thighs into cubes and placing them in a large bowl. Add 2 tsp of paprika, 1 tsp of garlic powder, 1/2 tsp of onion powder, 1 tsp of salt, and 1/2 tsp of pepper. Mix these ingredients until the chicken is evenly coated with the seasoning.
2. Preheat a pan to medium-high heat and spray it with avocado oil. Once the pan is hot, add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked.
3. While the chicken is cooking, prepare the bang bang sauce. In a small bowl, combine 1/3 cup of mayonnaise, 2 tbsp of sriracha, 3 tbsp of Thai sweet chili sauce, 1 tsp of rice vinegar, and 1/2 tsp of garlic powder. Mix these ingredients well to create the sauce.
4. Also take this time to prep your rice & veggies. I used frozen brown rice and frozen green beans to make my life easier!
5. Now, it's time to assemble the dish! You can use cauliflower rice or regular rice as the base. Place the cooked chicken on top of the rice and drizzle the bang bang sauce over the chicken. Finish by topping with sliced green onions.
My absolute favorite tupperware for meal prepping can be found here on my amazon storefront! *I do make a commision on purchases from my storefront. Thank you for your support! :)
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