Weekly Meal Prep: October 24th
Overview
Tuscan White Bean Soup
Apple Pie Protein Overnight Oats
Coconut Chicken Curry
Watch my most recent videos
Tuscan White Bean Soup
Makes 5-6 Servings
What You’ll Need:
1lb ground Italian chicken
3 cans cannellini beans
3 medium carrots
2 celery stalks
1 yellow onion
4 cups Chicken stock
1/2 cup half and half
2 bay leaves
1 tbsp minced garlic
1 tbsp italian seasoning
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1 tbsp avocado oil
1 tbsp tomato paste
Chopped kale
Grated parmesan cheese (for garnish)
Instructions:
1. In a Dutch oven or large pot add in 1tbs of oil on medium high heat. Then add in the ground chicken and brown for 5-7 min.
2. Chop up your onion, carrots, and celery. Once the meat is cooked add in all three and sauté until they begin to get soft. About 5 min.
3. Add in 1tbs Italian seasoning, 1/2 tsp red pepper flakes (less if you don’t like spice), 1 tsp salt, 1/2 tsp pepper, 1tbs minced garlic and 1tbs tomato paste and mix everything together. Let it sauté for a couple of min.
4. Finally add in all the beans, 4 cups chicken stock, and two bay leaves. Cover and simmer for about 15-20 min.
5. Once done remove from the heat and add in 1/2 cup half and half or cream, and a handful of chopped kale & mix. Serve with a little parmesan cheese on top & enjoy!
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! :)
Apple Pie Protein Overnight Oats
Makes as many servings as you’d like, measurements will be per jar.
WHAT YOU’LL NEED:
Measurements are for 1 serving of overnight oats
1/2 cup rolled oats
1 cup unsweetened almond milk
1 scoop vanilla protein powder
1/2 tbsp maple syrup
1 tbsp greek yogurt
Sprinkle of cinnamon & nutmeg
1/4 chopped apple
INSTRUCTIONS:
1. Add all ingredients into a jar and mix well.
2. Top with some extra cinnamon and a few more pieces of chopped apples and close the container with a lid.
3. Refrigerate overnight and enjoy the next morning!
*you’ll want to eat these within 3-4 days of making them.
Coconut Chicken Curry
Makes 4-5 Servings
WHAT you’ll need:
1 1/2 lbs chicken thighs
Brown rice (I used microwave frozen rice)
1 red bell pepper
2 tbsp avocado oil
1 small yellow onion, chopped
1 tbsp minced garlic
2 tsp curry powder
2 tsp ground coriander
3 tbs red curry paste
1/2 tsp salt
1/2 tsp pepper
Juice of 1/2 lime
1 can full fat coconut milk
Fresh cilantro
INSTRUCTIONS:
1. Start by preparing your rice. I used brown rice and prepared it according to the package instructions.
2. Prep your chicken breast by cutting it into cubes and setting them aside.
3. Preheat a pan with 1 tbsp of oil on medium high heat. Finely chop your onion and add it to the pan. Saute it for about 2 minutes until fragrant.
4. Add in 1 tbs of minced garlic and mix. Saute for about 1 more minute.
5. To the pan add 2 tsp of curry powder, 2 tsp ground coriander, 3 tbs red curry paste, 1/2 tsp salt, and 1/2 tsp pepper. Mix it well with the onions and garlic and let it saute for a couple more minutes. It should start smelling amazing!
6. Add in 1 more tbsp of oil to the pan and then add in your cubed chicken. Mix it so that it is well incorporated with the seasonings. Let it cook about 3-4 minutes per side. It’s ok if they aren’t cooked fully yet!
5. Then add in 1 chopped bell pepper, 1 can of coconut milk, and the juice of 1/2 lime. Again, mix well. Cover your pan with a lid and turn your temp down to a simmer. Let it simmer covered about 10 minutes until the chicken is cooked all the way through and the sauce has slightly thickened.
6. Serve with rice and extra veggies if you’d like. Enjoy!
Follow along on instagram!
LOOKING FOR MORE YUMMY RECIPES?
Explore more of my favorites! 
