Chocolate Coconut Overnight Oats
makes 4 servings
INGREDIENTS
- 1 3/4 cup milk of choice
- 1 cup steel cut or regular oats
- 1 cup greek yogurt
- 2 tbsp cocoa powder
- 2 tbsp shredded coconut
- 1/4 cup chia seeds
- 4 tbsp maple syrup
- Pinch of salt and cinnamon
INSTRUCTIONS
- Combine all ingredients in a large bowl. Stir to fully mix.
- Divide contents into 4 jars or food storage containers.
- Refrigerate for a few hours or overnight. (Can be stored in fridge for up to 5 days.)
Note: if using steel cut oats, day one after the oats sit overnight/for a few hours the oats might be on the chewier side. the longer they sit (up to 5 days in the fridge), the softer they’ll become. I love the chewier texture but if you want softer you can of course use regular oats or wait an extra day before eating.
Chicken & Rice Bake
makes 5-6 servings
INGREDIENTS
- 1 cup uncooked rice (or Orzo pasta works too). I used Banza chickpea rice for extra protein – they make an orzo pasta, too
- One package Boursin cheese
- 1lb cooked chicken, diced or shredded (could use rotisserie, pre cooked/packaged or cooked chicken breast from scratch – I did the Trader Joe’s sundried tomato chicken tenders because that’s what I had)
- 2 cups chicken broth
- 2 cups arugula
- 2 cups cherry tomatoes
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Add rice, chicken, arugula & tomatoes to a casserole dish/baking dish.
- Add Boursin cheese and pour in chicken broth
- Bake in oven for 30 minutes.
- Remove from oven, mix everything together and enjoy!
Crockpot Sausage & Peppers
makes 5-6 servings
INGREDIENTS
- 1 lb sausage links
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 yellow onion
- 2 cups marinara sauce
- optional: pasta or rice for serving
INSTRUCTIONS
- Thinly slice peppers and onion. Add to crockpot.
- Add in sausage links (not cooked).
- Pour in marinara sauce.
- Cover and cook for 3 hours.
- optional: towards the end of cooking (once you have about 30 minutes to an hour left), remove sausage and cut into small pieces, adding back to crockpot for remainder of cooking time.
- If serving with pasta or rice, cook according to package directions. I went with a high protein rigatoni pasta and divided into tupperware for easy meal prep/serving throughout the week.
Protein Rice Crispy Ice Cream Bars
makes 12-16 servings depending on how big you want them
INGREDIENTS
- 1 tub cool whip or coco whip
- 2 scoops vanilla protein powder
- 4 cups crispy rice cereal
- 1/4 cup nut butter of choice
INSTRUCTIONS
- Stir together 1 tub cool whip or coco whip with 2 scoops vanilla protein powder and 1/4 cup nut butter of choice. Fully combine (can also pop everything into a blender)
- Once protein mixture is fully combined, stir in 4 cups rice crispy cereal.
- Spread onto parchment paper in a baking dish/tupperware and freeze for a few hours or overnight.
- Cut into squares and pop them back into the freezer until ready to eat.
- Let them thaw for 5 minutes when ready to eat!
Steak Caesar Wraps
makes 1 serving – double the recipe for 2 which is usually how many I eat at once!
INGREDIENTS
- 3ish of steak, or any protein of choice
- 1/2 cup shredded or thinly chopped lettuce
- 1 tbsp caeser dressing
- 1 tbsp parmesan cheese
- 1 tbsp croutons
- Tortilla/wrap (I like the Mission “low carb” ones)
INSTRUCTIONS
- Combine lettuce, steak, dressing, cheese & croutons into a bowl.
- Add to a tortilla/wrap and fold up into a wrap.
- Enjoy!
VARIATIONS FOR OTHER EASY LUNCH WRAPS
To make another variation of this wrap based on ingrdients you already have or to mix it up from day to day:
- one serving protein: aim for 4 oz (I like steak, chicken tenders/nuggets in the air fryer or shredded rotisserie chicken)
- 2 tbsp dressing/sauce of choice (my favorite combos are caesar solo, ranch + BBQ or ranch + buffalo)
- 1-2 tbsp of additional mix ins: parmesan or shredded cheddar cheese, croutons, pickles, etc.
- 2 small wraps: I love the Mission low carb ones but you can use whatever you like!
Thank you for sharing.