Work Week Meal Prep

Sundays are my favorite day to meal prep for the week, and after last weekend–it was needed! I love any form of eggs (egg muffins, scrambled, hard boiled), but this week I decided on egg muffins, one of my favorites.

The reason why I am so drawn to egg muffins and hard boiled eggs is because they are the perfect compliment to my morning shakes. They give you nutrition and the satisfaction of something to eat.

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Egg Muffins: Feel free to use/swap whatever ingredients you like–mushrooms, spinach, etc.
-5 eggs
-1/4-1/2 cup bell peppers (whatever color desired)
-1/4-1/2 cup diced ham
-1/4-1/2 cup turkey sausage crumbles
-1/4 cup shredded cheese
-1/4 tsp desired seasoning (I used pepper)

Directions:
Preheat the oven to 350 degrees. Line the bottom of the muffin cups with nonstick spray or butter. Mix your eggs in a bowl, add seasoning if desired. Dice and chop whatever ingredients you desire to have in your muffins. Fill the bottom of the muffin cups with your ingredients, evenly distributing between the cups. Fill the cups about 3/4 full with the egg mixture. Sprinkle shredded cheese on top if desired.

Bake the muffins at 350 degrees until they were firm and golden brown. Let them cool and remove from the tins and into a container or plastic bags. They are great warmed up and will last all week.

Lunch: 
For lunch this week, I prepped chicken and rice, enough for the week.

Baked Chicken:
-2 lbs fresh chicken breasts (trim the fat)
-1/2 tsp pepper or your choice of seasoning

Directions: Heat oven to 350 degrees. Trim excess fat from the fresh chicken breasts. Line a pan with aluminum foil (not necessary). Spray the foil or pan with nonstick spray. Lay the chicken on the pan and sprinkle with pepper or your desired seasoning. Bake until chicken is fully cooked throughout. Let cool before placing in fridge.

Brown Rice:
-2 cups jasmine brown rice
-Rice cooker

Directions: Pour your desired amount of rice (I did about 2 cups) into the rice cooker. Fill the cooker with water so the water level is a half finger tip high over the top of the rice. Place cover on rice, cook until soft. If the rice isn’t cooked all the way through, you can add a bit more water and continue to cook. Let the rice cool before placing in the fridge.

As for my shake recipe, this is the recipe I have been making lately for breakfast to go with my egg muffin.
Morning Protein Shake:
-1 scoop protein powder (Chocolate Whey)
-1 tbsp PB2
-3 ice cubes
– 2 cups skim milk

Blend together and enjoy!

Oreo Pull-Apart Bread

I cannot wait to give this recipe a try this weekend! Try it out and let me know what you think. Talk about the ultimate dessert with hardly and ingredients and time.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Servings: 12

Ingredients:

  • 3 packages refrigerated buttermilk biscuits
  • 16 Oreo Cookies, crushed
  • ½ cup melted butter
  • 3 tablespoons water
  • 1½ cup powdered sugar

Directions:

  1. Preheat the oven to 350℉ and grease a tube pan with cooking spray.

    Gif by Emma Lally

  2. Cut each biscuit into four pieces and coat in cookie crumbs until each piece is well coated.

  3. Fill the prepared pan with half of the biscuits and drizzle half of the butter over the top. Then, fill the rest of the tube pan with the biscuit pieces and pour the remaining butter on. Sprinkle cookie crumbs over the top.

  4. Bake for 35 minutes. Let cool in the pan for 10 minutes, then remove bread by loosening the sides away from the pan with a knife. Cool for another ten minutes.

  5. To make the glaze, place the powdered sugar in a bowl. Stir in 1 tablespoon of water at a time until the glaze reaches desired thickness. Drizzle over the top of the bread and dig in.

    Recipe from: Spoon University