fit mom meal prep

Nov 6

Written By Brittany Voges

Below are all the recipes I used for my weekly meal prep! You can also find them on my Instagram page.

LINKS:
Wellness Shot Glasses
Fruits & Veggie Containers
Tupperware
Mason Jars
C2O Coconut Water

Pineapple Ginger Wellness Shots

Serves 6; 40 cals per serving!

Ingredients:
-1/2 pineapple, cut into chunks
-1 cup C2O Coconut Water
-2 lemons, juiced
-~3 oz fresh ginger, scrubbed and rinsed

Directions:
Scrub the ginger with your hands or a vegetable scrubber brush. You don’t need to peel! Cut the pineapple in chunks OR just buy pre-sliced like I did.

Break the ginger into small pieces.Add into a blender with your pineapple, C2O and lemon juice.

After it’s all blended, strain the juice through the fine mesh strainer with a rubber spatula into a large measuring cup.

Measure into small plastic shot glasses with lids and enjoy!! 🍍🥥🍋

Buffalo Chicken Salad

serves 6!
macros: 18g p / 5g c / 4g f ; 125 cals

Ingredients:

12 oz shredded chicken (i used pre-shredded from Target)
1 cup shredded carrots
1-2 stalks diced celery (depends on how much crunch you want!)
1/3 chopped red onion
1/3 cup buffalo sauce
1/4 cup light mayo (can sub blended cottage cheese too)
1/4 cup nonfat greek yogurt
2 tbsp ranch seasoning

Directions:
Chop up all of your veggies and add to a bowl with the shredded chicken. I like to grab pre-shredded chicken or use rotisserie chicken to make things easy. Add in your buffalo sauce, mayo and greek yogurt plus the ranch seasoning and mix well!

Breakfast Burritos

so so easy, reheat well, and great for on the go breakfast.

Macros: 22g p / 26g c / 12g f

Ingredients:

6 carb balance tortillas
2 eggs
1 cup egg whites
8 Jones Dairy Farm chicken sausage links
1 & 1/3 cup reduced fat cheddar cheese
2 cups hash brown potatoes (the kind i used had peppers in it too!)
salt, pepper, garlic powder

Directions:
prep all your fillings. cook your eggs and egg whites, scrambled with salt, pepper and garlic powder. cook the chicken sausage and chop it up (i used kitchen scissors), as well as cook the hash browns according to package.

when everything is ready, assemble your burritos — evenly divide up each ingredient, add to the tortilla, and then roll the tortillas up like a guerro and wrap with parchment paper. then, add all your wrapped burritos to an airtight container for storage ! you can freeze or keep in the refrigerator!

to reheat, either microwave (defrosted) for 1min 30seconds or air fry on 325 for ~6 min (will depend on your air fryer). i air fry mine right on top of the parchment paper for easy cleanup!

PROTEIN HACK: for even more protein, scramble your eggs with 1/3 cup of cottage cheese! makes the burritos extra cheesy, adds protein, and gives the eggs a fluffy texture.