Name: High Protein Fall Meal Prep
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 5 servings
Cuisine: American
Ingredients: 2 lbs chicken breast, thin-sliced; 1 tbsp olive oil; 1/4 cup sriracha; 1/4 cup honey; 1/4 cup soy sauce; 3 cloves garlic, minced; 2 cups white rice, cooked; 1 medium butternut squash, cubed and roasted; 1 lb brussels sprouts, halved and roasted; 1 red onion, cut into wedges and roasted; 1/2 cup feta cheese, crumbled; 1 lb ground beef; 2 lbs yukon gold potatoes, diced; 1 yellow onion, diced; 1 tbsp dijon mustard; 2 cups beef broth; 4 oz cream cheese, softened; 2 cups shredded cheddar cheese, divided; 6 slices bacon, cooked and crumbled; 1/4 cup green onions, sliced; 3 bell peppers (assorted colors), sliced; 1 onion, sliced; 12 large eggs; 1 lb potatoes, diced and cooked; 6 slices turkey bacon, cooked and chopped; 8 cups bread flour; 4 1/2 tsp active dry yeast; 1/4 cup granulated sugar; 1 tbsp salt; 3 cups warm water

1

For the Hot Honey Chicken Harvest Bowls: Season chicken breasts and pan-sear in olive oil until cooked through.

2

While chicken cooks, whisk together sriracha, honey, soy sauce, and minced garlic for the sauce.

3

Pour the sauce over the cooked chicken in the pan and let it simmer for a few minutes to thicken and coat the chicken.

4

Assemble the bowls by layering cooked rice, roasted vegetables (butternut squash, brussels sprouts, red onion), and sliced hot honey chicken.

5

Top with crumbled feta cheese and an extra drizzle of sauce before storing.

6

For the Loaded Baked Potato Skillet: In a large skillet, brown the ground beef, breaking it apart as it cooks.

7

Add diced onion and cook until softened. Stir in dijon mustard.

8

Add diced potatoes and pour in beef broth. Bring to a simmer, cover, and cook for 15-20 minutes, or until potatoes are tender.

9

Uncover and stir in the block of cream cheese until fully melted and incorporated.

10

Stir in 1 cup of shredded cheddar cheese until melted. Mix in half of the crumbled bacon.

11

Top with the remaining shredded cheese, crumbled bacon, and sliced green onions.

12

For the Loaded Breakfast Bowls: In a large skillet, sauté sliced bell peppers and onions until tender.

13

Pour in whisked eggs and scramble with the vegetables. Stir in shredded cheese until melted.

14

Fold in pre-cooked diced potatoes and chopped turkey bacon.

15

Portion the breakfast scramble into meal prep containers.

16

For the Homemade Bread: Combine bread flour, yeast, sugar, salt, warm water, and some of the melted butter in a stand mixer. Knead with a dough hook until a smooth dough forms.

17

Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).

18

Punch down the dough, divide it in half, and shape each half into a loaf. Place loaves in greased loaf pans, cover, and let rise again for 30-45 minutes.

19

Bake at 350°F (175°C) for 30-35 minutes, or until golden brown. Brush the tops with the remaining melted butter immediately after removing from the oven.

20

For the Banana Bread Overnight Oats: Divide sliced bananas among your meal prep containers.

21

In each container, add rolled oats, vanilla protein powder, cinnamon, sugar-free maple syrup, milk, and chia seeds.

22

Stir each container thoroughly until all ingredients are combined. Top with pecans.

23

Seal and refrigerate overnight or for at least 4 hours.

High Protein Fall Meal Prep

Ingredients

Instructions

39 Ingredients

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