Do you ever get yourself in a cooking funk? I feel like that’s been happening to me a lot lately. I’ve gotten really good at cooking the same few meals over and over because I know they are good and I like them…but after a while, they sort of lose their allure. So I’ve been messing with some newer-ish recipes that I’ve been loving lately (following this trusty healthy eating formula), so here are a few of my favorite meals to prep right now if you are also in need of some healthy recipe inspo.
Crispy chicken salad with arugula, parmesan, and cherry tomatoes
Although you can totally make your own crispy chicken using my recipe, I actually have been loving the pre-cooked, frozen Tyson Air Fryer Chicken Fillets lately! They are only 180 calories, pretty low in fat, and go really well with a salad for lunch. I just pop one in the oven 20 minutes before I plan on taking my lunch break, and it’s ready to go!
To make: Toss a handful of arugula, shaved parmesan, and sliced cherry tomatoes with a 1/2 teaspoon of olive oil. Sprinkle on some salt and pepper, then add the breaded chicken fillet.
Mini oat waffles with berries
Some mornings, I’m content with something simple—like oatmeal or scrambled eggs. But other mornings…I need something that will fill me up and double down on the protein, and these mini oat waffles tend to always hit the spot!
To make: Follow my mini oat waffle recipe, and skip the chocolate chips (unless you really, really want them). Top with some fresh berries of your choice!
Two-egg cheese omelet with pico de gallo
For the mornings (or afternoons) that I’m not feeling like having a carb, I turn towards a cheese omelet with lots of fresh vegetables. Especially if I have some premade pico de gallo!
To make: Follow this cheese omelet recipe using two eggs, a bit of cream, and some shredded cheese of your choice (I usually use around 1/4 cup of cheese). Add a side salad or fresh, store-bought pico de gallo!
Peanut butter whole-wheat crackers with blueberries
I was a bit shocked that a serving of these whole-wheat crackers from Bowl & Basket (the Stop & Shop in-store food brand) was only 70 calories! So I doubled the serving to have six crackers for a snack, spread some of my favorite peanut butter, and topped with fresh blueberries!
Avocado toast with a fried egg and salad
How can I say no to avocado toast for lunch when I have a fresh loaf of sourdough ready to eat? I smash half an avocado on a big slice of sourdough, top with a fried egg, and enjoy with a side arugula salad. I usually keep it simple with a drizzle of olive oil and some salt and pepper. While other times I like to add other toppings like tomatoes, peppers, and parmesan cheese.
Peanut butter oatmeal with berries
When I don’t have time to make full-blow oat waffles, I like to make a bowl of peanut butter oatmeal. It’s filling after a really hard workout, and keeps me full for hours!
To make: Cook 1/2 cup of rolled-cut oats in a small pot with 1 cup of unsweetened almond milk (or water, or regular milk, whichever you prefer). Cook for 3 to 5 minutes, until the oatmeal thickens. Add in 1 tablespoon of peanut butter, 1 teaspoon of maple syrup, and stir to combine. Remove from heat into a bowl and top with fresh berries.
Leftover pizza with a side salad
So I’ll be 100% honest with you. Some weeks when I don’t feel like meal prepping, I’ll rely on a pizza to get me through the week. We’ll enjoy pizza one night for dinner, then I’ll freeze individual slices and heat it up in the oven when it’s time for lunch. Add a side salad and voilá! I don’t do this too often because it’s not the healthiest, but boy does it taste good when I’m craving it.
And that’s it! What meals have you been making lately? Share below!
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