Meal prepping for my wife, Amy, has become one of my favorite things to share online. When I first shared the first episode of my Meal Prep for a Nurse series a few years ago I never imagined that it would become one of the things people love most about my page.
Make-ahead
Minimal prep
You’ll Learn: The easiest way to cut corn off the cob
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Great for meal prep and make-ahead
I am excited to share the full recipes for these meal preps along with a grocery list so that is even easier for you to make them in your own homes!
This weeks meal prep includes:
- Dark Chocolate Cherry Protein Overnight Oats
- Mexican Street Corn Inspired Chicken Salad
- Mini Charcuterie
Each recipe makes 4 servings.
Mexican Street Corn Chicken Salad
Ingredients:
- 4 ears of corn or about 3 cups corn kernels
- ⅓ cup mayonnaise
- ⅓ cup greek yogurt
- ½ cup grated cotija cheese
- 1 tbsp lime juice
- 2 tsp sriracha (optional or more for more spice)
- 2 tsp elote seasoning*
- Breast meal from 1 rotisserie chicken OR 1 ½ lb boneless skinless chicken breasts
- ¼ cup chopped fresh cilantro
- Spring mix and lime wedge for serving
You can find elote seasoning at many stores in the spice aisle, but you can also use the mixture of 1 tsp chili powder, ⅛ tsp smoked paprika, ½ tsp cumin, and ½ tsp garlic powder
Instructions:
- **If you are not using a rotisserie chicken, start by poaching 1½ lb chicken breasts. Place chicken in a pot with water or chicken broth. Bring to a boil, cover and reduce to a simmer. Simmer covered for 18 minutes and then shred the chicken.
- Boil a large pot of salted water to cook the corn. Boil 4 shucked ears of corn in boiling water for 3 minutes before removing and allowing to cool. You can also use 3 cups frozen corn kernels and cook them in the microwave or on stove top.
- In a large mixing bowl mix together ⅓ cup mayonnaise, ⅓ cup greek yogurt, ½ cup grated cotija cheese, 1 tbsp lime juice, 2 tsp sriracha and 2 tsp elote seasoning.
- Allow the ears of corn to cool completely before cutting the corn off the cobs. Place in the mixing bowl with the sauce.
- Pull cilantro off stems and chop finely.
- If using rotisserie chicken. cut breasts off chicken and shred with hands or 2 forks.
- Mix everything together until evenly combined.
- I like to serve over some lettuce with a lime wedge, extra elote seasoning and extra cotija cheese.
Store in an airtight container for up to four days.
Dark Chocolate Cherry Protein Overnight Oats
Ingredients:
- 3 cups
- 2% milk
- 1 ½ cups rolled oats
- 3 scoops (3 servings) chocolate protein powder
- 3 tbsp chia seeds
- 1 tbsp cocoa powder
- 1 tbsp brown sugar (optional)
- 2 cups pitted cherries
- 1/4 cup mini chocolate chips
You can use a plant based milk or whole milk in place of 2%.
I like to use Clean Simple Eats protein powder. Use code MADABOUTFOOD for discount.
Instructions:
- Mix 3 cups milk, 1 ½ cups rolled oats, 3 scoops chocolate protein powder, 3 tbsp chia seeds, 1 tbsp cocoa powder and 1 tbsp brown sugar in a mixing bowl.
Be sure to mix really, really well before placing in the fridge to chill for at least 4 hours. (I like to let it chill for an hour in the bowl before transferring to 4 individual containers). - Once the overnight oats have set, top each serving with ½ cup pitted and cut cherries and 1 tbsp mini chocolate chips.
Store in the fridge in an airtight container for up to four days.
Mini Charcuterie
Ingredients:
- 4 oz turkey pepperoni
- 4 oz cubed cheese
- 4 servings of dill or bread and butter pickles
Instructions:
- Separate 4oz turkey pepperoni, 4oz cubed cheese and 4 servings of pickles into 4 separate containers. I like to use silicone muffin liners to separate the pickles from the other ingredients.
Store in the fridge in an airtight container for up to four days.
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