Meal Prep Recipes: Blender Banana Overnight Oats + Hearty Bean Soup + Lasagna Soup

Join me for another week of delicious meal prep ideas. Follow along on my youtube channel to see the recipes in action!

Breakfast

Blender Banana Overnight Oatmeal

Ingredients:
3 ripe bananas
½ cup raw almonds (can use any nut)
¼ cup honey
1 tsp cinnamon
½ tsp nutmeg
¼ tsp clove
Water
~8 cups Rolled Oats

Instructions:

1. Blend bananas, almonds and honey in blender cup for ~ 1 minute.

2. Portion oats into each meal prep container.

3. Add a spoonful (or two) of banana mixture into each meal prep container. Stir.

4. Fill the remaining container with water. Stir.

5. Place into fridge overnight.

Lunch

Hearty Bean Soup

Ingredients:
2 packages Lean Ground Turkey
Olive Oil
1 container Mirepoix (diced celery, carrots, onions)
1 medium onion, diced
1 head garlic, minced
2 cartons vegetable broth
2 cans chickpeas, rinsed + drained
1 can kidney beans, rinsed + drained
1 can pinto beans, rinsed + drained
1 can white beans, rinsed + drained
1 large sweet potato, diced
½ tsp red pepper flakes
1 tsp cumin
1 package tuscan kale, washed
Salt + Pepper to taste

Instructions:

1. Pre-heat instant pot to High heat.

2. Add olive oil and allow to heat up for ~1 minute.

3. Add ground turkey and sauté in olive oil, taking care to break up turkey into small pieces. Remove from pan once cooked.

4. Add additional olive oil and allow to heat up for ~1 minute.

5. Add container of mirepoix and additional diced onion. Sauté, adding salt + pepper to taste.

6. Add additional olive oil then add minced garlic directly into oil. Sauté.

7. Deglaze with ~ ½ cup vegetable broth. Continuing stirring in remaining container of vegetable broth.

8. Add sautéed turkey back into pan and stir in chickpeas, kidney beans, pinto beans and white beans, followed by sweet potato.

9. Pour in second container of vegetable broth.

10. Add red pepper flakes and cumin. Stir.

11. Close lid and pressure cook on High for 1 hour.

12. Once completely cooked, allow pressure to naturally release from pressure cooker.

13. Remove lid, stir and use a spoon to crush/smush beans.

14. Add in package of tuscan kale. Stir.

15. Portion into meal prep containers. ENJOY!

Dinner

Creamy Lasagna Soup

Ingredients:
1 package ground turkey
1 medium onion, diced
1 head garlic, minced
1 can tomato paste
1 cup water
1 bunch of basil, chopped
1 can whole tomatoes
1 carton vegetable broth
5 sheets no-boil lasagna noodles, broken into pieces
1 bag frozen peas
1 container ricotta cheese
salt and pepper to taste

Instructions:

1. Pre-heat pan on Medium High heat.

2. Add olive oil and allow to heat up for ~ 1 minute.

3. Add ground turkey and sauté in olive oil, taking care to break up turkey into small pieces. Remove from pan once cooked.

4. Add additional olive oil and allow to heat up for ~ 1 minute.

5. Add onion. Sauté, adding salt + pepper to taste.

6. Add additional olive oil then add minced garlic directly into oil. Sauté for ~ 1 minute.

7. Add water to deglaze pan.

8. Add sautéed turkey back into pan and stir.

9. Add basil, whole tomatoes, and carton of vegetable broth. Stir.

10. Reduce heat to a low simmer then stir, cover and cook ~ 10 minutes.

11. Remove cover and break up noodles, stirring so they don’t stick together. Cover and cook ~ 8 minutes.

12. Remove cover, stir in bag of frozen peas. Cover and simmer for ~ 5 minutes.

13. Remove pan from heat and stir in ricotta cheese.

14. Portion into meal prep containers. ENJOY!