Meal Prep: Breakfast, Lunch and Dinner, featuring Healthy Chicken Piccata

Are you looking for some scrumptious recipes that will satisfy your taste buds while providing you with essential nutrients throughout the day? Look no further! In this blog post, we will explore three delightful recipes for breakfast, lunch, and dinner. Each recipe is carefully crafted to ensure a balance of flavors, textures, and health benefits. So let's dive in and discover these mouthwatering creations!

Breakfast — Scrambled Eggs with Shredded Brussels Sprouts and Potatoes

Ingredients:
12 eggs
1 package of shredded Brussels sprouts
1 potato, diced
Olive Oil
Salt and pepper to taste

Instructions:

1. Heat a large non-stick skillet over medium heat and lightly coat it with cooking spray or a small amount of oil.

2. Add the diced potatoes to the skillet and cook until they are golden brown and crispy, stirring occasionally.

3. Meanwhile, in a separate bowl, whisk the eggs until well beaten. Season with salt and pepper.

4. Once the potatoes are cooked, add the shredded Brussels sprouts to the skillet and sauté for a few minutes until they are slightly wilted.

5. Pour the beaten eggs over the potatoes and Brussels sprouts in the skillet. Stir gently until the eggs are fully cooked and scrambled.

6. Remove from heat and serve the scrambled eggs alongside the shredded Brussels sprouts and potatoes for a flavorful and satisfying breakfast.

Lunch — Tomato-Based Lentil Veggie Soup with Macaroni Noodles

Ingredients:
2 packages macaroni noodles
2 diced onions
1 head of garlic
1 can diced tomatoes
1 can of tomato paste
2 cups bone broth
1 package cooked lentils (I love the ones from Trader Joe’s)
2 bags of frozen mixed vegetables (carrots, green beans, corn)
1/2 cup green beans, chopped
1 bag of frozen peas
1 bag kale, chopped
Herbed feta from Trader Joe’s
Salt and pepper to taste

Instructions:

1. Cook the macaroni noodles according to the package instructions. Drain and set aside.

2. Pre-heat instant pot to sautee. Add olive oil, diced onions and garlic.

3. Add diced tomatoes and tomato paste, bone broth, cooked lentils, mixed vegetables, peas and kale.

4. Season with salt and pepper to taste and cook on high pressure for 30 minutes.

5. Allow instant pot to de-pressurize once finished, natural release.

6. Serve the tomato-based lentil veggie soup warm, and for an extra kick, add a sprinkle of herbed feta from Trader Joe's on top.

Dinner — Healthier Lemon Piccata with Broccolini and Lemon Couscous

Ingredients:
6 boneless, skinless chicken breasts, pounded out thin
4 lemons, zested and juiced
1 jar capers
1 head of garlic, minced
4 bunches broccolini
2 cups couscous
Olive Oil spray
Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Place the chicken breasts on a cutting board and cover them with a sheet of parchment paper.

3. Use a meat mallet to gently pound the chicken breasts until they are evenly thin, about 1/4 inch in thickness.

4. Remove the parchment paper and season the chicken breasts with pepper.

5. Spray a baking sheet with olive oil and add chicken breasts.

6. Add lemon zest and juice to each chicken breast. Add capers to taste.

7. Spray a separate baking sheet with olive oil and add broocolini.

8. Add lemon zest and juice. Add capers to taste.

9. Bake for 20 minutes or until internal temperature of chicken is 165°F.

10. Prepare couscous according to package directions + add lemon juice, salt to taste.