Sometimes getting dinner on the table isn’t the issue — it’s breakfast and lunch that can be tricky. If I have veggies prepped, I can usually figure out a protein for dinner on the fly. But mornings, lunch, and snacks are where things tend to fall apart if I don’t plan ahead, and then I end up choosing whatever’s quickest instead of what will actually fuel me and set me up for the day.
So for Prep, Set, Go! Episode 4, I leaned into prepping easy breakfasts, high-protein snacks, and ready-to-eat lunches, and kept dinners more flexible. I love having a couple solid options ready for the parts of the day that usually feel rushed. Less stress, fewer decisions, and a system that works for this busy season of life.
Here’s everything I prepped this week! And make sure to watch the step-by-step reel here.
Blueberry Muffin Baked Oats
I’ve been making this recipe on repeat, and it’s no surprise that that this been such a hit on instagram too. All the cozy blueberry muffin vibes, but made with simple, wholesome ingredients and perfect for meal prep.
Bacon-Wrapped Egg Cups
These are one of my favorite grab-and-go protein options to keep in the fridge. They’re super easy – made with 5 ingredients – filling, and feel a little more special thanks to the bacon or turkey bacon wrapped around the edges. See the recipe below.
Ingredients
8 eggs
½ cup cottage cheese
1 cup fresh spinach, finely chopped
½ tsp salt
¼ tsp black pepper
8 slices bacon or turkey bacon
Instructions
- Preheat oven to 375°F.
- Blend eggs, cottage cheese, salt and pepper in a blender until smooth.
- Cook bacon or turkey bacon in a skillet over medium heat until partially cooked but still flexible (not crispy). Transfer to a paper towel–lined plate.
- Place a silicone muffin tin on rimmed baking sheet.
- Spray the muffin tin with avocado oil spray. Wrap one strip of bacon around the inside edge of each muffin cup.
- Add chopped spinach into the bottom of each bacon-lined muffin cup.
- Pour the egg mixture evenly into each muffin cup.
- Place the pan into the oven, then carefully pour water into the sheet pan until it reaches about ½–1 inch up the muffin cups to create a water bath (this improves the texture of the muffins).
- Bake for 22–25 minutes, or until the egg cups are just set in the center.
- Allow to cool slightly before popping them out of the muffin pan. Enjoy!
Storage:
Store in the fridge for up to 4 days. Reheat in the microwave 20–30 seconds, or air fryer a few minutes to re-crisp the bacon.
Waldorf Chicken Salad
This Waldorf Chicken Salad is a new favorite for lunch – it’s fresh, crunchy, slightly sweet, and super satisfying. I like to use rotisserie chicken to keep things simple and quick and love how much crunch and texture you get from the apples, celery, grapes, and nuts. It’s one of those lunches that feels light but still keeps you full. I love it scooped over a salad, wrapped up in romaine lettuce wraps, or with crackers. See the recipe below.
Ingredients
3 cups shredded rotisserie chicken
1 cup apple, diced (Honeycrisp or Fuji work great)
1 cup celery, diced
½ cup red grapes, halved
⅓ cup chopped walnuts or almonds
¼ cup italian flat-leaf parsley, chopped
½ cup plain Greek yogurt or sheep’s milk yogurt
1 tbsp lemon juice
½ tbsp honey
½ tsp salt
¼ tsp black pepper
Instructions
- In a large bowl, combine chicken, apple, celery, grapes, nuts, and parsley.
- Add yogurt, lemon juice, honey, salt, and pepper on top, and give those ingredients a quick stir before tossing everything. You can also mix these in a separate bowl and then add in to the chicken mixture.
- Toss everything until evenly coated. Taste and adjust seasoning as needed.
Storage:
Store in an airtight container in the refrigerator for 3–4 days. For best texture, keep it tightly sealed and give it a quick stir before serving.
Roasted Japanese Sweet Potatoes & Asparagus
Japanese sweet potatoes are one of my favorite roasted veggies to keep on hand. They’re so sweet and delicious and pair well with most meals. And asparagus is coming back in season so I’ve been seeing the nice hearty stalks at the grocery stores again, and I’ll be having them on repeat! I keep the seasonings for my roasted veggies really simple so they work with just about anything. Having a tupperware of roasted veggies ready in the fridge makes it easy to throw together quick lunches and pair whatever protein we’re craving at dinner. How I made them:
- Preheat oven to 425°F. Line two large baking sheets with parchment paper.
- Cube the sweet potatoes, then place on a baking sheet and spray with avocado oil, salt, and pepper. Spread in an even layer on the baking sheet. Repeat with the asparagus on the second sheet pan.
- Roast sweet potatoes for 15 minutes, toss, and continue roasting until golden, about amother 10-15 minutes. I like to set the oven to broil for the last minute or so (watch carefully so they don’t burn!) to give the potatoes a little extra golden color.
- When the potatoes have about 10 ish minutes left, add the sheet pan of asparagus and roast until it’s just tender and a vibrant green.
- Remove from oven, and make sure to cool before storing in the fridge.
This series has become one of my favorite ways to simplify our weeks, and every episode looks a little different depending on what we need most that week. If you missed earlier Prep, Set, Go! posts, I’ve linked them below so you can mix and match ideas and build a routine that works for you.
Episode 1 | Episode 2 | Episode 3
Hope this is helpful for you and makes your weeks a little easier and a lot more delicious! Enjoy!
