Prep, Set, Go! – Simple Meal Prep, Part 4

Instructions

1. Preheat oven to 375°F.
2. Blend eggs, cottage cheese, salt and pepper in a blender until smooth.
3. 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.
4. Place a silicone muffin tin on rimmed baking sheet.
5. Spray the muffin tin with avocado oil spray. Wrap one strip of bacon around the inside edge of each muffin cup.
6. Add chopped spinach into the bottom of each bacon-lined muffin cup.
7. Pour the egg mixture evenly into each muffin cup.
8. 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).
9. Bake for 22–25 minutes, or until the egg cups are just set in the center.
10. 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.

Instructions

1. In a large bowl, combine chicken, apple, celery, grapes, nuts, and parsley.
2. 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.
3. 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.