 Hi friends, welcome back to my channel and a very special welcome. If you're new here, my name is Jen. I'm a certified weight loss and nutrition coach and I'm on WW personal points. Happy Monday. It is Monday. As you can see, we are in the middle of packing up our house, but I am here to bring you meal prep. Now, this will be the final meal prep for a couple of weeks until we get settled into our new house, but I have lots and lots of other content plus the rest of my regular content coming your way. So if you're excited for the final meal prep for a couple of weeks, give this video a thumbs up. Subscribe if you're not. I would love to have you here. I do upload lots and lots of new videos every single week. Don't forget to check out the description box down below for nutrition coaching. I do offer personalized to you macros and calories as well as one-on-one coaching if you would like to chat with me directly. Links, discounts to my favorite things and don't forget, come and over join us on Facebook. That's how you can keep up with me day-to-day. So let's go ahead and jump into this week's delicious meal prep..(upbeat music continues to play in the background.) For breakfast this week, I am going to be making a healthy turkey bacon egg cup. I'm really excited for this. We wrap the bacon around the outside so it gets nice and crispy. So let me show you what's in breakfast. First you're going to need some baby spinach. You could also use frozen eggs, turkey bacon. I love this Distells brand. I buy this from Imperfect Foods. It is sugar-free so it doesn't have any added sugar. So it's great for me following a lower carb, lower sugar diet. I will make sure Imperfect Foods is linked down below with $20 worth of free groceries for you. No minimum order. So such a great deal if it is in your area. Some salt and pepper, garlic. I'm going to use a small red onion just for some color and some added flavor. A red bell pepper and some egg whites. So the first thing we're going to do is chop. I need to dice up my bell pepper, my onion and my spinach. I leave the TV on, I'm done with your sad eyes. Not the night with you on like this. So let's go, I'm sure you can take. We're going to spray our muffin pan with some non-stick cooking spray. Then we're going to take our bacon and kind of make a little well in the muffin pan. Unfortunately, this bacon is pretty shredded up. I don't know if it's because it was frozen and I defrosted it, I'm not really sure. So I'm going to make it work. If you had full strips of bacon, you would just gently wrap it around the inside of the muffin. It's all going to taste the same in the end. And then we're going to add a little bit of spinach in the bottom of each of the muffins. Into a pan sprayed with non-stick cooking spray, we're actually going to add in the onions and the bell pepper and saute those down just until they're cooked through. Add in some minced garlic right before your veggies are done. On my food scale, I went ahead and placed a bowl. I have this tarred at fluid ounces and we need to add 20 ounces of egg whites. Then we're going to crack in three whole eggs. Add in some salt and pepper and whisk together. Going to add the veggie mixture right on top of the spinach. And we're going to scoop the egg mixture right on top. You wanna make sure that you don't add any more of the egg mixture than enough to cover the vegetables. So my 12 muffins are filled. I still have this much of the egg mixture left. I'm actually going to cook this up for breakfast this morning so it will not go to waste. We are going to put these in a 350 degree oven on the middle rack until they are cooked through. You'll wanna shake it and make sure that the eggs are cooked completely through. I just pulled the egg muffins out of the oven. These look so good. We had a little bit of overflow. Usually what I do is just cut that off. I am going to let these cool. I'll package them up and I'll be back to share points and calories. I went ahead and packaged up the egg cups. Don't these look absolutely delicious? The bacon is nice and crispy on the bottom. I will go ahead and put points and calories here on the screen. Of course, the recipe makes 12 servings. You will find this recipe as well as all of my other recipes on my website. I'll make sure that is linked down in the description box. I am making Tex-Mex chicken and rice. Tori and I will eat this up all week for lunch. So let me show you what's in the recipe. First, you're going to need taco seasoning, diced green chilies, some type of rice mix. I always just gravitate towards the chicken rice erronee. Some broth, the recipe calls for chicken broth, but I'm going to use up what's left of this veggie broth in my refrigerator. A couple of fresh tomatoes and onion. You can use chicken breast, chicken tenderloin, or ground chicken. I'm going to go ahead and go with ground chicken and some shredded cheese. The first thing I'm going to do is dice up my tomatoes, put those in one bowl, dice up my onion, put that in a second bowl. For lunch, go ahead and grab out a pretty good-sized stockpot or saucepan. I sprayed it with some nonstick cooking spray. I'm going to add in my chopped onion and saute it down. Once your onions are softened, we're going to add in the rice erronee seasoning packet and the rice, and we're going to cook it for a couple of minutes. Once your rice is nice and crispy, we're going to add in 14 ounces of broth and two cups of water. We're going to bring this to a boil. Once it's boiling, we'll reduce the heat, cover it, and allow it to simmer for 20 minutes. While the rice is cooking, I am going to go ahead and cook down my ground chicken. If you're using chicken breast or chicken tenderloins, make sure you cook that down and dice those up. While the rice is finishing cooking, I did go ahead and cook down my ground turkey, so I'm going to add it to a large bowl. We're going to add in our can of diced green chilies, the tomatoes, and a packet worth of taco seasoning. Give that a quick stir. Just make sure everything is mixed really well. Here's our rice mixture. Your liquid is not going to be fully absorbed, but the rice is cooked through. We're going to add that to the rest of the mixture. Go ahead and spray an eight by eight baking dish with some nonstick cooking spray, and then we're going to add all of the mixture into the baking dish. To the top, we're going to add one half of a cup of light shredded cheese. I always like to spray my cheese with some nonstick cooking spray if I'm going to put foil on top. That way the cheese isn't as likely to stick. We're going to cover it and bake it in a 475 degree oven for about 25 minutes. The Tex-Mex rice is out of the oven. This looks amazing. You can see that the rice is cooked and there is a little bit of liquid on top, which will just settle into the rice as it cools. I'll go ahead and put serving size, points, calories here on the screen, but this is lunch for the week. For a snack this week, I'm making low carb granola. I'm going to top my yogurt with this. I can also top oatmeal with this, and it's a great snack. And if we don't eat it up before we move, we'll take it on the road with us. So let me show you what's in our recipe. Now, because it's low carb, you're not going to see any oats. It's mainly a nut-based granola. So I have some sliced almonds, pecans, light butter. I'm substituting the brown sugar with the Locanto cinnamon maple syrup. This is so good and granola. It's just so good in general. It's going to make it sticky like granola should be and add that really good sweetness and cinnamon flavor. Don't forget that I do have Locanto linked down in the description box for you with 15% off. And then I packaged up the ingredients I needed before I packed up my pantry. So I have some unsweetened coconut flakes, chia seeds, sunflower seeds and pumpkin seeds. To get started on the granola, I'm going to add one quarter cup of sliced almonds to a small bowl, one quarter cup of pumpkin seeds, one quarter cup of sunflower seeds, one quarter cup of chopped pecans and one quarter cup of unsweetened coconut flakes, one tablespoon of chia seeds and a pinch of salt. And then give that a mix, just make sure everything gets mixed together really well. Into a saucepan, I have three tablespoons of light butter. We're going to melt that down and actually allow it to brown. The browned butter is going to give us a nice and nutty taste to our granola. Once your butter is browned, go ahead and add in one quarter cup of the sugar-free Locanto maple syrup. Give it a quick stir and remove it from the heat. To finish the granola, we're going to add the butter maple syrup mixture to our nut coconut mixture. And we're going to stir that together until everything is coated. Onto a baking sheet lined with parchment, go ahead and add your granola mixture, spread that out and just push it into place. We're putting our granola into a 375 degree oven for about 20 to 25 minutes. We want all of the liquid gone and it to be a little bit crunchy. We'll allow it to cool completely before we break it into granola. I just pulled out our granola. It looks really, really good. The edges did get a little bit extra crispy, but I think that they're going to be fine. Maybe cook it a little bit less than 20 to 25 minutes. Just keep your eye on it. I'm going to allow it to cool completely. We'll break it up, throw it in a mason jar and that will be our completed granola for the week. So here is our completed granola. This looks so delicious. Look at that with all the nuts. It is perfectly salty, perfectly sweet. I ended up getting enough for two small mason jars. So I will go ahead and put here on the screen points, calories, serving size. If you are following a lower carb approach or you love granola but not all the carbs, definitely, definitely make today's recipe. Thank you for joining me for this week's WW Meal Prep. I hope you are as excited about these three recipes as I am. I can't wait to eat them all week. Don't forget that you will find today's recipes on my website. I'll link that down in the description box along with nutrition coaching, links and discounts to my favorite things and of course my Facebook group. Don't forget to come on over and join us there. Happy Monday, friends and I'll see you all in my next video. Bye.