 Hi friends, welcome back to my channel and a 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, so it is meal prep day. I have three really exciting recipes for you. We have breakfast, lunch and a sweet treat that I know you've been dying for and I have definitely been looking forward to. So if you're excited, give this video a big thumbs up. Subscribe if you're not, make sure your bell's turned on because I upload a meal prep every single Monday. Check out that description box down below for nutrition coaching where I offer personalized to you macros and calories, highly, highly recommend. And if you want help, if you wanna talk with me directly, find out what I'm doing to be successful. I have one-on-one coaching as well. Links, discounts to all my favorite things, today's recipes and of course my Facebook group. Come on over, join us there or all down in that description box. So let's jump in to meal prep. Like two magnets we are drawn to each other. You just know how to push all my buttons. For breakfast this week, I am making chocolate chip chaffles. I love a good chaffle and for some reason, a sweet chaffle sounds really, really good. So let me show you what's in our recipe. First you're going to need some all-purpose flour, sweetener of your choice. As always, I am using the Lakonto Monk Fruit Sweetener. This is my all-time favorite and one great thing about this sweetener, it is zero points no matter how much you use. So with the new personal points plan, a lot of the sweetener alternatives have points now and Lakonto does not. Not to mention it's a clean sweetener alternative and it's delicious. So I'll make sure Lakonto is linked down below for you with 15% off. You're also going to need some chocolate chips. I'm using lilies, vanilla extract, mozzarella cheese and eggs. And then of course the star of the show is the little mini dash waffle maker. I bought mine off of Amazon. I'll link that down below for you as well. So to get started on our chaffle, we're going to need one egg and this particular recipe makes two chaffles. We're going to add one teaspoon of all-purpose flour and one teaspoon of our Monk Fruit Sweetener, about a half a teaspoon of vanilla extract, half of a cup of reduced fat mozzarella cheese and two tablespoons of lilies chocolate chips. Stir that all together and that is your chaffle mixture. Go ahead and spray your pre-warmed waffle maker with some non-stick cooking spray and then add in one half of your chaffle mix. Go ahead and close up your waffle maker and when it is ready, the light will turn off. So my light just turned off. Look at how delicious this looks. I did decide to go ahead and put my little waffle iron on a plate because it can get kind of messy. Let me pop her out and I have a little tray here to put all of my chaffles on. So here is what the completed chaffle looks like. It smells so chocolatey and yummy. So I'm going to spray one more time and add the other half of my mix. I'm going to go ahead and make up two more chaffles so that I have four total for the week. My plan is to have one chaffle each day and then I'll pair that with some other type of protein and some fruit. So here are the chocolate chip chaffles for the week. Let me tell you how delicious and chocolatey these smell. I am really excited about them. They are packed with protein because of the mozzarella cheese. You have a little sweetness with the chocolate chips. Two chaffles is only three points. So if you only eat one chaffle, it's one point. So that's my plan is to have one chaffle. Again, pair it with some other type of protein, maybe some extra eggs and some fruit and it will be a perfect breakfast. Like two magnets, we are drawn to each other. You just know how to... For lunch this week, I am making homemade basil pesto ravioli. This is a great way to save on points and calories by making your own ravioli at home. You can really fill it with whatever you'd like. So let me show you what's in our recipe. First, you're going to need some eggs, minced garlic or fresh garlic, oil of your choice. I'm using avocado oil, salt and pepper, low-fat ricotta cheese, parmesan cheese. You can use fresh basil or pesto. I could not find fresh basil, so I'm going to add in a little bit of pesto, some fresh spinach, wonton wrappers and a lemon. So to get started on our ravioli, we're going to put three quarters of a cup of low-fat ricotta cheese into a small bowl. We have a quarter cup of parmesan cheese. I'm going to put about half of that in with the ricotta. Some salt and pepper and one tablespoon of pesto. Go ahead and mix that together until fully combined. So to begin making our ravioli, you're going to need 16 wonton wrappers total. With your egg mixture, just go ahead and moisten the two edges of the wonton wrapper. You're going to add about a tablespoon of your ricotta mixture to the middle and then go ahead and fold that over and seal those edges. And this is what your little raviolis will look like. Set those aside on a plate and repeat until you have 16. Or if you can get more with your ricotta mix, get as many as you can because it will just lower the points. So I ended up with 17 ravioli total. So I'm going to grab a saucepan, fill it with water and bring it to a boil. Once your water comes to a boil, we're going to go ahead and add in our raviolis. Just go ahead and drop them into the boiling water for about three minutes. Once your raviolis are cooked through with the slotted spoon, go ahead and remove them. Into a larger skillet or saucepan, add one tablespoon of oil. Once it's warm, we're going to add a big keeping scoop of garlic. Allow that garlic to cook just until fragrant. We're then going to add in five ounces or this whole container of fresh spinach. And we're going to allow it to wilt down. Once it starts wilting, go ahead and add in some salt and pepper. Grate in your fresh lemon and then squeeze in your fresh lemon juice. Go ahead and add your spinach to whatever container you're storing your lunch meal prep in. If you are going to eat it immediately, go ahead and divide it out amongst the plates. And then we're going to top the spinach with our raviolis. Top the ravioli with the remaining Parmesan cheese and then either fresh or dried basil. Here is our completed lunch meal prep. We have our homemade basil pesto ravioli over spinach. I will go ahead and put the servings, points, calories here on the screen for you. My plan with this is to pair this with some type of protein. You guys know I love that shredded chicken from Sprout so I may have some of that with it. You can also add some additional vegetables but you're getting in lots of good vitamins and minerals with that spinach and some decadence with the ravioli. Like two magnets we are drawn to each other. You just know. For a sweet treat this week, I am making peanut butter cup stuffed brookies. If you don't know what a brookie is, it is a hybrid between a brownie and a cookie. Doesn't that sound amazing? So let me show you what's in our recipe. You're going to need eggs, the zero sugar Reese's peanut butter cups, preferably the mini ones, some sugar cookie dough, sugar-free Pillsbury brownie mix, and unsweetened applesauce. So the first thing we're going to do is prepare the brownie mix as directed. So go ahead and add your package of sugar-free brownie mix. You're going to need three eggs and then about half of a cup of unsweetened applesauce. Go ahead and mix all of that together. So with your cookie dough, go ahead and cut it in half. We're going to use half of it or eight cookies worth. Go ahead and cut that half into 12 equal pieces. And then each one of those pieces, you're going to press it into your muffin tin on the bottom, kind of like a crust. Then you're going to take one of your little mini Reese's peanut butter cup, unwrap that, and then you're going to press that into the cookie dough. And then you're evenly going to distribute the brownie mix right on top. So our brookies are going into a 350 degree oven for about 18 to 20 minutes or until they're cooked through. Oh my gosh, look at how good these look. These look so incredibly delicious. You can see they're crunchy, topped like a brownie should be. I will go ahead and put points and calories here on the screen. The recipe of course makes 12 brookies. Like I said, I am so excited to have peanut butter cup filled brookies all week. Thank you for joining me on this week's WW Meal Prep. I am so incredibly excited for all three of these recipes, especially those brookies. Who doesn't love a good brookie? All of my recipes are on my website. That is down in the description box, along with nutrition coaching, links and discounts to my favorite things and my Facebook group. Don't forget to head on over and join us there. We'd love to have you. Happy Monday friends and I'll see you all in Wednesdays what I eat in a day. Bye.