 Hi friends, welcome back to my channel and welcome if you're new here. My name is Jen. I'm a certified weight loss and nutrition coach and I'm on the WW or the Weight Watchers Blue Plan. Happy Monday. It's Monday, so it means that it is meal prep day. I am back with meal preps. I missed last week because I was on vacation and I cannot wait for these three recipes. I have been dying to make these since I came up with them and made my grocery list. I can't wait. So if you're excited for another meal prep, give this video a big thumbs up. If you're new or you haven't yet subscribed, I'd love to have you here. Hit the subscribe button and click the bell right next to it so you never miss a single video. Check out the description box down below for my two recipe e-books. I've officially released breakfast and lunch. Both contain 15 recipes with all WW plan points included as well as calories. Get your hands on those because the third one is coming out shortly. You'll also find nutrition coaching where I offer personalized to you macros and calories highly, highly recommend. If you wanna know where you should fall every day to reach your goals and if you wanna chat with me directly, I have one-on-one coaching as well. Links, discounts to all my favorite things and of course my Facebook group are also down in that description box. So I'm excited. We have three amazing recipes to do so let's get started. ["The Star-Spangled Banner"] For breakfast this week, I am making crock-pot breakfast casserole. This sounds absolutely incredible as the weather is getting colder. We are officially into October. We are officially into fall. This is a very simple recipe but it's absolutely incredibly delicious. So let me show you what we're going to need so we can get everything in the crock-pot and get it cooking while we work on the rest of our meal prep. First we're going to need some light shredded cheese. Of course I'm using the Trader Joe's, some low-fat or healthy request cream of mushroom soup, parsley, thyme, chicken or turkey sausage of your choice. My recommendation would be to try to go with a two-point or less pearly to keep the points the same of the finished recipe. You're also going to need a small yellow onion, a 32 ounce bag of shredded hash browns defrosted. I have some salt and pepper and then some low-fat, 1% or non-fat milk. So the first thing we're going to do is into a small sauce pan we're going to add one cup of the low-fat milk and then we're going to add the entire can of the cream of mushroom soup. We're going to put this on the stove and allow this to simmer for about five minutes or so. We're essentially making up these soup before we add it to the crock-pot. While the soup is warming on the stove I'm going to dice up my yellow onion. I'm also going to dice up my four sausage links. We can just put everything into the same bowl because it all gets added to the crock-pot at the same time. So we're going to start putting together the breakfast casserole. So I'm going to add the entire 32 ounce bag of defrosted hash browns. Make sure you take them out in time for them to defrost and or put them in your microwave on the defrost setting. Then we're going to add the sausage and onions that we chopped up. I'm also going to add some salt and pepper. Now this isn't in the original recipe which I thought was interesting that there wouldn't be salt and pepper in the recipe. So I'm going to just go ahead and add it in. And then we're going to sprinkle on one cup of the light shredded cheese. The recipe actually calls for one and a half cups which is exactly what is left in this bag if you're wondering why I'm not measuring. I did go ahead and weighed out on my food scale and there is one and a half cups exactly left in this bag actually a little bit less than one and a half cups. So I'm going to put in one cup total and I'm going to add in the cream of mushroom soup. And then with my spoon I'm going to stir this all together. As you can see I am using a crock-pot liner that just makes cleanup so much easier. We're now going to sprinkle the last half of a cup of shredded cheese on top. And then we're going to add our thyme and our parsley. We're going to put this on to high heat for about three hours or until it's cooked completely through. Three hours later. Here is the breakfast casserole. I just popped the lid off. Oh my goodness, does this smell amazing? It looks amazing. I'm going to package it up for the week and then we'll go over points and calories. So here is the finished crock-pot breakfast casserole. That entire crock-pot makes only eight servings which is quite a large serving. It is seven points per serving on blue and green, five on purple because you don't have to count for the hash browns, 226 calories. It's the perfect complete breakfast. All you need to do is pair this with some fruit if you'd like and you have a perfect breakfast. It smells amazing, looks amazing, cannot wait. For lunch today, I'm making three ingredient, the easiest ever chicken pesto pasta. Super simple, you're simply going to need chicken pesto. This particular brand, Miss Mazzetti Mazzetta, I bought this at Walmart, is the lowest calorie pesto I could find. It's only 150 calories where some of the others are 190, 210, 240, so really good calorie and point-wise for this pesto. And then of course I'm using fiber gourmet pasta as always. This is the light penning. If you are new to my channel or you haven't heard of fiber gourmet, which I get questions all the time, this is the best pasta in the world, the taste, the texture, everything is incredible. It is 100 calories versus 200 calories. It's only two points for two ounces. This entire bag of pasta is eight points. That's how incredibly low in points and calories this is. It also has 25 grams of fiber, which is your entire daily recommended versus two grams of traditional pasta. 17 net carbs versus 41, and it also contains seven grams of protein. They have penne, rotini, elbow macaroni, and then a spaghetti noodle. I love them, you guys know I stock up. I just ordered about 15 bags of pasta the last time I placed an order. I will link nutrition down below. They have the best price and the biggest selection when it comes to the pasta. So that is everything that we need for our lunch. I'm going to go ahead and cook my chicken breast up in my Instant Pot. The recipe calls for shredded chicken. So I'm going to add in some broth. This is just some beef broth that I had leftover in my fridge. That way we're just not adding chicken to the Instant Pot. We have a little bit of liquid as well. And then I'm going to add in my chicken. I did go ahead and trim all the fat off of it. This is a total of about two pounds of chicken. We only want about a pound total for the recipe. So what I'm going to do is just set the rest of the shredded chicken aside. We can have it for salads or snacks, throw it in a wrap. So I'm going to salt and pepper this and then get this cooking. So we have everything in our bowl, very, very simple. We're just going to mix it all together. Like I said, this is the simplest, easiest, yet amazing lunch recipe. You guys know how much I love a good pesto. This brand, again, lowest calorie that I could find. Pretty good ingredients as well. Obviously not always the best oil in pesto, but this one had pretty good ingredients and was pretty comparable in price to the other brands. And here's our lunch. That simple. I'm going to allow this to cool and then I will go ahead and add it to a storage container, but let's go over points and calories. So this entire bowl of pasta makes four servings. It is seven points on the blue and purple plan and nine on the green plan because you do have to count. For the chicken, it's a large serving. Again, this whole bowl is only four servings total because it is a little bit higher in points. I am just going to pair this with vegetables or fruit as a side. It is 350 calories per serving. This looks good. It smells incredible. I can't wait to have this all week. For a sweet treat this week, both Tori and I are so excited. I am making Snicker Doodle zucchini bread. So it's going to have that cinnamon sugar vibe but with a zucchini bread. Can't wait for this. It is so low point and low calorie. So let me show you what's in our recipe. First you're going to need eggs, unsweetened apple sauce, vanilla extract, baking soda, cream of tartar, cinnamon, salt, a couple of zucchini. We need two cups shredded total. You're also going to need some sweetener alternative. This is the Lakonto monk fruit. You guys know this is my all-time favorite sweetener and then some all-purpose flour. So to get started on our bread, the first thing we're going to do is add one cup of unsweetened apple sauce. That is in place of any oil in the recipe. We're going to add one and a half cups of monk fruit sweetener, a teaspoon of vanilla extract and three eggs. And then I'm going to whisk this together. You can use a handheld mixer, whatever you prefer, but we want to make sure everything is thoroughly mixed. Now for the dry ingredients in a separate bowl, we're going to add three cups of all-purpose flour, two full teaspoons of cinnamon. I'm going to do heaping teaspoons because I love cinnamon. One teaspoon of baking soda, half of a teaspoon of cream of tartar and a teaspoon or so of salt. We're going to stir this again until fully mixed. Now I'm going to grate the zucchini right into the mixture. And then lastly, we're just going to stir in the zucchini. Make sure your mix is mixed well. It is going to be a very, very thick bread mix. Now the recipe makes two bread loaves, but my pan for bread is huge. So I am going to try to make just one large loaf. We'll just still cut it into 16 servings, which is what the recipe makes, especially if you were going to do two loaves, you would do eight servings per loaf. But it looks like my mix is going to fit just fine in my super big bread pan. So here's the bread I'm going to set this aside and we're going to make the topping. So for the topping, I added half of a cup of the monk fruit sweetener. We want about a quarter of a teaspoon of cream of tartar and about a teaspoon of cinnamon. Go ahead, stir that all together and then we're just going to top our loaf of bread with the mixture. Now I'm just going to sprinkle it right on top. We're going into the oven 350 degrees for 45 to 50 minutes or until it's cooked completely through. I just pulled the snickerdoodle zucchini bread out of the oven. My house smells amazing between this zucchini bread and that breakfast casserole. My house is smelling pretty darn good. I'm going to allow this to cool for a few minutes and we'll go over points and calories. So I just went ahead and cut up the zucchini bread. I did go ahead and slice it into eight big slices. You remember I use that huge bread pan and then I just sliced each of those eight slices in half and then that makes 16 servings. So half of one of my large slices is a serving. It's only two points on blue and purple, three on the green plan because of the eggs and 95 calories, that is all. So you can have this huge slice of zucchini bread for 95 calories. Cannot wait to have this all week. Thank you for joining me on another weekly WW meal prep. I hope you are as excited as I am for these three recipes. They're all incredible. I seriously cannot wait for my meals this next week. So if you're excited, don't forget to give this video a thumbs up. And if you're new or you haven't yet subscribed, of course I'd love to have you here. Hit the subscribe button and click the bell next to it so you never miss a single video. Of course all the recipes will be on my website. I'll link that at the top of the description box along with my two recipe e-books, nutrition coaching, links, discounts to all my favorite things. And of course my Facebook group. We'd love to have you join us over there as well. Happy Monday. I hope you have the best week ever and I'll see you in Wednesdays, what I eat in a day. Bye friends.