 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 blue plan. It's Monday, so it's meal prep day I have three fantastic recipes for you I have a breakfast recipe in the slow cooker, which makes life so easy I have a really good lunch and a Favorite favorite dessert recipe hint hint. It's carrot cake So I have three fantastic recipes for you today all of my recipes are on my website You'll find my website down in the description box Also in the description box You'll find the link to head over and check out my nutrition coaching website where I can help figure your macros Calories and help show you where you should land every day when it comes to macros and calories So definitely take advantage of that service We all need to know exactly what we should be consuming every day to see success on the scale You'll also find links and discount codes to my favorite things and the link to head over and join us over on my Facebook group We would love to have you over there as well It is such an amazing Supportive community and before we jump into this video, please take a moment and subscribe I'd love to have you be part of my YouTube channel I do upload most days of the week and Monday is always meal prep day So make sure you're subscribed and before we jump in give this video a thumbs up if you love meal prep So let's start cooking This week I'm making a loaded slow cooker breakfast casserole So this is going to be Everything that makes up a hearty breakfast and a slow cooker casserole and I'm super excited So it's before 7 a.m on Sunday morning So I'm gonna go ahead and get this started Before I continue on with my meal prep So let me show you what's in breakfast and then we'll get everything into the slow cooker First you're going to need some salt and pepper Low-fat milk cream of mushroom soup. I'm just using this Pacific organic cream of mushroom You're also going to need thyme and parsley dried or fresh whatever your preference is Some type of sausage. So when I calculated the points of this recipe, I calculated two points per sausage link So make sure that whatever sausage you choose is pretty close to those same points Or you may need to recalculate the overall points of the recipe But I'm going to use my favorite Sam's Choice chicken apple sausages You're also going to need one yellow onion a 32 ounce bag of shredded hash browns and some light shredded cheese So let's make breakfast So the first thing I'm going to do is dice up my four apple sausages and my yellow onion And that way we can add everything directly to our slow cooker. So let's chop it up So first thing in the small sauce pan. I added one cup of low-fat milk I'm also going to add in my cream of mushroom soup And then we're going to stir and let this simmer on the stove for about five minutes. So to get started with the slow cooker I'm going to add a liner. So if you do not use a slow cooker liner Highly recommend you guys it makes cleanup so incredibly easy All you do is pull the liner out and then I just wipe out the crock pot just because there's generally a little bit of Condensation but seriously no more scrubbing of the slow cooker, which is amazing So to the crock pot and the liner we're going to add a bag of hash browns now mine are thawed You want to make sure that your hash browns are thawed out. Otherwise, it's going to produce too much liquid for the recipe So mine are still a tiny bit frozen, but for the most part they are mainly completely thawed We are then going to add our cut up sausage So you can see that I just went ahead and cut it into rounds This is all four links or 12 ounces, which is what the total package equals So I'm just going to spread those on top and then I'm going to add the chopped up onion And again just kind of spread that out evenly over the top of the sausage and hash browns And then I have one full cup of light cheese. So I'm going to put half of that So half of a cup right over the top Reserve the other half of the cup for the top of the casserole Then we are going to add the soup and milk mixture that we warmed up on the stove That way it helped the soup combine really well with the mixture And I did let mine warm for about three to four minutes It wasn't quite five just until the soup and the milk is fully combined and melted down Next we're going to add our seasoning so I'm going to put in just a little bit of pepper or I'm sorry Salt well and pepper and then a little bit of pepper as well And we're just going to put this right on top no need to stir this in and then our time So I'm going to do about a tablespoon of time only because I just like my food really really flavorful And then about a tablespoon of dried parsley as well Go ahead and put that on top and then lastly We're going to add the other half of a cup of shredded cheese And then we'll pop the lid on this put this on high for about three hours And then it'll be ready. So it's pretty quick and simple. You just want to make sure the potatoes are cooked completely through Three hours later. All right guys breakfast is done. It smells incredible in my house Look at this Could this There we go. Could this look any more delicious? Oh My gosh the potatoes the sausage and the cheese so I just turned this off I'm going to let this cool for just a little bit And I think my plan is to just package it up in one large container It makes eight servings and then throughout the week. I'll just divide it out into eight equal servings So here is the breakfast casserole. It's in a nice container here for storage again It makes eight servings It is seven smart points on both blue and green and only four on the purple plan But it's a well balanced breakfast. You have your carb your protein You have some onions in there some cheese so I would pair this with some fruit So it's either four or seven points for breakfast. Cannot wait for lunches this week I'm making a buffalo chicken stuffed sweet potatoes My husband doesn't do buffalo anything so I like to incorporate that into lunch prep and I'm pretty excited about these So let me show you what's in our recipe first You'll need some buffalo sauce like I mentioned in my grocery haul I'm going to try this sweet baby rays buffalo wing sauce and see how it is I also have quite a bit of chicken here. I'll weigh this out So I know exactly how many calories it is But I just grabbed a package out of my freezer the organic chicken breast from Costco And then you're going to need some crumbled blue cheese for medium sweet potatoes These are the organics from Trader Joe's Some ranch seasoning a powder and last but not least some chives now you could do fresh chives You could do dried chives whatever your preference. This is what I have on hand So I'm going to do dried chives. So let's make some buffalo chicken stuffed sweet potatoes The first step is I need to cook my chicken so that I can shred it up So I have my breasts here. I went ahead and cut them in half There were two breasts in that package and then I'm just going to add a little bit of salt and pepper and just kind of Make it simple and then we'll let these cook down and shred them up. Well, the chicken's cooking I'm just poking my sweet potatoes here with a fork I'm just going to put a ton of holes in there and then we're just going to pop these in the microwave Until they're cooked through there They're pretty small so they'll probably take five to ten minutes to cook in the microwave So once you pull the sweet potatoes out of the microwave, they were in for five minutes We're going to wrap each one in some foil. I have my oven preheated to 450 degrees And I'm just going to pop the sweet potato in the oven to roast them for about ten minutes While the potatoes are in the oven. I'm going to go ahead and just roughly shred up my cooked chicken It doesn't have to be perfect And then we're going to add this to a bowl so that we can put in our ranch powder as well as our buffalo sauce So I shredded up my chicken I would have used my hand mixer to do it because that's really the easiest way But this was a very small amount of chicken to shred and then I'm using my sweet baby raised buffalo sauce I poured three quarters of a cup now I don't know if I'm going to need all of that so I'm going to start with about half and Mix and we just want to add enough to coat the chicken. Oh, yeah, that looks good We may not even need to add anymore Maybe a little more and then I'm actually going to pop in my ranch seasoning packet as well and Mix that in with the chicken and the sweet baby raised. Oh, yeah, let's add a little bit more buffalo sauce I'm going to add about a half of a cup of buffalo sauce total. So that's what I will calculate the points for I wasn't sure when I originally started how much we would need But that actually looks like the perfect amount And then I'm just going to set this aside until our sweet potatoes are done But look at this yummy potatoes are done. I just pulled one out of the Oven so they're nice and soft. I'm going to go ahead and pop it here into my meal prep bowl I'm just going to layer it all in here to make it easy for when I want to warm it up I'm going to go ahead and just kind of slice it in half and fillet it open Oh my gosh, this looks so good If you don't want to eat the peel you could always remove the inside, but I don't mind the peel So I'm just going to leave it like that and then I'm going to put one a fourth of my chicken mixture Which is going to be a decent amount of the buffalo chicken and I'm going to top the sweet potato with that Oh my gosh, that looks amazing and then I weighed out on my food scale two ounces of blue cheese So it's about half of an ounce per potato, which is actually a lot I mean, this is a lot of blue cheese and it is exactly two ounces And then I'm going to top it with just a little sprinkle of chives. How amazing does this look? So I'm going to go ahead and do my other free bowls the recipe makes for servings So here is my completed lunch This looks so good. Who doesn't love a good sweet potato? Buffalo chicken topped with blue cheese. Yes, ma'am So here is the points breakdown for the stuffed sweet potatoes So it's eight points per potato on blue nine on green and only two on the purple plan because you don't have to count The potato which takes up a large amount of the point So you might want to weigh your potato out make sure that it isn't constituted as a small versus medium potato But I'm just going to count this as eight points because I'm on the blue plan better safe than sorry So that is lunch you guys it's going to be delicious I'll probably pair this with a fruit or maybe some pedos or something like that But I'm excited for this. It's going to be nice and satisfying and filling For a sweet treat this week. I'm making carrot cake with frosting But we're putting a healthy spin on it to make it WW friendly But we're still going to include frosting because what cake isn't better with frosting So let me show you what's in our carrot cake first. You'll need some flour low-fat or non-fat milk maple syrup honey non-fat Greek yogurt Low-fat or part-skim ricotta cheese I'm going to be using the Dax pumpkin spice in place of cinnamon and nutmeg because this is way better This is absolutely exceptional. It's the best pumpkin pie spice ever and what makes it so great is there's honey in here Even though it's zero calories zero points It is the perfect pairing for pumpkin spice. It is something that is somewhat seasonal at Dax So definitely grab it while you can I usually stock up and buy half a dozen or so and then I have it throughout the year I will link Dax down below with 10% off for you guys No MSG no salt nice clean ingredients small business great to support them love Dax You guys know this I have all their spices and I love them all so I'm going to be adding some pumpkin spice And then we'll need some baking soda baking powder salt Light butter one egg some grated carrots. You can also shred your own I just bought these shredded at Trader Joe's and then in place of vanilla extract I'm just going to use vanilla bean paste because this is what I have on hand So let's get started on carrot cake because I want some cake So we're going to get started on the carrot cake So the first thing we're going to add is one and a half cups of all-purpose flour And then to that we're going to add our leveling component. So I have Leavening not leveling I have some baking powder here and the recipe actually calls for one and a half teaspoon So this is a half teaspoon. So there's one two and Three of baking powder and then for baking soda it wants half of a teaspoon So I'm going to do half a teaspoon of that and then it is the pumpkin pie spice or the cinnamon and nutmeg I'm just going to add to my liking which I want it really really spicy pumpkin spicy So I'm going to put in about Two tablespoons of pumpkin pie spice We're going to give this a quick stir to make sure that the baking powder and baking soda get fully combined with the flour Before we add in the wet ingredients. I'm going to add in one quarter cup of non-fat or low-fat milk We're going to put in the equivalent of about a teaspoon of vanilla extract or in my case Vanilla bean paste. I'm going to put in just a pinch of salt to bring out the sweetness I have one quarter cup of non-fat Greek yogurt So we'll add that and then one tablespoon of melted and cooled butter So I did let it sit out here for a couple of minutes one half of a cup of maple syrup and Then lastly we're going to crack in an egg give this a good stir before we add in the carrots I'm going to stir this together until everything is combined and basically it's made a batter Of sorts and then we're going to add in this whole bag of carrots The recipe calls for two cups of shredded carrots, which is pretty close to this entire bag So now for the carrots. I'll start with about half the bag Let's see how much we have here to me. This looks like about a cup But I don't know if I want to put the whole bag and that's going to be maybe a little bit of carrot Overload in this carrot cake now I know it's carrot cake, but we want to be able to taste all of those other yummy flavors too So I'm going to put in just a tiny bit more of these shredded carrots So there's about that much left in my bag and I'll use those for salads You guys know, I like to put the shredded carrots on my salad. So I'm going to stir this Until fully combined. We'll get this into a baking dish and into the oven So I have a 9 9 by 9 baking dish. I'm going to spray it really well with non-stick cooking spray We just certainly don't want this delicious cake sticking to the pan doesn't this looks so good I tasted the batter and holy moly it is amazing So I'm going to pop this in the oven again at 350 degrees And we're going to let it bake for about 28 to 30 minutes or until our toothpick comes out clean While the carrot cake's in the oven, we're going to put together the frosting So I weighed out here on my food scale eight ounces of the ricotta cheese That whole container is 15 ounces. So I had to weigh that out We are going to add two tablespoons of non-fat Greek yogurt And then we're going to add a little bit more of this vanilla bean paste about a teaspoon Worth of that. That's going to be so good in the frosting And then lastly I weighed out two tablespoons of honey on my food scale So we're going to go ahead and add that and then I'm just going to take my spoon here And mix this all together and that's simple as that That's the frosting for our carrot cake. It should be really good with the honey and the vanilla beans. You can actually see The vanilla beans in the frosting, which is so neat looking. Look at that. You can actually see the vanilla beans So I'm just going to get this stirred together And I'm going to pop it in the fridge just while the cake is cooking and cooling So I just pulled out the carrot cake. It looks awesome So I'm going to let this cool completely and then we're going to frost it you guys I'm really excited for this. My house smells all things cinnamon The cake is completely cooled and I've put it on a plate here And we are going to frost you guys. I'm so excited about this So I have my frosting which by the way Tastes absolutely incredible. It's not cream cheese frosting, but it is so Good and sweet from the honey good texture from the ricotta cheese. Oh my gosh I'm so Incredibly excited for this cake. So let's get it frosted. I'll be back to show you the completed cake We'll cut it into the nine servings and we'll go over points and calories You're not going to believe points or calories So I went ahead and cut the cake into nine pieces you guys look at this Look at how good that carrot cake looks and all of this frosting I just sprinkled just a little bit of cinnamon on top. I seriously am so excited. I'm about to dig into this as a snack What's the best part about this carrot cake is it's healthy? And it is only six points for this entire piece of cake on all plans. That is it Six smart points. So I'm so excited. Like I said, this is going to be my afternoon snack Don't sleep on this recipe. Definitely check it out over on my website Thank you for joining me on another weekly WW meal prep I hope you are as excited about these three recipes as I am I can't wait for breakfast lunch and of course carrot cake throughout this next week Don't forget to check out the description box for my website so you can recreate these recipes for your family You'll also find my nutrition coaching website my facebook group And also the links and discount codes to all of my very favorite things So if you enjoyed today's video, it would mean a lot to me if you would give it a big thumbs up And don't forget to take a moment and subscribe join my community We'd love love love to have you happy Monday my friends have a fantastic day, and I'll see you in my next video. Bye