 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 personal points plan. Happy Monday, it is Monday, so it's meal prep day. I have three really good recipes for you. Holiday, seasonal inspired recipes, an amazing, easy breakfast and a really good lunch that you could pair with your favorite carbohydrate, your favorite vegetable and have a perfectly well-rounded protein packed lunch. So if you're excited for these three recipes, give this video a big, huge thumbs up and if you're new or you haven't yet subscribed, I would love to have you join my community. So hit the subscribe button and the bell next to it so you never miss a single video. Check out that description box down below for my 2022 calendar. This is the only calendar that you need in the new year. It has everything you need to track your life, your water, self-care, fitness, as well as your food and there's a space to make monthly goals, whatever you need, it is fully comprehensive, it is affordable and it's shipped to you immediately upon purchase. Now it is limited edition, so make sure that you grab it before it's gone. Links discounts to all of my favorite healthy things, nutrition coaching, including macros and calories, one-on-one coaching, as well as my four recipe e-books can all be found on my nutrition coaching website. I'll put that right here for you. And lastly, don't forget to come on over, join us on Facebook. We'd love to have you join another amazing supportive community. So we have a lot of cooking to do, let's jump in. For my breakfast this week, I'm actually going to be making ham and cheese egg cups. So this is a very simple protein packed breakfast. You could pair this with any carbohydrate of your choice, fruit, extra veggies, whatever you wanted to add to it, but I'm really looking forward to these all week. So let me show you what's in our recipe. First you're going to need salt and pepper. You'll need about a dozen eggs, ham. I went ahead and just picked mine up from the deli. This is a 98% fat-free honey ham. I have some light shredded cheese and some fresh parsley. Super simple, super easy. Go ahead and grab out your muffin pan, spray your muffin cups really good with some nonstick cooking spray. And then we're going to take a slice of ham and line our cup. So we want to make sure that a little bit of the ham does kind of hang over the edge so that it makes sort of a nest type of look to the egg cup because we're going to plop the egg in the middle of the ham. Christmas lights are all I can see them now. Now we're going to crack one egg into each of the little ham cups. So get as close as you can to the middle or at least have the egg seal that ham into place. So I didn't plan that out very well. I'm actually short two eggs. I'm completely out of eggs. I had them for breakfast this morning and had two too many. So I'm going to just remove the two slices of ham, put them here in a Ziploc baggie and we can make a sandwich or something out of these this week, but I still have 10 egg cups total. I have one cup of light shredded cheese here that was supposed to go on 12 egg cups. So I'm going to put a little bit of the cheese back so that the points remain the same with only making the 10 cups, but we're just going to sprinkle that cheese right on top. Then we're going to add a little bit of salt and pepper right on top of that cheese. We're going to pop these in a 400 degree oven until they are cooked through, depending on how you like your yolk. Now I like my yolk a little runny, but my favorite type of egg is over hard. So kind of somewhere in the middle, while these are in the oven, we're going to chop up some fresh parsley and we'll top these yummy egg cups with some fresh parsley when they come out of the oven. I just pulled out the egg cups. You guys, these smell and look so delicious. I'm going to put just a tiny bit of fresh parsley on each of them. I love fresh parsley. It kind of gives that herby earthy taste, which I really, really like, especially with the sweeter ham. Here are the finished egg cups. Oh my goodness, I am super excited for these. I don't know if I'll have one or two every day. We'll just have to see how hungry I am. I will go ahead and put my points and calories here on the screen for you. Of course, the calories will not change. And when you click the link on my recipe website for the egg cups, it will automatically recalculate them into your points. I'm a little disappointed that I am missing two because these look absolutely incredible. For lunch this week, I am making chicken Romano meatballs. I can't wait for these. You guys know I love a good meatballs. So let me show you what's in our recipe. First, you're going to need some type of dry white wine. So I have Sauvignon Blanc. You'll need some breadcrumbs, chicken broth, Parmesan cheese, salt and pepper, as well as oregano, basil and crushed red pepper, minced garlic. You can use a lemon or lemon juice. I do not have a lemon. So I'm substituting in for lemon juice, a pound of at least 93% extra lean ground chicken, a shallot, and then the recipe also calls for one egg as a binder. And we already know that I don't have any eggs. So I'm hoping I'll be able to use the breadcrumbs as a binder instead. So let's get started on our meatballs. So to get started on the meatballs in a medium-sized bowl, go ahead and add your pound of thawed ground chicken, one third cup of Parmesan cheese, one half of a cup of breadcrumbs, a couple of good-sized scoops of minced garlic, and lots of seasoning, starting with basil, oregano, crushed red pepper flakes. I am going to go very light on those. I do not like my food super spicy. And then we're going to add in a pinch of salt and a pinch of pepper. And then with our hands, I know it's not the most fun in the world, but we're going to go in and mix everything together. Make sure you don't over-mix. You just want to make sure everything is incorporated. I may need to pop a little water into mine since I didn't have an egg, just to moisten up the breadcrumbs enough to mix well with the chicken. But the idea is to just make sure everything is mixed together really well. I'm going to add in a quarter cup of fresh chopped parsley, give that another quick mix, and then I'm going to start rolling out our meatballs. I did spray my pan with some non-stick cooking spray. It really doesn't matter how many meatballs we get. It will just divide the four servings the recipe makes by the number of meatballs. So we want to roll them out into about one to one and a half inch sized meatballs. Now I got my eye set on you. My meatballs over medium heat on the stove. We're only going to cook these for about five to six minutes. We just want to brown them up a little bit. They will continue to cook when we put them into the oven. Once the meatballs are browned, go ahead and turn down your feet a little bit. Into a baking dish, we're going to put the meatballs. I did go ahead and spray it with some non-stick cooking spray because again, this is going to go into the oven to finish cooking. Into that exact same pan, we're going to add the chopped up shallot, minced garlic and salt and pepper. And then allow that just to cook enough that that garlic is fragrant and those shallots start to soften. Now we're going to add in one third cup of that white wine and we're going to let that cook down a couple of more minutes. Go ahead and scrape up any brown bits on the bottom of the pan. That's just going to add lots of flavor. You want to let this wine and shallot mixture simmer on medium low heat for about five minutes. We want that wine to reduce just a little bit. Now we're adding in one cup of chicken stock and either your fresh lemon or just a little bit of lemon juice, about a teaspoon. Allow that to come to a simmer. To the meatballs, we're going to just add all of that yummy sauce and then just spread that out. The onion, garlic will kind of settle to the bottom of the pan. So just make sure everything, the meatballs are coated in the sauce and those shallots and garlic are mixed in. We're going to pop these into the oven at 350 degrees until they're cooked through. We want our meatballs to be about 165 degrees. So here are the meatballs. These smell so incredibly delicious, just full of flavor. You can just smell the garlic and the wine. They smell incredible. So I'm going to allow them to cool completely. I'm just going to store them all together in a storage container. The entire batch makes four servings. So what you'll do is take the number of meatballs that you made. So I made 17 total. So you would divide that by four, the number of servings. So basically I get about four meatballs per serving. I will go ahead and put my points and calories here on the screen. And remember when you click the recipe on my website it'll recalculate it into your points that are personalized to you. But this lunch sounds so. I'm going to pair this with a vegetable, maybe some potatoes. We'll just have to see what the week brings, but I am excited to have this. So we're making a little change of plants here. Originally I was going to do that mini apple cheesecakes, but I'm out of eggs and you cannot make cheesecake without eggs. So we're substituting a different dessert recipe. I'm actually really excited about this one, but I promise the mini apple cheesecakes are coming next week. But for this week I'm making no-bake peanut butter cookie. This is a spin on a traditional no-bake with chocolate. That way Troy can eat these if you didn't know he doesn't eat chocolate and he wanted to have something fun to take in his lunch. So we're going to make some no-bake peanut butter cookies. Let me show you what's in the recipe. You're going to need some world oats, brown sugar substitute of your choice. Of course I'm using my Lakonto Golden, the best. And it does not have any points on the new personal points plan. Of course Lakonto is linked down below with a discount for you guys. You'll also need some home milk, light butter. Now the original recipe calls for unsalted butter and then you add insult. I am not adding insult because my butter is already salted. So depending on what type of butter you use, peanut butter and vanilla extract. So to get started on our no-bake peanut butter cookies into a pretty good sized pan, we're adding one and a half cups packed brown sugar substitute. Again, this is Lakonto. Half of a cup of whole milk and then half of a cup of light butter. And then we're going to put this on the stove to allow everything to melt down. So once your butter is melted, go ahead and burn this to a boil and allow it to boil for about one minute. Then we're going to remove it from the heat. Add in the oats, peanut butter and vanilla extract. Then we're going to stir in three cups of rolled oats, one cup of peanut butter and our vanilla extract. And then we're going to stir this together until everything is mixed up thoroughly. So here is the no-bake peanut butter cookie mixture. I did go ahead and grab out my small scoop out of my three scoop pack from Amazon. As usual, I'll link these down below for you. I have a baking sheet lined with parchment paper and with my little scoop here, I'm just going to start scooping out cookies and placing them on the parchment lined baking sheet. I don't know how many cookies I'll end up with. We'll just kind of see at the end. And of course, we'll base our points and calories off of the number of cookies we have at the final end. I ended up with 28 no-bake cookies total. I'm going to throw these in the fridge for a few hours. We want to get them nice and hardened. So here are all of the cookies that I made. And then I'll be back to share the final no-bake cookies and we'll go over points and calories. One hour later. I just pulled the cookies out of the fridge. These look absolutely delicious. I mean, look at how ooey, gooey peanut buttery these are. I will go ahead and pop my points and calories here on the screen. And as always, it will recalculate to your points once you've clicked the recipe on my website. But I know my husband is going to be so excited for these in his lunch this next week. Thank you for joining me on another WW meal prep. I hope you are as excited about these three recipes as I am. If you are and if you enjoyed today's video, give it a big huge thumbs up. And if you're new and not yet subscribed, join our community. We'd love to have you. Hit the subscribe button and the bell next to it so you never miss a single video. Don't forget about that description box where you'll find the 2022 calendar, my four recipe e-books, nutrition coaching, everything I shared with you in today's video. And lastly, we'd love to have you join our community on Facebook. So head on over and join us there. Happy Monday, friends. I hope you have the best week ever. And I'll see you in my next video. Bye.