 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. I follow weight watchers and I count calories and macros. Happy Monday. It's Monday, so it's meal prep day and I have three amazing recipes for you, including one perfect for your St. Patrick's Day celebration. So if you're excited, give this video a big thumbs up. Make sure you're subscribed because we do a meal prep every Monday and I upload five videos every single week. Check out the description box down below where you will find nutrition coaching. I do offer personalized two U macros and calories. Highly recommend that is how I lost 90 pounds in the year of 2022 and almost 140 pounds total. I also offer one-on-one coaching for accountability as well. Links and discounts to my favorite things and of course my Facebook group. It is free and we'd love to have you come on over and join us is also down in that description box. All of today's recipes are on my recipe website which I will link at the very top of the description box for you. So let's head on into the kitchen for this week's meal prep. For the week, I'm making strawberry oatmeal cookies. I'm going to pair this with some protein. I am actually having the recipe because I am heading out of town on Thursday and the recipe actually makes 16 cookies. So I'm going to half it to eight. Obviously the point, everything will remain the same but it is five ingredients, super easy, healthy breakfast. So let me show you what's in the recipe. You're going to need some rolled oats. I have Lily's chocolate chips, fresh strawberries, almond butter and a large super duper ripe banana. So to make our cookies, the first thing we're going to do is add a large, like I said, super duper ripe a banana to a bowl and then we're just going to mash that up. Then I'm adding one cup of rolled oats, quarter cup of almond butter and then my chopped up strawberries and we're going to give that a stir until mixed. Then I'm folding in my chocolate chips and remember I have the recipe. I will go ahead and put the full recipe on my website which is the 16 cookies. So my recipe here is going to make eight cookies. Here is what your mixture looks like. Go ahead and preheat your oven to 350 degrees. Pull out a baking sheet and line it with parchment. We want eight cookies total. So I'm going to use just a medium sized cookie scoop. So these strawberry cookies are out of the oven. These smell so good. It gives me kind of a peanut butter and jelly vibe. I'm really excited for these. Like I said, I plan on pairing these with a protein for breakfast. I'm also going to take whatever's left over with me on my trip to San Diego because they don't have to be refrigerated and they would make a great on the go airplane snack. So I'll go ahead and put points, calories, macros here on the screen for you. For lunch this week, I'm making a satay chicken lunch bowl. So basically we're going to make chicken and kind of a slaw to go along with it. So let me show you what's in our recipe. What is not shown is you will need a little bit of water and if you would like, you can add red pepper, chili flakes, I'm omitting that because you know, I don't love spicy. You'll need some powdered peanut butter, ice wine vinegar, sesame oil, Lakonto golden, that's my favorite brown sugar substitute. I will link Lakonto down below with 15% off site wide. You'll need soy sauce, a chopped bell pepper, carrots, cabbage, lime juice, ginger and chicken thighs. So the first thing I need to do is make up the marinade for my chicken satay bowl. So I have a quarter cup of PB2 and then I'm going to add about a tablespoon of water to that and give that a quick mix, basically making my peanut butter. One quarter cup of rice wine vinegar, one and a half tablespoons of soy sauce, two tablespoons of sesame oil, add a teaspoon and a half of lime juice, a couple teaspoons of minced ginger and then a couple teaspoons of Lakonto golden and then give that a stir until you have your marinade mix. So I've added my chicken thighs to a dish here and I'm going to add about half of our marinade right on top. You do want to allow your chicken thighs to marinate in the fridge for about a half of an hour. So I'm actually going to throw these in the fridge and while these are marinating, I will work on my sweet treat for the week. Reserve the other half of your sauce, set that aside. I'm going to go ahead and put some saran wrap on my chicken thighs and throw them in the refrigerator. While our chicken is marinating, I'm going to do the veggie portion of my meal prep. So I have four storage containers here, starting with some angel hair or shredded cabbage. I'm going to add some of that. I went ahead and grated those carrots. So I'm going to add a few carrots to the top. So those bell peppers were bad. Luckily I have some frozen green bell peppers in my freezer. I'm just going to add a few frozen ones. They will thaw in the refrigerator. And then I'm going to put the leftover marinade in a mason jar and we're going to use that as the dressing for the slaw. So let me go ahead and put together two more storage containers of slaw. So I have my four meal preps ready. I have my extra sauce in a mason jar. Again, that's going to be the marinade. We'll add to both the top of the chicken, but also the slaw. I have my chicken thighs in a 400 degree oven until they're cooked through. You could grill these with this knife if you have nice weather in your area as well. But as soon as the chicken thighs are done, we'll finish putting together our lunch meal prep. I just pulled out the chicken thighs. These look so good. I'm going to go ahead and add them to the meal prep container. And here is the completed meal prep. We'll go ahead and add some of that delicious satay peanut sauce to the top of our slaw and our chicken. But this looks so good. What a low carb, healthy lunch. I'm super excited for this. I'll probably add some fruit to get in some healthy carbs. I'll go ahead and put points, calories, macros here on the screen for you. For a St. Patrick's Day inspired sweet treat, I thought perfect timing for you guys if you wanted to make this. For your St. Patrick's Day celebration, I am making a chocolate mint nanomobile. I don't know if I'm pronouncing that right, but you know what I'm talking about. So let me show you what's in the recipe. First you're going to need powdered sugar. Of course I'm using Lakonto powder. Don't forget I will link Lakonto down below with 15% off. We have some more Lily's chocolate chips, light butter, milk of your choice. We're only using a couple of tablespoons. I'm using sugar-free jello pudding because the recipe calls for custard powder and I couldn't find that. So I Googled it and it said a substitution is instant pudding. So instant vanilla sugar-free pudding it is. I am using a pre-made graham cracker crust. The original recipe gives you a recipe for a crust. You could do either one, but I'm going to save myself some time and energy and use a pre-done one. You'll need some mint extract and some green food coloring. So the first thing we're going to do is put together the mint layer of our bars. Remember we are using a pre-made crust and then we'll melt the chocolate chips for that chocolate layer. So in a large bowl I'm adding three cups of Lakonto powdered sugar, half of a cup of light butter. In place of that custard powder I'm doing three tablespoons of sugar-free vanilla pudding. Good thing I love protein pudding so I always have these instant pudding mix and sugar-free on hand. And then three tablespoons of the milk of your choice. One teaspoon of mint extract. And then we're going to add some green food coloring. I'm going to add just a little bit, stir this to combine and then you can always add in more green food coloring if you feel like you need it and you can also add in a little bit more milk to get that right consistency. So I went ahead and added our beautiful green, St. Patty's Day mint layer to the pie crust. I'm going to put this in the refrigerator until set because it does have instant pudding. It will set just like you would with regular pudding. I'm going to go ahead and throw my Lily's chocolate chips. I have 250 of these into the microwave to melt them down. Make sure you are stirring them as they're melting so that the chocolate doesn't seize. Once it is set completely, we're going to go ahead and add the chocolate right on top. Oh my gosh, that looks so good. I am going to go ahead and spread that out. My bars are a little bit loose still so just be careful when spreading out the chocolate. They will continue to set as they stay in the refrigerator. You can also take your spoon and kind of swirl a little bit to get the green mixed with the chocolate, kind of give it that swirled design. It reminds me of a grasshopper bar or a grasshopper cookie. And here are the bars. I have to say these look absolutely incredible. I'm going to go ahead and put it back in the fridge, allow it to finish setting. It makes 16 squares total. I will go ahead and put points, calories, macros here on the screen for 16. I will also on my website list out eight servings. It's not that much different caloric wise or point wise if you want a little bit bigger bar, especially for the St. Patrick's Day holiday. Me for this week's meal prep. I hope you are as excited about these three recipes as I am. Again, be perfect dessert for all of your St. Patrick's Day celebrations. Delicious, low calorie, low point, you can't beat it. Don't forget all of today's recipes are on my website which is linked at the top of the description box along with nutrition coaching, links and discounts to my favorite things and don't forget, come on over during my Facebook group. We'd love to have you. Thank you for watching, happy Monday and I'll see you in the next one. Bye.