 Hi friends, welcome back to my channel and welcome back to another weekly WW meal prep. I cannot wait to share all of these recipes with you guys for this week's meal prep. We're going to do a breakfast, a lunch, and a one smart point frosted cupcake. So everything is amazing. Everything is low point and absolutely delicious. So if you want to see what I have on the menu for meal prep for the upcoming week, all you have to do is stay tuned. For my breakfast this week, I'm going to be making hash brown cups. I cannot wait to have these. I love hash browns. They get nice and crispy in this recipe. So good. And then I'm going to pair that with a little bit of turkey bacon and some fruit. So let me show you first what is in the hash brown cups. So you can either use shredded potatoes or you can use a russet potato, soak it, drain all the liquid. Too much work for me. I'm just going to go ahead and use the orita shredded hash brown potatoes. You'll need some skim milk or skim milk alternative, some sort of oil. I'm going to go ahead and use this extra virgin olive oil, some eggs, some broccoli, and some light shredded cheese. And then I'm going to pair mine with this Sam's Choice uncured turkey bacon and a fruit. So let's get started putting together our hash brown cups. So the first thing we need to do for our hash brown cups is go ahead and grab a medium sized bowl. To that bowl, we're going to add our hash browns. I ended up with just a little over two cups of shredded hash browns. That's all I have left in the bag, which I think is going to be absolutely plenty. And then to that, we are going to add two teaspoons of olive oil. And then we're just going to give this a stir, get everything nice and combined. And then we're ready to put our potato mixture into our cupcakes. Once your hash brown mixture is nice and combined with your olive oil, you're going to take your cupcake pan. I went ahead and sprayed them really well with non-stick cooking spray. And then you're going to equally divide your hash brown mixture into your cupcakes pan here. And we're just going to push them down and basically create essentially a little nest. And that's what all the rest of our ingredients are going to go into. So you can evenly divide your hash brown mixture between all six compartments. This recipe does make six servings. So if you want more than that, you can double the recipe. But I'm just going to have one of these hash brown cups a day because I'm also going to be having some turkey bacon. So I want to make sure that I don't overdo the points on breakfast. So again, we'll get these all filled up, push down to make little nests, and then we'll be ready to add some more of our ingredients into our hash brown cups. So here's what they should look like once you've pushed them down and kind of pulled them up the sides of your cupcake tin. Now we're going to get together our egg mixture and we're just about done. This is quick and easy. Next we're going to get our egg mixture combined. So I'm just using the same bowl. What I have here is four cracked eggs. So I'm going to go ahead and add those. We have one quarter cup of milk or milk alternative. We also have one quarter cup of light shredded cheese. And I decided to add a little bit of black pepper and a little bit of onion salt to mine just to kind of add a little bit of flavor. I love onion salt in my eggs, as you know. And then we're just going to whisk this together until fully combined. And then we'll be ready to start assembling our egg cups. So just grab your whisk, get it nice and combined. You want to make sure that that cheese is intermix and then that milk will help fluff up your eggs as well. And now let's put together these hash brown cups. Next we're going to take one half of a cup of chopped up broccoli and we're just going to evenly divide the broccoli in our little hash brown cups. You can do as much or as little in each cup, but the recipe does call for an entire half of a cup of broccoli. So we're going to get that nice and apply that gives it that nice healthy dose of vegetables. And then to that is where we're going to go ahead and add our egg mixture to the top. So evenly divide out your broccoli. Make sure you're pushing it down so that your eggs don't totally overfill everything. And then you're going to take your egg mixture. I'm going to do it by like the quarter cup and you're just going to apply that to the top of your egg cup. Oh yeah, that's a lot. So make sure you really are pushing down your hash browns and your broccoli. So I've filled my hash brown cups with the egg mixture and they are nice and full. So I do even have a little bit left of the egg mixture, but I'm still going to count the full amount of points. So we're going to pop these in the oven at 400 degrees until they come out nice and crispy. We want the hash brown cup crispy and we want the egg cooked completely through. So to cook my turkey bacon, I have two halves or one full paper towel here. I'm going to cook my turkey bacon in the microwave. So I'm going to put two slices on one half of my paper towel, fold it over, and then I'm just going to cook it in the microwave for three minutes and literally it comes out perfectly crispy. And then I'm just going to put it into my meal prep containers. So I'll just do five rounds of three minutes for the turkey bacon. So I just pulled my turkey bacon out. I did decide to do two minutes so that it's not fully cooked because I'm going to have to reheat this at work. So this is two minutes. It's perfect. I'm just going to continue cooking the rest of my past and then we'll put these into our meal prep containers. So our hash brown cups are out of the oven. These look absolutely delicious. So now we're ready to pop these out and assemble our meal prep. So I have my bacon here. I also de-stemmed and washed some grapes. So let's put these meal prep together and then I'll give you the smart points. So here is our hash brown cup. Once I popped it out of the muffin pan and just added it here to my meal prep container, they look delicious. I did realize when I was figuring the smart points that you are supposed to cook the hash browns first in your oven to get them crispy before you add the broccoli and eggs. Now I don't mind because I'm going to be reheating mine all week anyways, but if you do decide to recreate this recipe, which I highly recommend, make sure that you do cook your hash browns first and then add your broccoli and your egg mixture. So let me put together the rest of my meal prep here. So I have one of those cute little hash brown cups. I'm going to add two slices of the Sam's Choice Turkey Bacon and then I'm going to bag up in a little ziploc bag some grapes. So let me put together these meal preps and I'll be back to show you the completed breakfast. So here is my completed breakfast meal prep. This looks so incredibly delicious. What a good whole foods high protein satisfying breakfast. So let me show you. First we have one of our hash brown cups. These you guys are so good. I just had one for breakfast. Amazing. Even without crisping up those hash browns, these are so good and they are only two smart points a piece and that includes the cheese, the hash browns, yumminess for two points. Each one of my pieces of the Sam's Choice Turkey Bacon is one smart point. So that's an additional two smart points. I'm going to pair that with a mix here of my black and red grapes. So this entire breakfast meal prep is only four smart points and everything is a fresh delicious back to the basics whole food. So this my friends is my four smart point breakfasts for the week for lunches this week. I'm going to be making a weight watcher recipe directly from the app and this is a ramen noodle salad and I'm going to pair that with some chicken and also some fruit. So let me show you first what is in the ramen noodle salad. So first you're going to need some rice vinegar, some canola oil or any kind of oil that you have the recipe calls for canola and I had it so I'm going to use it. You'll need some Splenda or sugar alternative, soy sauce, sliced almonds, slivered almonds, whatever type of almonds you want. The recipe called for sunflower seeds but I'm going to use pepitas. I like them better in this type of a dish but you could do either one. You're also going to need some green onions, a bag of coleslaw and as crazy as it sounds a package of top ramen. So that is everything that's in the salad and then I'm just going to cook up some chicken breasts and I'm going to go ahead and marinate it in this G Hughes sugar-free teriyaki marinade. This marinade is so good you guys zero points and then of course I'll pair it with some fruit. So let's get started on our salad. So the first thing you need for your salad it's a nice big bowl. To that bowl you're going to go ahead and add your bag of your coleslaw mix and then you also are going to add four really thin sliced green onions. So I went ahead and cut those up as thin as possible and we're just going to give this a good mix. We kind of want to make sure the coleslaw and the green onions are well mixed in together before we start preparing our dressing. So just make sure your green onions are nice and combined in here with your coleslaw. Next we're going to put together the dressing. So what I have here is one-eighth cup of rice wine vinegar. I have two tablespoons of canola oil and then I have five teaspoons of Truvia. I went ahead and used Truvia. You could really use any sweetener alternative and then you're going to add a teaspoon of soy sauce and then you're going to stir this together and that's it you guys. I mean literally your salad is pretty much done and then we're just going to set this aside until we're ready to assemble our lunch prep of our Asian salad. So there is your dressing for your noodle salad. Once you get your dressing stirred together you're going to go ahead and add the packet from the ramen. So you're adding in that chicken flavoring and go ahead and stir that into your dressing as well. And we're going to prep this a little bit different because I don't want to add the dressing or the almonds, pepitas or ramen noodles until right before we eat. So let me show you how I'm going to put together my salad. So to put together the salad portion of my lunches for the week this recipe makes six servings. So I'm going to go ahead and take some of the coleslaw mix and I'm just going to add it to the large compartment of my meal prep. Now the coleslaw and the green onions is zero so it doesn't matter if you go a little bit extra on the cabbage. You can see here that I went ahead and I measured out one sixth of the ramen noodles which was just about 12 or so grams. I also did about a half a taste tablespoon of pepitas and sliced almonds which is also one sixth of the recipe. So this obviously I don't want added to my salad until right before I'm going to eat it. I also divided that dressing into six containers as well. So this is one sixth of the dressing. So my plan is is I'm just going to pop my dressing container in with my cabbage and then I'm simply going to just lay my noodles, almond, pepita mixture on top and then when I go to eat my lunch I'll add the dressing and I'll add the crunchy ingredients. That way they stay nice and crunchy. So I'm going to get these assembled and then we'll be ready to get our chicken cooking. Go ahead and cut up my chicken breasts. You can see here that I've removed all visible fat and then I've sliced them in half so that they're thin. To my chicken I'm going to be adding in the G Hughes sugar-free teriyaki marinade. I love this marinade. I'm going to add the last of the half of the bottle here to my chicken and then I'm going to just seal up my bag, remove as much of the air as you can when you're doing this. Seal up your bag and just kind of squish it around. Get that teriyaki kind of all over your breasts of chicken. I'm going to throw this in the fridge and let this kind of sit in the marinade for a few minutes while the oven warms up and then I'm going to bake these in the oven. I think it's the fastest way to cook this amount of chicken versus in your air fryer. So I will be back once the oven is warmed up and show you how I'm going to cook this. I'm going to get our chicken ready to go into the oven. Oh my goodness, it smells amazing with that teriyaki sauce. So I'm just going to pull out the breasts and I'm going to just place them on some parchment paper. They are coated in the teriyaki, I mean coated. So I think that it'll really have that nice teriyaki flavor to them and then I'm just going to throw these in the oven on 375 until they're cooked all the way through and then we will go ahead and put together our meal prep containers because everything will be done. So I am just taking a little bit of the teriyaki here out of the bag and just kind of laying it on top of the chicken breasts. All right, these look delicious. So I'm going to go ahead and get these into the oven. I just pulled my teriyaki chicken out of the oven. You guys, this looks amazing. My house smells even better. So I'm going to let this cool for just a couple of minutes. We'll put it into my meal prep container and then I'll show you exactly what I'm taking for lunches and give you the smart points. So here is my completed lunch prep for the week. I am prepping for five days because I'm planning on eating my lunch prep tomorrow Monday, even though I'm off or the day you guys see this video, I'm still planning on eating my meal prep. So let me show you what I'm taking. So I have one of the thin slice. So basically this is half of a chicken breast that I marinated in the G Hughes teriyaki. So this is zero smart points and then I have one sixth of that Asian salad. You guys, I cannot wait for this. What a great salad for summer, crunchy, fresh, delicious. So that is five smart points. I'm going to be taking a little baggie of watermelon each day. And then for dessert, I'm going to take my favorite thing ever, which are these sweet nothings. This is the caramel pecan cluster 30 calories per piece. And I'm telling you, you guys, these taste like you drove up to a chocolatier and ordered it out of the case. It is that delicious. And they are one smart point a piece. Now, if you have two pieces, it bumps it up to three points with that fabulous Weight Watcher math, but one piece, one point. That's usually what I have just to give me that sweetness after lunch. You can buy sweet nothings on protein wise's website down below in the description box is the link, click the link, enter my code and you'll actually get $10 off your first order. So you can buy three bags of sweet nothings for free. So $10 off your first order on the protein wise website. So check that out below. So it is five points for the salad, one point for the sweet nothings. So you guys, this entire lunch, six points in crazy that that is only six points for a sweet treat this week. I'm going to be making carrot cake protein cupcakes. These are frosted as well, you guys. So they are legit cupcakes. So let me show you what is in these carrot cake cupcakes. First, you're going to need some protein powder. I highly recommend the devotion nutrition. This is the angel food cake. In my opinion, this is the best protein powder on the market for baking. It's also the best tasting protein powder. There is no aftertaste, no chalky, no weird protein texture or taste. It's absolutely delicious. They do have the angel food cake and they also have brownie batter, which is their chocolate protein. I love that one so much. One scoop of the angel food cake is only one point to one scoop of the brownie batter is two points. So definitely worth it. Love it. So I'm going to be using this as the protein source in my cupcakes. You can order this on devotion nutrition website. It is linked down in the description box below. I'll put my code here on the screen, but it saves you 10%. I am going to be using this exclusively here on out. So make sure you pick it up if you want to do some of my recipes that I'm going to be showing you because this is my new favorite thing in the world. I'm also going to be adding some of the Kodiak cakes. This is the buttermilk and chia. You need some sort of pancake mix. You can use Kodiak or birch benders, whatever you have on hand. I'm going to be using Truvia as my sugar substitute. We're going to need eggs, nonfat Greek yogurt. And as I said, these are frosted. So I'm going to be using the Pillsbury sugar free vanilla frosting, some julienne or shredded carrots, vanilla extract, three quarters of a cup of water, some protein powder, pumpkin pie spice, you guys. This pumpkin spice from DAX is literally the best. No salt in any of DAX seasonings, nothing artificial, all real ingredients and the flavor is on point. So I do have 10% off for DAX as well. If you click the link down in the description box, enter my code, it'll save you 10%. And DAX also will offer you free shipping with my code. So get on there, order some spices. Again, I use their spices all the time. You'll be seeing them a lot in my upcoming videos and wait until fall, my friends. I'm going to be using the heck out of this pumpkin spice. So we do need that. And then we also just need some cinnamon. So that is everything that is in our carrot cake protein cupcakes. So the first thing that we're going to do is mix together kind of our sauce for our cupcakes before we do our dry ingredients. So what I have here is three quarters of a cup of water. I also have three tablespoons of Truvia. And I'm just going to kind of stir as I go. I want to make sure that sugar gets nice and combined with the water. We have one teaspoon of vanilla extracts. We're also going to add in one egg. And then lastly, we're going to add in one quarter cup of nonfat Greek yogurt. And then we are just going to stir this all together. And that's going to make this basically this is our wet ingredients of our cupcakes. And then we're going to pull another bowl out and we'll mix together all of our dry ingredients. Next, we're going to mix together all of our dry ingredients. So first I have one cup of the Kodiak cake buttermilk mix. Mine has chia, which is completely fine with me. You're not even going to notice that at all. I have one cup of my very favorite devotion angel food cake protein powder. We're also going to add one teaspoon of baking powder. So I'm going to do a nice level teaspoon of that. I'm also going to add in some cinnamon. You know, I don't usually measure my spices. I want a lot of flavor in these carrot cake muffins. And then I'm also going to add in my Dax pumpkin spice. Yum. And then we're going to give this a nice big stir, make sure all of our dry ingredients are nice and incorporated together. And then we're going to add in our wet ingredients and our carrots. And you guys, that's it. Easy peasy. So let me get this all mixed together and we'll move on to the next step. We're ready to add in our wet ingredients. So this is our wet. Go ahead and add all of that. And then we're going to mix this together. Now you want to be careful with these cupcakes not to over mix. It'll make your cupcake dry and spongy. So you want to just nicely mix and incorporate the wet ingredients into the dry. And then we're also going to add in a quarter cup of our shredded carrots. And then again, we're just going to mix that in gently fold in those carrots. And then we're ready to fill our muffin tin up. And we are going to have carrot cake cupcakes. While these are cooking, we'll get our frosting together. And there you have it. Doesn't that look delicious? So I've went ahead and lined my muffin tin with my silicone liners. You can buy these off of Amazon. They're really inexpensive. They're washable, reusable. Love them. I went ahead and added those. They are linked in my Amazon store, as well as all of my scoops that I use. You can get a three or four scoop pack. And I want to say it's like $10. These are also linked down in my Amazon store. So we want to make sure that we're getting 12 cupcakes. So I don't want to overfill because I want to make sure that my points stay at the super low points that these are. You guys, wait till you see these for the points value. So I'm going to go ahead and fill up my muffin cups. I want to fill all 12. And then we'll get ready to put these into the oven. 12 of my liners filled. You guys, I cannot wait for these. I'm going to pop these in the oven at 350. We want to make sure they get fully cooked through. And then we'll be back to show you the finished cupcake. I just pulled the carrot cake cupcakes out of the oven. Look at these. Yum, yum. So I'm going to let these cool for just a few minutes. I'm going to pop them out of the silicone linings. And then we are going to add some frosting and a little cinnamon on top. And I'll give you the smart points and show you our completed cupcakes. So here are carrot cake cupcakes. I just pulled them out of the silicone liners. So now let's get these little gems frosted. So what I have here is two tablespoons of the sugar-free vanilla frosting. I just melted it down in the microwave. And basically what we're going to do is we're just going to drizzle it over the top of all of our cupcakes. That's why I kind of put them close together here on the foil so that when we drizzled, we kind of combine them all together with the frosting. And then I'm going to go the opposite way as well. Hang on, let me finish that. There we go. And then we're going to go the opposite way. And we're just going to add that delicious frosting on all of our carrot cupcakes. Okay, you guys, these look so incredibly good. Oh, yum. Who doesn't love carrot cake? And then when you add that delicious vanilla frosting, yes, please. And then to that, I'm going to add some ground cinnamon. So we're just going to gently sprinkle just a little bit of cinnamon on top of all of our cupcakes. Look at that. Yum. That delicious cinnamon frosting. Okay, what could be better than these? And here is our completed carrot cake cupcake. So delicious, you guys. These are amazing. They are only one smart point. That's right. One point for a frosted cupcake. What a deal. So definitely a must make recipe. These are fantastic. So here's what I'm going to be taking for snacks for this upcoming week. I'm only working four days because I'm actually off on Monday. Evan's ready off on Monday, so I don't need to pack snacks for Monday. I'll just be eating at home. So I am going to take my little packs of these carrots. I really like these. It just makes packing up carrots so much easier. And then I did buy this bag of sugar snap peas at Trader Joe's. So I think I'm just going to take the whole bag with me and throw it in the fridge. And then each day I will grab a handful of the snap peas and I'll grab a little bag of the carrot. So that'll be a really good veggie snack for my morning snack. I always take the built bar. You know this. I love built bar. So this week I'm going to take some one of the chocolate strawberry, the double chocolate, the coconut and the cinnamon. Now you guys, the cinnamon is actually one of my very favorites. It's super controversial. Some like it. Some don't. I love the cinnamon. These bars are three smart points, which is insane because they taste like a candy bar. Real chocolate coating, 110 calories, 15 grams of protein, six fiber, four sugar, four fat, three smart points. That's it, you guys, full of protein. So it keeps me full between morning and lunch. So these are available on built bar.com. If you use my code here on the screen, not only will you receive 10% off, but you will also get free shipping. And right now they have a fantastic promotion going where if you buy two full boxes, now you can buy just a single flavor. You can buy a mixed box kind of like I have here. If you buy two full boxes, you will receive six free of the brand new flavor. It is on the way to me, blueberry cheesecake. Yes, blueberry cheesecake. Yum. You'll get six bars for free. That's a $10 value. So get two boxes of whatever built bars you want. You can even order full boxes of the blueberry cheesecake if you know you're going to love it. And they'll send you six of those for free. What a deal. So definitely order yourself some built bars. WW game changer right here, guys. I'm also going to throw some of these Crunchmaster brownie things, just a few of these in to my snack drawer at work in case I'm hungry. I love these. These taste like the crunchy corners of your brownie pan. Really good. They have some protein in there which makes them even a better snack choice. They're gluten free. This brand is or this flavor is salted caramel. You can have 32 things for three smart points. I just knock down the number of things. I'll put it here on the screen how many for two smart points. I want to say it's 20 something. So I usually will do that for two smart points. It's a great snack of protein, but also that sweetness that you kind of want in a snack. So I love these. These are linked down in my Amazon store below so you can order them directly on Amazon. And then lastly, I am going to be taking a light and fake Greek yogurt. I really like this flavor, this tiramisu. So I'm going to be bringing one of these each day to work. And then I'm going to just top it with a tablespoon of my favorite granola. Now if you guys love granola as much as I do, you can't eat it on WW. I mean you can because we can eat whatever we'd like, but it is very high in points. So this pro granola is the granola you've been desiring for small points. So here's the stats on this particular granola. And this is the vanilla cluster. This particular one is vegan. They do use a pea protein as the protein source. It is paleo and keto friendly. So if you follow those plans, excellent choice. Low net carbs, high protein, gluten free, grain free, nothing artificial, no soy, no GMO. And I love that there are no preservatives. You can have an entire half of a cup of this granola for two points. That's it. Two smart points. And that's a lot of granola. That's enough that you can top it with some almond milk and make it a breakfast. And you're getting some protein. You're getting 12 grams of protein. But my favorite way to eat this is I take about a tablespoon and I just top my light and fake Greek yogurt with it. And it just adds that added crunch. And it's zero extra points. So not only am I having a granola topped yogurt, I'm getting some protein. And all I have to count for is the points of the yogurt. So this would be a two smart point snack. So definitely order Julian Bakery granola. The best price is directly on their website. I do have it linked down in my description box below. So click the link, enter the code down in the description box and order yourself some granola. It will save you 10%. And my code also gets you free shipping. So that my friends is a bargain. So if you want to talk WW game changers, this one and this one. So that is my snacks that I'm bringing for the upcoming four day work week. Thank you for joining me on another weekly WW meal prep. I hope you enjoyed seeing all of the recipes that I shared with you guys. Everything tastes amazing. I cannot wait for my breakfast and my lunches. And of course those carrot cakes frosted. You can't go wrong for one smart point. Make sure that you hop on devotion nutrition.com. Use the link and my discount code below. Save yourself 10%. You are going to be seeing devotion in most of my recipes. It is seriously the best protein powder for not only drinking protein shakes, but especially for baking. So make sure that you check them out. If you're new to my channel, make sure you subscribe, ring that little notification bell. That way you'll get notified every single time that I upload. I'd love it if you'd give this video a thumbs up. Comment down below. Let me know what you thought of this week's meal prep. Which recipe was your favorite? And are you going to give some of these recipes a try? And I'll see you guys all in the next video. Bye.