 Hi friends, welcome back to my channel and welcome back to another weekly WW meal prep. Holy moly do I have a lot in store for you guys this week. We have so many recipes. We have breakfast, we have two recipes for lunch and we have a dessert recipe. So you're actually going to get four recipes in this meal prep instead of your traditional three. So super excited to share everything with you guys. Also extremely excited about what I have on the menu for this upcoming work week. So if you want to see what I have in store for breakfast, lunch and dessert, all you have to do is keep watching. For breakfast this week, I'm going to be making a sheet pan breakfast bake. I am so excited about this you guys. Easy peasy to put together and it sounds delicious. It's literally like you're eating a country breakfast in one dish, cannot wait. So you're going to need some shredded hash browns, some light butter, some olive oil, light shredded cheese, Parmesan cheese, eggs, bacon and some spices. So you'll need garlic powder, basil, black pepper, oregano, thyme and of course some salt. So let's get started on our breakfast meal prep. So the first thing we need to do for our breakfast bake is get our hash browns ready to go into the oven and start cooking. So what I've done is I've removed 10 ounces of hash browns. We want a total of 20 ounces. So now I have 20 ounces of hash browns. You can use refrigerated or frozen whatever you prefer. To that we are going to go ahead and add two tablespoons of melted butter. Yum. And then we're also going to add one tablespoon of olive oil. And I went ahead and kept the olive oil only because I wanted to have that little bit of healthy fat in my breakfast. To this we're gonna add some salt. We're just gonna add a bunch of seasoning. So we're gonna start with our Himalayan pink sea salt. And again, you're just gonna wanna add to your taste. To that we're also gonna go ahead and add in some ground black pepper. And then we are going to add some oregano. And again, just add what you wanna add for your own taste. We're also gonna add in some garlic powder. This should be so good. These hash browns are gonna have amazing flavor. And then we're gonna go ahead and add in some thyme. Certainly not least. We're gonna go ahead and add in some basil. And then we'll give this a big stir with a spoon. Get our hash browns all nice and coated in both the butter and the olive oil as well as get those seasonings mixed in. And then we're gonna add our hash browns to our sheet pan and get that into the oven. That way our hash browns have a chance to crisp up a little bit before we add in our eggs and our bacon. But look at that. Once you get your hash browns nice and mixed together, we're gonna go ahead and pull out a large sheet pan. You are going to need some sort of cooking spray or some additional olive oil. We're gonna go ahead and generously spray the bottom of our sheet pan. Remember, everything is being cooked on this pan so we don't want anything sticking to the bottom. We're then gonna go ahead and add in our hash browns. So put those on your sheet pan and then we're gonna get those nice and spread out nice and evenly. This should be so good. Thank you guys and how easy is it to just literally cook everything on one sheet pan. And we're having hash browns, eggs, bacon. Like we're having literally an entire country breakfast on one sheet pan. Love, love, love this idea. All right, so get your hash browns spread nice and evenly. And then to the top of our hash browns, we're gonna go ahead and add some cheese. So let me finish getting these. There we go. And then we're gonna go ahead and add our one cup of the Trader Joe's light shredded cheese. You can also use any shredded cheese that you want. Just make sure it's a light cheese. Mine is two points for a quarter of a cup. So this, I believe, is a total of eight points worth of cheese. Might have been 10 with the Weight Watcher's Math, but you get the drift. So make sure if you're gonna use a different type of cheese that has more points that you're accommodating that as well. So let's get this hash brown cheesy deliciousness into our oven. Once you take your hash browns out of the oven, look at how yummy those look, you're gonna go ahead and grab out your bacon and your eggs. And essentially we wanna create six wells. So go ahead and take your fingers and create six wells in your hash brown mix. Because into our wells, we're going to be adding our bacon and we're going to be adding our eggs. Also, you wanna make sure that you let your hash browns cool for a few minutes by the way, because these suckers are hot right out of the oven. So make sure that you let them cool a little bit. Go ahead and create six even wells, or as even as you can make them. They don't have to be perfect. We're actually gonna add our bacon to them. So you want six wells and then in each well, you're gonna add two slices of bacon. So I'm basically just gonna kind of pop it around the inside of the well here. And again, it doesn't have to be perfect. You actually wanna do two pieces. So just kind of fill that well with some bacon. Try to leave an open space to pop your egg in. So again, another well, two slices of bacon per well. Each well is going to be one serving of the breakfast sheet pan bake. So you wanna make sure that you are as even as possible. And we're just gonna continue doing this until we fill all six wells with bacon. And then we will crack one egg into each well as well. Well as well. And then we'll add a little bit of salt and pepper to it as well before we put it into the oven. But this looks so good. Literally you guys, this is an entire breakfast and on a sheet pan, super excited. So I'm gonna finish the bacon, get the eggs in, some seasoning, and we're ready to put this back into the oven. Once you have your eggs and bacon in all of your wells, you're going to take three tablespoons of Parmesan cheese. And we are just going to sprinkle that over each of our wells. Try to be as even as you can to try to keep the points even. But go ahead and add your little bit of Parmesan. And then these are gonna go back into the oven for about 10 or 15 minutes until the eggs and bacon are cooked through. But this looks so good. I cannot wait. I just pulled our sheet pan breakfast bake out of the oven. Look you guys, yummy, yum. Now I did not cook the bacon all the way through because I'm going to be reheating this throughout the work week. And I don't want the bacon to be too crispy. So my bacon is not quite done all of the way, which is fine. And then we are going to separate out our six even servings. Their serving is one sixth of the sheet pan, which basically encompasses one egg, the two bacon, and then one sixth of the hash browns. So I'm going to go ahead and divide that out nice and evenly. And then we're just going to pop this into our meal prep container. And I'll show you what my breakfast looks like. But this looks so good. So here is our completed breakfast meal prep. Look at that. That looks so delicious. It fills the entire large side of my meal prep container. I do have some blueberries here. I'll be doing a mix of blueberries and strawberries. So I haven't filled the fruit portion, but doesn't that look absolutely delicious? And you can have one sixth, so one serving of this breakfast for only six smart points. That includes hash browns, cheese, bacon, and eggs. So this is going to be this week's breakfast. As part of my lunches for this week, I'm going to be making candy apple salad. This is a zero point salad. It is sweet. It is delicious. I used to make this all the time. And I don't know where I've been, but somehow I found the recipe again. And I was like, oh yeah, that is so good. So here is everything that you need for the candy apple salad. And again, remember, this is zero smart points for one cup. So you're going to need two apples, some non-fat Greek yogurt, crushed pineapple, and sugar-free butterscotch pudding. That's it. So let's put this candy apple salad together. So let's get started on our candy apple salad. The first thing we're gonna do is go ahead and add our package of sugar-free butterscotch pudding to our bowl. And then we are also going to add 32 ounces of non-fat Greek yogurt. I did go ahead and use my food scale and remove 3.5 ounces as this is a 35.3 ounce container. So this is exactly 32 ounces of non-fat Greek yogurt. I am going to reserve that yogurt that I removed to just have as a snack. So it is just a little teeny bit. Now you could probably put the whole thing in, but I decided to stick with the recipe exactly and do the 32 ounces of non-fat Greek yogurt. And then you're gonna take a spoon, get that nice and mixed together. Before you add in your apples and your pineapple, make sure that your butterscotch pudding and your yogurt is nice and combined. It already smells so sweet and so delicious. Cannot wait. So once you get that nice and combined, that's when we'll go ahead and we'll add in our pineapple and our chopped up apples. So two medium size apples is what you're looking for for that. So there's our yogurt and our butterscotch pudding. And then to that we're gonna go ahead and add our two medium diced up apples. I went with Fuji, I believe is what I ended up getting. And then you're also going to add your can of crushed pineapple. Make sure that you do drain it because you don't want all of that added liquid. Give that a stir. So get the apples and the crushed pineapple nice and mixed in with your yogurt and pudding mix. And then that's it, guys. That is literally the caramel apple salad. It is done, we got a label in there, there we go. It is done and it is ready to go. So I'm gonna go ahead and put this in the fridge while I prepare my crunch wraps because I'm going to be having this caramel apple salad alongside my crunch wraps for lunches this week. So look at that. That looks so divine, I cannot wait. For lunch this week I'm going to be having the Taco Bell copycat crunch wraps. Yes, ma'am, I said crunch wraps. I am so anxious to have this. I love the Taco Bell crunch wraps and there are so many points. So this is a copycat version that fits into WW. So let me show you what is in the crunch wrap. So first you're going to need some non-stick cooking spray. You're also going to need some queso, light sour cream, one pound of extra lean ground beef. This is 96-4, shredded lettuce, light shredded cheese. I prefer Mexican blend, taco seasoning, two tomatoes, extra thin corn tortillas or toaster shells and some sort of wrap. I'm going to be using the one-point extreme wellness. So let's get started on our copycat crunch wraps. Since I'm using corn tortillas, I'm going to put these into my oven at 400 for just a few minutes until they are crispy. I'm going to do that first so that they have a chance to cool because we do want that crispy corn in our shell of our crunch wrap. Next you want to get your ground beef nice and cooked down. Once it is browned, we'll go ahead and add in our taco seasoning. So I'm going to go ahead and get my ground beef. Good to go. And then I'm ready to pop my corn tortillas into the oven. For my crunch wraps, I'm going to bag up my shredded lettuce and my tomato separately. I'm also going to weigh out one tablespoon of light sour cream, put it into my little to go containers. So I won't actually be assembling my crunch wrap until I'm at work. And the reason for that is I do not want warm tomatoes, lettuce and sour cream. So I'm going to get these baked up separately, get my sour cream into my little to go containers and I'll show you kind of what the entire thing is going to look like. We just won't actually assemble them until we warm them up. So here are my little bags of lettuce and tomato. I'm just going to take these to work with these in the small compartment of my meal prep container. I also have five days worth of one tablespoon or 15 grams of light sour cream. Now I am going to make one complete crunch wrap to show you guys exactly what it looks like. My husband will eat it cold, so we're good there. So this is what I'm taking with me to work. Brown, go ahead and add in your taco seasoning and a little bit of water. Make sure you do drain your hamburger as well. I love 96-4 because there really isn't a lot of fat that comes off of the hamburger so it makes it super easy. So I'm going to let this cook down and I just pulled my crispy, look at that, nice and crispy corn tortillas out of the oven as well and they are currently cooling and then we'll be ready to assemble our crunch wraps. So to assemble our crunch wrap, go ahead and take one of your Ole Extreme Wellness tortillas. We are going to put some hamburger right in the middle. Now I accounted for four ounces of hamburger per crunch wrap so I'm going to add relatively close to that. We're probably going to be a little bit shy which is just fine. We're still going to go ahead and count it as the same points. We're then going to go ahead and add our nice and crispy corn tortilla right over the top of our meat. We're then going to drizzle about two tablespoons of queso over our corn tortilla. Two tablespoons of queso is only one smart point. So again, we may not quite use two tablespoons but it's going to be close enough and then you're going to go ahead and take your light shredded cheese. I have one eighth of a cup here which is one smart point so I'm going to go ahead and add that. This is also where you would add your lettuce and tomato and sour cream which I'm not going to do simply because I don't want them to be hot. And then we're just going to go ahead and fold up all of the edges of our tortilla to go ahead and cover up our corn tortilla. You may also, maybe better actually now that I'm putting this together to fold your corn tortilla in half to make it a little less large so that you can actually fold up all of the corners. There we go, that's a lot better. Of your Olay wrap around. Here is where you would actually go and pop it onto a pan to seal the layers here of your crunch wrap. So for my husbands, I have a full size regular flour tortilla. I just wanted to show you guys the completed finished crunch wrap with the lettuce and tomato. I am going to go ahead and cook down my crunch wraps on the stove just so that they have a little bit crunchier coating but they won't have all of the cold ingredients. So for my husband, same thing, meat in the middle, corn tortilla on top, drizzle over your queso, cheese. I'm not measuring for my husband because he does not care. And then to the top of that is where we're gonna add our lettuce and our tomato. So I did save out a little bit of tomato and lettuce. We're just going to put that right on top. Now it does want you to cook the crunch wrap with the lettuce and the tomato but it won't have the opportunity to get warm enough but it will if we have to reheat it after we've cooked it. So go ahead and nicely fold in all of the corners. So this is gonna look very similar. Here's a look a little more similar to a Taco Bell crunch wrap than mine only because he has such a larger tortilla. And then we are going to take just the little piece off of another shell and cover the top here and then we'll get these into the pan. All right, so to grill your crunch wrap you're gonna go ahead and put the folded inside down into a pan that you've went ahead and you've sprayed with some non-stick spray. I did go ahead and add a little bit more to the top layer. We're gonna let this cook until it seals the shell and then we're gonna flip it and let it grill this side as well. So I'm gonna do that with mine. This is my husband so that I can show you what it looks like with the lettuce and tomato but I am gonna go ahead and grill mine closed and then I'll just pop it open to add my lettuce and tomato when I get to work. So this is definitely now that I think about it maybe a better dinner recipe than a meal prep recipe only because it is really hard to add your cold ingredients to a hot taco and then reheat that but I'm gonna give it a try. It sounds good, it looks good. It probably will be just fine but just heads up to you it may be better served as a dinner or if you have the opportunity to eat directly once it's done at home. So I just flipped over my husband's creme trap. You can see here that I just used an extra corn tortilla to fill the gap and then once this is done I'll go ahead and get it on the plate. We'll cut into it and I'll show you what it looks like with the lettuce and everything in there. You can add the sour cream to the middle or you can top it with sour cream. So I'm gonna get this finished cut in half and I'm gonna grill up my little creme traps as well. So here is my husband's creme trap. Look at how good that looks. So you're gonna get the crunch of the lettuce, crunch of the corn tortilla. So this is his, I'm gonna go ahead and pop it in the fridge. Like I said, he'll eat his cold most likely in the morning so he's weird. He likes regular food for breakfast so I usually try to have leftovers but this is what his looks like. I'll finish grilling mine and I'll show you my completed lunch. So here are my completed lunches for the week. I cannot wait for lunch. I wish it was seriously lunch right now because these look so good. So let me show you what I decided to have. So I have my crunch wrap supreme here. So what's in there is the meat, the corn tortilla, queso and regular cheese. It is sealed but I can still get it open to add in my lettuce and tomato. One tablespoon or one smart point worth of sour cream. Here is my tomato and lettuce mixture and then I'm going to be having some strawberries and also a serving of the candy apple salad. It is zero smart points for one cup. This is not even quite one cup. So that is going to make my lunch only seven points. It is seven points for the crunch wrap supreme including the sour cream. So this here is a seven point lunch. That is fruit, a dessert and a copycat Taco Bell crunch wrap supreme. So this is going to be what I'm having for lunches this week. And again, it is a total of seven smart points. For a sweet treat this week, I'm going to be making a chocolate chip blondie drizzled with caramel sauce. You heard me correctly, a blondie with caramel sauce on WW. So let me show you what is in my recipe. So you're going to need a box of the Kodiak cakes, chocolate chip, a blondie, brownie mix, non-fat Greek yogurt, sugar-free caramel sauce, apple sauce, eggs and then a little bit of water. So let's make some brownies. So to get started on our brownies, I've went ahead in my bowl here and put in my Kodiak cake, chocolate chip blondie mix. It has chocolate chips and yumminess in there. To that I am going to go ahead and add two eggs. Everything is mixed in one bowl so it makes it super easy. I'm also subbing the oil for unsweetened apple sauce. So I need two tablespoons of unsweetened apple sauce. So there's one and two. And then I also need one half of a cup of non-fat Greek yogurt. So we're going to add that. And that is going to substitute oil and things as well as butter. So this will lower the points of our brownies and they should still be just as delicious because the yogurt and the apple sauce will make them just as moist as butter and oil. So then we're going to get this all nice and stirred in together. We'll get this ready to go into our pan and pop in the oven. So this is very, very simple. I love the Kodiak mixes. They have fantastic ingredients. They are chocked full of protein. Each one of these brownies has 14 grams of protein. Oh, I'm sorry. Eight grams of protein as prepared with the eggs. I was thinking of my pancake that I ate this morning. So the brownies, eight grams of protein, including the protein that comes from the eggs. So I'm going to get this all nice and combined together and we'll get this into our pan. But look at these blondies. Once you get everything all mixed together, I went ahead and lined my pan. This is an eight by eight brownie pan with a sheet of parchment paper. I'm also going to give it a nice coat of nonstick cooking spray because nothing is worse than your brownies sticking to your pan. Here is my mixed together brownies. I'm going to go ahead and just scoop them into my pan here. Get them spread out nice and even. These are going to cook in an oven at 350 degrees until they are cooked through. From there, I will go ahead and add my drizzled caramel sauce to the top. So we have not quite added that to our brownies. Get those spread out as even as you can in the bottom of your pan. I always like to give my pan a nice tap on my counter and that makes our brownies nice and even. So I'm going to get these in the oven and I'll see you in a second. I just pulled our blondies out of the oven. Yum, look at these. So I'm going to let these cool and then I do want to drizzle some caramel sauce and I'm going to add a little bit of Lily's chocolate chips. So as soon as these are cooled, I'll take them out of the pan, we'll cut them up, drizzle some caramel sauce and some Lily's and then I'll give you the smart points for our brownies. So here are our completed blondies. These look so good. I am going to go ahead and drizzle a little bit of the smuckers. This is the sugar-free caramel sauce over the top of our brownies. It will add zero additional points because I'm really not going to put very much on top. I'm literally just going to drizzle just a tiny bit. I did put it on a cutting board here to avoid making an even bigger mess but I am just going to drizzle a little bit of the caramel sauce over the top of our brownies and then we will go ahead and add just a few Lily's chocolate chips and again, we won't be adding enough to add any additional points. So these here are the Lily's chips. So I'm literally going to just take a couple and just kind of sprinkle them on top where we added caramel sauce and then I will get these cut up and I will show you the different options for your serving sizes. But yum, these look so good. So here are our brownies with the caramel sauce and chocolate chips. So if you cut this into 12 servings, they are six points apiece. If you cut this into 24 servings, they are three points. Now 24 servings is going to be basically a bite size, maybe a one to two bite brownie but a brownie for three smart points is not bad. So it's up to you the number of serving sizes that you cut these into but these look so good. I'm going to do the 24 servings so that I can have the smaller bite size pieces. So here's cutting our brownies into 24 servings. This is the size of your brownie. So really not bad and that is only three points. Look at how thick that is. Filled with chocolate chips, caramel sauce, yum. So if you're looking for a really delicious three smart point brownie, I highly recommend the Kodiak cake chocolate chip blondies. Here's what I'm going to be taking for snacks throughout this next week. So for some reason I'm feeling some cottage cheese. So I'm going to go ahead and put a little bit of this low fat cottage cheese in a to go container. I'll probably do half of a cup and I'm going to top it with a little bit of the everything but the bagel seasoning. So this will be a total of two smart points. This seasoning is so delicious on cottage cheese. I'm also going to be bringing one of my two good yogurts. These are two grams of sugar, three grams of carbs. And these are made by Dan in light and fit. This is the vanilla. I am going to top it with a tablespoon of my Julian Bakery Pro Granola. This is the espresso cluster. I love this flavor. You can have one half of a cup of this granola for only two smart points. This granola is paleo and keto friendly, low carb, high protein, gluten and grain free, nothing artificial, soy free, non GMO, no preservatives and has prebiotics and probiotics. Love the Julian Bakery Pro Granola. You can eat this with milk or almond milk. You can top this on granola or on yogurt like I'm going to do. You can also take a half of a cup and add it to some non-fat Greek yogurt and it would be a two smart point, huge, deliciously filling snack. You can add this to muffins. You name it, it is so versatile. I do have a 10% discount code. That will save you 10% and give you free shipping. There are several flavors of the granola, espresso, vanilla, vanilla cinnamon blueberry, peanut butter and they just came out with chocolate. So make sure that you hop on to julianbakery.com, order yourself some pro granola. It is seriously a game changer. As you know, I eat it pretty much every single day in some fashion. I love it. And then of course for my morning snack, I'm going to be having my trusty belt bar. Again, this is the only thing that keeps me full between breakfast and lunch. You can see here that I do have the banana chocolate cream. You can still get this. Oh, actually no, you cannot still get this. I apologize, this ended May 3rd. This was a promotional flavor. So you can no longer get the banana chocolate cream. However, maybe they'll bring it back in some time. So there is other flavors though. There's coconut, orange, vanilla, mint, strawberry, raspberry, salted caramel, chocolate, you name it, delicious. This is a three smart point protein bar that literally you guys taste like a candy bar. It keeps you full because it does have 15 grams of protein and four grams of, or six grams of fiber. So it is a nice filling treat. My code for these is here on the screen. It will get you 10% off forever and ever and ever. And belt bar always has free shipping. So if you haven't tried them, I encourage you to get the sample box. Once you try them and love them, which I'm sure that you will, you can save 10% off of the full box. You can do a mix box, a box of a single flavor, and they also have build your own box where you can add whatever flavors you want to your box. So definitely score yourself some belt bars. So these are going to be my snacks for this week. Thank you for joining me on another weekly WW meal prep. I hope you enjoyed seeing all four of the recipes that I shared with you today. Everything looks so good. That candy apple salad, those brownies, crunch wraps. Did you ever think that you could have an extremely high point taco bell crunch wrap WW friendly? And of course that breakfast bake, yum, yum. Cannot wait for my meals this week. Meal prep being definitely helps me stay on track. I hope that you can use my recipes and make sure that you mail prep and stay on track as well. So if you're new to my channel, make sure you subscribe. I do a meal prep Monday every single week. Hit the little notification bell that way YouTube will notify you each and every time that I upload a new video. I love it if you give this one a thumbs up. Comment down below. Let me know what you think of this week's meal prep and I'll see all of you in the next video. Bye guys.