 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 or the Weight Watchers personal points plan. It is Monday, so it's meal prep day. I am so excited for these three meal prep recipes. I have breakfast, lunch, and a sweet treat that I can't wait to share with you. So if you're excited, give this video a big huge thumbs up and don't forget if you're new or you haven't yet subscribed, I would love to have you here. Hit the subscribe button and click the bell next to it so you never miss a single video. Don't forget to check out the description box down below for the 2022 calendar. It is almost sold out. So get it for yourself, get it as a gift, track your life, your goals, self-care, weight loss, food, activity, water. It has everything you need to be successful in the new year. Also on my nutrition coaching website, you'll find personalized macros and calories, one-on-one coaching and my four recipe e-books. Don't forget to come join us on Facebook. We'd love to have you over there as well. So let's jump in to this week's meal prep. For breakfast this week, I am making healthy apple pie oatmeal breakfast cookies. I love a good breakfast cookie paired with some protein. These are healthy, full of good ingredients. So let me show you what's in our recipe. First you're going to need some apples. You can really do any apple that you want. I have some of these organic gala apples left over that need to get used up. So I'm going to go ahead and use those. All-purpose flour, quick cooking oats, non-fat or low-fat milk, light butter, nutmeg, cinnamon, one egg white, salt, baking powder, vanilla extract, and then sugar-free maple syrup. I am using Lakonto because the ingredients in this are the best when it comes to a sugar-free syrup option. There is no caramel coloring, no chemicals in this syrup, and it is so good. It tastes just like regular syrup. I will link Lakonto down below. I always have a 15% off discount for you on their website. So definitely check that out. Highly recommend this syrup. In our cookies, we're going to add one cup of quick cook oats. Now the recipe recommends weighing this out versus using a measuring cup. So this is 100 grams, weighed out on my food scale of quick cook oats. You also want to weigh out your flour. Three quarters of a cup or 90 grams, one and a half teaspoons of baking powder, one and a half teaspoons of cinnamon, quarter teaspoon of nutmeg, and then a pinch of salt. And then go ahead and mix that together and set it aside. Into a smaller bowl, we're going to add one and a half tablespoons of light butter melted and cooled, one egg white, and then about a teaspoon of vanilla extract. Whisk that together. And then we're going to add in five tablespoons of low-fat or fat-free milk and one quarter cup of our Lakonto sugar-free syrup. And then again, whisk that together. To the flour mixture, we're going to add the liquid. Give that just a quick stir just until incorporated. And then we're going to fold in about three quarters of a cup of finely chopped apples. As you saw, I chopped up two pretty small apples and I would say mine's more like a cup instead of three quarters of a cup, but I'm okay having that little bit of extra apple in the cookies. I'm going to add some saran wrap to the top of my cookie dough and this needs to go into the refrigerator for 30 minutes. So we are ready to get these into the oven. I have my oven preheating to 325 degrees. I'm pulling out the medium-sized scoop. Again, this is a three or four scoop pack I bought off of Amazon. I want to say it's like $10. I'll link it down below for you guys. It just makes scooping cookies or really anything really, really easy. I use them for meatballs a lot too, but I'm going to add some level scoops of the apple cookies to a parchment-lined baking sheet. Our goal is to get 15 or more cookies total. I ended up getting 12 cookies total. So I'm going to calculate my points and calories based on 12. If you get more or less, we'll just want to change the serving size in the recipe and it will give you the right point. With the back of a spatula, I'm just going to push these down to create more of an actual cookie. Our cookies are ready to go into the oven for about nine to 11 minutes. I just pulled out our breakfast cookies. These smell so good like apple pie. That's how good these smell. These are such a perfect, perfect size. Again, I'll be pairing these with probably some type of protein, whether that be eggs or sausage or bacon. It'll be such a perfect breakfast. So I will go ahead and put points and calories here on the screen. And don't forget when you click the recipe link on my website, it'll recalculate into your points. So that is breakfast apple pie cookies. For my lunch this week, I'm making a hot chicken salad, French bread sandwich. This is a super, super simple recipe. It's going to be a little bit of a unique meal prep. I won't be assembling the actual sandwiches because they're better served immediately after preparation. I'll kind of explain that as we go through the recipe. But let me show you what is in our hot chicken salad, French bread sandwiches. First you're going to need a loaf of French bread. You'll need some light shredded cheese, dried parsley, garlic salt, light mayo, light sour cream. And then the recipe calls for shredded chicken breast. I'm going to be using this pulled rotisserie chicken. This is only the white meat. I got this at Walmart. It just makes it so easy when you need cooked, shredded chicken, and I also need to use this up. So I'm going to use that in my sandwiches. The recipe also calls for green onions, which unfortunately I am out of. So I'm a little bummed about that, but it definitely calls for green onions as well. So let's get started. So to assemble our sandwiches, it is super, super simple. Go ahead and grab out a medium-sized bowl. We're going to add the chicken. You want about two cups total of shredded chicken. I did grab out a couple of forks just so I can shred this a little bit more because we have some pretty big-sized chunks in here. Then we're going to add in one half of a cup of light mayo, one half of a cup of light sour cream, about a half a teaspoon of garlic salt, and a couple of tablespoons of dried parsley. Now my rotisserie chicken is already seasoned naturally, so that's good. It's going to enhance it with a little more flavor than if I would have just used shredded chicken breast. And then lastly, we're adding two cups of light shredded cheese. And then we are just going to mix this all together. I'm going to continue kind of shredding my chicken as I mix it. And you just want it thoroughly mixed together so it makes that chicken salad consistency. So here is the chicken salad. This looks so good. It smells really good. I'm pretty bummed I don't have the green onions to add to it though. Maybe I'll pick some up and stir them in before I start eating this for lunch tomorrow. So I have the chicken salad, and then I did pick up an entire loaf of French bread. So how we assemble these sandwiches is you're going to cut your French bread lengthwise. You're going to add the chicken salad over one half or both halves if you would like of the French bread. Fold it into this shape again where you have the chicken salad in the middle. And then this goes into a 350 degree oven for about 20 to 25 minutes or until all the cheese is melted and the bread is crispy. So the reasoning behind me not assembling this on for today's video is because it recommends that you assemble prior to eating. So my plan is that this loaf makes eight servings. So I'm going to cut my loaf into eight equal servings. We'll actually do that now. And then we'll put those aside. So we're already prepped and ready to go. And then one eighth of the chicken salad will go on that slice of bread. And I'll just pop it into the oven and crisp it up right before I go to eat it. That way it's nice and crispy and warm like the recipe calls for. So I'm going to put my chicken salad in a storage container and then we'll slice our bread into eight equal servings. Holidays and cheer. So here is the chicken salad all packaged up for the week. I'm going to put my lid on and leave this in the refrigerator. And then you can see that I sliced that loaf of bread into eight equal slices. So this is the size of the bread. When I go to eat it, I will cut it this way, lengthwise to make it more like a sandwich. Fill it with the chicken salad, pop it in the oven to crisp it up. But this is going to be such a good comfort food filling, delicious lunch. I'll pair this with some fruit and vegetables. And it will be just a protein packed, well-balanced lunch. So I will go ahead and put the points and calories here on the screen for eight servings as I prepared it. And don't forget just to click the recipe on my recipe website and it will recalculate the points into your points in the WW app. So chicken salad sandwiches for lunch. Let's promise. This week I am making my mini caramel apple cheesecakes. I have to say my husband really liked those no-bake peanut butter cookies, but he's been asking all week for these mini cheesecakes. So I know he'll be thrilled when he comes home from work and sees these in the refrigerator. They have very few ingredients. It should be pretty simple to make. Let me show you what's in the recipe. First you're going to need graham cracker crumbs, sugar alternative of your choice. I always use Lakonto. This is one of the sugar alternatives. In my opinion, that tastes the best, but even more than that, it is zero points on WW personal points where a lot of the other sweeteners now have points. Lakonto does not. It's natural, it's delicious, really, really like it. This is the granulated sweetener. And of course, again, Lakonto is linked down below with 15% off. You're going to need a couple of eggs, some light butter. I pulled out my butterscotch sundae syrup because it does call for that in the recipe. Feel free to use a sugar-free caramel sauce or omit it all together, but I'm just going to add some butterscotch to choice. And I don't know honestly how many of these I'll eat anyways, but I'll probably leave a couple without the sundae syrup. You'll need vanilla extract, cinnamon, and I'm using allspice in place of cloves. I just really like allspice and apple-y type of desserts. It calls for one large apple. I'm going to finish up those gala apples and use the two really small ones, and then two eight-ounce packages softened of light cream cheese. So the first thing I need to do is peel and finely chop my two small apples. The first thing we're going to do for our little mini cheesecakes is make up our crust. So we need one cup of the graham cracker crumbs, three tablespoons of light melted butter, about a quarter teaspoon of cinnamon. I'm eyeballing it because a little extra cinnamon is right up my alley. And then two tablespoons of the Lakonto granulated sweetener. And then we're going to stir this together. It should form kind of a chunky graham cracker base that we'll be able to press into our muffin pan. So here is what your graham cracker mix looks like before putting it into the muffin pan. Either line your muffin pan with baking cups, or I just sprayed mine with non-stick cooking spray. And we are going to divide this mixture out into 12 muffins. So I'm going to just add a little bit to each muffin cup. And then I can always go back and add or take away if needed. But we want to make sure we're getting 12 mini cheesecakes total. And we're just going to take our fingers and kind of push these into the bottom of the muffin pan. That way it forms that yummy graham cracker crust on the bottom of our cheesecakes. So here are the crusts. I'm just going to set this aside while we put together the filling. So now we're going to add the two eight ounce containers of one third less fat cream cheese to a bowl. And then we're adding half of a cup of our sweetener with your handheld mixer. Mix that together until creamy. Now we're going to add about a teaspoon of vanilla extract and our two eggs. And then on low speed, go ahead and mix that again until those are fully incorporated. I'm pulling out my largest scoop out of that same pack and I'm going to scoop the cheesecake mixture right on top of the crust. And again, we just need to get 12 total. You can always go back and add a little bit more if need be. It's just harder to take it away. So I'm going to do about half of this scoop of the mixture to start. They're putting our cheesecakes into a 350 degree oven for about 15 to 18 minutes. And then we're going to allow them to cool for 30 minutes before we do the apple topping and the butter scotch sauce. While the cheesecakes are just finishing up in the oven before we pull them out to cool, we're going to put together the yummy apple topping. So first you'll have one tablespoon of light butter, one tablespoon of Lakonto or your sugar substitute, a dash of allspice and a dash of cinnamon and then your finely chopped peeled apple. Go ahead and turn your stove onto medium and then we're going to allow the apples to cook down for about four to five minutes. So my apples are pretty cooked down. We have a nice cinnamon-y sauce going here. So what I decided to do was to add a quarter of a cup of my butter scotch Sunday syrup. Now the original recipe calls for half of a cup. So if you use a sugar-free syrup, you can probably get away with that half of a cup. But because this is a full sugar, I'm just going to do a quarter of a cup. I don't want this sauce super, super sweet anyways. My husband, as you guys know, isn't a big sweets eater. So I want it to be that blend of that cinnamon and butter scotch together. So I'm just going to stir in the sauce, allow it to heat through for about another minute and then we'll remove it from the heat. My cheesecakes are also out of the oven. These look so good. I'm going to allow them to cool for about 30 minutes or so. I am going to show you how to assemble the cheesecakes, even though I won't be assembling them, because again, this is a recipe that you want to put that apple butter scotch topping on right before you eat it. So I did put everything together here. Here is one of the cheesecakes. I did go ahead and pull it out of the pan. You can kind of see that it has that nice crust. So this apple butter scotch mixture here should go over all 12 of the cheesecakes. So it's only going to be a small little spoonful on top of each cheesecake. Here's a completed cheesecake. I did decide to go ahead and put one together. I'll just set this aside for Tori tonight. This looks so good. It is literally like a fancy little dessert that you would get in a really expensive restaurant. Wow, these look incredible. So I will go ahead and pop my points and calories here on the screen. Again, when you click the recipe on my website, it will recalculate it into your points and calories. But I don't know about you, but cheesecake for dessert sounds pretty darn good. Thank you for joining me on another weekly WW Meal Prep. I hope you are as excited about these three recipes as I am. And don't forget, all of my recipes are always on my website. I'll put that right here for you. And it is linked down in the description box as well. In the description box, you'll find the calendar, nutrition coaching, my four recipe eBooks. And of course, come over, join us on Facebook. We'd love to have you over there. That's the quickest, easiest way to keep up with me as well as over on Instagram. And all of that information is down in the description box. Happy Monday, friends. And I'll see you all in my next video.