 My 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 and I'm on WW personal points. Happy Monday. It is Monday, so it's meal prep day and I have three absolutely amazing recipes. I mean, amazing. I'm so excited to share them with you. So if you're excited to give this video a big huge thumbs up, make sure you're subscribed and your bell notification is turned on because I do a meal prep every Monday and I upload five videos a week. Check out the description box down below where you will find my recipe website. All of today's recipes as well as every other recipe I've created here on my channel is on my website. So I'll link that at the top of the description box for you. You'll also find nutrition coaching where I offer personalized to you macros and calories. Cannot recommend this enough. This is how I've lost over 127 pounds. I also offer one-on-one coaching if you would like to chat with me directly. Links, discounts to my favorite things and come join our Facebook group. We'd love to have you. So I'm really excited for meal prep, so let's jump in. For my breakfast this week, I am making pumpkin chaffles and I'm also going to throw some turkey bacon in the oven for a little extra protein with breakfast and most likely I'll pair this with some blueberries or an orange and that'll round out my breakfast. So let me show you what's in our chaffle recipe. First, you're going to need all-purpose flour, vanilla extract, pumpkin puree, eggs, mozzarella cheese. I use light shredded and then pumpkin pie spice. I mentioned I'm throwing some turkey bacon in the oven just to crisp that up and then you'll need a waffle maker and of course, I mean pumpkin chaffles requires a pumpkin waffle maker. So this is my little dash fall maker. I'll link this down below for you guys. One side of it looks like a pumpkin and then the other side looks like a waffle. So this will just bring in all the fall vibes for breakfast. So let's go ahead and jump in to our pumpkin chaffles. So to get started on our chaffle mix, we're going to crack in two eggs, one quarter cup pumpkin puree, about a teaspoon of vanilla extract, a tablespoon-ish, you guys know I'll do more of the pumpkin pie spice and then a tablespoon of flour. Give that a quick mix before we add in our cheese. You have one cup of light shredded mozzarella. I'm going to add about three quarters of the cup to my mix and I'm going to reserve a little bit to put in the bottom of the waffle maker. It just gives a nice crispy crunch to the chaffles. So go ahead and mix in your mozzarella cheese. I have my little dash waffle maker warmed up. So I'm going to spray it with some nonstick cooking spray, sprinkle in just a tiny bit of the mozzarella cheese in the bottom. Our recipe makes four chaffles. Now we might get more than four because the pumpkin one is a little bit smaller of a base than the regular mini waffle maker, but we'll just see how many we end up with. Go ahead and put in your chaffle mixture, close the lid, and when the light goes off, you know that your waffle is ready. So the light just went off. Ooh, that looks so good. Wait till you see when I flip it over. Look how freaking cute that is with the pumpkin. I love it. It gives me so much happiness for a fall. So I'm going to repeat until I've used up all my batter. And like I said, I don't know exactly how many I'm going to get because I'm using a lot less batter per chaffle with the pumpkin maker. So I did end up with four of the pumpkin chaffles. I wasn't sure that that was gonna happen, but that's perfect because that is the number of servings the recipe makes. My bacon is in the oven. It is just about done. So I'll let that cool, bake that up for the week. And again, I'm going to have a chaffle, bacon, and some fruit. Now to warm up your chaffles, you can do it multiple ways. You could throw it in the oven, the air fryer, the microwave, the toaster. I prefer to throw them in the toaster. It's super easy to get nice and crispy, but these smell so pumpkin-y and so good that mozzarella cheese gave it a nice kind of a crisp, which I'm really excited about. I will go ahead and put points, calories, protein here on the screen for you. And we're having a fall-inspired breakfast this week. For my lunches this week, I'm making Italian meatballs. I've been craving meatballs. I've been craving spaghetti and meatballs. So I'm going to skip the noodles and just make the meatballs for my lunch, but I'm super excited about this. Let me show you what's in the recipe. For sure going to need breadcrumbs, marinara, or the recipe has a sauce included that you can make yourself. I'm going to just use the Trader Joe's Organic Marinara. It is super, super low calorie. I counted as zero points and it's easier than making my own. You'll need Italian seasoning and parsley. Milk of your choice, I'm just using whole milk. Very little in this recipe, it doesn't affect the points. Garlic, salt, and pepper. As always, I'll link my gravity-fed salt and pepper grinders down below. We love these, you guys love these, so these will be linked below for you. You're also going to need some Parmesan cheese, a pound of 96% extra lean ground beef, and an egg. So to make our meatballs super simple, we're going to add a pound of 96% ground beef to a bowl, a big, huge scoop of minced garlic, one quarter cup of milk, half of a cup of breadcrumbs, a quarter cup of Parmesan cheese, salt and pepper. Parsley, you can also use fresh parsley, which honestly, I wish I would've grasped some fresh parsley, but we're going to go ahead and go with dried and then you'll need some Italian seasoning as well. I'm going to cook my meatballs in the oven. You can also fry these up in a pan, put them into, fry these up in a skillet, put them in your air fryer, whatever your preference, but I did spray my baking sheet here with some non-stick cooking spray, and for me, the easiest way to mix up meatballs is to just go in with my hands, mix it all together, and then we'll roll them into meatballs. Now it doesn't matter how many meatballs you get out of the recipe. We will just figure out the points based on the number of meatballs that we end up with, so just go ahead and roll them out until you've used all of your ground beef mixture. I'm going to throw my meatballs into a 375 degree oven until they are cooked completely through. I just pulled the meatballs out of the oven. These smell really good, these look really good. You can see the Parmesan cheese and the garlic. Oh, I'm so excited. I ended up getting 18 meatballs out of the recipe. My plan is, is every day, I'll probably add about a quarter cup of marinara sauce, warm it up along with the meatballs and make spaghetti and meatballs minus the spaghetti. Now I may make some pasta later in the week to pair it with, but for now I'm going to focus on getting my protein with the meatballs, adding in a vegetable, maybe some fruit with lunch, and I am super excited. I will go ahead and put points, calories, and protein here on the screen for you. For dessert or a snack this week, I'm going to make homemade zucchini bread. I have the best new little greater chopper thing ever to share with you guys, so let me show you first what is in the recipe for the zucchini bread. You're going to need all-purpose flour, sugar substitute of your choice. As always, I have Lakonto granulated. You guys know that's my favorite sugar substitute. No cooling effect, tastes like regular sugar. I have a 15% off discount site-wide for Lakonto, so I'll link that down below for you. You're also going to need vanilla extract, salt, brown sugar substitute. As always, again I'm using Lakonto golden, unsweetened applesauce, eggs, nutmeg, and cinnamon. You'll also need baking powder and baking soda, and of course some fresh zucchini. So this is my new Godel rotary cheese grater. This is a kitchen mandolin vegetable slicer, and it also has three interchangeable blades. What's really exciting about this is you can grate fresh cheese at home. Forget about big cheese. All you have to do is turn the handle several times and you'll get fresh shredded cheese every time. You can also use this to slice up fruits and vegetables and grate vegetables. So what I'm going to do is use the large grating attachment today to go ahead and grate up my zucchini for my zucchini bread. It does come with the three interchangeable attachments so all your needs are met. I went ahead and assembled the Godel cheese grater, zucchini grater, vegetable spiralizer. I mean, so many things you can do with this grating slicing. So all I did is slipped in the cylinder base here and then you're actually going to select what type of grater you want to use. And for me, for zucchini, I'm going to use the larger grater. We're going to just pop that in. It'll poke out the back here and that's actually where the handle is attached. Super easy. Go ahead and make sure it clicks into place and that's it, you guys. Super, super simple for grating. And then the other two attachments are great for slicing and a little bit finer grate. So I'm going to just put my zucchini in the top. This is your little pusher that helps push through your product that you're grating or slicing. You want to make sure you turn the front dial to release to actually release the blade. And all you're going to do is turn. It is seriously that simple. And look at that perfectly grated zucchini. You can do carrots, any vegetable that you want and cheese. I am very excited to have the option to make freshly grated cheese because then you don't have any of those weird additives like sawdust and some of those other things that they put in shredded cheese. And you can just shred it up. Super, super simple right at home. The Gadel grater is incredible. Absolutely love it. And I just can't believe how perfect it grates and how simple it is. I also love that it protects your hands when using it. So you don't have to worry about cutting or damaging your hands. It is extremely easy to clean. It comes fully apart, rinse it in your sink. Super, super easy. And then I just store mine in my cupboard because there's no electrical required. So it's great to have on hand. It's quick to pull out and use whenever you need it. And hello, look at this zucchini. It is perfectly, perfectly grated. I can't recommend the Gadel cheese and vegetable grater slicer enough. Super easy to use, does not require being plugged in. Really easy to clean, user-friendly. And I love that you have the option to slice. Great. There are so many different things you can make with this. I love the ease of doing the zucchini. I make a lot of zucchini bread and things that require grated zucchini, grated carrots, grated potatoes, sliced cucumbers. You guys know we love our cucumbers. This has really been a big kitchen staple for us. So I'll make sure that it is linked down below for you with a discount, again, 10 out of 10 recommend. Before our zucchini bread, I'm adding one and three-quarter cup of all-purpose flour and half of a teaspoon of baking soda and then an entire teaspoon of baking powder, some cinnamon and some nutmeg. And then stir that together until it's fully mixed for saving dishes. And I'm using what I had put the flour in to mix up our wet ingredients. So I'm going to add one cup of unsweetened applesauce, one half of a cup of brown sugar, one half of a cup of Lakonto granulated, two eggs. I've got a teaspoon of vanilla extract and then stir that together until fully mixed and we'll go ahead and add it into our mixed dry ingredients. Now we're going to add the wet ingredients to our dry ingredients and give it a quick stir. Make sure you are not over mixing throughout the rest of the process. Otherwise, your bread will be spongy. And then we're going to fold in our zucchini. So your batter should be pretty thick and we'll go ahead and get it into our loaf pan. I have my oven preheating to 350 degrees and spray your bread pan with some non-stick cooking spray. Make sure you're spraying it really well. We don't want our bread to stick and then we're going to scoop in our batter. Oh, my oven is ready. And I like to take the back of my spoon and just flatten it out the best that I can. And then I'll even tap it on the counter to get it as flat and even as possible. Our zucchini bread's going in the oven for about 50 to 70 minutes, just until it is cooked through. About halfway through, I will lightly cover it with foil just to prevent the top from burning, but this smells and looks incredible. So let's get it into the oven. I just pulled our zucchini bread out. Oh, my goodness, does it smell amazing in my house? This looks beautiful. Highly recommend putting that foil on for the last half of the cooking. It just prevented the top from burning, but it's a beautiful, beautiful golden brown. I will go ahead and put points, calories, and protein here on the screen, and this is another thing I am super excited about for this next week. Thank you for joining me for this week's WW Mail Prep. I hope you are as excited about these three recipes as I am. Chaffles, meatballs, and zucchini bread, yes, please. As always, these recipes are on my website. My website is in the description box along with nutrition coaching, links and discounts to my favorite things, and don't forget, come join our Facebook group. It's free, it's a supportive community, and we'd love to have you. Happy Monday, friends. I hope you have an amazing week, and I'll see you in my next video.