healthy meal prep

Buffalo Chicken Sweet Potato Casserole is a healthy and satisfying dish that's made using broccoli, onions, bacon, and more. This delicious recipe requires just 10 minutes of prep time!

Buffalo Chicken Sweet Potato Casserole

chicken breasts

sweet potatoes,

broccoli,

buffalo sauce,

avocado oil or olive oil

tsp salt

tsp pepper

garlic powder

cheddar cheese

green onion

turkey bacon

ranch

Preheat oven to 425F and grease 9&#215;13 casserole dish.

Prepare your chicken, potatoes, and broccoli by cutting to smaller pieces.

In a small bowl, mix together buffalo sauce, avocado oil, salt, pepper, and garlic.

In a large bowl, add your sweet potatoes and half of the buffalo sauce mixture. Toss till combined well.

Pour sweet potatoes into casserole dish and roast for 30 minutes, flipping half way through.

Add chicken and broccoli to bowl sweet potatoes were in and add remainder of buffalo sauce. Toss to coat completely.

After 30 minutes is up, add broccoli and chicken to top of sweet potatoes.

Bake for 20-25 minutes or until chicken reaches internal temperature of 165F.

Take out, top with cheese, green onion, and cooked bacon and place back in oven for five more minutes or until cheese has melted.

Let cool a few moments before serving. Add any remaining toppings like ranch or blue cheese.

This is an incredibly tasty casserole, and very interesting flavor combinations. We really enjoyed it. I used pork bacon though.  Super yummy. Making it again tonight.

This was so good! I mixed the ranch and buffalo sauce first then mixed everything else in because I had hot buff sauce. My husband doesn't usually like "one-pot meals" but he and I both loved this and so did our 2 year old!

Made this and oh my lord...shut the front door and someone run and slam the back!  🤤 Delicious!   Whole fam loved it. WILL be making again and again.  Thanks, Erin!  😘

Omg I'm blown away by how DELISH this is! I made it for my boyfriend because our favorite pizza back in college was buffalo chicken bacon ranch from Toppers. This tasted just like it, but obviously way healthier. He loved it! I only used 1/4 cup olive oil and then used the greek yogurt ranch recipe from Ambitious Kitchen to top it with.

This was so good! It has all my favorite foods and flavors and absolutely hit the spot.

But I am curious - is it normal to have a bunch of liquid on the bottom?

So good! Just made this for my entire family tonight and they all loved it. I added black beans and quinoa to mine and it was delicious. Thank you!

Soooo freakin good! Made this the other night and my family loved it. Even better the next day as leftovers!

We made this for our weekly lunch meal prep and absolutely love it! I really loved the sweet potato and buffalo sauce together. We will definitely be saving this recipe to make again!

This was so good!  My husband couldn't stop raving about it.  My kids were not quite as enamored, but they tried all of the components.  The drizzle of ranch really makes it.

My new favorite weeknight dinner! Love this recipe so much. I forgot to pick up broccoli when I made it for the second time so I just added cauliflower and it was such a great addition. Keeping this one on rotation for sure! I also tried goat cheese chunks on it instead of shredded cheese one time and the creamy chunks were so delicious!!

So good! I did it in two separate pans. One with cheese for the hubby and one without for me. The dish is really good! Definitely a keeper. We used the New primal mild buffalo sauce and thought it had great flavor so good recommendation on that brand!

One of my favorite recipes! So easy and makes a delicious dinner!

This is SO good. It has become a staple for both me and my mom! Perfect for meal prepping when you’re busy. It’s also my new favorite way to cook sweet potatoes!

Not only is she the dessert QUEEN, but she makes incredible savory recipes as well! My entire family (with very different food preferences) loved it! Will be making again.

So good! Swapped for red potatoes because that's what I had on hand and it turned perfectly!

Super easy and delicious for meal prep! My husband and I like things extra spicy so we added a bit of hot sauce for a kick as well. I also added some peppers and onions I had on hand with the veggies.

Incredible and sooo easy. This will definitely be in our meal rotation going forward.

What is not to love about this recipe!  All of the flavors blend so well and it is amazing!  My husband said it is one of the best dinners I have made!  This will be added to my regular meal rotation.  I added some blue cheese as with either cheddar...highly recommend!!

Just made this with brussels sprouts and some spinach and it is SO good. Easy enough for me to whip up after a busy day of studying for exams and can’t wait to have leftovers tomorrow !

We absolutely loved this recipe for our whole family! We ended up sprinkling a pack of ranch seasoning on it as well and it was to die for delicious! We have never once had a recipe from Erin we didn’t love!

First off-YUMMY

Some things to me were vague.. 2 small broccoli florets, 5 medium sweet potatoes.. I wish were measured either in grams or cups 
I used two big sweet potatoes and about 2 cups of broccoli. I feel the two big sweet potatoes was a little much. 3/4 of the dish was sweet potatoes! It was yummy, just wish there were more specific measurements is all :-)
Also I used a 9x12 pan and had to switch to a much bigger baking dish.. the 9x12 (didn’t have 9x13) barely fit all the sweet potato.

I made this for me and my boyfriend for dinner thinking it would last me the rest of the week... NOPE. It was SOOOOOOOOOOOOOOOO good that I couldn't help having multiple servings for multiple meals a day. I recommend cutting the chicken really thin. Also, my potato to chicken ratio was a bit sweet potato heavy so I had leftover potatos at the end -- tasted delicious with eggs and more onions for a  breakfast hash.

Here's what you need: dried whole wheat penne, olive oil, yellow onion, red pepper flakes, garlic, diced tomato, kosher salt, ground black pepper, shredded rotisserie chicken, baby spinach

One-Pot Spinach And Tomato Pasta Recipe by Tasty

oz dried whole wheat penne

olive oil,

½ yellow onion, diced

red pepper flakes

garlic,

salt

black pepper

rotisserie chicken

baby spinach

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Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat

To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.

Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.

Store the leftovers in the fridge for the rest of the week.

*Vegan/Vegetarian Substitution: Omit the shredded chicken.

https://vid.tasty.co/output/94177/landscape_480/1526421103

Here's what you need: roma tomatoes, red onion, jalapeño, garlic, fresh cilantro, kosher salt, ground black pepper, lime

Pico De Gallo Recipe by Tasty

roma tomatoes, diced

½ red onion, diced

jalapeño, seeded and minced

fresh cilantro, chopped

½ lime, juiced

Combine tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice in a small bowl and stir.

Transfer to an airtight container and store in the fridge up to 6 days.

Easy and healthy meal prep recipes that will keep you fueled throughout week! One of my favorites is this Mediterranean chickpea salad. Enjoy!

40+ Best Meal Prep Recipes

chickpeas

cucumber (diced)

red bell pepper (diced)

cherry tomatoes (halved)

red onion (diced)

oz feta cheese (crumbled)

parsley

lemon vinaigrette (you can use

Add all of the ingredients to a mixing bowl.

Pour and Stir

Pour the lemon vinaigrette into the salad and give it all a stir until combined.

Serve

Transfer the salad to a large bowl and serve it right away or store in the fridge for meal prep.

Here's what you need: large eggs, olive oil, kosher salt, black pepper, small corn tortillas, canned black bean, pico de gallo, fresh cilantro

Scrambled Egg Breakfast Tacos Recipe by Tasty

eggs

olive oil

corn tortillas

black bean, drained and rinsed

pico de gallo

Crack the eggs into a small bowl and whisk to combine.

Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.

Top each taco with pico de gallo, black beans, and cilantro.

https://vid.tasty.co/output/94370/landscape_480/1526501033

Here's what you need: brown rice, rotisserie chicken, vegetable, pico de gallo, plain yogurt, fresh cilantro, lime

Cilantro-Lime Chicken And Rice Bowl Recipe by Tasty

brown rice, cooked

rotisserie chicken, shredded

vegetable, roasted

plain yogurt

lime

Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.

Here's what you need: cauliflower, broccoli, large carrot, olive oil, kosher salt, black pepper, garlic

Roasted Sheet Tray Veggies Recipe by Tasty

cauliflower,

carrot,

Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.

Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.

Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.

Healthy weight loss meal prep for a full 5-day work week.  All recipes are gluten free, grain free, and dairy free.  Print recipes below.

Easy Weight Loss Meal Prep for Full Work Week (5 Days!) | Healthy Grain Free, Dairy Free Recipes

Tbsp Avocado Oil

C. Bell Pepper, de-seeded u0026 chopped (any color)

C. Sweet Potato, peeled u0026 shredded

C. Spinach, loosely packed u0026 roughly chopped

Eggs

Sea Salt

tsp Black Pepper

C. Unsweetened Almond Milk (or any type of milk)

Sides: 2.5 C. Plain Coconut

C. Broccoli Florets

C. Purple Grapes,

Cucumber,

C. Red Onion, chopped

C. Walnuts, chopped u0026 toasted

C. Black Olives

Turkey Bacon Slices, cooked u0026 cut into small pieces

C. Primal Kitchen Avocado Mayonnaise (KAYLA10 for 10% Off)

C. Plain Coconut

Lemon

Tbsp Granulated Sweetener (I like to use Monk Fruit

lb Ground Turkey (or ground chicken)

C. Yellow Onion, chopped

C. Celery, chopped

Tbsp Fresh Parsley, finely diced

Tbsp Italian Seasoning

Tbsp Coconut Aminos

Tbsp Coconut Flour

C. Spaghetti Squash Strands (1 large squash

lb Chicken Breasts

C. Chicken Broth

Avocado Oil

C. Buffalo Sauce (I use Primal Kitchen... KAYLA10 for 10% Off)

tsp EACH of Garlic Powder u0026 Onion Powder

tsp EACH of Sea Salt u0026 Pepper

Sides: 5 C. Broccoli (steamed) u0026 2.5 Avocados

Tbsp Cacao or Cocoa Powder

C. Monk Fruit, Birch Xylitol,

C. Fresh Raspberries, halved

C. Fresh Strawberries, sliced

C. Pistachios, roughly chopped

C. Walnuts, roughly chopped

Tbsp Unsweetened Shredded Coconut

Preheat oven to 375 F.  Grease a muffin pan and set it aside (you'll need 15 slots.. I used two muffin pans)

In a skillet over medium heat, spray the skillet with non-stick oil and cook the turkey bacon on each side until it's fully cooked through and browned.  Transfer to a paper towel to drain the excess grease.  Once they've cooled off, cut them into small pieces.

After the bacon is done, in the same skillet, add the oil and bell pepper.  Saute for 2-3 minutes.  Then, add the shredded sweet potato, add a lid, and continue cooking until they're slightly soft.  Next, add the chopped spinach and continue to saute 2-3 more minutes or until the spinach as fully wilted.  Season this mixture (to taste) with sea salt, pepper, garlic powder, and Italian seasoning.

Add the bacon pieces into the skillet with the bell pepper mixture and mix until fully combined.

Transfer the bell pepper mixture to the bottoms of the muffin pan (about 1/2 way full) in each slot.

In a large mixing bowl, add the eggs, 1 tsp sea salt, and 1/4 tsp black pepper.  Whisk to combine.  Optional:  add 1/2 C. of almond milk to thin out the consistency.  Pour the egg mixture into the muffin pan over the bell pepper mixture to about 3/4's of the way full.

Bake muffins for 20-25 minutes or until the eggs are set.  Let cool for about 5-10 minutes before removing.

To assemble your meal prep containers:  Add 3 muffins to each container along with 1/2 C. of plain coconut or greek yogurt, 1/2 C. fresh berries, and 1 Tbsp chopped walnuts in each container.  Store in a cold refrigerator.  NOTE:  These muffins can be frozen for up to 1 month.

BREAKFAST:  Sweet Potato Turkey Bacon Egg Muffins u0026 Yogurt

LUNCH:  Creamy Summer Broccoli Salad u0026 Turkey Burger Bites

In a large mixing bowl, add the broccoli, grapes, cucumber, red onion, walnuts, olives, and bacon pieces.  Mix until fully combined.

In a separate mixing bowl, add the mayonnaise, yogurt, lemon juice, granulated sweetener, and sea salt.  Whisk until fully combined.

Pour the mayonnaise mixture over the broccoli salad mixture.  Mix until everything is fully coated with the dressing.  Cover bowl and place in fridge to marinate for at least 1 hour while prepping the other meals.

For the Summer Broccoli Salad:

Add all turkey burger ingredients to a large mixing bowl and mix until fully combined.

Separate mixture into roughly 5 equal parts.  Form mixture into patties.  With each section, you can make 1 large patty or 3 mini patties. TIP:  wet your hands with water when handling leaner meats like ground turkey or ground chicken to keep it from sticking to your hands.

In a large skillet over medium heat, cook the patties on each side until they're fully cooked through and slightly browned.  TIP:  Add a splash of water and cover the skillet with a lid to keep the patties from drying out.

To assemble your meal prep containers:  I like to use my containers with dividers for this one.  Add 1 portion of the broccoli salad to one side of the container and 3 mini patties to the other side.  Store in a cold fridge for up to 5 days.  NOTE:  The turkey burger bites can be frozen for up to 1 month.

For the Turkey Burger Bites:

Preheat oven to 400 F.  Line a baking sheet with parchment paper.  Set aside.

For the spaghetti squash, cut it in half length-wise.  Scoop out the seeds u0026 stringy flesh in the center.  Spray with avocado oil, lightly season with sea salt, and pepper.  Place the squash cut-side down onto the lined baking sheet.  Bake for 40-50 minutes or until you can easily pierce the flesh with a fork.  Once done, let it cool down a bit.  Then, using a fork, scrape out the spaghetti-like strands.  You'll need 4 C. worth.

For the chicken, I used my pressure cooker but you can also bake them.  For the pressure cooker: add the chicken broth to the pot along with the chicken breasts (lightly season them with sea salt u0026 pepper).  Place the valve to the sealed position and pressure cook on high for 14 minutes.  Once done, do a quick release.  For baking:  add the chicken breasts u0026 broth to a baking dish and bake at 400 F. for 20-25 minutes or until done.  Once chicken is done, shred it with a fork.

In a skillet over medium heat, add the chopped onion, bell pepper, and celery along with a splash of water.  Cover skillet with a lid and cook until they're slightly soft u0026 water has evaporated.  Remove from skillet u0026 set aside.

In a large mixing bowl, add the egg, oil, buffalo sauce, yogurt, garlic powder, onion powder, sea salt, and pepper.  Whisk until fully combined.  Then, into the same bowl, add the spaghetti squash strands, shredded chicken, and sauteed vegetables.  Continue mixing until everything is fully coated with the buffalo sauce mixture.

Grease a 9x13 baking dish.  Pour the mixture into the dish and spread it out as evenly as possible.  Bake at 400 F. for about 30-35 minutes.  Then, broil it for 5-10 minutes to give the top a golden color.  Once done, remove from oven and add fresh chives u0026 drizzle yogurt or sour cream over top (optional).  Cut into 10 roughly equal squares.

To assemble your meal prep containers:  Add 2 casserole squares into each meal prep container along with 1 serving of the steamed broccoli (sprinkle with sea salt u0026 pepper, to taste) u0026 1/2 an avocado into each container.  TIP:  Do not add the avocado until the morning of or when ready to serve to avoid it turning brown.

DINNER:  Buffalo Chicken Spaghetti Squash Casserole

In a mixing bowl, add the yogurt, cacao powder, and sweetener.  Mix until fully combined.

Line a baking sheet with parchment paper.  Spread the yogurt mixture evenly onto the baking sheet to about 1/2 inch thick (allow some of the parchment paper to hang off the sides to it's easy to remove after frozen).

Top the yogurt mixture with the raspberries, strawberries, pistachios, walnuts, and shredded coconut.  Lightly press the toppings into the yogurt with a spatula.

Freeze for at least 4 hours or until firm.  Once frozen, remove the parchment paper.  Allow the bark to sit for about 5-10 minutes.  Then, cut it into 10 roughly equal squares.  Store the squares in a glass container or reusable ziplock bags in the freezer until ready to serve.

SNACK:  Chocolate Fro-Yo Bark

These protein-packed Buddha bowls are filled to the brim with fall and winter veggies! Tie it all together with a creamy, spicy tahini dressing.

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Pico De Gallo Recipe by Tasty

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