Lainie's 3-2-1s: Sausage and Pepper Egg Bites, Lasagna Stuffed Peppers, Beanless Chili Week of October 6th-12th
This week's prep features cozy, comforting food with a healthy twist! Set yourself up for success with these recipes!
THIS WEEK’S 3-2-1s
Preview the recipes below:
3 Meal-Prep Friendly Recipes
* Sausage and Cheese Egg Bites
* Lasagna Stuffed Bell Peppers
* Beanless Chili
2 Tips
* Sleep and Your Menstrual Cycle
* Tips to Fall and Stay Asleep Longer
1 Drink or Dessert
* Apple Cider Margarita
Three Meal-Prep Friendly Recipes
Sausage and Cheese Egg Bites
A quick, no-fuss higher protein egg bite recipe to simplify your mornings!
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 12 cups
Notes: Store in fridge up to 5 days or in the freezer for up to 3 months.
Ingredients
8 large eggs
1 + 1/2 cups cottage cheese
4-5 chicken sausage links (chopped)
1 cup cheddar shredded
1/4 tsp salt & pepper
Instructions
Preheat your oven to 375 degrees Fahrenheit.
In a blender, combine eggs, cottage cheese, salt and pepper. Blend until smooth.
Generously grease a muffin tin and evenly divide cheese and sausage among the cups.
Pour the egg mixture evenly over each cup, filling each cup 3/4 the way up.
Bake for 15 minutes, then allow the bites cool completely before removing them from the tin.
Enjoy fresh or store for later. To reheat, use an air fryer or microwave.
Lasagna Stuffed Bell Peppers
One of my favorite easy weeknight low carb high protein dinners!
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 4-6
Notes: Low carb, high protein
Ingredients
2 bell peppers
1 lb ground beef or turkey
3 cloves garlic (minced)
1/2 cup yellow onion (diced)
1 jar pasta sauce
1 cup ricotta cheese
1 cup grated mozzarella cheese
olive oil
salt & pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Cut the bell peppers in half lengthwise and remove the seeds. Place the pepper halves cut side up in a baking dish. Drizzle with olive oil and season with salt and pepper. Bake the bell peppers for 10 minutes to soften them slightly.
Meanwhile, in a pan on medium heat, add oil and sauté onions and garlic for 1-3 minutes, or util translucent. Add in ground beef, break up the meat and cook for 5-6 minutes. Drain any excess liquid.
Stir in your favorite pasta sauce and season with 1/4 tsp salt and pepper. Cook until sauce has warmed.
Remove the bell pepper from the oven. Fill each with a few tablespoons of the lasagna meat mixture, then a few tablespoons of ricotta, followed by the remaining meat mixture.
Sprinkle shredded mozzarella on top of each.
Return the peppers to the oven and bake for another 15 minutes until the cheese is melted and bubbly.
Serve warm and enjoy! Leftovers can be stored in the fridge for up to 3 days.
Beanless Chili
A hearty, low carb chili that’s packed with flavor and loaded with veggies!
