What We Cooked and Ate (Week 16)

I've been wanting to try someone else's meal plan for a while, and this week I did (or pretty close to it). The meal plan, in an e-mail from Fit Foodie Finds, promised five meals with an hour of prep: 

Healthy banana muffin bread 

Overnight oats 

PF Chang's lettuce wraps

Mexican (lentil) skillet 

Sheet pan chicken fajitas 

While I can't speak to the time it took to prep all of these meals, (as I didn't do it all at once and I didn't make the lettuce wraps at all), I can say that I enjoyed accomplishing this goal and making the meal plan into my own this week's eats:

Chocolate protein overnight oats (Fit Foodie Finds)

Cottage cheese egg bake (The Real Food Dietitians)

Deviled egg dip (This Healthy Table)

Lemon oregano chicken (The Girl on Bloor)-I added olive oil and skipped the garlic.

Mexican (lentil) skillet (Adapted from Fit Foodie Finds)

Seriously soft sourdough pretzels (The Perfect Loaf)

Sheet pan chicken fajitas (Fit Foodie Finds)

Sourdough discard blueberry bagels (This Jess Cooks)

Sourdough tortillas (Farmhouse on Boone)

Noteworthy Repeats:

Big-batch Instant Pot white beans (Epicurious)

Chickpea "tuna" salad (Drugstore Divas)

Homemade ranch dressing (with Greek yogurt) (It Starts With Protein)

Freezer Pull-Outs:

Five-minute chicken gravy (Fixed on Fresh)

Healthy banana muffin bread (Fit Foodie Finds)

Seeded PB oat energy balls (The Dietitian Runner)

Sourdough banana muffin bread (The Pioneer Woman)