Meal Prep with Cookie Dough Blended Oats and Creamy Pesto Pasta Bakes

Name: Meal Prep with Cookie Dough Blended Oats and Creamy Pesto Pasta Bakes
Yield: 3 servings
Ingredients: 120 g oats; 3 tbsp chia seeds; 45 g cookies & cream protein powder; 25 g peanut butter; 360 ml slimline milk; 240 g 0% non fat greek yoghurt; 1 tsp vanilla essence; 150 g uncooked pasta; oil (Oil spray); 1 red onion; 2 cloves garlic; 300 g uncooked chicken breast; 1 tsp paprika; 1 tsp mixed herbs; 1 half knorr chicken stock pot; 30 g pesto; 30 g light cream cheese; salt/pepper; 30 g mozzarella; 30 g cheddar

Meal prep for the week with Cookie Dough Blended Oats for breakfast and Creamy Pesto Pasta Bakes for lunch.

Yield3 servings

Ingredients

Cookie Dough Blended Oats

Creamy Pesto Pasta Bakes

Directions

1
Blend all of the ingredients together until smooth.
2
Pour into 3 jars. Top with the yoghurt, chocolate chips and crushed cookies.
3
Leave in the fridge overnight and for up to 3 days.
4
Boil and cook pasta for 8-10 minutes until al dente. Save pasta water.
5
Spray a pan with oil. Add red onion and garlic and fry for 5 minutes with a dash of water.
6
Add chicken along with paprika and mixed herbs. Fry for another 5 minutes.
7
Mix in the green pepper. Add the chicken stock pot, pesto, cream cheese and most of the pasta water. Stir together.
8
Add in the cooked pasta and let it simmer for 5 minutes. Season with salt and pepper.
9
Transfer to 3 oven safe dishes and top with the cheese’s.
10
Place in the oven at 180°C for 10-15 minutes.
11
Reheat for 3 minutes in the microwave when ready to eat. Store in the fridge for up to 3 days.

See on Instagram

Related recipes

5 High Protein Lunch Ideas

Cheesy Taco Loaded Fries

Chipotle Taco Beef Wrap

Chocolate Protein Biscoff Scrambled Oats