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Week 16 Meal Prep for Weight Loss

Name: Week 16 Meal Prep for Weight Loss
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Yield: 7 servings
Cuisine: American
Ingredients: For Breakfast (Mason Jar Oats):; 7 servings rolled oats (1/2 cup each) - 525g; 7 cups unsweetened almond milk - 1680ml; 7 tbsp chia seeds - 70g; 7 tsp honey - 35g; 2 cups mixed berries (fresh or frozen) - 300g; For Lunch (Grilled Chicken Salad):; 4 boneless skinless chicken breasts (about 1.5 lbs) - 680g; 2 tbsp olive oil - 30ml; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 10 cups mixed greens - 300g; 2 cups cherry tomatoes, halved - 300g; 2 cucumbers, diced - 600g; 1 red onion, thinly sliced - 150g; 1/4 cup balsamic vinegar - 60ml; 2 tbsp olive oil for dressing - 30ml; For Dinner (Turkey Chili):; 2 lbs lean ground turkey (93/7) - 907g; 2 tbsp olive oil - 30ml; 1 large onion, diced - 200g; 4 cloves garlic, minced; 2 bell peppers, diced - 300g; 2 cans (15 oz each) diced tomatoes - 850g; 2 cans (15 oz each) kidney beans, rinsed - 850g; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp paprika; Salt and pepper to taste

Ready in 210 min. Dinner recipe. Balanced, portion-controlled meals to support your weight loss journey. Get step-by-step instructions, nutrition info, and

0(0 reviews)3h 30m7 servings1500 kcal

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Prep

🍳

Cook

1h 30m

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Total

3h 30m

👤

Serves

🔥

Cals

1500

Instructions

Step 1

Prepare Mason Jar Oats: In 7 mason jars, layer 1/2 cup oats, 1 tbsp chia seeds, 1 cup almond milk, 1 tsp honey, and a handful of berries. Seal and refrigerate. These will be grab-and-go breakfasts.

Step 2

Cook Chicken for Lunch: Preheat oven to 400°F (200°C). Rub chicken breasts with 2 tbsp olive oil, salt, pepper, and garlic powder. Bake for 20-25 minutes until internal temp reaches 165°F. Let cool, then dice into cubes.

Step 3

Assemble Salad Jars: In 7 large containers, layer dressing (mix balsamic vinegar and 2 tbsp olive oil) at the bottom, then cucumber, tomatoes, onion, chicken, and greens on top. Seal and refrigerate. When ready to eat, shake to mix.

Step 4

Cook Turkey Chili: In a large pot, heat 2 tbsp olive oil over medium-high. Add ground turkey and cook until browned, breaking it up. Add onion and garlic, cook 3 minutes. Add bell peppers, cook 2 minutes. Stir in diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and pepper. Add chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.

Step 5

Portion Chili: Divide chili into 7 containers (about 1.5 cups each). Let cool before sealing and refrigerating.

Step 6

Prepare Snacks: Boil eggs for 9 minutes, then cool and peel. Store eggs, apples, and baby carrots in separate containers or bags for easy grab-and-go snacks.

Step 7

Store all meals in the refrigerator. Consume breakfast and lunch within 5 days, chili within 7 days. Freeze any extras beyond that.

Reviews

0(0 reviews)

Ingredients

Nutrition Facts

Per serving

1500kcal

Protein

120g37%

Carbs

160g49%

Fat

45g14%

Fiber35g

Approximate values based on standard ingredients