MED ST

Hi guys, I'm finally back for another week of meal prep as a med student. First up are my beloved copycat Starbucks egg bites. Usually, it's six eggs, one cup of cottage cheese, one bell pepper diced, one large handful of spinach chopped, blended on low, and poured over one diced bell pepper and one handful of chopped spinach. I usually throw some salt, pepper, garlic powder, and onion powder into the blender with my eggs. I also like to top mine with feta cheese and red pepper flakes. Something to keep in mind is the muffin tin quality because you don't want to be trying to pry these out when they come out of the oven. Bake at 375 for 18 to 20 minutes with a steam bath underneath. As always, I try to be as efficient as possible in the kitchen, so while my egg bites bake, I like to cut up my fruit of choice for the week. For lunches this week, I made tzatziki chicken salad. Sorry in advance for saying that wrong. Normally, I would have used a rotisserie chicken or slow-cooked it for a few hours, but since I started so late at 5:50, I went for a poaching method instead. To do that, you're going to simmer it in chicken broth for about 18 to 20 minutes, and you're not going to want to have it on a high rolling boil. For the sauce, I shredded half a cucumber and got as much water out as I could with paper towels before adding the rest of the ingredients. Those are fresh garlic, dill, Greek yogurt, garlic powder, onion powder, salt, and pepper. It was at this point in my taste test where I couldn't figure out what was missing, and then realized that I forgot to add the olive oil. I eyeballed that, but I would say it was probably about one to two tablespoons. When the chicken was done, I let it rest in the water for about 10 minutes, and while that was happening, I diced up my celery and red onion. If you don't have one of these chicken shredders yet, I don't know what to tell you because I can't help you if you don't want to help yourself, okay? If you don't have one, you need to go fix that right now. I do have the link for them on my page. Plus, they're insanely cheap. As always, all recipes will be in the caption below. Bye.