Here's my week of meal prep

Here's my week of meal prep for four shifts at the hospital. For breakfast this week I made a new dark chocolate raspberry overnight oats recipe. I kept pretty much the same with the oats, chia seeds, vanilla protein powder, cocoa powder, pinch salt, but I did add about one and a half tablespoons of cocoa powder before adding the wet ingredients. Top with raspberries and dark chocolate chips. Congrats, you just made your week of breakfast in less than five minutes. For lunches I made sweet and sour chicken bowls. These probably took me less than 30 minutes from start to finish because the only real cooking you have to do is the chicken. Start by cutting it into bite-sized cubes and seasoning however you like. So you're on a lightly oiled pan and then add about one tablespoon of sweet and sour sauce once you flip it. I just used the pre-made one from Aldi to keep it simple. While that's going, start your rice and cut up your veggies. I personally used cucumbers, shredded carrots, and avocado, but I wish I would have added like edamame or something like that. Once the chicken is done, toss it in about three tablespoons of the sweet and sour sauce. I also made a really quick spicy mayo with just sriracha and light mayo. For dinner's I kept it super simple with a sheet pan chicken sausage, sweet potato, and broccoli. It is virtually impossible to mess this recipe up because all you have to do is cut stuff up and throw it in the oven. I used apple chicken sausage, sweet potatoes, and broccoli. I also didn't have any red onion when I went grocery shopping this week. Whoops. Season everything with salt, pepper, garlic powder, onion powder, paprika, and roast for about 25 to 30 minutes at 350 degrees. Make sure to flip halfway through. I also definitely meant to top with feta or goat cheese, but forgot to buy it, so I ended up using parmesan instead. This got me so excited for more fall recipes and as always, they will be in the caption below.