• 1 cup old fashioned oats
• 3 scoops Quest chocolate protein powder (or powder of your choosing)
• 2 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• 6 tbsp creamy peanut butter
• ½ cup apple sauce, unsweetened
• 2/3 cup oat milk

Directions

• Preheat oven to 350 degrees F and prepare a cookie pan with a silpat or spray with nonstick cooking spray.
• In a medium size bowl, combine all dry ingredients.
• In a large bowl, combine all wet ingredients.
• Next, add dry ingredients into wet ingredients and mix until well incorporated.
• Using a cookie scooper, scoop 10 cookies onto cookie sheet and bake for approximately 15 minutes, rotating the pan halfway through.

Notes

• If you’d like to drizzle peanut butter on top, I recommend using a natural peanut butter that’s runny. If you don’t carry anything, but Jiff on hand (I get it, I’m a mom to a picky toddler too), simply place 1 tablespoon of peanut butter with 1-2 teaspoons of coconut oil and microwave for approximately 15-20 seconds. Mix well until melted and drizzle on top of each cookie.  

Nutrition

• Serving:1 of 10
• Calories: 140
• Protein:11g
• Carbs: 12g
• Fat: 6g
• Sodium: 104mg
• Sugar: 3g

The post Chocolate peanut butter protein cookies first appeared on Erin's easy eats.

• 1 ½ lb boneless skinless chicken breast
• 2 tsp ground cumin
• 1 tsp salt
• ½ tsp pepper
• 1 tsp paprika
• 1 ½ cups low sodium chicken broth
• 1 cup salsa
• 3 cloves minced garlic
• 2 large sweet potatoes, peeled and diced into 1-2 inch cubes
• 1 red pepper, seeded and diced
• ¼ cup fresh cilantro, chopped

Directions

• In a small bowl, combine chicken broth, salt, pepper, cumin, paprika, and salsa.
• Place diced sweet potatoes on bottom of instant pot, Next place chicken and red pepper on top of potatoes and pour broth mixture over the chicken.
• Place the lid on instant pot and set on manual pressure for 25 minutes. Once done, manually release steam.
• Remove chicken from instant pot, shred and return back to the pot. Stir in cilantro before serving.

Notes

• I love topping this soup with a little shredded cheese, a dollop of sour cream and guacamole, tortilla chips, and a wedge of lime.

Nutrition

• Serving: 1 of 6
• Calories: 140
• Protein: 17g
• Carbs: 12g
• Fat: 3g
• Sodium: 585mg
• Sugar: 3g

The post Whole 30 sweet potato stew first appeared on Erin's easy eats.

• 6 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery sticks, chopped
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour (substitute gluten free as needed)
• 6 cups unsalted chicken stock
• 4 tsp salt
• ½ tsp pepper
• 1 lb Yukon gold potatoes, peeled and diced into ½ inch pieces
• 1 rotisserie chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup half and half
• 1 tube of grands biscuits

Directions

• Heat a dutch oven or large soup pot over medium high heat and melt butter. Add chopped carrots, celery and onion and sauté for approximately 5 minutes, until softened.
• Add minced garlic and sauté for another 2-3 minutes. Add 1/3 cup of flour, stirring constantly for one minute until golden and fully incorporated.
• Add 6 cups of chicken stock, potatoes, salt, and pepper to pot. Bring to a boil and reduce heat to a simmer, partially cover and cook for approximately 13 minutes until potatoes are fork tender.
• Add shredded chicken, frozen peas and corn, and the half and half. Bring to a simmer and continue cooking for another 5 minutes.
• Serve in bowls with biscuits on the side.

Notes

• If you prefer a thicken consistency you can substitute heavy whipping cream for the half and half. You can also make a cornstarch slurry (1:1 ratio) until you reach desired thickness.  

Nutrition

• Serving:1 of 10
• Calories: 259
• Protein:12g
• Carbs: 18g
• Fat: 14g
• Sodium: 977mg
• Sugar: 4g

The post Chicken pot pie soup first appeared on Erin's easy eats.

• 2 cups oat flour
• 1 cup blueberries
• 2 tsp baking powder
• ½ tsp salt
• ½ cup honey
• ½ cup plain greek yogurt
• ½ cup unsweetened applesauce
• ¼ cup coconut oil
• 2 eggs, room temp
• 1 tsp vanilla
• 1 tsp lemon juice
• 1/3 cup old fashioned oats

For the topping

• ¼ cup brown sugar
• ½ cup old fashioned oats

Directions

• Preheat oven to 375 degrees F and line a muffin tin with muffin liners.
• In a large bowl, whisk together the oat flour, baking powder, and salt.
• Take 1-2 tsp of the mixed dry ingredients and place in bowl with blueberries. Toss the blueberries in the small flour mixture. This helps prevent the blueberries from sinking to the bottom while cooking.
• In a blender, place your honey, yogurt, applesauce, coconut oil, eggs, vanilla, and lemon juice. Blend on medium speed until well combined.
• Slowly pour wet mixture into the dry ingredient bowl and mix using your whisk until well combined. Add in the oats and mix, then fold in the blueberries.
• Evenly pour batter into each muffin tin until 2/3 of the way full and top with brown sugar oat topping. Bake for approximately 18 minutes until tops are golden brown.

Notes

• These muffins will last approximately 4 days at room temperature in an air tight container.
• Place any extra muffins in a frozen gallon Ziplock bag and freeze for up to two months for an easy grab and go breakfast or snack.
• Prefer a loaf of bread over muffins? Simply follow the recipe above and pour mixture into a 9×5 loaf pan. Bake bread at 375 degrees F for approximately 50-55 minutes…if the top starts browning midway through, simply tent some tinfoil over top to help prevent burning

Nutrition

• Serving:1 of 12
• Calories: 199
• Protein: 5g
• Carbs: 30g
• Fat: 7g
• Sodium: 195mg
• Sugar: 14g

The post Blueberry oat muffins first appeared on Erin's easy eats.

• 8 cups romaine lettuce (buy shredded for an easy meal prep)
• 1 large roma tomato
• dill pickles (as many as you’d like)
• 1 lb ground beef
• ½ tsp onion powder
• ½ tsp garlic powder
• 4-5 dashes of worcestershire sauce
• ¼ red onion, diced
• Reduced fat shredded cheddar cheese (as much as you’d like)
• Low fat thousand island dressing of your choosing

Directions

• Brown ground beef in skillet and add the onion powder, garlic powder and worcestershire sauce and mix.
• Build salads with lettuce, onion, tomato, red onion, pickles, and shredded cheese.
• Top with ground beef and enjoy!

Notes

• I typically make these for a fast and easy meal prep before a long stretch at work. I like to build my salads with lettuce, red onion and cheese and then package all the rest separate to prevent my lettuce from becoming soggy.

The post Meal prep big mac salad first appeared on Erin's easy eats.

• Two 15.5 oz cans of great northern beans, drained and rinsed
• 2 cups frozen corn
• ½ cup sweet onion, diced
• 2 cloves of garlic, minced
•  4 oz can green chilies
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• ¼ tsp black pepper
• ¼ cup plain low-fat cream cheese, diced
• 1 ½ cup low sodium chicken broth
• ¼ cup salsa verde
• 1 lb boneless skinless chicken breast

Directions

• Combine all ingredients in your Instant Pot, making sure to place the chicken breast on top of the beans and corn.
• Close the lid, making sure the pressure valve is set to the “seal” position. Set on manual pressure and cook for 15 minutes. Allow your instant pot to naturally release for 10 minutes before manually releasing the pressure valve.
• Remove chicken breast and shred. Once shredded, add the chicken back into your Instant Pot and stir.
• Top with additional toppings and enjoy!

Notes

• Topping choices include tortilla strips, shredded cheese, lime juice, avocado, sour cream, or plain greek yogurt.
• Store leftovers in a sealed container in the fridge for up to 4 days.
• Soup freezes well in freezer friendly soup containers and can be stored in the freezer for up to 3 months.
• Running short on time and need to make this quick meal even faster? Keep the shredded rotisserie chicken from Costco in your fridge or freezer (depending on expiration date) and add that to your instant pot instead of fresh chicken breast. Cooking time will only take 10 minutes instead of 15 minutes and you won’t need to hassle with shredding the chicken (let’s face it, that’s the worst part).

Nutrition

• Serving:1 of 5
• Calories: 316
• Protein: 31.1g
• Carbs:33.4g
• Fat: 6.1g
• Sodium: 803mg
• Sugar: 9.7g

The post Instant pot white chicken bean chili first appeared on Erin's easy eats.

• ½ cup cilantro
• ½ cup parsley
• ¼ onion, diced
• 1 tsp salt
• ¼ tsp pepper
• ½ tbsp garlic
• ½ tsp Italian seasoning
• ½ tsp crushed red pepper flakes
• 1/3 cup oil

Directions

• Combine all ingredients in a blender or food processor and pulse until smooth.

Notes

• Serve on top of your favorite cut of steak or marinade chicken, grill and enjoy!

The post Chimichurri sauce first appeared on Erin's easy eats.

• 1 lb ground turkey
• 2 tbsp olive oil
• ½ tsp each of salt, pepper, red pepper flakes (optional), chili powder, oregano, garlic powder, cinnamon
• 1 medium sweet potato, peeled and diced into ½ inch cubes
• 1 apple, diced
• ½ sweet onion, diced
• ¼ cup chopped pecans
• ¼ cup orange juice
• 1 tbsp apple cider vinegar
• Handful of spinach

Directions

• Place cast iron skillet on medium high heat and add olive oil to pan
• Add the ground turkey to the pan and cook until brown.
• Add onions and sweet potatoes to skillet and cook until potatoes are slightly tender and onions cook down.
• Next add in apples, pecans and spices and cook for 3-5 minutes longer.
• Pour in orange juice and apple cider vinegar and add spinach.
• Serve hot with fried egg on top and enjoy!

Nutrition

• Serving:1 of 5
• Calories: 269
• Protein: 18.3g
• Carbs:13.9g
• Fat: 14.8g
• Sodium: 322.7mg
• Sugar: 6.9g

The post Sweet potato breakfast hash first appeared on Erin's easy eats.

• 4 medium zucchinis, cut in half lengthwise
• 1 lb ground turkey
• 1 packet of low sodium taco seasoning
• 1 10oz can diced tomatoes with green chilies, drained
• 1 10oz bag of frozen yellow corn (or canned, whichever you prefer)
• ½ 15oz can of low sodium black beans, drained and rinsed
• ¼ cup of your favorite salsa
• ¼ cup reduced fat shredded Mexican cheese

Directions

• Preheat oven to 400 degrees F.
• Cut each zucchini in half lengthwise.
• Place zucchini on a microwave safe plate and cover with damp paper towel and microwave for 1-2 minutes until zucchini halves are softened (this makes hollowing out the center a breeze).
• Once cool enough to handle, take a small spoon and scoop out the center of the zucchini halves, leaving ¼ inch thick shell on each half.
• In a 9×13 baking dish, place ¼ cup of salsa on the bottom before adding the zucchini halves to the dish.
• Place ground turkey in a skillet and cook until browned.
• Next, follow instructions on taco seasoning packet and incorporate with the meat.
• Once the meat is prepared, add the black beans, diced tomatoes, and corn to the skillet and cook until heated through.
• Using a spoon, fill each zucchini half with the meat mixture, dividing the taco meat equally.
• Sprinkle the shredded cheese on top, cover with foil and bake for 30 minutes until cheese is melted and the zucchini is tender.

Notes

These zucchini boats make an amazing meal prep and heat well in the microwave without losing their form or flavor.

Nutrition

• Serving:1 of 4
• Calories: 369
• Protein: 31.8g
• Carbs:35.9g
• Fat: 10.5g
• Sodium: 713mg
• Sugar: 9.3g

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