Weekly Meal Plan and Prep (with Easter Leftovers)
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Easy weekly meal plan using leftovers from Easter to meal prep. Includes: Double Chocolate Brownies (with leftover Easter eggs), Lemon Mustard Chicken Thighs and Easter Egg Brownies.
Ingredients
Brownie Baked Oats
- 2 bananas, mashed (approx. 1 cup)
- 170 g (2 cups) rolled oats
- 100 g (¾ cup) flour
- 55 g (½ cup) protein powder, chocolate or vanilla
- 20 g (2 tbsp) cacao powder
- 40 g (¼ cup) chia seeds
- 250 ml (1 cup) milk
- 30 g (2 tbsp) dark choc chips, or leftover Easter eggs
Lemon Mustard Chicken
- 2 tablespoon (30 g) Dijon mustard
- 2 tablespoon (30 g) wholegrain mustard
- 1 lemon, (approx. 60 ml / 4 tablespoon juice + zest)
- 2 cloves garlic, minced
- 2 tablespoon (10 g) dried oregano
- Water, as needed for consistency, recommend approx. ¼-½ cup
- 1 lb (500 g) chicken thighs, boneless - approx 6
- 1 tablespoon (15 ml) olive oil, extra for grilling
- 1 tablespoon (15 g) cornflour
- 5 potatoes, optional (to serve), washed + cooked (see note 3)
- 3 cups (500 g) green sweet peas, optional (to serve), cooked as desired (see note 4)
Easter Egg Brownies
- 5 oz (145 g) unsalted butter
- 5 ½ oz (160 g) white sugar
- 1 ¾ oz (50 g) cacao powder
- 1 ¾ oz (50 g) dark chocolate, cooking chocolate
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 4 ¼ oz (120 g) all-purpose flour
- 1 ¾ oz (50 g) raspberries
- 3 oz (80 g) mini Easter eggs, or Leftover Easter Eggs
Instructions
Step 1: Preheat (~2 minutes)
- Preheat oven to 160°C (320°F). Preheat stove or BBQ to medium-high.
- Start boiling water in a saucepan for the brownie double boiler.
Step 2: Snickers Baked Oats (~5min)
- Mix all ingredients (2 bananas, 170 g (2 cups) rolled oats, 100 g (¾ cup) flour, 55 g (½ cup) protein powder, 20 g (2 tbsp) cacao powder, 40 g (¼ cup) chia seeds, 250 ml (1 cup) milk, 30 g (2 tbsp) dark choc chips) (reserve some PB & choc chips for topping).
- Grease oven-safe dish, pour in mixture, top with reserved toppings.
Step 3: Begin Brownies (~5min)
- When water is simmering, start brownie mixture (double boiler) by adding 5 oz (145 g) unsalted butter, 5 ½ oz (160 g) white sugar, 1 ¾ oz (50 g) cacao powder, 1 ¾ oz (50 g) dark chocolate to bowl above simmering water. Stir until smooth, then set aside to cool slightly.
Step 4: Prep Lemon Mustard Chicken (~5min)
- Toss 1 lb (500 g) chicken thighs with 1 tbsp (15 ml) olive oil, 1 tbsp (15 g) cornflour, salt & pepper.
- Make lemon mustard sauce in a small bowl or grill-safe pan with: 2 tbsp (30 g) Dijon mustard, 2 tbsp (30 g) wholegrain mustard, 1 lemon, 2 cloves garlic, 2 tbsp (10 g) dried oregano, Water
Step 5: Continue Brownies (~5min)
- Stir in 1 tsp vanilla extract and 2 eggs vigorously.
- Stir 4 ¼ oz (120 g) all-purpose flour and ¼ tsp salt - don’t overmix. Then fold in 1 ¾ oz (50 g) raspberries (if using) and half the 3 oz (80 g) mini Easter eggs
- Pour into greased baking dish, top with remaining eggs. Bake for 20-30 minutes alongside baked oats
Step 6: Continue Chicken (~15min)
- Place lemon mustard sauce pan on grill/stove to start heating.
- Grill chicken skin-side down for 3–4 mins for char marks, then flip and cook until just white on the outside.
- Transfer partially cooked chicken to the bubbling lemon mustard sauce. Simmer for 8–10 mins, flipping occasionally.
Step 7: Check & Serve (~5min)
- Check on brownies and baked oats. Remove if done.
- Remove chicken once reaching 69°C and rest 5 mins to reach 74°C. Add to containers with optional sides
- Once baked oats cooled, plate baked oats with yogurt and fruit (optional).
- Place brownies in container to let cool then store.
Notes
For full recipes, including tips and tricks, check out the dedicated posts:
Baked Chocolate Oatmeal
Lemon Mustard Thighs (includes instructions for Potatoes & Peas)
Fudgy Easter Egg Brownies
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