The Stockpile: Pilot Recipes

PEANUT BUTTER BLUEBERRY FRENCH TOAST BAKE

Batch Yield: 8 Servings

Batch Ingredient List:

1 loaf Smart Way White Bread

4-oz bag Simple Truth Dried Blueberries

1.5 cups Silk Protein Soymilk

2 scoops ON Whey Protein

4 tbsp PBfit Powder

1 cup Gold Hen Liquid Egg Whites

I'm a configure a meal based on what I have in the pantry kinda gal, so I like a little adaptability. That's possible with this recipe; just make sure to keep the amounts the same:

• substitute the white bread for your favorite loaf of sandwich bread

• swap out the dried blueberries for your favorite dried fruit option (opt for no sugar added when possible)

• use your favorite dairy/non-dairy option (knowing that the protein content will differ based on your selection)

• omit the PBfit if you're allergic to peanuts, and

• use your favorite protein powder interchangeably.

1. Preheat the oven to 350 degrees F.

2. Combine the egg whites and soymilk.

3. Toss in the dried blueberries so that they can reconstitute and plump up a bit.

4. Cube the entire loaf of bread.

5. Add the protein powder and PBFit powder to the egg and milk mixture. Whisk until there are no clumps.

6. Grease a 9x13 glass dish with cooking spray or butter for extra flavor.

7. Toss the cubed bread in the egg white and milk mixture until evenly coated. Do not overmix so that you retain individual pieces and it doesn't turn to mush.

8. Pop into the oven for 20 minutes and let the internal temperature increase. Once the edges start to brown, add a piece of aluminum foil over the top to prevent overbrowning.

9. Cook an additional 20-30 minutes until the middle is thoroughly cooked and no longer soggy.

10. Let cool and cut into 8 even pieces. Enjoy warm!

HIGH-PROTEIN BREAKFAST SANDWICHES

Batch Yield: 6 Servings

Batch Ingredient List:

6 L'Oven Fresh English Muffins

6 Large Whole Eggs

3/4 cup Gold Hen Liquid Egg Whites

3 tbsp Kirkland Ultra-Filtered Milk

Dash each: salt, pepper, garlic powder, onion powder

6 slices Appleton Farms Canadian Bacon

6 slices Kraft American Cheese

3.0 oz Kroger Cream Cheese Block

A super quick and easy breakfast option. These freeze really well; simply wrap tightly in plastic wrap and then aluminum foil before storing. To eat, post-freeze, wrap in a slightly damp paper towel. Heat at 50-75% power for 90 seconds, flip over, and reheat for 20-30 seconds at full power.

1. Preheat oven to 350 degrees F.

2. You have several options for egg prep, choose based on what’s available to you.

   1. For circular egg patties, either use 3-inch Pyrex dishes sprayed with cooking spray -OR- use a 9x13 glass Pyrex dish sprayed with cooking spray and use a circular cookie cutter. There will be some egg waste, but the leftovers can be rolled up in a tortilla and sprinkled with cheese to make bonus breakfast burritos.

   2. For no waste, cut into 3" squares - this will make additional sandwiches or a double stack egg patty for extra protein to start the morning.

   3. The last option is if you don't have Pyrex. Simply spray a cereal bowl with cooking spray. You'll place the beaten egg mixture in several prepared bowls and use the microwave to cook eggs at reduced power.

3. Combine whole eggs, egg whites, milk, and seasonings in a larger bowl. Whisk until thoroughly incorporated. Pour into your selected cooking dish. Place into the oven for 25 mins or until thoroughly cooked.

4. While the eggs are cooking, slightly toast the split English muffins.

5. Once the muffins are cooled, spread with a thin layer of cream cheese. Top one half with a circle of Canadian Bacon and a slice of American cheese.

6. Once eggs are done cooking and slightly cooled, remove from the cooking dish and place on a paper towel to remove any excess moisture. Then finish muffin assembly by placing egg circles on top of the American cheese.

7. Once fully cooled, wrap in plastic wrap or place in a Ziploc bag, remove excess air, and seal tightly.

BIG MAC BURGER BOWL

Batch Yield: 3 Servings

Batch Ingredient List:

1lb 85/15 Ground Turkey

Season salt

3 cups shredded iceberg lettuce

1.5 oz diced dill pickles

1.5 oz diced Roma tomatoes

1.5 oz of diced English cucumber

1.5 oz shredded cheddar

Copycat Big Mac Special Sauce:

3 oz of canned tomato paste

1 tbsp. Dijon mustard

1 tbsp. lemon juice

4 oz mayo

4 tbsp. dill pickle juice from Great Gherkins hamburger dill chips

Dash each sweet paprika, salt, pepper, garlic powder, & onion powder

1. Brown ground turkey and drain of juices. Season with seasoned salt to taste. Let cool.

2. While turkey is cooking, shred lettuce, diced dill pickle chips, Roma tomatoes, and English cucumber. Layer meal prep container or dish with lettuce. Sprinkle with pickles, tomatoes, and cucumber.

3. Prepare the dressing in a mason jar or similar container with a leak-proof lid. Measure tomato paste, Dijon mustard, lemon juice, pickle juice, and mayo into the jar. Add in seasonings to taste. Shake until thoroughly mixed.

4. If eating right away, top with shredded cheddar cheese, 1/3 of the browned turkey meat, and 3-4 tablespoons of the Big Mac Special Sauce. If meal prepping, place the Special Sauce and cheese in separate containers. Make sure turkey is fully cooled before layering on top of lettuce and veggie mixture. Consume within 2-3 days.

QUINOA KALE CAESAR SALAD BOWL

Batch Yield: 2 Servings 

Batch Ingredient List:

6 oz Swanson Canned Chicken Breast (Drained)

3.0 oz Modified Caesar Salad Dressing Base

1.5 cups Cooked Quinoa

1 tsp. of chicken bouillon

4.6 oz Organic Kale Greens

1 oz Kroger Shredded Parmesan Cheese

Lemon juice, oil, S&P

Caesar Dressing:

3 oz Mayo

2 cloves garlic or dash of garlic powder

2 tbsp. lemon Juice

1 tbsp. Dijon Mustard

1 tbsp. Worcestershire Sauce

Dash of salt &  pepper

1. Measure out ¾ cup of dry, uncooked quinoa and place into a small pot with 1.5 cups of water and chicken bouillon. Bring to a roaring boil and then cover to simmer for about 15 minutes. Check periodically to ensure it is done and water has been absorbed. Fork-toss and set aside to cool.

2. Open and drain canned chicken.

3. In a separate bowl, combine ingredients for salad dressing: mayo, garlic (or garlic powder), lemon juice, Dijon mustard, Worcestershire sauce, and a sprinkle of salt and pepper. Mix thoroughly.

4. Combine the chicken and Caesar dressing.

5. Wash and coarsely chop the kale, place in a large bowl, and spritz with oil and a sprinkle of lemon juice. Gently massage (rub & toss the pieces in the lemon juice and oil until all pieces are shiny).

6. Layer massaged kale into a bowl, top with half of the cooked quinoa, half of the dressed chicken, and sprinkle with the parmesan cheese. If you need some extra texture, toss on a few croutons.