Chocolate Peanut Butter Overnight Oats

I make this a few times a week, it’s my go-to when I want something easy and filling, especially when I need a break from eggs or protein waffles. It takes just a few minutes to prep the night before and keeps me full for hours. And honestly, it tastes like dessert! Plus, you can totally switch it up with different toppings or mix-ins to make it your own.

Ingredients:

• ½ cup oats

• ½ cup almond milk (or milk of choice)

• 1 tbsp chia seeds

• 2 tbsp plain Chobani Greek yogurt (or yogurt of choice)

• ½ tbsp maple syrup

• ½ tsp vanilla extract

• ½ tbsp peanut butter

• 1 tbsp chocolate chips

• Salt and cinnamon to taste

• Fresh blueberries and strawberries (for topping)

Instructions:

1. Add all ingredients except the fruit to a jar or container with a lid.

2. Stir well to combine.

3. Cover and refrigerate overnight, or for at least 4–6 hours.

4. When ready to eat, give it a good stir and top with fresh blueberries and strawberries.

5. Enjoy straight from the jar!

   
   

Notes: If you’d like to boost the protein, you can add a scoop of your favorite protein powder when mixing the ingredients.

Bon appétit!

Creamy Lemon Chicken Orzo

This is one of my favorite weeknight meals to make. It’s all in one pot but tastes like something you’d order at a restaurant. The lemon zest really brings out the flavors and adds a little brightness. And if you’re like me and always running out of lunch ideas, this makes a great meal prep option too.

Ingredients:

• 1–1.5 lbs chicken tenders, cut into bite-sized pieces

• 3 cloves garlic, minced

• 1 shallot or ½ yellow onion, finely chopped

• 8 oz orzo

• 1½ cups chicken broth (I prefer unsalted)

• ¼ cup heavy cream

• Zest of 1 lemon

• 3–4 handfuls fresh spinach

• ⅓ cup grated Parmesan cheese

• Juice of ½ lemon

• 2 tsp oregano or Italian seasoning

• Salt, pepper, and garlic powder to taste

• Olive oil

Instructions:

1. In a large pan or Dutch oven, cook the chicken in olive oil over medium heat. Season with salt, pepper, garlic powder, and Italian seasoning. Once the chicken is fully cooked, remove it from the pan and set aside.

2. In the same pan, add 1 tbsp of olive oil and the chopped shallot or onion. Sauté until softened and add the minced garlic. Stir in the orzo and cook for 2–3 minutes, allowing it to get slightly toasted.

3. Add the chicken broth, heavy cream, and lemon zest. Season with more salt, pepper, garlic powder, and oregano. Stir to combine, bring to a boil, then reduce heat and simmer for about 12 minutes, or until the orzo is tender and most of the liquid has absorbed.

4. Stir in the lemon juice, spinach, and Parmesan cheese until the spinach is wilted and everything is well combined. Add the chicken back to the pan and mix to combine.

5. Service with extra Parmesan and a sprinkle of red pepper flakes.

   
   

Notes: You can easily swap chicken tenders for thighs or breasts, whatever you have on hand. I’ve also made this with grilled chicken, and it was good!

Bon appétit!

Sheet Pan Yum-balaya

This sheet pan jambalaya is packed with flavor and so easy to throw together. It’s the kind of meal that feels fun and a little fancy, but really, it’s super simple - and perfect for a busy weeknight. Serve it with some crispy bread and a glass of white wine, and it’s even better.

Ingredients:

• 1 (12 oz) package andouille sausage, sliced

• ½ lb large or jumbo shrimp, peeled and deveined

• 2 bell peppers, thinly sliced

• 1 yellow onion, thinly sliced

• 3 green onions

• 1 tbsp olive oil

• 1 tsp garlic powder

• 2 tbsp Tony Chachere’s seasoning, divided

• 1 (10 oz) can Rotel, drained

• 2 (8.8 oz) packages precooked Basmati rice

• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F. On a large baking sheet, toss together the bell peppers, yellow onion, sausage, olive oil, garlic powder, and 1 tablespoon of Tony Chachere’s. Spread into an even layer and bake for 15–17 minutes, until vegetables are almost tender-crisp.

2. While that bakes, thinly slice the green onions and set aside. In a large bowl, combine shrimp, drained Rotel, half of the green onions, and the remaining 1 tablespoon of Tony’s. Crumble in the rice using your hands to break up any clumps, and stir to combine.

3. Remove the sheet pan from the oven. Add the shrimp and rice mixture to the pan, stirring everything together. Return to the oven and bake for another 9–10 minutes, or until the shrimp are pink and cooked through and the rice is heated through.

4. Top with the remaining green onions and serve hot.

   
   

Notes: Feel free to swap the Basmati for your favorite rice - you can even cook it fresh on the stovetop if you prefer. We’ve also made this with deer sausage instead of andouille, and it’s delicious! Use what you have on hand.

Bon appétit!