Hello and welcome! Today I am meal prepping CCasserole, Buffalo Chicken Egg Rolls, Shrimp Stir Fry and Cheesy BBQ Chicken Taquitos.
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Chicken in Potato Baskets
Serves 6, 9 FSP per serving
**I use light butter and 1% milk**
Buffalo Chicken Egg Rolls
Serves 8, 2 points per serving (1 egg roll)
1 1/2 cups cooked chicken breast, chopped
1/3 cup FF Greek yogurt
1/3 cup Buffalo wing sauce
3 Tbsp whipped cream cheese
8 egg roll wrappers
Mix all ingredients except egg roll wrappers. Divide filling evenly between wrappers. Wet edges and roll up like an egg roll. Spray with olive oil spray. Air fry at 390 for 8 minutes or bake at 400 for 12-14 minutes, turning 1/2 way through cooking time.
Hashbrown Breakfast Casserole – from Amanda Cypert’s webpage
Serves 6, 4 FSP per serving
28 oz O’Brien style hashbrown potatoes
8 slices center cut bacon, cooked and rough chopped
Cook potatoes in a skillet sprayed with non stick spray until about 1/2-2/3 cooked. Beat eggs in a bowl (add in salt, pepper and any other spices/veggies you want). Spread the potatoes in a 9x 13 pan sprayed with non stick spray. Pour eggs evenly over potatoes, sprinkle bacon over eggs. Bake at 350 for 25 minutes.
BBQ Bacon Taquitos
Makes 16, 2 FSP per taquito