Meal Prep: French Toast & Rolled Chicken Taquitos with Guacamole
Sometimes meal prep is more what can I eat vs. what should I eat. Feeding myself and not spending unnecessarily on takeout are at the forefront of it all, and if I can eat healthy, then great!
My recipes are not exciting, or original, but they feed me, they’re affordable, and they’re typically easy to put together.
This week I went for a comfort food breakfast of French toast and simple rolled chicken taquitos with guacamole. It’s boring but it’s food.
I used the sad saltless bread I made last week for the French toast, so I didn’t waste anything I already had in the fridge. I made more than I needed and I froze the rest.
French Toast
Ingredients
1 loaf of sad saltless bread (or bread of choice)
4 – 6 eggs
½ cup of preferred milk
1-2 tbsp of cinnamon
1 tsp of vanilla extract
Cooking spray or butter
Directions
1. Combine eggs, milk, cinnamon, and vanilla in a bowl wide enough to dip the bread. I used a glass casserole dish.
2. While your pan is heating up, submerge your bread in the egg mixture, making sure it soaks in as much as possible.
3. When the pan is hot, spray with cooking spray (or butter) and cook 2 - 3 minutes on each side until toasty brown.
4. Let cool and slice in half for easier dipping.
5. Freeze any leftovers.
Rolled Chicken Taquitos
Ingredients
2 cups of shredded chicken
12 corn tortillas
Cooking spray
Directions
1. Wrap the tortillas in a wet paper towel and heat in the microwave for 1 ½ minutes. This makes them easier to roll.
2. Fill tortillas with chicken and roll tightly. Place them seam side down on a baking sheet and they should stay closed when they cook.
3. Bake at 400 degrees F for 15 minutes, flip them over, and bake for another 10 minutes, or until desired crispiness is reached.
Guacamole
Ingredients
2 avocados
¼ cup of chopped jalapenos (fresh or pickled)
½ cup of chopped tomato
Juice from half a lemon
1 tsp of Salt
Directions
1. In a bowl, smash two ripe avocados.
2. Add about a teaspoon of salt and the juice from half a lemon.
3. Add chopped tomato and chopped jalapenos (I used pickled, but fresh works too.)
4. Mix it all together.
I served the rolled chicken taquitos with shredded lettuce, chopped tomato, the guacamole, and some shredded cheese on top. Rolled taquitos go with so many different kinds of salsas and toppings so feel free to mix it up!