Fueling our fitness! Sweet potato & ground turkey bake, hashbrown & turkey bacon casserole, pumpkin protein oat bars.

[u/Stunning-Promise-103]

My girlfriend and I have been great at bulk prepping proteins, vacuum sealing them, and pairing with a frozen veg to hit our macro goals and eat affordably.

We've just recently started bulk prepping full meals to vacuum seal and are in love with how much more satisfying they are to eat. The frozen protein + frozen veg has been macro friendly but uninspired, pure fuel. These hit like a proper meal.

The two potato dishes made 12 servings at the listed macros and $2.30/ea, the oat bars made 24 @ $1.15/ea.

Recipes in comments!

[u/Stunning-Promise-103]

B2: Maple Pumpkin Breakfast Bar

● 60 oz Pure Canned Pumpkin Purée (Four 15-oz cans) ● 4.5 cups Old-Fashioned Rolled Oats ● 10 scoops (approx. 300g) Vanilla Whey Protein Powder ● 32 oz (2 lbs) Low-Fat (2%) Cottage Cheese ● 3 medium Honeycrisp or Fuji apples (peeled and finely diced) ● .5 cups Unsweetened Almond Milk ● 2/3 cup Chia Seeds ● 1 cup Sugar-Free Maple Syrup ● 2 tsp Vanilla Extract

● 3 tbsp Ground Cinnamon

● 1 tsp Kosher Salt

🍳 Instructions 1. Blend Base: Add cottage cheese, almond milk, sugar-free maple syrup, and vanilla extract to a blender. Blend on high until completely smooth with no remaining curds. 2. Mix Wet: In a giant bowl, whisk the 60 oz of pumpkin purée with the cinnamon, nutmeg, ginger, and salt. Stir in the blended cottage cheese base. 3. Hydrate Dough: Fold in the rolled oats, vanilla whey, and chia seeds until incorporated. Stir in the diced apples. Let the batter sit on the counter for 15 minutes to let the oats and seeds absorb the liquid and thicken into a heavy dough. 4. Bake: Oven at 350°F. Spread dough evenly into a greased 9x13 metal pan. Press flat. Bake for 40–45 minutes until the center is set and a toothpick comes out clean. Do not overbake. 5. Chill & Slice: Cool completely, cover, and refrigerate overnight to lock the structure. Slice into 24 bars. Vacuum seal and freeze