Sausage and bacon Frittata. BBQ Chicken, and chicken noodle soup

Chicken Noodle soup – one lb finely diced carrots, 1 lb finely diced celery, 10 cups chicken broth, 2 lbs cooked, shredded chicken, 15oz can of pureed canellini beans,and 7.5 oz cooked protein pasta (stored separately). Mix 1 tbsp olive oil into the noodles if you're storing them separately.  5 servings, 550 calories, 55 g protein, 13 g fiber.

Sausage and bacon frittata – 10 eggs, 32oz carton egg whites, 5 turkey sausage patties, 2.5 oz cooked bacon pieces, 20 oz frozen peppers and onions (thawed and drained), 5 oz reduced fat shredded cheese.  Blend eggs and whites together.  Divide sausage, bacon, and veggies between 5 containers.  Pour egg mixture evenly over containers.  Top each container with 1 oz cheese.  Bake at 350 for 25-30 minutes.  530 calories, 55 g protein, 1 g fiber.

BBQ Chicken – 2 lbs chicken breast, 250 g BBQ sauce of choice (I would normally use a no sugar added version, but I'm out and trying to use up what's in the fridge), 120 oz frozen Normandy/California blend veggies.  Slow cook the chicken and then shred it.  Mix the BBQ sauce in and divide into 5 containers. Roast the veggies with some cooking spray and seasoning (I used buttery garlic from Kinders) at 450 for 25ish minutes.  Divide between containers.  500 calories (would be a lot lower with a different BBQ sauce), 50 g protein, and 19 g fiber.