Ramadan Mubarak to everyone celebrating! I can’t believe it’s here again, it seems like just yesterday we celebrated Eid.

There are so many things I want to improve on this Ramadan like reading more Quran, praying on time and volunteering my time for a good cause. The last thing I want to worry about is what I am going to cook for iftar or what I’m going to eat for Suhoor. That’s not what Ramadan should be centered around. To be honest, I prefer sleep over food if I have to actually cook something at 3:30 in the morning. To avoid all of that I decided it would be a good idea to meal prep this year’s Suhoor and Iftar.

I only managed to prepare enough food for maybe half the month and then I will replenish during the other half…hopefully, if I don’t get too lazy. We returned from our family vacation on Monday night so I only had 1 day to prepare everything and I’m pretty happy with the results.

My Ramadan meal prep includes:

Suhoor:

• Protein Oat Bars
• Spinach and Banana Muffins
• Pancake Bites
• Overnight Oats

Iftar:

• Tandoori Chicken Leg/Thigh
• Chicken Tikka Masala (Breast)
• Tikka Masala Salmon
• General Tso’s Salmon
• Frozen Vegetable and Cheese Ravioli

As shocking as it may sound, we actually don’t make samosa’s and egg rolls. I save that for when I go to my mom’s house! Instead I bought a box of vegetable spring rolls from Lotte. It comes in a box of 40 for $4.

For the meats, I marinated everything and froze it so when I feel like eating it, I can just take it out and quickly cook it on the stove or grill it. With the meats, I typically make rice, pasta, roasted vegetables or have naan on the side. I picked up a pack of naan from Costco that I also put in the freezer.

Let’s get started on all the recipes. You have a lot of work to do!

For the Spinach and Banana Muffin and Overnight Oats recipe, click HERE

Protein Oat Bars

I made some oat bars to munch on for Suhoor. My husband came up with the idea to add some protein powder to it for the added energy boost. He uses MuscleFeast isolate protein for his protein shakes so I added a few scoops to the oat bars.

Ingredients:

• 2 cups flour
• 2 1/2 cup old fashioned rolled oats
• 3 scoops of MuscleFeast protein powder
• 1 1/2 cup brown sugar
• 1 1/4 cup melted butter
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 2 eggs
• 1 tbsp vanilla
• 1 1/2 cup chocolate chips ( I mixed milk chocolate, white chocolate, and dark chocolate)

Directions:

1. Preheat oven to 350 degrees
2. In a mixer, add flour, protein powder, baking soda, baking powder, salt, and cinnamon. Toss to combine
3. Add the oats, brown sugar and mix together
4. Add the melted butter and mix to combine
5. Mix in the eggs and vanilla until dough is combined and crumbly
6. Add the chocolate chips and mix with hand.
7. Grease a 9 x 13 pan with cooking spray and press the dough evenly.
8. Bake in the oven for 23 minutes. The middle should be soft and edges should be brown. Let it cool and enjoy!

Pancake Bites

Ingredients:

• Kodiak Pancake and Waffle mix or whatever pancake mix you have
• Blueberries
• Chocolate chips

Directions:

Preheat oven to 350 degrees

Option 1: 14 g of protein

• Combine 1 cup of pancake mix and 1 cup cold water

Option 2: 18 g of protein

• Replace the water with milk. So, 1 cup mix and 1 cup milk

Option 3: 21 g of protein

• 1 cup mix, 1 egg and 1 cup of milk

Once you’ve made your batter, scoop in greased mini muffin tin, add your blueberries or chocolate chips and bake for 12 minutes.

Tandoori Chicken

Ingredients:

• 4 lbs leg and thigh chicken
• 2 tbsp Shan chicken tikka masala
• 2 tbsp Shan Tandoori masala
• 1/4-1/2 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp ginger/garlic paste

Directions:

1. Make a paste using olive oil, tikka masala, tandoori masala, ginger/garlic paste, and lemon juice
2. Rub the paste onto the chicken
3. Place in 2-3 Ziploc bags and freeze

Frozen Vegetable and Cheese Ravioli

Ingredients/Supplies:

• Small foil tray
• 1 bag Frozen Cheese Ravioli
• 1 bottle Pasta sauce
• Shredded cheese of your choice ( I used Mexican Style)
• 2 cups steamed broccoli and carrots

Directions:

1. In a pot or microwave, steam the broccoli and carrots. I used frozen broccoli and popped it into the steam tray on the stove. Once the vegetables are steamed, spread on the bottom of the small foil tray
2. Spread half the pasta sauce on top of the steamed vegetables
3. Place frozen ravioli on top of sauce, make sure not to overlap the ravioli.
4. Pour remaining sauce over the ravioli
5. Top with about 1/2-1 cup cheese depending on how cheesy you want it.
6. Cover and freeze until ready to eat.
7. When ready to eat, take it out of the freezer and put it in the oven on 350 degrees for 50-55 min (covered)

Tikka Masala Salmon and General Tso’s Salmon

The whole idea of this is to make things as simple as possible. When I went to Aldi I saw these two marinades and thought it would be perfect for either chicken or salmon. I have had the Tikka masala marinade before and it is a bit spicy but it tastes amazing!

I put 3 somewhat defrosted pieces of Salmon in a Ziploc bag and put about 1/4 cup of Tikka Masala in one bag. I did the same for the General Tso’s marinade.  I labeled the bags and put them in the freezer.

Sukhi’s Chicken Tikka Masala

This is also something that is already done for me. I bought this from Costco. It’s 100% certified halal and gluten free. It comes in two packets and it is already cooked. When you’re ready to eat it, just warm it up on the stove or microwave and enjoy with naan or rice!

Ok, I feel like that was a long post, it took me all of Hoda’s naptime to get this done. That’s all for now! I hope this helps you meal prep for Ramadan and stress less about what to make for suhoor and iftar.  Half way through Ramadan if I make anything new I will be sure to update this post.

Thanks for sticking around to the end of this post! I hope you all have a blessed Ramadan and achieve all your goals during this month.

Please keep me and my family in your prayers!

XOXO,