AUGUST 10, 2026 MEAL PREP MONDAY.

Freezer friendly Bacon & Egg Breakfast Sandwiches:

• 8 English muffins

• 8 slices bacon

• 5 eggs

• 1 cup egg whites

• 1 cup low fat cottage cheese

• Salt and pepper

• 8 slices cheddar cheese

Cook your bacon according to the package on a large skillet.

In a blender, add in your eggs, egg whites, cottage cheese & salt and pepper. Blend until smooth.

In a greased, large pan, add your egg mixture and cook on SLOW with a lid. Cook for about 10 minutes (checking periodically) until the egg mixture cooks all the way through.

Lay out 8 parchment papers and place an English muffin on top of each.

Evenly cut your egg mixture into 8 pieces and add each on top of the bread. Top each with 1 slice bacon and also 1 slice cheddar cheese.

Wrap in parchment paper and place in freezer to store. Pull out the night before enjoying and reheat in microwave or toaster oven!

Monster Cookie Protein Balls:

• 1/2 cup oats

• 1/3 cup honey

• 1/2 cup creamy peanut butter

• 2 tbsp chia seeds

• 1/4 cup ground flax seed

• 1/3 cup Vanilla Protein Powder

• Cinnamon

• 1 tbsp vanilla

• 1/4 cup mini chocolate chips

• 1/4 colorful mini chocolate gems  (I used Little Secrets Brand)

In a large bowl, add all your ingredients together and mix until well combined.

*depending on your nut butter, if mixture is still dry, add 1 tbsp of water at a time until it is well combined and easy to form into balls*

Scoop 1 tbsp sized balls and place in a fridge/ freezer safe container.

Can store in the fridge for a week or in the freezer and pull out 24 hours before you’d like to enjoy!

Freezer Friendly Chicken Enchiladas:

• 2 lbs uncooked chicken breasts

• 2 cans mild salsa verde

• 1 packet taco seasoning

• 6-8 burrito size tortillas (I used the hero brand)

• 1 cup plain Greek yogurt (or 1 cup blended cottage cheese)

• 1 green bell pepper, chopped

• 1/2 white onion, chopped

• Shredded Mexican cheese

Place your chicken in your slow cooker. Add 1 jar of salsa verde and your taco seasoning and cook on high for 4 hours.

Once done cooking, shred the chicken with a fork.

chop your bell pepper and white onion and add to the crockpot and mix until well combined.

If there is liquid at the bottom of the crockpot, drain the liquid.

Add 1 cup of Greek yogurt (or blended cottage cheese) and 1/4 cup of the 2nd jar of salsa verde to the chicken and mix.

Lay out your tortillas and evenly distribute the chicken into each tortilla.

Sprinkle some shredded cheese on top of the chicken and roll the tortillas into enchiladas.

Add each enchilada to a freezer friendly baking dish.

Repeat until you’ve made all your enchiladas and pour the rest of the can on salsa verde on top and completely cover with shredded cheese.

Cover and place in the freezer for another day, in the fridge to enjoy in the next 3 days!

*if you place in freezer, make sure you take out to thaw 24 hours in advanced. Bake in oven at 375 for 30-40 minutes!