FEBRUARY 2, 2026 MEAL PREP MONDAY.
Strawberry Frozen S’mores:
12 Graham Crackers
6-7 Strawberries, smashed
1 8oz Tub Toonie Moonies Marshmallow Cream
1-2 Scoops Protein Powder of Choice (I used Promix Vanilla: Discount: KATIEY10)
1 cup Chocolate Chips
1 tsp Coconut Oil
On a baking sheet or large serving plate, lay 1/2 graham cracker flat.
In a small mixing bowl, add in your chocolate chips and coconut oil and melt in microwave.
Evenly divide the melted chocolate onto each graham cracker and pop in freezer to freeze.
While the chocolate is hardening, in a bowl add in your strawberries and smash. Add in your tub of toonie moonie marshmallow cream and protein powder and mix until well combined.
OPTIONAL BUT RECOMMENDED: Pop into freezer for 30 minutes to harden before adding onto graham crackers.
Evenly distribute the Marshmallow spread on top of the chocolate graham crackers. Place another 1/2 of graham cracker on top of the marshmallow mixture.
Freeze for at least 6 hours before cutting into squares and enjoying!
Sheet Pan Turkey Bacon Breakfast Burritos:
10 Tortillas
6 Eggs
1 cup egg whites
6 slices Turkey Bacon
1 cup low-fat Cottage cheese
3/4 cup Shredded Cheddar cheese
2 Bell peppers, Diced
1/2 White Onion, Diced
Salt and Pepper, to taste
1 tbsp Garlic Salt
Preheat your oven to 350 degrees.
Chop up your bell peppers and onions and spread evenly onto a well greased sheet pan.
Cook your 6 pieces of turkey bacon in a skillet.
In a mixing bowl, add your eggs, egg whites, cottage cheese, salt and pepper and garlic salt. Mix until well combined.
Evenly spread the egg mixture on top of the chopped veggies.
Chop up your cooked turkey bacon and add on top.
Cook in oven at 350 degrees for 20 minutes, or until egg mixture is cooked all the way through.
Pull out of oven and top with shredded cheese.
Divide the egg mixture into 10 pieces and evenly divide into each tortilla.
Wrap tortillas like a burrito and store in the fridge or freezer and reheat when wanting to enjoy!
Ground Beef Hot Honey Bowls:
1lb Lean Ground Beef
3 Sweet Potatoes, Chopped
4 Servings Low-fat Cottage Cheese
1/3 cup Shredded Mexican Cheese
Pico De Gallo or 1 cup Diced Cherry Tomatoes
1 Packet Taco Seasoning
Hot Honey for Drizzle
Avocado For Topping
Chop up your sweet potatoes and coat with olive oil, salt, pepper and garlic salt. Cook in an air fryer at 400 degrees for 20 minutes or until softened.
In a medium skillet, add in your ground beef. Add in your taco seasoning and cook until the meat is cooked through.
Once done cooking, top with shredded cheese and let melt.
Chop up your Cherry Tomatoes. I used about a cup!
Once sweet potatoes are done, evenly divide the sweet potatoes and ground beef into meal prep containers.
Add in 1/2 cup of Low-fat Cottage Cheese to each bowl.
Evenly divide Pico de Gallo or Chopped Tomatoes into each bowl.
Drizzle with hot honey and store in fridge.
When ready to serve, top with 1/4 avocado!
