JANUARY 26, 2026 MEAL PREP MONDAY.

McGriddle Breakfast Muffins:

• 1 cup pancake mix (I use kodiak cakes)

• 1 lb breakfast ground Turkey sausage

• 1 cup milk of choice

• 2 eggs

• 2 tbsp melted butter

• 1/2 cup shredded cheddar cheese

Preheat your oven to 350 degrees.

In a medium skillet, add 1 tbsp of olive oil and cook your turkey sausage until browned.

In a mixing bowl, add your pancake mix, milk, 2 eggs, melted butter and shredded cheese. Mix in your turkey sausage.

Evenly divide batter into 12 muffin tins. 

Bake for 25 minutes until cooked all the way through.

Store in fridge for the week and reheat to enjoy! Drizzle a little maple syrup on top! 

Southwest Taco Chicken Salad:

• 1 rotisserie chicken, shredded (can do 2lbs cooked chicken breasts, shredded) 

• 1/2 can corn 

• 1/2 can black beans 

• 1/4 red onion, chopped

• 1/2 cup Greek yogurt 

• 1/4 cup avocado mayo 

• 1 packet taco seasoning

Shred apart your rotisserie chicken and add chicken into a large mixing bowl.

Add all other ingredients into the bowl and mix altogether. 

Store in fridge for 4-5 days and enjoy with crackers, in a wrap, in a sandwich, etc! 

Mini Viral High Protein Japanese Cheesecakes:

• 6 Servings Low-fat Cottage Cheese (Good Culture is my favorite Brand)

• 3 tbsp Maple Syrup

• 1 tbsp Vanilla Extract or Vanilla Bean Paste

• Cinnamon

Toppings (these are better for you ingredients and lower calorie options!):

• Simple Mills Honey Cinnamon Crackers

• Simple Mills Chocolate Crackers

• Catalina Crunch Chocolate Vanilla Oreo Cookies

In a blender, add in your low fat cottage cheese, maple syrup, vanilla and cinnamon and blend until smooth.

Set out 6 ramekins.

In 2 ramekins, add 2 crumbled cinnamon crackers on the bottom of two ramekins, and add 2 crumbled chocolate crackers on the bottom of two ramekins.

Evenly divide the cottage cheese mixture into each ramekin.

Add 6 honey cinnamon crackers into 2, 6 chocolate crackers into two and 2 chocolate vanilla cookies into 2.

Store in fridge overnight and enjoy!