JULY 13 MEAL PREP MONDAY RECIPES.
McGriddle Sandwiches:
1 cup Pancake Mix (I use Kodiak Cakes- + any additional ingredients needed according to the package instructions)
4 eggs
1 cup egg whites
4 sausage patties (my favorite brand is Amylu!)
1/3 cup Shredded Cheddar Cheese
Make your pancake mix according to the pancake instructions. You want to make enough for 8 total pancakes! Keep in mind, these pancakes will be a bit small than average!
Grease your pan and make all 8 pancakes. Set aside once finished.
Cook 4 breakfast sausage patties according to the instructions on the packet!
In a bowl, add in 4 eggs, 1 cup of egg whites and salt and pepper. Mix until well combined.
In a greased medium sized skillet, add in your egg mixture and cover. Cook on LOW until the eggs are cooked all the way through.
Evenly cut into 4 pieces.
Once done, turn off burner sprinkle your cheese on top and cover to melt.
Place 4 pieces of parchment paper down on the counter.
Add 1 pancake onto each paper.
Add your eggs on top of each one, followed by a sausage patty, and top each sandwich with a pancake!
Store in fridge for 3 days or in the freezer and pull out 24 hours in advanced and reheat!
Top with maple syrup when enjoying!
Crockpot Chicken Enchiladas:
2 lbs Chicken Breasts
1 Can Black Beans, Drained
1 Bell Pepper, Chopped
1/2 white onion, chopped
1/2 packet taco seasoning
1 jar red enchilada sauce
4 flour tortillas, chopped
1/3 cup shredded Mexican cheese
OPTIONAL: White Rice
In a crockpot, add in your chicken breasts, black beans, bell pepper, onion, seasonings and enchilada sauce.
Cook on high for 4 hours and then shred the chicken.
Add in your chopped tortillas and top with shredded cheese and let melt.
Cook your rice according to the instructions (I like to do about 1/3 cup of white rice per serving!)
Every divide your rice and your chicken enchilada mixture into meal prep containers and store in fridge for up to 4 days.
Top with a squeeze of lime juice and some avocado!
Frozen Chocolate Chip Cookie Sandwiches:
16 Tates Thin Chocolate Chip Cookies
1 tub Tru Whip Whipped Topping
2 scoops Protein Powder of Choice (I use Promix)
1/3 cup chocolate chips (I like to use JustDate as a refined sugar free option!)
1 tsp coconut oil
Line 8 chocolate chip cookies onto parchment paper.
Add your chocolate chips and coconut oil into a small boil and melt in microwave for about a minute until all melted.
Add 2 scoops of protein powder (I like to do 1 at a time!) into your whipped topping tub and mix until well combine.
Put about 1 tbsp of melted chocolate onto each cookie.
Evenly distribute your protein whipped topping into each cookie (do this quickly, as it melts fast!)
Place the additional 8 cookies on top of the whipped topping and place in the freezer for at least 3 hours before enjoying!
