JULY 14, 2025 MEAL PREP MONDAY.
BBQ Chicken & Corn Salad:
1.5-2lb pounds boneless skinless chicken breasts
1/2 cup bbq sauce I use Primal Kitchen brand
Salad:
1 Can Fire Roasted Corn
1 Can Black Beans, drained and rinsed
1 Cup Baby Tomatoes, halved
2 tbsp Cup Cilantro finely chopped
2 medium avocados, chopped
1/4 cup Cotija cheese
1 Cup Corn Chips crushed – this is optional
Dressing:
1/4 Cup Greek Yogurt
21/4 Cup Cottage Cheese
1 Tablespoons Olive Oil
1/2 a lemon, juiced
1 Tablespoon Dried Dill
2 Teaspoons Dried Parsley
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
½ Teaspoon Kosher Salt
Blend altogether
Cut your chicken into smaller chunks and put in a bowl with 1/2 cup of bbq sauce. Set aside to marinate for at least 30 minutes.
While the chicken is marinating, start mixing your salad.
Pour your corn, beans, tomatoes, cilantro, avocados and cotija cheese into a bowl.
For the dressing, put all dressing ingredients into a blender or a food processor. Mix it all together.
Pour dressing on top of your salad. Mix together well.
On a medium skillet, add 1 tbsp olive oil and place chicken into the skillet. Cook until they are done and the middle of each piece is 165 degrees!
Add your salad and chicken into containers if you are using it for meal prep! Top with crushed corn chips!
Chocolate Strawberry Overnight Oats:
1/3c Organic oats
1/2 scoop Clean Simple Eats Chocolate protein
2 tbsp plain greek yogurt
1 tbsp chia seeds
Cinnamon
1 tbsp almond butter
1/3 cup milk of choice
Chopped strawberries on top
In an overnight oats container, add in all your ingredients. Mix together and top with strawberries. Place in the refrigerator overnight and enjoy it during the week!
Frozen Strawberry Cheesecake Bars:
7 graham crackers
6 Medjool dates, pitted
1 tbsp melted coconut oil
2 cups low-fat cottage cheese
1/3 cup maple syrup
1 tsp vanilla bean paste
100g of Sliced strawberries & 1 tbsp mini chocolate chips to top
In a food processor, add in your dates, graham crackers and 1 tbsp melted coconut oil. Blend all together and place in a parchment paper baking tin.
Blend together cottage cheese, maple syrup and vanilla.
Place toppings on top of the crust. Place strawberries and chocolate chips o top and freeze for a few hours
Cut into 9 squares and enjoy!
Frozen Chocolate Date Balls:
1 cup soaked Medjool dates
2 tbsp organic cacao powder
2 tbsp maple syrup
1 tbsp almond butter
Pinch of sea salt
1 tbsp mini dairy free enjoy life chocolate chips
Melted Chocolate:
1/3 cup Chocolate Chips
1 tbsp coconut oil
Blend all ingredients together (except chocolate chips) and lay out flat on a piece of parchment paper. Sprinkle 1 tbsp Chocolate Chips on top and place in freezer for 5 hours.
Take out of freezer and roll into 10, 1 tbsp sized balls.
Melt 1/3 cup of chocolate chips with 1 tbsp coconut oil in the microwave. Take each individual balls and roll into melted chocolate.
Place back in freezer and enjoy after 30 minutes!
