JULY 20, 2026 MEAL PREP MONDAY.
Mini Oreo Protein Cheesecakes:
1 ½ cups non-fat Greek yogurt
1/2 cup Cool Whip
½ cup light cream cheese (softened)
½ cup vanilla or cookies-and-cream whey protein powder
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
8–10 Oreo cookies (crushed)
Optional: 1 tablespoon almond milk (for thinning, if needed)
In a large mixing bowl, combine the Greek yogurt, softened light cream cheese, protein powder, maple syrup, and vanilla extract. Use a hand mixer or whisk v until the mixture is smooth, creamy, and lump-free. If it’s too thick, you can add a splash of almond milk to reach your desired texture.
Take 6–7 Oreo cookies and crush them by hand or using a zip-top bag and rolling pin. You want a good mix of chunks and crumbs. Fold the crushed cookies gently into the cheesecake mixture until evenly distributed.
Spoon the cheesecake mixture into muffin liners. Crush the remaining Oreos and sprinkle them generously over the top.
Pop into the freezer for at least 1–2 hours.
Serve chilled with a spoon, and enjoy your protein-packed Oreo cheesecake!
Cookie Dough Bites:
1 Cup Almond Flour
2 Scoops Vanilla Protein
1/4 Cup Maple Syrup
2 Tbsp Melted Butter
2 tbsp Creamy Peanut Butter
1/4 Cup Mini Chocolate Chips
Pinch of Sea Salt
For the Melted Chocolate:
1/3 Cup Chocolate Chips
1 tbsp Coconut Oil
Melt your Butter in the microwave for a minute.
In a large bowl, add in all your main ingredients and mix altogether.
Scoop out 1 tbsp sized balls of cookie dough and place on parchment paper.
In a separate small bowl, add in your chocolate chips and coconut oil and place in microwave for a minute and take out, mix and place back in for 30 seconds to 1 minute until all chocolate is melted.
Drizzle chocolate on top of each ball and place in the fridge for an hour to set. Enjoy!
Chocolate Strawberry Blended Oats:
2 cups rolled oats
2 cups plain Greek yogurt
1/3 cup chia seeds
2 tsp vanilla extract
1/3 cup maple syrup
1 cup strawberries (for the blended oats)
1 cup milk of choice
For the oats jar:
1.5 cups chopped strawberries (for layering)
1 Hu Milk Chocolate Bar
1 tsp coconut oil
In a blender, add in all your blended oats ingredients. Blend until smooth.
Place your chocolate and coconut oil in a bowl and melt in microwave.
Take out 4 overnight oats jars and evenly layer the bottom of each with strawberries.
Evenly distribute the blended oats in each jar.
Top the blended oats with the melted chocolate.
Store in fridge overnight and enjoy throughout the week!
Bacon and Cheddar Egg Bites:
6 eggs
1 cup cottage cheese
1 Cup Egg Whites
1/2 Cup Milk of Choice
5-6 slices Bacon
Shredded Mexican cheese
Salt and pepper, to taste
Preheat your oven to 350 degrees.
On a medium heated skillet, cook your bacon. Once you’re done cooking, chop into small pieces.
In a blender, add your eggs, cottage cheese, egg whites, milk and salt and pepper. Blend altogether.
Grease your muffin tin cups and divide the egg mixture into all 12 muffin tin cups. Evenly divide and sprinkle the chopped bacon into each cup. Sprinkle shredded cheese on top of each muffin.
Bake in the oven for 12 minutes or until completely cooked through and store in the fridge in an airtight container for the week!
Chicken Enchilada Skillet:
2 cooked chicken breasts, shredded (rotisserie, crockpot, boiled, or your preferred method)
2 teaspoons taco seasoning
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon black pepper
Salt, to taste
1 (10 oz) can red enchilada sauce
1/4 cup water
1/3 cup red salsa
Tortilla strips (cut from your favorite tortillas)
1/2 cup shredded Mexican cheese
Sour cream, for serving
Avocado or guacamole, for serving
Add the shredded chicken to a large skillet and season with the taco seasoning, cumin, onion powder, black pepper, and salt. Stir to combine.
Pour in the red enchilada sauce, water, and red salsa. Stir well and let the mixture simmer for a few minutes until slightly thickened.
Add the tortilla strips and mix until coated with the sauce.
Sprinkle the shredded Mexican cheese over the top and cover until melted.
Serve warm with sour cream and avocado or guacamole.
Crockpot shredded beef taco bowls:
For the meat:
3 lb Chuck Roast Steak
1 Orange, Squeezed
1 Lime, Squeezed
1 packet Southwest Taco Seasoning
OPTIONAL FOR SPICE: 2-4 tbsp Chipotle Adobo Pepper Sauce
1 1/2 Cups Rice
1 1/2 Cup Chicken Bone Broth
1 Lime, squeezed
Pico De Gallo
2-3 Avocados
4 Quartered Limes
In the crockpot, add in your chuck roast steak. Add in your southwest taco seasoning, your orange juice, lime juice, and optional Chipotle Adobo Sauce.
Cook on high for 4 hours and shred once finished.
Add your rice, chicken bone broth, lime juice and an extra 1/2 cup of water into your rice cooker. Cook rice until done.
Once everything is done, evenly divide rice and meat into your meal prep containers. Add 1/4 avocado and 1/4 cup pico de Gallo. Add a lime slice to squeeze on top when ready to enjoy!
(I would encourage to wait to add avocado until ready to eat so it does not brown!)
