JUNE 30, 2025 MEAL PREP MONDAY.
Reese’s Cup Frozen Smores:
1 8oz tub cool whip
4 Justins Peanut Butter Cups, smashed
2 scoops Vanilla Protein (I use Clean Simple Eats: discount: katieyovin)
12 graham crackers
1/4c chocolate chips, melted
1 tsp coconut oil
In a small bowl, add chocolate chips and coconut oil and microwave until melted.
Half the graham crackers and lay one side down.
In a mixing bowl, combine the cool whip, protein powder and mashed peanut butter cups and mix altogether.
Add the melted chocolate to the graham cracker. Add a scoop of the cool whip mixture to the top of the chocolate and add the other half of the graham cracker to the top of the cool whip mixture.
Add into the freezer for at least 4 hours before enjoying!
Egg, Bacon, and Potato Cups:
1.5 cups of hashbrowns
1 cup cheddar cheese
6 large eggs
1/4 cup egg whites
1 cup whole milk
3 tbsp olive oil
1 tsp garlic powder
Salt and pepper
5 slices bacon, cooked and chopped
Preheat oven to 375 degrees.
Cook bacon on medium skillet and chop into pieces when done .
In a large mixing bowl, add in your hash browns & cheddar cheese and chopped bacon.
In another mixing bowl, whisk together milk, eggs, egg whites, garlic powder, and salt and pepper
Pour the egg mixture over the potato mixture and mix altogether. Fill each muffin cup with mixture. Bake for 25 minutes and broil the last 3 minutes. Remove from oven and serve and store in fridge once cooled.
Pesto Chicken Salad Wraps:
2 skinless chicken breasts
1oz pesto per tortilla
4 large tortillas
1 cup baby spinach
1 cup sliced bell peppers
1/2 cup diced cucumbers
4oz mozzarella cheese balls, halved
Salt and pepper to taste
Season chicken with salt and pepper + olive oil and cook on skillet until internal temp is 165 degrees. Let cool and slice into thin slices.
Lay a tortilla flat. Place 1 tbsp of pesto on center of tortilla. Add chicken. Top with fresh spinach, bell peppers, cucumber + cheese.
Fold the sides of tortilla and roll it tightly starting from the bottom.
You can heat up on skillet for 1-2 minutes before serving if wanted!
Cookie Dough Stuffed Dates:
10 medjool dates
1/2 cup almond flour
1 scoop vanilla protein powder
2 tbsp almond butter
1 tbsp maple syrup
1/2 tsp vanilla
2 tbsp mini chocolate chips
Pinch of sea salt
Pit your dates. In a large mixing bowl, add in your almond flour, protein powder, almond butter, vanilla, maple syrup and chocolate chips. Mix altogether and evenly distribute your cookie dough mixture and stuff the dates.
Add a sprinkle of sea salt to the top and store in an airtight container for the week!
