MARCH 16, 2026 meal prep monday.

Bacon, Egg & Hashbrown Breakfast Burritos:

• 7 Burrito Sized Tortillas

• 8 Eggs

• 1 Cup Egg Whites

• 8 Slices Bacon

• 1 Bag Falkland Potato Tots

• 2 Avocados

• 1/2 Cup Shredded Mexican Cheese

In a pan, cook your bacon. Once done, chop into small pieces.

Cook your potato tots according to the direction of the bag.

In another pan, scramble your eggs and egg whites with salt and pepper. Cook until done.

Once eggs are done, add in the bacon and mix together.

Lay out all your tortillas.

Evenly divide your egg and bacon mixture into each tortilla.

Evenly divide your potato tots on top of your egg mixture.

Top each tortilla with shredded cheese and 1/4 avocado and roll into burritos.

Wrap individually and place in fridge or freezer! If you are not eating the next day or two, put in freezer and pull out the night before you want to enjoy and reheat and enjoy!

Chicken Street Corn Bowl:

For the Chicken:

• 1.5 lbs of chicken breasts, chopped into cubes.

• 2 tbsp Taco Seasoning

• Salt and Pepper

• Garlic Salt

Street Corn:

• 2 Cans of Corn

• 2 tbsp Avocado Mayo

• 1 cup Cottage Cheese

• 1 Small Avocado

• Cilantro (as much as you like!)

• 1 lime, juiced

• Cotija Cheese

• 1/2 cup Jasmine Rice

Put your rice cooker, add in your rice and cook until done!

Cut your chicken breast into cubes and season with seasonings.

In a medium skillet, add 1 tbsp of olive oil and your chicken into the pan. Cook your chicken until it is cooked all the way through.

In a blender, add in the cottage cheese, avocado, cilantro and lime juice. You may need to add a splash or so of whatever so it blends easily! Blend until smooth.

In a bowl, add in your drained and rinsed corn and top with the cottage cheese avocado blend. Mix until well combined.

Once everything is done, evenly distribute your rice, chicken, street corn into 5 meal prep containers. Sprinkle Cotija cheese on top!

3 Ingredient Cereal Bars:

• 4 Cups Three Wishes Honey Cereal

• 1/2 Cup Toonie Moonie Marshmallow Cream

• 1/2 Cup Creamy Peanut Butter

• Dye Free Rainbow Sprinkles

In a large mixing bowl, add in your cereal.

Warm up your peanut butter if you want it more creamy and easier to mix!

Add your peanut butter and Toonie Moonie Marshmallow Cream to the cereal and mix until well combined.

Add in your dye free rainbow sprinkles.

Scoop into a parchment paper lined 9x9 baking dish and pack the cereal tightly into the pan.

Place in fridge for at least 3 hours and cut into squares and enjoy!