MARCH 23, 2026 MEAL PREP MONDAY.
20 Minute BLT Chicken Salad:
1 Rotisserie Chicken, Shredded (about 2 Large Chicken Breasts)
4 Cups Romaine Lettuce
6 Slices Bacon
1 Cup Cherry Tomatoes, Diced
1/2 Cup Gorgonzola Cheese
2 Avocados, Diced
For the Dressing:
1/4 cup Greek Yogurt
1/4 Cup Avocado Mayonnaise
1 tbsp Dijon Mustard
Salt and Pepper
Garlic Powder
1/2 Lemon, juiced
In a medium skillet, cook your bacon.
Shred your rotisserie chicken.
Once your bacon is done cooking, chop into small pieces.
Dice your cherry tomatoes.
In a large salad bowl, add in your Romaine Lettuce.
Add your shredded chicken, bacon, tomatoes, avocados and gorgonzola cheese.
In a small mixing bowl, add all your dressing ingredients.
If you are meal prepping and storing for the week, evenly divide the salad dressing into 5 small containers. Do NOT mix the salad dressing into the salad until ready to eat, as your lettuce will get soggy!
Mix the salad together well and evenly divide among 5 meal prep containers.
If enjoying right away, add your salad dressing to your salad bowl and toss the salad until everything is well combined. & enjoy!
Turkey Bacon Breakfast Sandwiches:
6 English Muffins
6 Turkey Bacon Slices
6 Eggs
6 Egg Whites
6 Slices Pepper Jack Cheese
Cook your turkey bacon over the stove according to the instructions on the package.
Heat up a large pan to cook your eggs in.
Make sure your pan is greased and add in one egg and 1 egg whites at a time. Cook them in a smaller, circular shape so they fit into the English muffins easily!
The easiest way is to make them over medium/ hard!
Lightly Toast your English muffins.
Once your turkey bacon is done cooking and all 6 of your egg patties are all cooked, assemble your sandwiches.
Place your English muffins down, add 1 egg to each, 1 slice of turkey bacon to each and a slice of pepper jack cheese. Close the English muffin and wrap in parchment paper.
Store in fridge or freezer and reheat when you’re ready to enjoy!
Funfetti Muffins:
1 1/2 Cups All Purpose Flour
2 Eggs
1 Cup Plain Greek Yogurt
1/2 Cup Maple Syrup
1/4 Cup Milk
1/4 Cup Melted Butter
2 tsp Baking Powder
1 tsp Baking Soda
1/3 Cup Dye Free Sprinkles + extra to sprinkle on top.
Preheat your oven to 350 degrees.
In a large mixing bowl, add in all your ingredients and mix until well combined.
In a lined muffin tin, evenly divide the muffin mixture into each muffin tin.
Sprinkle a few more sprinkles on top of each muffin.
Cook in the oven for about 15-18 minutes until the muffins are completely cooked through.
Take out and let cool for at least 5 minutes!
Store in the fridge and reheat for up to 5 days!
