MAY 11, 2026 MEAL PREP MONDAY.
Sheet Pan Turkey Bacon Breakfast Burritos:
10 Tortillas
6 Eggs
1 cup egg whites
6 slices Turkey Bacon
1 cup low-fat Cottage cheese
3/4 cup Shredded Cheddar cheese
2 Bell peppers, Diced
1/2 White Onion, Diced
Salt and Pepper, to taste
1 tbsp Garlic Salt
Preheat your oven to 350 degrees.
Chop up your bell peppers and onions and spread evenly onto a well greased sheet pan.
Cook your 6 pieces of turkey bacon in a skillet.
In a mixing bowl, add your eggs, egg whites, cottage cheese, salt and pepper and garlic salt. Mix until well combined.
Evenly spread the egg mixture on top of the chopped veggies.
Chop up your cooked turkey bacon and add on top.
Cook in oven at 350 degrees for 20 minutes, or until egg mixture is cooked all the way through.
Pull out of oven and top with shredded cheese.
Divide the egg mixture into 10 pieces and evenly divide into each tortilla.
Wrap tortillas like a burrito and store in the fridge or freezer and reheat when wanting to enjoy!
Chia Seed Yogurt Pudding:
6 tbsp Organic Chia Seeds
1 Cup Milk of choice
2 cups strawberries
1 tbsp vanilla
2 tbsp Maple Syrup
3 servings vanilla greek yogurt
Additional Toppings: 3 Chopped strawberries & Cacao Nibs
In a blender, add in your milk, Strawberries, and vanilla extract.
Pour into a large glass and add in your 6 tbsp of chia seeds. Place in the fridge for about 2 hours.
After 2 hours, take out 3 overnight oats jars. Add 1 layer of chia seed pudding to the bottom of each, 1/2 serving of Vanilla yogurt on top of that layer, another layer of chia seed pudding, the other 1/2 serving of Vanilla Yogurt and top with remaining chia seed pudding. Add 1 chopped strawberry to the top of each chia seed pudding with a sprinkle of cacao nibs and store in fridge and enjoy throughout the week!
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!)
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!
Frozen Mini Protein Oreo 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 Oreo cookies (crushed)
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 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 8 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. This gives you that signature cookies-and-cream texture in every bite.
Spoon the cheesecake mixture into muffin liners. Crush the remaining Oreos and sprinkle them generously over the top.
Pop your cheesecake creations into the freezer for at least 2 hours before enjoying
