MEAL PREP MONDAY MAY 5, 2025.
Crockpot Birria Tacos:
2lb top sirloin
6 Gualio Chilies
3 Tomatoes
4 Cloves Garlic
1 White Onion
2 cinnamon sticks
2 bay leaf’s
1 tbsp salt
1 tbsp pepper
1 tsp cumin
1 tsp oregano
1/2 tsp cloves
OPTIONAL: For more spice, add in 1-2 Arbol Chile!
In a pan, Brown both sides of the top sirloin seasoned with salt and pepper.
In a boiling water pot, add in your guallio chilies, tomatoes, garlic and white onion.
Once boiled for 5 minutes, blend in a blender (with boiled water)
Add your Top Sirloin into the bottom of your crockpot. Then pour the sauce from the blender over the meat. Add your salt, pepper, cumin, oregano, and cloves and a splash of white vinegar.
Stir together and cook on high for about 3-4 hours or until you can easily shred the meat.
In a pan, lay down 1 tortilla, some shredded cheese and your birria meat. Toast both sides until crispy!
Chicken Fajitas:
4 servings
4 Chicken Breasts
3 Bell peppers
1 white onion
2 cups Rice
1-2 tbsp Tomato Paste
1 cube Tomato Chicken Bullion
Taco Seasoning Packet
Chop up your bell peppers and white onions.
Pour your rice in a rice cooker, add 2 cups of water and your tomato paste and tomato chicken bouillon into the rice cooker. Cook rice until done!
Season your chicken with Taco Seasoning, Salt and Pepper and cook in a medium sized skillet until the internal temperature is 165 degrees!
Pull off the heat and chop up your chicken!
Once done, pull it off and sauté your bell peppers and onions.
Once everything is cooked, divide the rice, chicken and bell peppers & onions into meal prep containers. Store in the fridge for the week!
Chorizo Breakfast Burritos:
5 burrito tortillas (you can also do regular sized tortillas if you need to have less cals/carbs!)
8 eggs
5 Yukon Gold Potatoes
1 Red Bell Pepper
1/2 packet taco seasoning
1/2 white onion
Salt and Pepper
Pico De Gallo
Shredded Cheese
Wash and chop up potatoes, bell peppers and onions into small bite sized pieces.
In a medium skillet, Add in 1 tbsp olive oil and add in your potatoes and top with a sprinkle of taco seasoning.
Once potatoes are done, sautée your onions and bell peppers.
Cook your chorizo until cooked through. Add in 8 eggs and scramble altogether .
Lay out 5 tortillas, add in your potatoes, and chorizo and egg scramble. Add in your onions and bell peppers and top with cheese and pico de Gallo.
Roll up your tortillas and store in fridge for up to 5 days! You can also freeze them!
Snickerdoodle Cookies:
1.5 cups Almond Flour
3/4 cup Coconut Sugar
1/3 Cup Almond Butter
1 Egg
1 tbsp Baking Powder
2 tbsp cinnamon
1 scoop vanilla protein powder (I use clean simple eats code KATIE)
1 tbsp vanilla bean paste (or vanilla extract!)
Preheat your oven to 325 degrees.
In a large bowl, mix all ingredients together.
Scoop out the dough in about 1 tbsp size and roll into balls.
Set on baking sheet and slightly flatten.
Pop into oven for 10 minutes!
