OCTOBER 21, 2025 MEAL PREP MONDAY.

One Pot Lasagna Soup:

• 1 pound ground beef

• 1 pound ground pork

• 2 yellow onions, diced

• 2 garlic cloves, minced

• 3 cups tomato sauce

• 2 cups heavy cream

• 2 cups chicken bone broth

• 1 cup water

• 1 1/2 cups shredded mozarella

• 1 tbsp garlic powder

• 1 tsp dried oregano

• 2 tsp salt

• 1 tsp black better

• 1 tbsp smoked paprika

• 2 tbsp tomato paste

• 8 oz lasagna sheets, broken

• Ricotta Cheese and Basil for Topping

In a large pot, heat up 1 tbsp olive oil over medium heat and add in the onions and minced garlic. Saute for 5 minutes until fragrant.

Add in your ground beef and ground pork and season with garlic powder, oregano, salt and pepper and smoked paprika. Cook until meat is browned.

Once brown, pour in the tomato sauce, heavy cream, chicken bone broth and water. Stir everything together and bring to a simmer.

Once simmering, break up the lasagna sheets and add into the soup. Cook and let simmer for 20-30 minutes until the pasta is cooked.

Remove the soup from the heat and add in your mozzarella cheese.

If making for meal prep, evenly divide the soup into 5-6 meal prep containers and top with a tbsp of ricotta cheese and reheat as needed.

Or serve and enjoy immediately!

You can also take out one cup heavy whipping cream and add a cup of bone broth or water to lower cals! Also use fat free or low fat cheese if you want to lower cals/ fat in grams!

Chocolate Chip Banana Pumpkin Bars:

• 1-2 large banana, mashed

• 1 cup almond flour

• 3 tbsp melted butter

• 1 egg

• 1/2 cup Pumpkin Puree

• 1/3 cup maple syrup

• 1 tbsp vanilla extract

• 2 scoops vanilla protein powder

• 1 tsp baking soda

• 1/4 cup almond butter

• 1/2 tsp salt

• 1/3 cup chocolate chips (with a bit extra for the topping!)

• 1 tbsp cinnamon

• 1 tbsp pumpkin pie spice

Preheat your oven to 350 degrees.

In a large mixing bowl, add your bananas and mash.

Then add your egg, Pumpkin Puree, melted butter, maple syrup, vanilla protein powder, baking soda, almond butter, salt, chocolate chips, cinnamon and pumpkin pie spice and mix until well combined.

In a well greased 9x9 baking dish, add your batter and lightly top with a few extra chocolate chips.

Bake for about 20 minutes until completely cooked through.

Once done, let cool and evenly divide into 16 squares and enjoy!

Pumpkin Pie Overnight Oats:

• 1/2 cup oats

• 1 scoop vanilla protein powder (my favorite is clean simple eats: discount code: Katieyovin)

• 1 tbsp chia seeds

• 1 tsp vanilla extract

• 1 tbsp Pumpkin Puree

• 1 tsp pumpkin pie spice

• 1 tsp cinnamon

• 2 tbsp maple syrup

• 1/3 cup almond milk

Optional Topping:

• 1/4 cup plain greek yogurt

• 1 tbsp almond butter

• 1 tbsp white chocolate chips

In overnight oats jars, combine your oats, protein powder, chia seeds, vanilla extract, Pumpkin Puree, pumpkin pie spice, cinnamon, maple syrup and almond milk altogether. Mix until well combined.

Top with optional topping

Store in fridge for up to 4 days and enjoy on busy mornings!

Honey Garlic Chicken with Mac and Cheese:

Chicken Marinade:

• 3 Chicken Breasts, Cubed

• 2 tbsp olive oil

• 4 cloves minced garlic

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 1 tsp dried parsley

• 2 tsp salt

• 1 tsp black better

Cooking:

• 2 tbsp butter

• 2 tbsp olive oil

• 1 tbsp honey

• 2 tbsp chopped parsley

Mac & Cheese:

• 2 tbsp butter

• 4 cloves minced garlic

• 2 cup heavy cream

• 1/2 cup shredded mozzarella cheese

• 1 cup fresh grated cheddar cheese

• 1 box elbow macaroni

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 2 tsp salt

• 1 tsp black pepper

Dice your chicken breasts and add into a large bowl. Add olive oil, garlic, smoked paprika, garlic powder, parsley, salt and black pepper. Let this marinate for 10-20 minutes.

Cook the chicken in a large skilled on medium heat. Cook for 10-15 minutes and stir occasionally until fully cooked.

Reduce the heat to low and stir in your honey, butter, and chopped parsley.

Coat the chicken and set aside.

In the salt skillet, add your Mac and cheese butter and minced garlic. Cook until golden and fragrant and then pour the heavy cream in and let it gently bubble.

Stir in your mozzarella and cheddar, smoked paprika, garlic powder, salt and pepper.

Mix until creamy and smooth.

Bring a pot of water to a boil and cook your elbow macaroni pasta. drain and rinse once finished cooking.

Add the cooked pasta to the cheese sauce and let it simmer on low for about 5 minutes.
Evenly divide the chicken and Mac and cheese into meal prep containers. This will get you about 6 servings!

Reheat and store for about 4-5 days!

Use low fat cheese if you want to lower fat cals!