JANUARY 27, 2025 MEAL PREP MONDAY.
Chicken Salad with Crackers
1 rotisserie chicken, shredded
3 celery stalks, diced
1/2 red onion, diced
1/4 cup diced pickles
1/2 cup plain greek yogurt
1/2 cup avocado mayo
1 tsp salt
1/2 tsp pepper
2-3 tsp poultry seasoning
In a big bowl, mix all ingredients together. Serve in a wrap or with some crackers!
Crockpot Mongolian Beef
1 1/2 pounds flank steak thinly sliced
1/4 cup cornstarch
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/2 cup water
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup green onions sliced into 1/2-inch pieces
Cover the sliced flank steak evenly in cornstarch, ensuring all pieces are well coated.
Arrange the coated steak slices in your crock pot.
Pour the sesame oil, garlic, ginger, soy sauce, brown sugar, and water over the steak in the slow cooker, ensuring the meat is fully immersed.
Cover and cook on the HIGH setting for 2-3 hours or on the LOW setting for 4-5 hours, allowing the flavors to meld as the meat becomes tender.
Mix in the sliced green onions just before serving.
Serve this flavorful dish over steamed rice and vegetable of choice
High Protein Peanut Butter Cups
1/2 cup peanut butter
1/4 cup Vanilla protein powder
1 tsp vanilla extract
1/8 tsp salt
2/3 cup chocolate chips
2 tsp coconut oil
To make chocolate protein peanut butter cups, carefully melt the chocolate chips. Stir in the coconut oil until smooth.
Spread about a half teaspoon up the sides of mini cupcake liners Stir the nut butter, vanilla extract, salt, and protein powder until thick and smooth. Spoon a little over a teaspoon into each chocolate coated liner.
Top with remaining chocolate sauce. Either chill ten minutes to set or wait a few hours and the chocolate peanut butter cups will set on their own. Once the chocolate shell hardens, liners should peel off easily. Store leftovers in a cool, dry place.
Egg Bites
8 large eggs
½ cup cottage cheese
¼ cup milk
½ cup shredded cheese (cheddar, Gruyère, or mozzarella)
¼ tsp salt
¼ tsp black pepper
Optional Mix-Ins
Bacon or sausage, cooked and crumbled
Spinach or kale, chopped
Diced bell peppers or tomatoes
Green onions or herbs, for garnish
Preheat your oven to 300°F and lightly grease a muffin tin or silicone mold.
In a blender, combine the eggs, cottage cheese, milk, salt, and pepper, blending until smooth and creamy to achieve the egg bites' soft, custardy texture. If using mix-ins, distribute them evenly, along with the shredded cheese, into the greased muffin cups or molds. You can mix and match flavors, such as bacon or spinach and mozzarella.
Pour the blended egg mixture over the mix-ins, filling each cup about ¾ of the way.
Bake for 25-30 minutes, or until the egg bites are set and slightly puffed; they will deflate as they cool, which is normal. Let the egg bites cool for a few minutes before removing them from the pan. Enjoy warm or store them for later!
