weekly meal prep: december 21, 2025
meal prep is soooo back. we’re heading into 2026 utilizing the same habits we started 2025 with, not starting from scratch! recipes below!
if you need any supplies, linking my meal prep faves HERE.
Mini Egg Bakes (High-Protein & Meal Prep Friendly)
These mini egg bakes are an easy, high-protein breakfast or snack that’s perfect for meal prep. They’re fluffy, savory, and come together quickly using simple ingredients.
Serves: 3
Yield: 6 mini egg bakes (2 per serving)
Ingredients
¾ cup egg whites (¼ cup per serving)
3 large eggs
½ cup cottage cheese, blended until smooth
¾ cup Amylu maple chicken sausage, diced
½ cup cherry tomatoes, halved or diced
⅓ cup crumbled feta cheese
Salt and pepper, to taste
Optional: garlic powder, onion powder, or Italian seasoning
Instructions
Preheat oven to 350°F. Lightly grease three glass meal prep containers.
Blend cottage cheese until completely smooth and creamy.
In a large bowl, whisk together eggs and egg whites until fully combined.
Stir in the blended cottage cheese, salt, pepper, and any optional seasonings.
Fold in diced chicken sausage, tomatoes, and feta cheese.
Evenly divide the mixture between the containers.
Bake for 20–25 minutes, or until the egg bakes are set in the center and lightly golden on top.
Let cool for 5 minutes before sealing with lids.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 45 seconds.
Macros:
(1 container = ⅓ of the recipe)
Calories: ~250–270 kcal
Protein: ~28–30 g
Carbs: ~5–7 g
Fat: ~12–14 g
Pickle Chicken Salad
This pickle chicken salad is creamy, high-protein, and perfect for quick lunches or snacks. It’s tangy, dill-forward, and comes together in minutes using simple ingredients.
Serves: 4
Estimated Macros (Per Serving)
Calories: ~150
Protein: 23 g
Carbs: 5 g
Fat: 4 g
Macros are estimates and may vary slightly based on brands used.
Ingredients
12 oz shredded chicken (pre-shredded rotisserie works great)
¼ cup low-fat cottage cheese, blended until smooth
¼ cup nonfat Greek yogurt
¼ cup chopped dill pickles, plus a small splash of pickle juice
1 tbsp fresh or dried dill weed, chopped
2 tbsp ranch seasoning
1 tsp dill pickle seasoning (optional, for extra pickle flavor)
Salt and pepper, to taste
Instructions
Add all ingredients to a large bowl.
Mix well until fully combined and creamy.
Taste and adjust seasoning with salt, pepper, or additional pickle juice if desired.
Serving Ideas
Spoon into wraps or sandwiches
Serve with crackers or fresh veggies
Enjoy on its own for a quick, high-protein meal
Frozen Banana Pudding Bark (Macro-Friendly Dessert)
Serves: 8–10 pieces
Prep time: 10 minutes
Cook time: none (freezer set)
Ingredients
1 cup plain or vanilla Greek yogurt
½–¾ cup milk (start with ½ cup and add more as needed)
1 packet sugar-free banana pudding mix
1 banana, thinly sliced
1–2 tbsp mini chocolate chips
1–2 graham crackers, crushed
Instructions
Line a small baking sheet with parchment paper.
In a bowl, whisk together the Greek yogurt, milk, and sugar-free banana pudding mix until smooth. The mixture should be creamy and spreadable — add a splash more milk if needed.
Pour the mixture onto the parchment-lined pan and spread into an even, thin layer.
Top with sliced banana, mini chocolate chips, and crushed graham crackers.
Place in the freezer for 3–4 hours, or until fully set.
Once frozen, break into pieces and store in an airtight container or freezer bag.
Storage
Store in the freezer for up to 7–10 days.
Enjoy straight from the freezer or let sit at room temperature for 2–3 minutes before eating.
Notes / Tips
For higher protein, use high-protein milk (like Fairlife).
Keep chocolate chips and graham crackers light to stay macro-friendly.
Spreading the bark thin helps with the best texture once frozen.
Turkey Cranberry Glaze Meatballs
You can find this recipe HERE on my site!
