Hi there!  I don't know about you guys, but I find time to meal plan, grocery shop, then meal prep to be exhausting.  I feel like Meal Prep is the equivalent of folding if you were comparing it to the laundry cycle.  If you are like me, you like to leave those clothes in the dryer...let 'em fluff a bit and then find your fave top perfectly warm and wrinkle-free, right?  I used to do the same thing with food.  I would make these elaborate lists-full of aspirations of all the meals I would be making for the week. I would make my lists, plan then grocery shop.  All the food would be left in the fridge as is until we would use it. Gradually, I began to realize my truth when it came to this:  my fridge is where produce goes to die.  I have all the best intentions to cook every single thing I buy, but then the week hits and holy moly there's no time!!!

Cue Jessie Spano sized I'm so excited freak out:
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My biggest goal when it comes to this journey is to make it LIVEABLE.  I'm not going to do anything to lose this weight that I'm not willing to do for the rest of my life, except kale?  Maybe Kale...that's another debate.  Anywho, when I first started, I meal prepped like there was no tomorrow.  Now that the kids are in extracurriculars and we are on the go all the time, I realize that the way I was meal prepping is not sustainable (and lets not talk about all the dishes)!  My goal now is to make easy meals that I can batch cook and have ready for the week.  This is where these egg muffins come in.  You will see egg muffin recipes all over Pinterest and the internet.  These are in the spirit of those recipes, just simplified.  

First, you will need:
Muffin Tin
Eggs
Turkey Sausage Crumbles (I used Jimmy Dean)
Cheddar (I used Kraft Natural)
Heat oven to 350 degrees

Next, spray each space on your pan with non stick spray.  Break an egg in each space, then salt & Pepper each area.  After this, you are going to need to measure out 1 cup of the turkey sausage crumbles and 1/2 cup of the cheese.  Distribute each evenly throughout the muffin tin.  

At this time, you can add any veggies you desire.  After this, take a fork and scramble each space with the  egg, cheese, and turkey sausage combo.  These bake in the oven at 350 degrees for 12-15 mins or until cooked through.

The cheese=9sp for 1/2 cup and the Turkey sausage=5sp for 1 cup.  The math on these comes out to 1.16 sp each, or 2 for 2sp.  I like making these this way because you don't have to precook meat or scramble everything in a separate bowl then pour.  Just break, add ingredients, scramble and you're done- 3 dishes to wash too, not bad!  I store this in my fridge and warm up a couple for 1 minute on high in my microwave.  I top with a small drizzle of sriracha and add a side of fruit.

Oh my, these Copycat Starbucks egg white bites turned out awesome and only 1sp for 2! The key to the sous vide bites is the sous vide machine and how it cooks these with the water over a longer period of time.  I wanted to find a more convenient way to make these at home without an expensive extra machine.  The cottage cheese made it!  These are fluffy with a slightly creamy texture and easy to make! I’ve seen a lot of recipes for this and researched all the Pinterest posts, and finally just decided to play around with it once I knew the general ingredients of the bites.  

Here’s my recipe:

























​ Ingredients:

• 1/2 cup of Monterey Jack shredded cheese (I used Kroger brand)
• 1/2 cup of low fat cottage cheese (I used Daisy brand).
• Chopped Green Onion
• Chopped Red Pepper
• Carton of Egg Whites

Grab your monterey jack cheese and cottage cheese.  Combine these two ingredients in a mixing bowl. Next, grab a muffin pan, spray with Nonstick spray and fill each space half way with egg whites. Chop some green onion and red pepper, add a little to each space with the egg white. Next spoon an equal amount of the cheese mixture into each space. When finished, grab a fork and mix each space up so that it’s combined well. You’ll need to set your oven for 350 degrees and bake for 15 mins or more if not cooked through!  These can be stored in the fridge or freezer for easy reheating.  I reheat mine for 1 minute.  Make sure they are hot all the way through and enjoy for breakfast or snacking!
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