@andreacstone

WEEKLY MEAL PREP💫 MCGRIDLE SAUSAGE MUFFINS 2 1/4 cups of Kodiak Cake mix 1 1/3 cups of milk 1 lb breakfast sausage 1 cup shredded cheddar cheese 4 eggs (beaten.) 1/2 cup maple syrup 1/2 teaspoon salt 1/2 teaspoon pepper Instructions Preheat oven to 400 degrees and grease a muffin tin well. If you have a silicone muffin pan, they work really well for easily removing these muffins. In a skillet, brown the breakfast sausage. Drain the grease from the meat and set it aside. Leave just enough grease in the bottom of the pan to scramble the eggs. Cook the eggs over medium heat, breaking them up into less than bite-sized pieces as they cook. Set aside. In a medium-sized mixing bowl, mix the pancake mix, water, syrup, salt and pepper. Stir in the sausage, eggs, and cheese. Pour the mixture by scant 1/4 cups into your prepared muffin pan. CROCKPOT ENCHILADA SKILLET tablespoon olive oil 1 yellow onion, diced 2 cloves garlic, minced 1 1/2 lbs boneless skinless chicken breasts or thighs 1/2 teaspoon kosher salt 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon black pepper 1/4 teaspoon oregano 1 15 oz jar red or green enchilada sauce 1 15 oz can black beans, drained and rinsed 2 zucchini, diced 6 corn tortillas, cut into bite sized pieces 1/2 cup shredded cheddar cheese Finely chopped cilantro to top Lime wedges and sour cream to serve Optional: Heat olive oil in a skillet over medium heat. Add the onion and garlic, stirring occasionally, for about 6-8 minutes or until the onion has browned. You can also skip this step and just add the onion and garlic to the bottom of the slow cooker. Browning before adds more flavor. In your slow cooker, add the chicken, seasonings, enchilada sauce, black beans, and sautéd onions and garlic. Cook on low for 7-8 hours or high for 4-5 hours until the chicken can easily be shredded with 2 forks. Stir in the zucchini for the last 2 hours. Shred the chicken, stir in the tortillas, and top with cheese. Cover until melted, about 10 minutes. Garnish with cilantro and serve as desired. HIDDEN VEGGIE CHOCOLATE MUFFINS chopped zucchini 1 chopped large carrot 1/3 cup pure maple syrup 1 banana 1/4 cup avocado oil 2 eggs splash vanilla extract 1 1/4 cup flour 1/4 cup cocoa powder 1 tsp baking powder & soda 1/3 cup chocolate chips INSTRUCTIONS add zucchini, carrot, banana, eggs, vanilla, syrup, oil and vanilla to a blender and blend until smooth. - In a large bowl combine flour, cocoa powder, baking soda and baking powder. - Add wet mixture to dry mixture and stir until combined. - Distribute batter evenly to lined muffin pan (I used 1/4 cup batter per muffin) and bake at 350 degrees for 25-30 #mealprep #toddlermeals #recipes #motherhood @KodiakCakes @Siete Foods

On the profile · Jun 15, 2026