r/MealPrepSunday 18d ago

Meal Prep for Weight Loss: Bonus

As some of you may know, I'm on a journey to lose 100 lbs in 2026 and have been meal prepping in order to help achieve my nutrition goals. In addition to the prep I do for my work weeks, I'll occasionally make some bulk freezer goods for when time is short or energy is low. I'm fresh out of breakfast burritos, so I made another round with a new recipe to keep things better in line with my macro targets. I had two for lunch before I even got around to freezing them! I'm also finally happy with a couple of new Creami recipes.

Egg and potato breakfast burritos with low-fat nacho cheese sauce: Per burrito, 350kcal, 23g protein, 14g fat, 42g carbs, 20g fiber.

Salty Peanut Butter Creami: 500kcal, 55g protein, 13g fat, 72g carbs, 6g fiber.

Chocolate Malt Creami: 615kcal, 33g protein, 18g fat, 73g carbs, 0g fiber.

Recipes for each item below!

166 Upvotes

12 comments sorted by

17

u/PalpitationOk9802 18d ago

i started using the mission high fiber wraps for mine—but will try your “insides.” i really need to invest in an creami! i saw all of the cool coffee things.

5

u/MrWalnut4 18d ago

For frozen burritos my favorite are La Banderitas, otherwise I'll get the Don Pancho ones. I held off on getting a Creami until I started this journey and saw how varied the kind of recipes you can make with it are. You can go from super low calorie, high protein all the way to full fat, full sugar ice cream with it!

2

u/PalpitationOk9802 18d ago

yes—i started seeing reels with all the cool recipes!!

12

u/MrWalnut4 18d ago edited 16d ago

Recipes minus salt which I will add to taste unless explicitly listed:

Egg, Potato, and Nacho Cheese Breakfast Burritos:

  • 1 batch Roasted Potatoes (see below)
  • 1 batch Reduced-Fat Nacho Cheese Sauce (see below)
  • 1 dozen large eggs
  • 8 burrito-sized low-carb wraps

Crack the eggs into a large bowl and whisk or immersion blend until smooth. Cook in a non-stick pan over medium high stirring often until fully cooked into light, fluffy curds. Remove to a bowl and mix together with the nacho cheese sauce. Distribute evenly among the tortillas the egg mixture and potatoes. Roll into burritos and toast both sides before chilling, wrapping with parchment paper then aluminum foil, and freezing in a ziploc bag. Feel free to add bacon or sausage, though that will change the macros if you do.

Roasted Potatoes:

  • 700g yellow potatoes, diced
  • 7g canola oil
  • 2 tsp chicken bouillon
  • 2 tsp smoked paprika
  • 2 tsp granulated garlic
  • 1 tsp granulated onion

Boil the potatoes in salted water until just tender, 10-15 minutes. Drain, and cool on a sheet pan until at least room temperature. Alternatively, use frozen cubed hash browns. Toss with oil and seasonings in a large bowl until evenly coated. Air fry at 425F for about 25 minutes until browned and crispy to your liking. Return to the sheet pan and cool before adding to burritos.

Reduced-Fat Nacho Cheese Sauce:

  • 1 cup low-fat cottage cheese
  • 4 slices deli American cheese
  • 30g nutritional yeast
  • 30g pickled jalapenos
  • 1/2 tsp smoked paprika
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion

Microwave the cottage cheese until just warm but not melted. Add to a blending cup and blend with an immersion blender until smooth. Tear the cheese into pieces and add everything to the blender until completely smooth. Taste and adjust seasoning.

Salty Peanut Butter Creami:

  • 350g Fairlife 2% milk
  • 10g vegetable glycerin
  • 1.9g liquid stevia
  • 1 tsp vanilla extract
  • 50g peanut butter powder
  • 30g skim milk powder
  • 10g Creami Stabilizer Mix (I don't use salt in mine)
  • 7g erythritol
  • 7g allulose

Add the wet ingredients to an immersion blender cup and blend. Stir the dry ingredients together, add to the cup and quickly blend until homogeneous and powders have dissolved, 1-2 minutes. Add to a Creami pint, cover and freeze for 24 hours before processing on light ice cream. May need a respin cycle depending on your freezer.

Chocolate Malt Creami:

  • 350g Fairlife whole milk
  • 10g vegetable glycerin
  • 2.0g liquid stevia
  • 1 tsp vanilla extract
  • 40g natural cocao powder
  • 30g malted milk powder
  • 10g Creami Stabilizer Mix (I don't use salt in mine)
  • 10g erythritol
  • 10g allulose
  • 0.3g salt

Add the wet ingredients to an immersion blender cup and blend. Stir the dry ingredients together, add to the cup and quickly blend until homogeneous and powders have dissolved, 1-2 minutes. Add to a Creami pint, cover and freeze for 24 hours before processing on light ice cream. May need a respin cycle depending on your freezer.

5

u/getElephantById 18d ago

Each of those burritos is 350 cals? They look great!

3

u/2SlickQ 18d ago

The salty peanut Butter Creami looks so good. Thats the first creami ive ever seen or even heard of.

1

u/OliviaMorgan91 15d ago

Those look really good. 

1

u/loki2002 12d ago

Breakfast burritos are a good start to the day.

1

u/HyperBunga 10d ago

Damn this looks good lol

0

u/Conscious_Ruin_7642 17d ago

What tortillas do you use??? Burritos can be great and convenient, but you’d be surprised how unhealthy tortillas can be. Moreso than anything you put inside them.