Author: admin

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

	Breakfast	Lunch	Dinner
Mon	Sweet Potato Egg Frittata	Balsamic Pork Chops	Beef Tomatillo Soup
Tues	Persimmon Muffins	Chicken Enchilada Stuffed Peppers	Moroccan Chicken and Couscous
Wed	Sweet Potato Egg Frittata	Balsamic Pork Chops	Beef Tomatillo Soup
Thurs	Persimmon Muffins	Chicken Enchilada Stuffed Peppers	Moroccan Chicken and Couscous

Set Your Pace

• If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
• If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
• Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

1. Gather all ingredients, spices, tools, and equipment in advance and review the recipes to ensure a smooth, stress-free meal prep.

Cooking Phase 1: Oven Recipes:

1. Sweet Potato Egg Frittata: Preheat the oven to 400°F, slice the peeled sweet potato into 1/4-inch rounds, whisk the eggs with salt, grease a baking dish with olive oil, layer in the sweet potato, pour the eggs over top, sprinkle with green onions, and bake for 10–15 minutes until set.
2. Persimmon Muffins: Peel and puree the persimmons with olive oil, whisk in the egg, brown sugar, and cinnamon, then add the dry ingredients until smooth, pour the batter into a greased muffin pan, top with sliced almonds, and bake for 15–20 minutes.

Cooking Phase 2: Stove Top Recipes:

1. Balsamic Pork Chops: Slice the persimmons, season and sear the pork chops with balsamic and spices until they reach 145°F, then sauté the persimmons in the same pan and serve together with a side salad.
   Stuffed Chicken Enchilada Peppers: Halve and core the bell peppers, mix the shredded chicken with red onions, cilantro, and enchilada sauce, fill the peppers, bake for 20–25 minutes until tender, then top with sliced avocado and serve with a side salad.
2. Beef Tomatillo Soup: Sauté the onions in oil, add and cook the ground beef with garlic, then stir in the broth, tomatillo sauce, vegetables, and seasonings, simmer for 10 minutes, and finish with cilantro, red onions, and jalapeños.
3. Moroccan Chicken and Couscous: Sauté the onions, then cook the seasoned chicken, deglaze with water, stir in garlic, ginger, and tomatoes, cook the couscous separately according to package instructions, and serve the chicken over the fluffed couscous.

Final Steps:

1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

• Evenly divide meals according to the serving size
• Let all items cool before placing them in the refrigerator
• Keep all items refrigerated under 40°F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the microwave
• Lunch: Both meals can be reheated quickly in the microwave.
• Dinner: Both meals can be reheated quickly in the microwave.

Extra Flavors and Substitutions

• Egg Frittata: Serve with a side of mixed greens or sliced tomatoes for added freshness and color.
• Persimmon Muffins: If persimmons aren’t available, swap with mashed ripe pears or bananas for similar sweetness and moisture.
• Pork Chops: Serve alongside roasted Brussels sprouts or steamed green beans to balance the sweetness of the persimmons.
• Chicken Enchilada Peppers: Replace shredded chicken with black beans or lentils for a high-protein vegetarian option.
• Beef Tomatillo Soup: Enjoy with warm corn tortillas or a side of rice to soak up the flavorful broth.
• Moroccan Chicken: Swap couscous for quinoa or brown rice if you want a gluten-free or higher-fiber base.

Extra Leftover Ingredients Not Used

• Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
• Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
• Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

	Breakfast	Lunch	Dinner
Mon	Egg Deli Roll Ups	Salmon Salad Stuffed Avocado	Rosemary Chicken and Potatoes
Tues	Apple Muffin Bar	Turkey Toscana Soup	Island Spiced Pork
Wed	Egg Deli Roll Ups	Salmon Salad Stuffed Avocado	Rosemary Chicken and Potatoes
Thurs	Apple Muffin Bar	Turkey Toscana Soup	Island Spiced Pork

Set Your Pace

• If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
• If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
• Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

1. Gather all ingredients, spices, tools, and equipment, and review the recipes in advance to make meal prep easy and stress-free.

Cooking Phase 1: Oven Recipes:

1. Apple Muffin Bar: Preheat the oven to 400°F, mix banana and egg until smooth, stir in oats and baking powder, pour into a greased dish, top with diced apple, and bake 15–20 minutes until cooked through.
2. Rosemary Chicken: Preheat the oven to 400°F, cube the potatoes and artichokes, toss them with chicken, seasonings, and olive oil in a baking dish, bake 35–40 minutes until chicken reaches 165°F, then serve with arugula salad and lemon vinaigrette.
3. Island Spiced Pork: Preheat the oven to 400°F, roast butternut squash, apples, and red onions with olive oil and seasonings for 15–20 minutes, marinate and sear the pork tenderloin, finish cooking it in the oven until 145°F, let rest, and serve with the roasted vegetables.

Cooking Phase 2: Stove Top Recipes:

1. Egg Deli Roll Ups: Sauté bell peppers in oil until soft, stir in eggs until set, then place eggs on layered turkey slices, fold, and secure with a toothpick.
2. Turkey Toscana Soup: Sauté onions and garlic in oil, brown the turkey, then add broth, collard greens, potatoes, and seasonings, simmer until tender, and finish with coconut milk and red pepper flakes.

Final Steps:

1. Salmon Stuffed Avocado: Dice the onions, peppers, and apple, chop the green onions, mix with salmon, mustard, mayo, sriracha, and seasonings, then fill avocado halves with the salad and serve with celery sticks.
2. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

• Evenly divide meals according to the serving size
• Let all items cool before placing them in the refrigerator
• Keep all items refrigerated under 40°F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the microwave
• Lunch: Salmon stuffed avocado can be served chilled. Both meals can be reheated quickly in the microwave.
• Dinner: Both meals can be reheated quickly in the microwave.

Extra Flavors and Substitutions

• Breakfast Egg Deli Roll Ups: Serve with a side of roasted sweet potato or a small fresh fruit salad for a balanced breakfast or lunch.
• Apple Muffin Bars: Use pears instead of apples, or add cinnamon and walnuts for added flavor and crunch.
• Salmon Stuffed Avocado: Use canned tuna instead of salmon, or swap the green apple for diced mango for a tropical twist.
• Turkey Toscana Soup: Pair with a slice of whole-grain bread or a side salad for a complete meal.
• Baked Rosemary Chicken: Swap artichokes for asparagus or green beans, and use thyme instead of rosemary for a different flavor profile.
• Island Spiced Pork: Swap pork for chicken breast or turkey tenderloin, and swap red onion for shallots if you prefer a milder taste.

Extra Leftover Ingredients Not Used

• Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
• Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
• Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

	Breakfast	Lunch	Dinner
Mon	Egg Stuffed Peppers	Harissa Chicken Tenders	Pistachio Crusted Salmon
Tues	Pomegranate Crisp	Hot and Sour Soup	Harissa Beef Stew
Wed	Egg Stuffed Peppers	Harissa Chicken Tenders	Pistachio Crusted Salmon
Thurs	Pomegranate Crisp	Hot and Sour Soup	Harissa Beef Stew

Set Your Pace

• If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
• If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
• Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

1. Collect all ingredients, spices, tools, and equipment, and review the recipes beforehand to ensure meal prep goes smoothly and stress-free.

Cooking Phase 1: Instant Pot and Oven Recipes:

1. Harissa Beef Stew: Peel and cube turnips, layer beef in a pot with chicken broth, harissa, bay leaf, salt, onions, garlic, carrots, turnips, and bell peppers, then cook in an Instant Pot on medium for 45 minutes (or slow cooker on high 4–6 hours) before naturally releasing the steam.
2. Egg Stuffed Peppers: Halve and deseed bell peppers, crack an egg into each, bake 12–15 minutes until set, then top with harissa, pistachio pesto, and avocado slices.
3. Pomegranate Crisp: Grease a baking dish, toss thinly sliced apple and pear with orange juice and zest, sugar, cinnamon, cornstarch, and pomegranate seeds, top with a crumbly oat-butter streusel, bake 25–30 minutes until golden, and serve warm with pomegranate seeds and honey.
4. Harissa Chicken Tenders: Toss peeled and diced turnips with chicken, harissa, seasonings, and olive oil, bake 20–25 minutes until chicken reaches 165°F, then serve with pomegranate seeds and pepperoncini.
5. Pistachio Crusted Salmon and Asparagus: Chop pistachios, spread Dijon on salmon, season salmon and asparagus with garlic and salt, coat salmon with pistachios, drizzle with olive oil, bake 12–15 minutes until 145°F, and finish with fresh lemon juice.

Cooking Phase 2: Stove Top Recipes:

1. Hot and Sour Soup: Sauté onions, garlic, and mushrooms in oil, add chicken stock, soy sauce, vinegar, and brown sugar, stir in whisked eggs to form ribbons, simmer 2–3 minutes, then finish with sesame oil, red pepper flakes, and green onions.

Final Steps:

1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

• Evenly divide meals according to the serving size
• Let all items cool before placing them in the refrigerator
• Keep all items refrigerated under 40°F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the microwave
• Lunch: Both meals can be reheated quickly in the microwave.
• Dinner: Both meals can be reheated quickly in the microwave.

Extra Flavors and Substitutions

• Egg Stuffed Peppers: Serve with a side of quinoa or whole-grain toast to make it a complete breakfast or light lunch.
• Pomegranate Crisp: Serve alongside Greek yogurt for added protein in meal prep portions.
• Baked Harissa Chicken Tenders: Add roasted sweet potatoes or a simple green salad for a balanced meal prep bowl.
• Hot and Sour Soup: Pair with a small side of brown rice or veggie spring rolls for a quick, light lunch.
• Baked Pistachio Crusted Salmon: Pair with roasted baby potatoes or cauliflower rice for a complete meal prep plate.
• Harissa Beef Stew: Pair with a side of couscous or brown rice to soak up the flavorful broth.

Extra Leftover Ingredients Not Used

• Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
• Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
• Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

	Breakfast	Lunch	Dinner
Mon	Sausage and Potato Hash	Sheet Pan Shrimp with Cauliflower and Corn	Stuffed Poblano Peppers
Tues	Baked Apples and Ricotta	Ground Beef Cabbage Stir Fry	Cauliflower Pizza
Wed	Sausage and Potato Hash	Sheet Pan Shrimp with Cauliflower and Corn	Stuffed Poblano Peppers
Thurs	Baked Apples and Ricotta	Ground Beef Cabbage Stir Fry	Cauliflower Pizza

Set Your Pace

• If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
• If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
• Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

1. Gather all ingredients, spices, utensils, and equipment, and review the recipes in advance to ensure a smooth, stress-free meal prep.

Cooking Phase 1: Oven Recipes:

1. Sausage and Potato Hash: Preheat the oven to 400°F, toss diced potatoes, bell peppers, sausage rounds, and chopped green onions with olive oil and salt in a baking dish, then bake for 15 minutes.
2. Baked Apples with Ricotta: Preheat the oven to 400°F, core the apples and place them in a baking dish, pour a mixture of water, lemon juice, and honey over them to steam while baking for 25 minutes, then serve with ricotta, walnuts, cinnamon, and a drizzle of honey.
3. Sheet Pan Shrimp with Roasted Corn and Cauliflower: Preheat the oven to 400°F, arrange shrimp and vegetables on a sheet pan, toss with olive oil, seasonings, and garlic, then bake for 12–15 minutes.
4. Cauliflower Pizza: Preheat the oven to 400°F, slice the cauliflower into 1-inch “steaks,” coat with olive oil, and bake for 25 minutes; meanwhile, mix tomato sauce with thyme and salt and dice the sausage, then top the roasted cauliflower with sauce, garlic, mozzarella, ricotta, and sausage, and bake another 5–10 minutes until heated and melted.
5. Stuffed Poblano Peppers: Pre-heat the oven to 350F. Arrange the poblano peppers in a single layer on a sheet pan and bake for 10-15 minutes. Meanwhile, prepare the stuffing on the stove top.

Cooking Phase 2: Stove Top Recipes:

1. Ground Beef and Cabbage Stir Fry: Heat olive oil in a wok over medium-high heat, sauté red onions for 2–3 minutes, add and brown ground beef with garlic powder for 5–6 minutes, stir in shredded cabbage and soy sauce until softened, then finish with a drizzle of sesame oil.
2. Cranberry Muffin Bars: Preheat the oven to 400°F, mix eggs, sugar, orange juice, flour, oats, baking powder, and baking soda, fold in cranberries, pour into a greased dish, and bake 15–20 minutes.
3. Stuffing for Poblano Peppers: Sauté onions in oil over medium-high heat, cook and season ground beef for 5–8 minutes, stir in roasted tomatoes and green chilies, then fill roasted peppers with the mixture, serve over heated sweet potato–cauliflower rice, and garnish with diced tomatoes and cilantro.

Final Steps:

1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

• Evenly divide meals according to the serving size
• Let all items cool before placing them in the refrigerator
• Keep all items refrigerated under 40°F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the microwave, serve the ricotta chilled
• Lunch: Both meals can be reated quickly in the microwave.
• Dinner: Both meals can be reheated quickly in the microwave.

Extra Flavors and Substitutions

• Sausage and Potato Hash: Serve with a side of eggs.
• Baked Apples with Ricotta: Prepare a few extra baked apples and store them individually in airtight containers for quick grab-and-go breakfasts.
• Sheet Pan Shrimp with Cauliflower and Corn: Cook extra shrimp and veggies to toss into salads or wraps later in the week.
• Ground Beef and Cabbage Stir Fry: Serve over cooked rice, noodles, or zoodles for a filling meal.
• Stuffed Poblano Peppers: Serve alongside a simple green salad for added fiber and freshness.
• Cauliflower Pizza: Pair with a side of roasted or sautéed greens, like spinach or kale, for a nutrient boost.

Extra Leftover Ingredients Not Used

• Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
• Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
• Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

	Breakfast	Lunch	Dinner
Mon	Scrambled Eggs with Carnitas	Ginger Lime Chicken Salad	Instant Pot Carnitas Tostadas
Tues	Cranberry Muffin Bars	Chili Steak Salad with Orange Salsa	Air Fryer Orange Glazed Chicken with Broccoli
Wed	Scrambled Eggs with Carnitas	Ginger Lime Chicken Salad	Instant Pot Carnitas Tostadas
Thurs	Cranberry Muffin Bars	Chili Steak Salad with Orange Salsa	Air Fryer Orange Glazed Chicken with Broccoli

Set Your Pace

• If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
• If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
• Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

1. Gather all ingredients, spices, utensils, and equipment, and review the recipes in advance to ensure a smooth, stress-free meal prep.

Cooking Phase 1: Instant Pot Recipes:

1. Instant Pot Pork Carnitas: Place pork shoulder in the Instant Pot with seasonings, onions, garlic, cilantro, orange and lime juice, and water, cook 45 minutes (or 4–6 hours in a slow cooker), shred, and serve on tostadas with pico de gallo and a side salad. Save a portion of the cooked carnitas for the scrambled eggs recipe below.

Cooking Phase 2: Air Fryer Recipes and Oven Recipes:

1. Air Fryer Orange Soy Glazed Chicken with Broccoli: Toss chicken thighs in soy sauce, orange juice, honey, garlic powder, and sesame oil, air fry at 360°F for 23–25 minutes until 165°F, then air fry seasoned broccoli at 360°F for 5 minutes.
2. Cranberry Muffin Bars: Preheat the oven to 400°F, mix eggs, sugar, orange juice, flour, oats, baking powder, and baking soda, fold in cranberries, pour into a greased dish, and bake 15–20 minutes.

Cooking Phase 3: Stove Top Recipes

1. Scrambled Eggs with Pork Carnitas: Heat oil in a pan over medium heat, scramble the eggs, add pork carnitas until warmed, and finish with fresh pico de gallo.
2. Grilled Ginger Lime Chicken Salad: Marinate chicken in a lime, honey, and spice mixture for at least 10 minutes, grill until cooked through, let rest and slice, then serve over spring mix with avocado and mango salsa made from mango, red onion, tomato, cilantro, lime juice, and salt.
3. Grilled Chili Steak with Orange Salsa: Marinate steak for at least 10 minutes, grill to desired doneness, let rest and slice, then serve over spring mix with avocado and orange salsa.

Final Steps:

1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

• Evenly divide meals according to the serving size
• Let all items cool before placing them in the refrigerator
• Keep all items refrigerated under 40°F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the microwave
• Lunch: Proteins can be reheated in the microwave, while the salad can be served chilled
• Dinner: Both meals can be reheated quickly in the microwave.

Extra Flavors and Substitutions

• Scrambled Eggs with Carnitas: Serve with a side of whole-grain tortillas.
• Cranberry Muffin Bars: Pair with Greek yogurt or cottage cheese for added protein, or add a handful of nuts for crunch and healthy fats to make it a complete breakfast or snack.
• Grilled Ginger Lime Chicken Salad: Use your choice of deli meat and cheese.
• Grilled Chili Steak with Orange Salsa: Pair with a side of crunchy veggie sticks or a light soup for a balanced, satisfying lunch.
• Instant Pot Carnitas: Serve with a slice of whole-grain bread or a small quinoa salad to round out the meal with fiber and carbs.
• Air Fryer Orange Soy Glazed Chicken: Pair with brown rice, quinoa, or a whole-grain pasta for a balanced meal prep.

Extra Leftover Ingredients Not Used

• Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
• Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
• Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

	Breakfast	Lunch	Dinner
Mon	Turkey Breakfast Scramble	Roast Beef Deli Sandwich	Toscana Soup
Tues	Peanut Butter and Apple Quesadillas	Air Fryer Turkey Taquitos	One Pot Cabbage and Beef Stew
Wed	Turkey Breakfast Scramble	Roast Beef Deli Sandwich	Toscana Soup
Thurs	Peanut Butter and Apple Quesadillas	Air Fryer Turkey Taquitos	One Pot Cabbage and Beef Stew

Set Your Pace

• If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
• If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
• Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

1. Prepare all your ingredients, gather your spices, utensils, and equipment, and read through the recipes ahead of time so you’re fully ready for smooth, stress-free meal prep.

Cooking Phase 1: Air Fryer Recipe

1. Air Fryer Turkey Taquitos: Layer cheese and turkey on each tortilla, roll tightly, brush with olive oil, air fry at 400°F for 5–6 minutes until crispy, then serve with a side salad topped with pico de gallo and avocado.

Cooking Phase 2: Stove Top Recipes

1. One Pot Beef and Cabbage Stew: Sauté onions, sear beef until golden, add mushrooms, tomato sauce, and broth, then stir in napa and red cabbage, bring to a boil, cover, and simmer for 25 minutes or until the beef is tender.
2. One Pot Toscana Soup: Sauté onions and garlic, brown the ground turkey, then add broth, collard greens, potatoes, and seasonings; simmer until the potatoes are tender, finish with coconut milk, and sprinkle with red pepper flakes.
3. Turkey Breakfast Scramble: Whisk the eggs, cook the turkey sausage until golden, pour in the eggs and cook until set, season with salt and garlic powder, then top with fresh tomatoes, red onions, and green onions.
4. Peanut Butter and Apple Quesadillas: Spread nut butter on tortillas, layer with sliced apples, pecans, and cinnamon, top with another tortilla, cook on both sides until golden and melty, slice into quarters, and serve with fresh apple slices.
5. Roast Beef Deli Sandwich: Sauté bell peppers and onions until soft, layer cheese, roast beef, tomatoes, and the sautéed veggies between sandwich bread, then slice in half and serve with a side salad and dressing.

Final Steps:

1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

• Evenly divide meals according to the serving size
• Let all items cool before placing them in the refrigerator
• Keep all items refrigerated under 40°F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the microwave
• Lunch: Both meals can be reheated in the microwave, serve the pico and avocado chilled
• Dinner: Both meals can be reheated quickly in the microwave.

Extra Flavors and Substitutions

• Turkey Breakfast Scramble: Pair with a side of roasted sweet potatoes or a whole-grain toast to balance protein with complex carbs for a filling breakfast.
• Peanut Butter and Apple Quesadilla: Serve with a small Greek yogurt dip or a handful of berries for added protein and freshness.
• Air Fryer Turkey Taquitos: Use your choice of deli meat and cheese.
• Roast Beef Deli Sandwich: Pair with a side of crunchy veggie sticks or a light soup for a balanced, satisfying lunch.
• Toscana Soup: Serve with a slice of whole-grain bread or a small quinoa salad to round out the meal with fiber and carbs.
• Beef and Cabbage Stew: Pair with a fresh side salad.

Extra Leftover Ingredients Not Used

• Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
• Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
• Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources