Category: Members

Make sure to go to How this page works first if you haven’t yet.

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

1. First, prepare the beef stew in the Instant Pot because this recipe will take the longest to cook.
2. Next, prepare the salmon chowder on the stove top and let it simmer.
3. Meanwhile, saute the bell peppers for the beef deli sandwich and prepare the turkey scrambled eggs.
4. While those recipes are cooking, you can start preparing the turkey taquitos in the Air Fryer and the apple quesadillas on the stove top.
5. After the beef stew cooks, drain the excess liquid and pour in the rest of the marinara sauce until it warms through.
6. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the microwave
• Lunch: The soup can be reheated in the microwave. You can eat the sandwich and salad items chilled
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Avocado and Apple: Only slice these ingredients when you are ready to eat them with the meal, otherwise they will brown too early
• Turkey Deli Meat: You can also use your choice of deli meat such as sliced ham or sliced rotisserie chicken
• Soup: Feel free to use heavy cream instead of coconut milk if you do not have any dairy allergies/intolerances
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. First, prepare the beef curry in the Instant Pot because this recipe will take the longest to cook.
2. Next, prepare the pineapple bbq chicken and place it in the oven.
3. Meanwhile, mix together the batter for the peach muffin batter. Then, place it in the oven.
4. While those recipes are cooking, you can start to cook the sausage and vegetable soup on the stovetop. Once cooked, let it simmer and start cooking the cauliflower rice for the pineapple bbq chicken.
5. Then, you can bread the chicken for the salad with the panko breadcrumbs and pan fry it on the stoveop.
6. Lastly, cook the eggs and assemble the breakfast bagel sandwich.
7. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: The bagel sandwich and peach muffin can be reheated in the microwave
• Lunch: The soup can be reheated in the microwave. You can eat the panko breaded chicken chilled, but you can also warm it up in the microwave, however, serve the salad ingredients chilled
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Breakfast bagel: Add slices of avocado for some creaminess and added healthy fats
• Peaches: You can also use apples or pears for this recipe
• Soup: Feel free to use your choice of vegetables that you have on hand. They can be fresh or frozen
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. First, start boiling the eggs on the stovetop.
2. Next, marinate the salmon and snow peas and place them in the Air Fryer basket and start cooking them.
3. Meanwhile, marinate the chicken tenderloins with the pesto sauce and start cooking them on the stovetop on an indoor grill.
4. After you cook the chicken tenderloins, start cooking the boneless chicken thighs with bell peppers and artichokes.
5. Then, prepare the beef stir fry and breakfast brussels sprouts.
6. Finally, prepare the yogurt with the fruit and granola.
7. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: The brussels sprouts and eggs can be reheated in the microwave or served chilled. The yogurt can be served chilled.
• Lunch: The salmon and vegetables can be reheated in the microwave, while the pesto chicken wrap can be served chilled
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Cranberries: You can substitute with your choice of dried fruit. You can also add nuts
• Chicken: You can also use chicken breasts
• Salmon: If you don’t have an Air Fryer, you can bake the salmon and vegetables on a sheet pan in the oven at 400F for 12 to 15 minutes
• Pesto: If you can’t find basil pesto, you can also use tomato pesto
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. Preheat the oven to 400F.
2. First, prepare the acorn squash and the balsamic chicken on sheet pans and start baking them in the oven.
3. Next, mix together the egg mixture for the sausage egg muffins and the batter for the pumpkin muffins. Scoop the egg mixture and muffin batter into the muffin tins. Place them in the oven to bake.
4. Afterward, start preparing the items that require the stovetop. Boil the pasta and start cooking the chicken soup.
5. While the chicken soup is simmering, start preparing the meat sauce for the acorn squash.
6. By this time, the pasta should be finished boiling and you can start preparing the chicken sausage pasta.
7. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the oven.
• Lunch: The chicken soup can be reheated in the microwave, while the balsamic chicken salad can be served chilled
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Strawberries: You can substitute with raspberries
• Chicken Breasts: You can also use chicken tenderloins or boneless chicken thighs
• Chicken Sausage: You can also use your choice of sausage for the pasta, such as pork or turkey
• Spinach: You can also use baby kale
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. Preheat the oven to 400F.
2. First, prepare the barley on the stovetop.
3. Next, microwave one of the sweet potatoes.
4. Afterward, start cooking the chuck roast in the Instant Pot since this will take the longest to cook.
5. Meanwhile, start preparing the tilapia, broccolini, and diced sweet potato. Place them on sheet pans and bake them in the oven.
6. Then, start cooking the chicken marinara on the stovetop and grill the chicken tenderloins.
7. Lastly, prepare the omelette and pancakes on the stovetop.
8. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the oven. The blueberries can be served chilled
• Lunch: The chicken and beef can be reheated in the microwave, while the kale salad and coleslaw can be served chilled
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Blueberries: You can substitute with raspberries
• Chicken Tenderloins: You can also use chicken breasts
• Broccolini: You can also use regular broccoli
• Kale: You can also use baby spinach
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. Preheat the oven to 400F.
2. First, prepare the pancake muffins and start baking them in the oven.
3. Next, boil the soba noodles and eggs.
4. Then, start marinating the salmon with the bok choy and butternut squash. Also, bake the corn for the lettuce wraps. Place all of these items in the oven.
5. Afterward, start cooking the beef chili on the stovetop.
6. While the chili is cooking, start grilling the bok choy, followed by the grilled steak and chicken.
7. Finally, prepare the granola crisp.
8. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the oven. The boiled eggs can be served chilled
• Lunch: Both meals can be reheated in the microwave, serve lettuce wrap and avocado chilled. Slice the, avocado when you are ready to eat the meal, otherwise it will brown too early
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Breakfast Sausage: Feel free to use any kind of breakfast sausages such as pork or chicken
• Butter lettuce: You can also use large romaine leaf lettuce
• Bok Choy: You can also broccolini
• Chili: Instead of ground beef, you can also use ground chicken or ground turkey
• Soba Noodles: If you can’t find soba noodles, you can use rice noodles or ramen noodles
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. Preheat the oven to 425F.
2. Start preparing the Cuban pork in the Instant Pot since this will take the longest to cook.
3. Meanwhile, boil the plantains (for the mashed plantain recipe) and the linguini pasta.
4. Next, season the chicken wings and sliced plantain chips and start baking them in the oven.
5. After the pasta finishes cooking, prepare the linguini pasta with clams. After the plantains finish boiling, prepare the mashed plantains.
6. Then, prepare the hamburger quesadillas.
7. Finally, prepare the breakfast sandwich and plantain pancakes.
8. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the oven. Serve the berries chilled. Note: You may want to wait to spread the avocado on the bread slices until you are ready to eat the meal, otherwise the avocado may brown too early
• Lunch: Both meals can be reheated in the microwave, serve the vegetable condiments and guacamole chilled
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Berries: Feel free to swap out with your choice of fruit
• Plantains: If you can’t find plantains you can use sweet potato in place of the plantains
• Pork: You can also use chicken breasts if you don’t want to eat pork
• Clams: If you can’t find clams, you can use frozen mussels or frozen shrimp
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. Pre-heat the oven to 425F. Start preparing the potatoes and start baking them in the oven.
2. Next, prepare the beef for the instant pot. Meanwhile, boil the eggs in one pot and the chicken breasts in another pot. After they cook, place the eggs in an ice bath. Remove the cooked chicken breasts from the pot and shred them with two forks. Let them cool before assembling the celery chicken salad.
3. Then, prepare the peanut chicken celery stir fry and cook the fried eggs.
4. after the instant pot, beef is finished cooking, carefully let the steam release and open the lid. Remove the beef from the pot and shred the beef with two forks.
5. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: The protein box can be served chilled, while the fried eggs and potatoes can be reheated in the microwave
• Lunch: The celery chicken wrap can be served chilled while the beef for the soft tacos can be reheated in the microwave
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Boiled Eggs: Feel free to swap out with another protein option such as nuts or cubed cheese
• Chicken Salad: You can also use pre-cooked rotisserie chicken so that you don’t need to boil the chicken
• Potato: You can also use sweet potato
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. Pre-heat the oven to 400F. (Note: The recipe for the Balsamic Baked Chicken indicates baking it at 425F, however, to streamline the prep, you can bake it at 400F. You may have to cook the chicken for an additional 5 to 10 minutes. Use a thermometer to check that it cooks to an internal temperature of 165F).
2. Start preparing the items that require the oven and place them on sheet pans and baking dishes. These recipes are the Sweet Potato Egg Frittata, Baked Tilapia, Balsamic Baked Chicken, and Sweet Potato Wedges.
3. Then, start preparing the items that require the stovetop such as the Grilled Balsamic Steak and Pork and Shrimp Egg Roll in a Bowl Recipe.
4. Finally, assemble the yogurt.
5. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F until ready to eat or reheat
• Breakfast: The yogurt can be served chilled, while the egg frittata can be reheated in the microwave
• Lunch: Both the tilapia and balsamic chicken can be reheated in the microwave while the salad ingredients and coleslaw can be served celery chilled
• Dinner: Both meals can be reheated in the microwave, while the salad ingredients can be served chilled

Extra Flavors and Substitutions

• Raspberries: Feel free to swap out with another fruit such as blueberries, diced apples, or diced pears
• Tilapia: You can also use any kind of fish such as cod, halibut, or salmon
• Sweet Potato: If you don’t want to have sweet potato, you can use a regular potato
• Ground Pork: You can also use ground turkey, ground chicken, or ground beef as a substitute
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else

Make sure to go to How this page works first if you haven’t yet.

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

1. Pre-heat the oven to 400F. (Note: The recipe for the Baked BBQ Chicken indicates baking it at 425F, however, to streamline the prep, you can bake it at 400F. You may have to cook the chicken for an additional 5 to 10 minutes. Use a thermometer to check that it cooks to an internal temperature of 165F).
2. Start preparing the items that require the oven and place them on sheet pans and baking dishes. These recipes are the Sausage Egg Frittata, Sheet Pan Sausage with Roasted Veggies, BBQ Chicken, and Spaghetti Squash.
3. After the Spaghetti Squash cooks, let it cool before shredding the squash flesh with two forks.
4. Then, start preparing the items that require the stovetop such as the Honey Raisin Granola and the Stir Fry Shrimp with Spaghetti Squash, and the Spaghetti Squash with Sausage and Peppers.
5. When everything is finished cooking, plate everything up in containers, and let them cool before refrigerating.

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 40F 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 celery sticks chilled
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Sausage: You can use your choice of sausages such as beef sausage, Italian pork sausage, or chicken sausage.
• Celery Sticks: Feel free to use any kind of raw veggies to serve with the chicken such as carrot sticks or sliced cucumber.
• Spaghetti Squash: If you don’t want to bake your own spaghetti squash, there are pre-cooked products that you can purchase. Check the frozen vegetable aisle for pre-cooked frozen options or check the pasta aisle for dried package options that you can boil in water
• Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

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

What Else