August 26 Weekly Meal Plan

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	Avocado Egg Sandwich	Baked Chicken Wings and Plantain Chips	Linguini with Clams
Tues	Baked Apple with Ricotta and Walnuts	Cheeseburger Quesadillas	Instant Pot Cuban Pork with Mashed Plantains
Wed	Avocado Egg Sandwich	Baked Chicken Wings and Plantain Chips	Linguini with Clams
Thurs	Baked Apple with Ricotta and Walnuts	Cheeseburger Quesadillas	Instant Pot Cuban Pork with Mashed Plantains

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. Then, prepare the apples and bake them in the oven.
6. After the pasta finishes cooking, prepare the linguini pasta with clams. After the plantains finish boiling, prepare the mashed plantains.
7. Then, prepare the hamburger quesadillas.
8. Finally, prepare the breakfast sandwich.
9. When cooking is finished, 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 ricotta 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

Helpful Resources