February 12 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	Chia Pudding with Berries	BBQ Chicken Flatbread	Shrimp and Cabbage Stir Fry
Tues	Breakfast Pizza	Taco Stuffed Acorn Squash	Instant Pot BBQ Chicken with Veggies
Wed	Chia Pudding with Berries	BBQ Chicken Flatbread	Shrimp and Cabbage Stir Fry
Thurs	Breakfast Pizza	Taco Stuffed Acorn Squash	Instant Pot BBQ Chicken with Veggies

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 chicken in the Instant Pot since this will take the longest to cook. You can go ahead and make one big batch for the lunch and dinner recipes and divvy up the portions for each recipe.
2. Next, preheat the oven and prepare the acorn squash, broccoli, and corn. Season the veggies and place them in the oven to roast. You can also start assembling the breakfast pizza and place that in the oven to bake.
3. Meanwhile, prepare the taco meat on the stove top, followed by the shrimp and cabbage stir fry.
4. Be sure to watch the timer for the items that are baking in the oven and remove them to cool based on their cooking time.
5. While everything is cooling, assemble the chia pudding with berries.
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: The breakfast pizza can be reheated in the microwave or oven, while the chia pudding should be served chilled
• Lunch: BBQ Chicken Flatbread and Taco Stuffed Acorn Squash can be reheated in the microwave or oven, while the salad ingredients should be served chilled.
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Flatbread: If you can’t find flatbread, you can also use pita bread
• Ground beef: You can also choose your choice of ground meat such as chicken or turkey
• Chicken: You can switch up your cut of chicken with chicken breasts or chicken tenderloins
• BBQ Sides: Instead of corn or broccoli, feel free to swap it with any other veggies. Potato, zucchini, asparagus, and sweet potato pair well with BBQ Chicken
• 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