January 15 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	Egg Stuffed Peppers	Baked Harissa Chicken	Pistachio Crusted Salmon
Tues	Pistachio Pomegranate Granola	Hot and Sour Soup	Instant Pot Harissa Beef Stew
Wed	Egg Stuffed Peppers	Baked Harissa Chicken	Pistachio Crusted Salmon
Thurs	Pistachio Pomegranate Granola	Hot and Sour Soup	Instant Pot 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

1. First, prepare the Instant Pot Harissa Beef Stew recipe since this will take the longest to cook.
2. Next, marinate the chicken tenderloins with the harissa sauce and place it on a sheet pan along with the diced turnips.
3. On another sheet pan, prepare the pistachio-crusted salmon and asparagus.
4. In a baking dish, prep the egg-stuffed peppers.
5. Once the chicken, salmon, and egg stuffed pepper ingredients are prepped, place all of these items in the oven to start baking. Be sure to keep a timer for each dish and remove them from the oven as they finish cooking.
6. Meanwhile, prepare the hot and sour soup on the stove top.
7. Finally, cook the pistachio pomegranate granola on the stove top.
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 microwave
• Lunch: Both meals can be reheated in the microwave
• Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

• Turnips: If you can’t find turnips, you can swap them out with rutabaga, parsnips, or regular potatoes
• Asparagus: Feel free to use your choice of roasted vegetable to pair with the salmon. You can use broccoli, cauliflower, or butternut squash
• Chicken: You can also use chicken breasts or boneless chicken thighs
• Pistachio: Pine nuts or macadamia nuts are also good swaps for these recipes
• 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