May 6 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	Keto Pancakes	Chicken Fajitas	Pan-Fried Salmon with Polenta
Tues	Polenta Pancakes	BBQ Pineapple Flatbread Pizza	Grilled Steak with Corn Hash
Wed	Keto Pancakes	Chicken Fajitas	Pan-Fried Salmon with Polenta
Thurs	Polenta Pancakes	BBQ Pineapple Flatbread Pizza	Grilled Steak with Corn Hash

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 and marinate all of the proteins.
2. Place the chicken tenderloins, red onions, and bell pepeprs on a sheet pan and place them in the oven.
3. Next, season the potatoes and corn and place them on another sheet pan and bake them in the oven.
4. Meanwhile, start grilling the steak and pan-fry the salmon on the stove top.
5. Afterward, cut the pre-cooked polenta into 8 even slices. Cook half of the slices for the polenta pancake recipes and the other half of the slices for the salmon recipe.
6. Then, prepare the keto pancakes.
7. Once the chicken is cooked, take the appropriate amount for the pizza and chop the chicken pieces into bite size pieces and assemble the pizza.
8. Bake the pizza in the oven until the cheese melts.
9. 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

• Fruit: You can also use pineapple for the salsa to streamline the ingredients
• Steak: Use your choice of steak that you prefer
• Chicken: You can also use chicken breast or boneless chicken thighs
• 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