MONDAY
Monday
☀️ Lunch
Buffalo Chicken Lettuce Wraps
Serves 4 · 22 min
🍿 Snack
Greek Yogurt Berry Chia Cups
Serves 4 · 10 min
Sunday printout
Lunch & snack prep for Apr 5
Use this as the Sunday prep sheet for the week's lunches and snacks. Each recipe block below includes the ingredients you need and the hosted cooking notes in a tighter print-first layout.
TUESDAY
Tuesday
☀️ Lunch
Turkey Taco Bowls
Serves 4 · 25 min
🍿 Snack
Cucumber Salmon Bites
Serves 4 · 10 min
WEDNESDAY
Wednesday
☀️ Lunch
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
Smoked Almond Parmesan Trail Mix
Serves 6 · 5 min
THURSDAY
Thursday
☀️ Lunch
Greek Chicken Salad Jars
Serves 4 · 15 min
🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Serves 4 · 8 min
FRIDAY
Friday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Jalapeno Popper Snack Cups
Serves 4 · 22 min
Monday ☀️ Lunch
Buffalo Chicken Lettuce Wraps
Monday lunch for the week of Apr 5.
Ingredients
- 1.5 lb Chicken breast
- 1 tbsp Olive oil
- 0.5 cup Buffalo sauce
- 2 oz Cream cheese
- 2 heads Romaine hearts
- 3 stalks Celery
- 0.25 cup Blue cheese crumbles
- 2 tbsp Chives
- to taste Salt
- to taste Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
Recipe note
Shredded buffalo chicken tucked into crisp romaine cups with celery, herbs, and blue cheese.
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Season the chicken with garlic powder, onion powder, salt, and pepper.
- Cook the chicken in a skillet with olive oil until cooked through, then shred or chop it into bite-size pieces.
- Stir in buffalo sauce and a spoonful of cream cheese so the chicken stays glossy and rich.
- Separate the romaine leaves, then fill each cup with buffalo chicken, diced celery, and blue cheese.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Finish with chopped chives and serve with extra buffalo sauce on the side.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Monday 🍿 Snack
Greek Yogurt Berry Chia Cups
Monday snack for the week of Apr 5.
Ingredients
- 2 cups Greek yogurt
- 3 tbsp Chia seeds
- 1 tsp Vanilla extract
- 0.5 cup Raspberries
- 0.25 cup Unsweetened coconut
- 0.25 cup Pecans
Recipe note
Protein-rich snack cups with vanilla yogurt, chia, toasted coconut, and a few berries.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Stir the chia seeds and vanilla into the yogurt and let it stand for 10 minutes.
- Top with raspberries, toasted coconut, and chopped pecans.
- Serve cold or pack in jars for grab-and-go snacks.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Tuesday ☀️ Lunch
Turkey Taco Bowls
Tuesday lunch for the week of Apr 5.
Ingredients
- 1.5 lb Ground turkey
- 2 tbsp Taco seasoning
- 4 cups Cauliflower rice
- 1 cup Cheddar cheese
- 2 whole Avocado
- 0.5 cup Salsa
- 0.5 cup Sour cream
- 1 whole Lime
- 0.25 cup Cilantro
- to taste Salt
- 1 tbsp Olive oil
Recipe note
Seasoned turkey over cauliflower rice with avocado, cheddar, salsa, and lime crema.
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Brown the turkey in a skillet, then add taco seasoning, a splash of water, and simmer until glossy.
- Warm the cauliflower rice in a second skillet with olive oil, salt, and lime zest.
- Layer cauliflower rice, turkey, shredded cheddar, avocado, and salsa into bowls.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Finish with sour cream, cilantro, and fresh lime before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Tuesday 🍿 Snack
Cucumber Salmon Bites
Tuesday snack for the week of Apr 5.
Ingredients
- 1 whole Cucumber
- 4 oz Cream cheese
- 4 oz Smoked salmon
- 1 tbsp Capers
- 2 tbsp Dill
- 1 tsp Lemon zest
- to taste Black pepper
Recipe note
Crunchy cucumber rounds topped with whipped cream cheese, smoked salmon, and dill.
Cooking cue
Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Spread softened cream cheese over cucumber rounds.
- Top with smoked salmon, capers, and dill.
- Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.
- Finish with black pepper and lemon zest before serving.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Wednesday ☀️ Lunch
Italian Chopped Salad with Salami
Wednesday lunch for the week of Apr 5.
Ingredients
- 2 heads Romaine
- 8 oz Salami
- 6 oz Provolone
- 1 whole Cucumber
- 1 cup Cherry tomatoes
- 0.5 cup Olives
- 0.25 cup Pepperoncini
- 0.25 cup Olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Dijon mustard
Recipe note
Crunchy chopped salad with salami, provolone, olives, pepperoncini, and a bright red-wine vinaigrette.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk olive oil, red wine vinegar, Dijon mustard, oregano, and minced garlic to make the dressing.
- Chop lettuce, cucumber, salami, provolone, olives, pepperoncini, and tomatoes into bite-size pieces.
- Toss everything with the dressing until glossy and serve immediately.
Wednesday 🍿 Snack
Smoked Almond Parmesan Trail Mix
Wednesday snack for the week of Apr 5.
Ingredients
- 1 cup Smoked almonds
- 0.5 cup Pumpkin seeds
- 1 cup Parmesan crisps
- 0.5 cup Olives
- 0.5 tsp Smoked paprika
Recipe note
A savory snack blend with smoked almonds, Parmesan crisps, olives, and pumpkin seeds.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Combine the almonds, pumpkin seeds, chopped Parmesan crisps, and sliced olives.
- Toss with smoked paprika and portion into small containers for the week.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Thursday ☀️ Lunch
Greek Chicken Salad Jars
Thursday lunch for the week of Apr 5.
Ingredients
- 3 cups Cooked chicken breast
- 1 head Romaine
- 1 whole Cucumber
- 1 cup Cherry tomatoes
- 0.5 cup Kalamata olives
- 0.75 cup Feta cheese
- 0.25 cup Olive oil
- 1 whole Lemon
- 1 tsp Dried oregano
- to taste Salt
- to taste Black pepper
Recipe note
Meal-prep friendly jars with chicken, feta, cucumbers, olives, and lemon-herb dressing.
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk olive oil, lemon juice, oregano, garlic, salt, and pepper into a sharp dressing.
- Layer the dressing, cucumbers, olives, tomatoes, chicken, and feta into jars or bowls.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Top with chopped romaine right before serving so the greens stay crisp.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Thursday 🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Thursday snack for the week of Apr 5.
Ingredients
- 8 whole Hard-boiled eggs
- 2 whole Avocado
- 1 whole Cucumber
- 2 tsp Everything seasoning
- to taste Salt
Recipe note
A simple snack box with eggs, avocado, cucumber, flaky salt, and everything seasoning.
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Halve the eggs and avocado and arrange with cucumber spears in small containers.
- Cook eggs just until set so they stay tender instead of rubbery.
- Sprinkle with flaky salt and everything seasoning right before eating.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Friday ☀️ Lunch
Egg Roll in a Bowl
Friday lunch for the week of Apr 5.
Ingredients
- 1.5 lb Ground pork
- 1 tbsp Sesame oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 bags Coleslaw mix
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 3 whole Green onions
- 1 tbsp Sesame seeds
- 2 tsp Chili crunch
Recipe note
Savory pork and cabbage skillet with ginger, sesame, and a quick chili crunch finish.
Cooking cue
Cook pork to 145F, then rest it for 3 minutes before slicing.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- Brown the pork with sesame oil, then add garlic and ginger until fragrant.
- Fold in shredded cabbage and cook until tender-crisp.
- Season with soy sauce or coconut aminos, rice vinegar, and chili crunch.
- Cook pork to 145F, then rest it for 3 minutes before slicing.
- Top with green onions and sesame seeds before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Friday 🍿 Snack
Jalapeno Popper Snack Cups
Friday snack for the week of Apr 5.
Ingredients
- 12 whole Mini sweet peppers
- 4 oz Cream cheese
- 0.5 cup Cheddar cheese
- 4 slices Bacon
- 1 whole Jalapeno
Recipe note
Cream cheese-filled mini peppers topped with bacon and cheddar.
- Preheat the air fryer to 390F while you prep the ingredients so the first batch starts crisp.
- Halve the mini peppers and remove the seeds.
- Mix cream cheese, cheddar, chopped bacon, and sliced jalapeno.
- Fill the peppers and bake or air fry until hot and lightly blistered.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.