MONDAY
Monday
☀️ Lunch
Keto Butter Burgers
Serves 4 · 25 min
🍿 Snack
Open snack slot
Sunday printout
Lunch & snack prep for Apr 19
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
One Pot Keto Low Carb Chicken Enchilada Skillet
Serves 4 · 30 min
🍿 Snack
No Snack
WEDNESDAY
Wednesday
☀️ Lunch
Cheeseburger Salad Bowls
Serves 4 · 25 min
🍿 Snack
Buffalo Deviled Eggs
Serves 4 · 12 min
THURSDAY
Thursday
☀️ Lunch
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
No Snack
FRIDAY
Friday
☀️ Lunch
Pesto Chicken Skillet
Serves 4 · 26 min
🍿 Snack
No Snack
Monday ☀️ Lunch
Keto Butter Burgers
Monday lunch for the week of Apr 19.
Ingredients
- 1 lb 80/20 ground beef or ground turkey
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 red onion, finely chopped
- 1 fresh jalapeño, cut in small pieces
- 1 1 tomato, thinly sliced
- 1 1 avocado, cut lengthwise
- 1 head butterhead lettuce
- 8 slices cheddar cheese
- 1 1 1/2 oz butter, sliced
Recipe note
Juicy, butter-topped burgers inspired by Midwestern tradition, served bunless with crispy edges and all the fresh toppings. Perfect for grilling and completely keto-friendly.
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Preheat your grill to medium-high heat, around 375-400°F.
- In a large bowl, gently combine the ground beef with salt and black pepper. Avoid overworking the meat to keep burgers tender.
- Divide the seasoned meat into 4 equal portions and shape into patties about 3/4-inch thick. Make a slight indent in the center of each patty with your thumb to prevent bulging during cooking.
- Place the patties on the preheated grill and cook for 4-5 minutes on the first side without moving them, until a nice crust forms.
- Flip the burgers and immediately top each with 2 slices of cheddar cheese. Continue cooking for another 3-4 minutes for medium doneness, or until the internal temperature reaches 160°F.
- Remove the burgers from the grill and immediately place a few slices of butter on top of each patty while still hot, allowing it to melt over the cheese.
- Separate the butterhead lettuce into individual leaves to use as wraps or burger "buns."
- Assemble each burger by placing a patty on lettuce leaves and topping with sliced avocado, tomato, chopped red onion, and jalapeño pieces.
- Wrap with additional lettuce leaves if desired and serve immediately while hot.
Monday 🍿 Snack
Custom snack
Monday snack for the week of Apr 19.
Use the custom snack notes from the planner for this slot.
Tuesday ☀️ Lunch
One Pot Keto Low Carb Chicken Enchilada Skillet
Tuesday lunch for the week of Apr 19.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup bell peppers, diced (red and green)
- 1/2 cup chopped fresh cilantro (for garnish)
- 1 Avocado slices (optional for topping)
- 1 Sour cream (optional for topping)
Recipe note
This One Pot Keto Low Carb Chicken Enchilada Skillet is a delicious and easy-to-make meal packed with flavor. It's perfect for those following a low-carb diet and can be made quickly in just one pan. Enjoy a comforting, cheesy dinner that's healthy and satisfying.
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.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- While the oil heats, cut the chicken breasts into bite-sized pieces, roughly 1-inch cubes.
- Add the chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and nearly cooked through.
- Toss in the diced onion and minced garlic, cooking for 3-4 minutes while stirring frequently until the onion becomes translucent and fragrant.
- Pour in the diced tomatoes with their juices and the chicken broth, then stir in the chili powder, cumin, paprika, salt, and black pepper until everything is well combined.
- Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook at a steady bubble.
- Add the diced bell peppers to the skillet and continue simmering for about 5 minutes until the peppers are tender and the chicken is fully cooked.
- Evenly distribute both the cheddar and Monterey Jack cheese over the top of the skillet mixture.
- Cover the skillet with a lid and let it sit for 3-5 minutes until the cheese is completely melted and bubbly.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Remove from heat and garnish generously with fresh cilantro. Serve hot with optional avocado slices and sour cream on the side.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Tuesday 🍿 Snack
No Snack
Tuesday snack for the week of Apr 19.
Snack removed per request to have only 2 snack days
Snack removed per request to have only 2 snack days
Wednesday ☀️ Lunch
Cheeseburger Salad Bowls
Wednesday lunch for the week of Apr 19.
Ingredients
- 1.5 lb Ground beef
- 2 heads Romaine
- 1 cup Cherry tomatoes
- 0.75 cup Dill pickles
- 1 cup Cheddar cheese
- 0.25 cup Mayonnaise
- 1 tbsp Yellow mustard
- 1 tbsp Pickle brine
- 1 tsp Sesame seeds
- to taste Salt
- to taste Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika
Recipe note
Seasoned beef over crisp lettuce with cheddar, pickles, tomatoes, and burger sauce.
Cooking cue
Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
- 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 ground beef in a skillet with salt, pepper, garlic powder, and onion powder until deeply savory.
- Whisk mayonnaise, mustard, pickle brine, and smoked paprika into a quick burger sauce.
- Layer romaine, tomatoes, pickles, shredded cheddar, and warm beef into bowls.
- Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
- Drizzle with burger sauce and finish with sesame seeds if you want the burger-shop feel.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Wednesday 🍿 Snack
Buffalo Deviled Eggs
Wednesday snack for the week of Apr 19.
Ingredients
- 8 whole Hard-boiled eggs
- 3 tbsp Mayonnaise
- 1.5 tbsp Buffalo sauce
- 1 tbsp Sour cream
- 2 tbsp Blue cheese crumbles
- 1 tbsp Chives
Recipe note
Creamy deviled eggs with buffalo sauce, chives, and a little blue cheese crumble.
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.
- Peel the hard-boiled eggs and halve them lengthwise.
- Mash the yolks with mayonnaise, buffalo sauce, and a small spoonful of sour cream until smooth.
- Cook eggs just until set so they stay tender instead of rubbery.
- Pipe or spoon the filling back into the whites, then top with chives and blue cheese.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Thursday ☀️ Lunch
Italian Chopped Salad with Salami
Thursday lunch for the week of Apr 19.
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.
Thursday 🍿 Snack
No Snack
Thursday snack for the week of Apr 19.
Snack removed per request to have only 2 snack days
Snack removed per request to have only 2 snack days
Friday ☀️ Lunch
Pesto Chicken Skillet
Friday lunch for the week of Apr 19.
Ingredients
- 1.5 lb Chicken breast
- 0.5 cup Basil pesto
- 0.5 cup Heavy cream
- 1 cup Cherry tomatoes
- 5 oz Spinach
- 0.5 cup Parmesan
Recipe note
Creamy basil pesto chicken with blistered tomatoes and spinach for a fast Friday dinner.
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 and sear in a skillet until golden and nearly cooked through.
- Add pesto, cream, and cherry tomatoes, then simmer until the sauce thickens.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Fold in spinach just before serving and finish with Parmesan.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Friday 🍿 Snack
No Snack
Friday snack for the week of Apr 19.
Snack removed per request to have only 2 snack days
Snack removed per request to have only 2 snack days