MONDAY
Monday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Cheat Night
Sunday printout
Lunch & snack prep for May 17
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
Cheat Night
WEDNESDAY
Wednesday
☀️ Lunch
Grilled Chicken Salad
Serves 2 · 15 min
🍿 Snack
Cheat Night
THURSDAY
Thursday
☀️ Lunch
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
Cheat Night
FRIDAY
Friday
☀️ Lunch
Cheat Night
🍿 Snack
Cheat Night
Monday ☀️ Lunch
Egg Roll in a Bowl
Monday lunch for the week of May 17.
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.
Monday 🍿 Snack
Cheat Night
Monday snack for the week of May 17.
Flexible household meal slot. Update this item whenever you decide on the off-plan meal.
Use this slot for takeout, date night, or any off-plan meal. Keep the notes current so the plan and emails stay helpful.
Tuesday ☀️ Lunch
One Pot Keto Low Carb Chicken Enchilada Skillet
Tuesday lunch for the week of May 17.
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.
This lunch is marked as leftovers in the weekly plan.
Tuesday 🍿 Snack
Cheat Night
Tuesday snack for the week of May 17.
Flexible household meal slot. Update this item whenever you decide on the off-plan meal.
Use this slot for takeout, date night, or any off-plan meal. Keep the notes current so the plan and emails stay helpful.
Wednesday ☀️ Lunch
Grilled Chicken Salad
Wednesday lunch for the week of May 17.
Ingredients
Recipe note
Quick-add meal: Grilled Chicken Salad. No formal recipe — make from memory.
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.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Make this meal from memory. Add any reminders in the notes field when editing.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Wednesday 🍿 Snack
Cheat Night
Wednesday snack for the week of May 17.
Flexible household meal slot. Update this item whenever you decide on the off-plan meal.
Use this slot for takeout, date night, or any off-plan meal. Keep the notes current so the plan and emails stay helpful.
Thursday ☀️ Lunch
Italian Chopped Salad with Salami
Thursday lunch for the week of May 17.
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
Cheat Night
Thursday snack for the week of May 17.
Flexible household meal slot. Update this item whenever you decide on the off-plan meal.
Use this slot for takeout, date night, or any off-plan meal. Keep the notes current so the plan and emails stay helpful.
Friday ☀️ Lunch
Cheat Night
Friday lunch for the week of May 17.
Flexible household meal slot. Update this item whenever you decide on the off-plan meal.
Use this slot for takeout, date night, or any off-plan meal. Keep the notes current so the plan and emails stay helpful.
Friday 🍿 Snack
Cheat Night
Friday snack for the week of May 17.
Flexible household meal slot. Update this item whenever you decide on the off-plan meal.
Use this slot for takeout, date night, or any off-plan meal. Keep the notes current so the plan and emails stay helpful.