MONDAY
Monday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Serves 4 · 8 min
Sunday printout
Lunch & snack prep for Jun 7
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
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Greek Yogurt Berry Chia Cups
Serves 4 · 10 min
WEDNESDAY
Wednesday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Smoked Almond Parmesan Trail Mix
Serves 6 · 5 min
THURSDAY
Thursday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Jalapeno Popper Snack Cups
Serves 4 · 22 min
FRIDAY
Friday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Cucumber Salmon Bites
Serves 4 · 10 min
Monday ☀️ Lunch
Sausage and Peppers Skillet
Monday lunch for the week of Jun 7.
Ingredients
- 1.5 lb Italian sausage
- 3 whole Bell peppers
- 1 whole Yellow onion
- 5 oz Spinach
- 0.25 cup Chicken broth
- 6 slices Provolone
- to taste Black pepper
Recipe note
Italian sausage with peppers, onions, spinach, and melty provolone in one pan.
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 sausage rounds in a skillet until deeply caramelized.
- Add sliced peppers and onions and cook until softened.
- Stir in spinach and a splash of broth, then cover with provolone slices until melted.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Serve hot with extra crushed red pepper if you like a little heat.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Monday 🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Monday snack for the week of Jun 7.
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.
Tuesday ☀️ Lunch
Sausage and Peppers Skillet
Tuesday lunch for the week of Jun 7.
Ingredients
- 1.5 lb Italian sausage
- 3 whole Bell peppers
- 1 whole Yellow onion
- 5 oz Spinach
- 0.25 cup Chicken broth
- 6 slices Provolone
- to taste Black pepper
Recipe note
Italian sausage with peppers, onions, spinach, and melty provolone in one pan.
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 sausage rounds in a skillet until deeply caramelized.
- Add sliced peppers and onions and cook until softened.
- Stir in spinach and a splash of broth, then cover with provolone slices until melted.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Serve hot with extra crushed red pepper if you like a little heat.
- 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
Greek Yogurt Berry Chia Cups
Tuesday snack for the week of Jun 7.
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.
Wednesday ☀️ Lunch
Sausage and Peppers Skillet
Wednesday lunch for the week of Jun 7.
Ingredients
- 1.5 lb Italian sausage
- 3 whole Bell peppers
- 1 whole Yellow onion
- 5 oz Spinach
- 0.25 cup Chicken broth
- 6 slices Provolone
- to taste Black pepper
Recipe note
Italian sausage with peppers, onions, spinach, and melty provolone in one pan.
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 sausage rounds in a skillet until deeply caramelized.
- Add sliced peppers and onions and cook until softened.
- Stir in spinach and a splash of broth, then cover with provolone slices until melted.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Serve hot with extra crushed red pepper if you like a little heat.
- 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.
Wednesday 🍿 Snack
Smoked Almond Parmesan Trail Mix
Wednesday snack for the week of Jun 7.
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
Sausage and Peppers Skillet
Thursday lunch for the week of Jun 7.
Ingredients
- 1.5 lb Italian sausage
- 3 whole Bell peppers
- 1 whole Yellow onion
- 5 oz Spinach
- 0.25 cup Chicken broth
- 6 slices Provolone
- to taste Black pepper
Recipe note
Italian sausage with peppers, onions, spinach, and melty provolone in one pan.
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 sausage rounds in a skillet until deeply caramelized.
- Add sliced peppers and onions and cook until softened.
- Stir in spinach and a splash of broth, then cover with provolone slices until melted.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Serve hot with extra crushed red pepper if you like a little heat.
- 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.
Thursday 🍿 Snack
Jalapeno Popper Snack Cups
Thursday snack for the week of Jun 7.
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.
Friday ☀️ Lunch
Sausage and Peppers Skillet
Friday lunch for the week of Jun 7.
Ingredients
- 1.5 lb Italian sausage
- 3 whole Bell peppers
- 1 whole Yellow onion
- 5 oz Spinach
- 0.25 cup Chicken broth
- 6 slices Provolone
- to taste Black pepper
Recipe note
Italian sausage with peppers, onions, spinach, and melty provolone in one pan.
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 sausage rounds in a skillet until deeply caramelized.
- Add sliced peppers and onions and cook until softened.
- Stir in spinach and a splash of broth, then cover with provolone slices until melted.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Serve hot with extra crushed red pepper if you like a little heat.
- 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.
Friday 🍿 Snack
Cucumber Salmon Bites
Friday snack for the week of Jun 7.
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.