MONDAY
Monday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Smoked Almond Parmesan Trail Mix
Serves 6 · 5 min
Sunday printout
Lunch & snack prep for Jul 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
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Smoked Almond Parmesan Trail Mix
Serves 6 · 5 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
Smoked Almond Parmesan Trail Mix
Serves 6 · 5 min
FRIDAY
Friday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Smoked Almond Parmesan Trail Mix
Serves 6 · 5 min
Monday ☀️ Lunch
Sausage and Peppers Skillet
Monday lunch for the week of Jul 5.
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
Smoked Almond Parmesan Trail Mix
Monday snack for the week of Jul 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.
Tuesday ☀️ Lunch
Sausage and Peppers Skillet
Tuesday lunch for the week of Jul 5.
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
Smoked Almond Parmesan Trail Mix
Tuesday snack for the week of Jul 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.
Wednesday ☀️ Lunch
Sausage and Peppers Skillet
Wednesday lunch for the week of Jul 5.
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 Jul 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
Sausage and Peppers Skillet
Thursday lunch for the week of Jul 5.
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
Smoked Almond Parmesan Trail Mix
Thursday snack for the week of Jul 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.
Friday ☀️ Lunch
Sausage and Peppers Skillet
Friday lunch for the week of Jul 5.
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
Smoked Almond Parmesan Trail Mix
Friday snack for the week of Jul 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.