MONDAY
Monday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Buffalo Deviled Eggs
Serves 4 · 12 min
Sunday printout
Lunch & snack prep for Jul 12
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
Italian Chopped Salad with Salami
Serves 4 · 18 min
🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Serves 4 · 8 min
WEDNESDAY
Wednesday
☀️ Lunch
Egg Roll in a Bowl
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
Hard-Boiled Egg and Avocado Snack Box
Serves 4 · 8 min
FRIDAY
Friday
☀️ Lunch
Egg Roll in a Bowl
Serves 4 · 25 min
🍿 Snack
Buffalo Deviled Eggs
Serves 4 · 12 min
Monday ☀️ Lunch
Egg Roll in a Bowl
Monday lunch for the week of Jul 12.
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
Buffalo Deviled Eggs
Monday snack for the week of Jul 12.
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.
Tuesday ☀️ Lunch
Italian Chopped Salad with Salami
Tuesday lunch for the week of Jul 12.
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.
This lunch is marked as leftovers in the weekly plan.
Tuesday 🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Tuesday snack for the week of Jul 12.
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.
Wednesday ☀️ Lunch
Egg Roll in a Bowl
Wednesday lunch for the week of Jul 12.
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.
This lunch is marked as leftovers in the weekly plan.
Wednesday 🍿 Snack
Buffalo Deviled Eggs
Wednesday snack for the week of Jul 12.
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 Jul 12.
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.
This lunch is marked as leftovers in the weekly plan.
Thursday 🍿 Snack
Hard-Boiled Egg and Avocado Snack Box
Thursday snack for the week of Jul 12.
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 Jul 12.
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.
This lunch is marked as leftovers in the weekly plan.
Friday 🍿 Snack
Buffalo Deviled Eggs
Friday snack for the week of Jul 12.
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.