MONDAY
Monday
☀️ Lunch
Garlic Butter Steak Bites with Broccoli
Serves 4 · 25 min
🍿 Snack
Dill Pickle Ranch Turkey Roll-Ups
Serves 4 · 10 min
Sunday printout
Lunch & snack prep for Jul 26
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
Buffalo Chicken Lettuce Wraps
Serves 4 · 22 min
🍿 Snack
Chocolate Peanut Butter Chia Pots
Serves 4 · 10 min
WEDNESDAY
Wednesday
☀️ Lunch
Cobb Chicken Ranch Bowls
Serves 4 · 15 min
🍿 Snack
Dill Pickle Ranch Turkey Roll-Ups
Serves 4 · 10 min
THURSDAY
Thursday
☀️ Lunch
Air Fryer Lemon Salmon and Green Beans
Serves 4 · 22 min
🍿 Snack
Chocolate Peanut Butter Chia Pots
Serves 4 · 10 min
FRIDAY
Friday
☀️ Lunch
Buffalo Tuna Stuffed Avocados
Serves 4 · 12 min
🍿 Snack
Dill Pickle Ranch Turkey Roll-Ups
Serves 4 · 10 min
Monday ☀️ Lunch
Garlic Butter Steak Bites with Broccoli
Monday lunch for the week of Jul 26.
Ingredients
- 1.5 lb Sirloin steak
- 1.5 lb Broccoli florets
- 4 tbsp Butter
- 4 cloves Garlic
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Recipe note
Quick-cooking sirloin tips with charred broccoli and a silky garlic butter finish.
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.
- Toss the broccoli with olive oil, salt, and pepper and roast or sauté until crisp-tender.
- Pat the steak dry, season well, and sear in a very hot skillet until browned.
- Add butter and garlic to the skillet, then toss the steak bites until glossy.
- Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
- Serve the steak over the broccoli with pan juices spooned on top.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Monday 🍿 Snack
Dill Pickle Ranch Turkey Roll-Ups
Monday snack for the week of Jul 26.
Ingredients
- 12 oz Turkey slices
- 4 oz Cream cheese
- 4 whole Dill pickles
- 1 tsp Ranch seasoning
- 1 tbsp Chives
Recipe note
Creamy turkey roll-ups with dill pickle crunch and ranch flavor are perfect for grab-and-go snacking.
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Stir the cream cheese with ranch seasoning until smooth.
- Spread the mixture over the turkey slices and top each with pickle spears and chives.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Roll tightly, chill for a few minutes if needed, and slice into bite-size pieces.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Tuesday ☀️ Lunch
Buffalo Chicken Lettuce Wraps
Tuesday lunch for the week of Jul 26.
Ingredients
- 1.5 lb Chicken breast
- 1 tbsp Olive oil
- 0.5 cup Buffalo sauce
- 2 oz Cream cheese
- 2 heads Romaine hearts
- 3 stalks Celery
- 0.25 cup Blue cheese crumbles
- 2 tbsp Chives
- to taste Salt
- to taste Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
Recipe note
Shredded buffalo chicken tucked into crisp romaine cups with celery, herbs, and blue cheese.
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 with garlic powder, onion powder, salt, and pepper.
- Cook the chicken in a skillet with olive oil until cooked through, then shred or chop it into bite-size pieces.
- Stir in buffalo sauce and a spoonful of cream cheese so the chicken stays glossy and rich.
- Separate the romaine leaves, then fill each cup with buffalo chicken, diced celery, and blue cheese.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Finish with chopped chives and serve with extra buffalo sauce 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
Chocolate Peanut Butter Chia Pots
Tuesday snack for the week of Jul 26.
Ingredients
- 1.5 cups Unsweetened almond milk
- 0.5 cup Chia seeds
- 0.25 cup Peanut butter
- 2 tbsp Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 2 tbsp Keto sweetener
- 2 tbsp Chopped peanuts
Recipe note
A make-ahead keto snack with cocoa, peanut butter, chia, and just enough vanilla.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk almond milk, chia seeds, cocoa powder, peanut butter, vanilla, and a keto-friendly sweetener until smooth.
- Let the mixture sit for 10 minutes, stir again, then chill until thickened.
- Top with chopped peanuts or cacao nibs before serving.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Wednesday ☀️ Lunch
Cobb Chicken Ranch Bowls
Wednesday lunch for the week of Jul 26.
Ingredients
- 3 cups Cooked chicken breast
- 2 heads Romaine
- 8 slices Bacon
- 4 whole Hard-boiled eggs
- 2 whole Avocado
- 1 whole Cucumber
- 0.5 cup Blue cheese crumbles
- 0.5 cup Ranch dressing
- 1 whole Lemon
- 2 tbsp Chives
- to taste Black pepper
Recipe note
A make-ahead lunch bowl with chicken, bacon, egg, avocado, and a sharp buttermilk ranch finish.
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk ranch dressing with lemon juice and black pepper to brighten it up.
- Arrange chopped romaine, cooked chicken, bacon, avocado, egg, cucumber, and blue cheese in bowls.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Drizzle with ranch right before serving and finish with chives.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
This lunch is marked as leftovers in the weekly plan.
Wednesday 🍿 Snack
Dill Pickle Ranch Turkey Roll-Ups
Wednesday snack for the week of Jul 26.
Ingredients
- 12 oz Turkey slices
- 4 oz Cream cheese
- 4 whole Dill pickles
- 1 tsp Ranch seasoning
- 1 tbsp Chives
Recipe note
Creamy turkey roll-ups with dill pickle crunch and ranch flavor are perfect for grab-and-go snacking.
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Stir the cream cheese with ranch seasoning until smooth.
- Spread the mixture over the turkey slices and top each with pickle spears and chives.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Roll tightly, chill for a few minutes if needed, and slice into bite-size pieces.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Thursday ☀️ Lunch
Air Fryer Lemon Salmon and Green Beans
Thursday lunch for the week of Jul 26.
Ingredients
- 4 whole Salmon fillets
- 1 lb Green beans
- 3 tbsp Butter
- 1 whole Lemon
- 2 cloves Garlic
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- ½ tsp Paprika
Recipe note
A crisp-edged salmon dinner with garlicky green beans and lemon butter.
Cooking cue
Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.
- Preheat the air fryer to 390F while you prep the ingredients so the first batch starts crisp.
- Toss the green beans with olive oil, garlic, salt, and pepper.
- Season the salmon with paprika, lemon zest, salt, and pepper.
- Air fry the green beans until just tender, then add the salmon and cook until flaky.
- Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.
- Finish everything with lemon juice and melted butter 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.
Thursday 🍿 Snack
Chocolate Peanut Butter Chia Pots
Thursday snack for the week of Jul 26.
Ingredients
- 1.5 cups Unsweetened almond milk
- 0.5 cup Chia seeds
- 0.25 cup Peanut butter
- 2 tbsp Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 2 tbsp Keto sweetener
- 2 tbsp Chopped peanuts
Recipe note
A make-ahead keto snack with cocoa, peanut butter, chia, and just enough vanilla.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Whisk almond milk, chia seeds, cocoa powder, peanut butter, vanilla, and a keto-friendly sweetener until smooth.
- Let the mixture sit for 10 minutes, stir again, then chill until thickened.
- Top with chopped peanuts or cacao nibs before serving.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Friday ☀️ Lunch
Buffalo Tuna Stuffed Avocados
Friday lunch for the week of Jul 26.
Ingredients
- 4 cans Tuna
- 2 whole Avocado
- 0.25 cup Mayonnaise
- 3 tbsp Buffalo sauce
- 2 stalks Celery
- 0.25 cup Blue cheese crumbles
- to taste Black pepper
Recipe note
Creamy buffalo tuna salad piled into avocado halves with celery and blue cheese.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Stir the tuna with mayonnaise, buffalo sauce, and diced celery until creamy.
- Halve and pit the avocados, then fill each center with the tuna mixture.
- Top with blue cheese and a little black pepper before serving.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
This lunch is marked as leftovers in the weekly plan.
Friday 🍿 Snack
Dill Pickle Ranch Turkey Roll-Ups
Friday snack for the week of Jul 26.
Ingredients
- 12 oz Turkey slices
- 4 oz Cream cheese
- 4 whole Dill pickles
- 1 tsp Ranch seasoning
- 1 tbsp Chives
Recipe note
Creamy turkey roll-ups with dill pickle crunch and ranch flavor are perfect for grab-and-go snacking.
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Stir the cream cheese with ranch seasoning until smooth.
- Spread the mixture over the turkey slices and top each with pickle spears and chives.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Roll tightly, chill for a few minutes if needed, and slice into bite-size pieces.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.