MONDAY
Monday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Artichoke Salad (10 Minutes)
Serves 6 · 10 min
Sunday printout
Lunch & snack prep for Sep 27
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
Baked Kale Chips
Serves 4 · 25 min
WEDNESDAY
Wednesday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Dill Pickle Ranch Turkey Roll-Ups
Serves 4 · 10 min
THURSDAY
Thursday
☀️ Lunch
Sausage and Peppers Skillet
Serves 4 · 28 min
🍿 Snack
Marinated Olives Recipe
Serves 6 · 20 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 Sep 27.
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
Artichoke Salad (10 Minutes)
Monday snack for the week of Sep 27.
Ingredients
- 1 cup Grape tomatoes ((halved))
- 4 cups Arugula ((packed))
- 1 1/2 cups Marinated artichoke hearts ((cut into bite size pieces))
- 1/2 cup Roasted red peppers ((cut into bite size strips))
- 1/4 cup Red onions ((optional, cut into thin 1/4 moons))
- 2 tbsp Extra virgin olive oil
- 1/2 tbsp White wine vinegar
- 1/4 tsp Garlic powder
- 1/2 tsp Dried oregano
- 1/2 tsp Dried parsley
- 1/4 tsp Crushed red pepper flakes
- 1/2 tsp Sea salt
Recipe note
A vibrant Mediterranean salad combining tender marinated artichokes with peppery arugula, sweet tomatoes, and roasted peppers in a zesty herb dressing.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- 1. Place halved grape tomatoes, packed arugula, bite-sized artichoke heart pieces, sliced roasted red pepper strips, and thin red onion crescents (if using) in a large mixing bowl.
- 2. Whisk together extra virgin olive oil, white wine vinegar, garlic powder, dried oregano, dried parsley, crushed red pepper flakes, and sea salt in a small bowl until the dressing emulsifies.
- 3. Pour the prepared dressing over the salad ingredients and toss everything together until evenly coated.
- 4. Serve immediately or chill briefly before serving.
Tuesday ☀️ Lunch
Sausage and Peppers Skillet
Tuesday lunch for the week of Sep 27.
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
Baked Kale Chips
Tuesday snack for the week of Sep 27.
Ingredients
- 1 large bundle curly green and/or purple kale
- 2 tbsp hazelnut or avocado oil
- Seasoning of choice (mine is garlic powder, onion powder, smoked paprika, and pink salt*)
- 2 large baking sheet pans + parchment paper
Recipe note
Ultra-crispy oven-baked kale leaves seasoned with your favorite spices for a healthy, addictive snack.
- 1. Preheat your oven to 300F and remove the thick stems from the kale, then wash and dry the leaves thoroughly using a salad spinner if available.
- 2. Spread the kale across 2 large parchment-lined baking sheets, lightly brush both sides of each leaf with hazelnut or avocado oil, then season both sides with your chosen spices, rubbing gently to distribute.
- 3. Arrange the leaves as flat as possible with space between each piece, then bake for 10-15 minutes, watching carefully to prevent burning, until crispy and lightly golden.
- 4. Cool slightly on the pan to allow further crisping, then trim away any remaining stems with scissors and enjoy immediately while fresh.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Wednesday ☀️ Lunch
Sausage and Peppers Skillet
Wednesday lunch for the week of Sep 27.
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
Dill Pickle Ranch Turkey Roll-Ups
Wednesday snack for the week of Sep 27.
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
Sausage and Peppers Skillet
Thursday lunch for the week of Sep 27.
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
Marinated Olives Recipe
Thursday snack for the week of Sep 27.
Ingredients
- 1 cup medium pitted green olives* ((6 oz))
- 1 cup medium pitted black olives* ((6 oz))
- 1 tsp whole fennel seeds
- 1 medium garlic clove, minced
- 1 tsp chopped fresh rosemary ((or thyme))
- 2 tsp chopped fresh parsley ((basil or tarragon))
- 1/4 tsp red pepper flakes
- 1-2 tbsp red wine vinegar ((or lemon juice))
- 3 tbsp olive oil
- 1/4 tsp salt
Recipe note
Aromatic mixed olives infused with herbs, garlic, and warm spices create an effortless appetizer perfect for entertaining.
- 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.
- 1. Toast the fennel seeds in a small saucepan over medium-low heat until fragrant.
- 2. Reduce heat to low and add the olive oil, vinegar, rosemary (or thyme), garlic, and red pepper flakes, warming gently for about 8 minutes until aromatic.
- 3. Pour the warm oil mixture over the olives and stir, then add the parsley and salt, tossing to combine thoroughly.
- 4. Let marinate for at least 2 hours before serving for best flavor, though they can be served immediately if needed.
- 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 Sep 27.
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 Sep 27.
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.