MONDAY
Monday
☀️ Lunch
Cheeseburger Salad Bowls
Serves 4 · 25 min
🍿 Snack
My Favorite Low Carb Lemon Curd
Serves 10 · 25 min
Sunday printout
Lunch & snack prep for Oct 11
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
Pesto Chicken Skillet
Serves 4 · 26 min
🍿 Snack
Pizza Roll-Up Snack Box
Serves 4 · 8 min
WEDNESDAY
Wednesday
☀️ Lunch
Cheeseburger Salad Bowls
Serves 4 · 25 min
🍿 Snack
Low Carb and Keto Pão de Queijo
Serves 16 · 20 min
THURSDAY
Thursday
☀️ Lunch
Pesto Chicken Skillet
Serves 4 · 26 min
🍿 Snack
Zucchini Carpaccio
Serves 6 · 7 min
FRIDAY
Friday
☀️ Lunch
Cheeseburger Salad Bowls
Serves 4 · 25 min
🍿 Snack
Jalapeno Popper Snack Cups
Serves 4 · 22 min
Monday ☀️ Lunch
Cheeseburger Salad Bowls
Monday lunch for the week of Oct 11.
Ingredients
- 1.5 lb Ground beef
- 2 heads Romaine
- 1 cup Cherry tomatoes
- 0.75 cup Dill pickles
- 1 cup Cheddar cheese
- 0.25 cup Mayonnaise
- 1 tbsp Yellow mustard
- 1 tbsp Pickle brine
- 1 tsp Sesame seeds
- to taste Salt
- to taste Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika
Recipe note
Seasoned beef over crisp lettuce with cheddar, pickles, tomatoes, and burger sauce.
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.
- Brown the ground beef in a skillet with salt, pepper, garlic powder, and onion powder until deeply savory.
- Whisk mayonnaise, mustard, pickle brine, and smoked paprika into a quick burger sauce.
- Layer romaine, tomatoes, pickles, shredded cheddar, and warm beef into bowls.
- Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
- Drizzle with burger sauce and finish with sesame seeds if you want the burger-shop feel.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Monday 🍿 Snack
My Favorite Low Carb Lemon Curd
Monday snack for the week of Oct 11.
Ingredients
- 3/4 cup (6 ounces) lemon juice, (about 3-4 large lemons)
- 1/2 cup low carb sugar ((or Swerve, or Lakanto Monkfruit))
- 4 large eggs
- 4 large egg yolks
- the zest from all of the lemons
- 1/4 teaspoon stevia glycerite
- 6 tablespoons salted butter
- 1 tablespoon arrowroot powder ((tapioca starch or cornstarch))
Recipe note
A bright, tangy sugar-free lemon curd that thickens beautifully on the stovetop without any special equipment.
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- 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. Combine the low-carb sweetener and arrowroot powder in a medium pot and stir together.
- 2. Roll lemons on the counter to release juices, then zest them and add the zest to the sweetener mixture in the pot.
- 3. Separate 4 eggs, adding just the yolks to the pot along with 4 whole eggs, then whisk everything together with the sweetener.
- 4. Juice the lemons to get 3/4 cup, strain out seeds and pulp, and stir the juice into the egg mixture.
- 5. Place pot over medium heat and whisk continuously until the mixture begins to thicken after a few minutes. Reduce heat to medium-low and keep whisking—the curd will thicken suddenly all at once.
- 6. Remove from heat and continue whisking for one more minute. Transfer to a clean container and stir in stevia glycerite and butter until completely smooth.
- Cook eggs just until set so they stay tender instead of rubbery.
- 7. Press plastic wrap directly onto the surface of the curd and refrigerate, or quick-cool by setting the container in an ice bath and stirring until cold. Store covered in the refrigerator up to 2 weeks.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Tuesday ☀️ Lunch
Pesto Chicken Skillet
Tuesday lunch for the week of Oct 11.
Ingredients
- 1.5 lb Chicken breast
- 0.5 cup Basil pesto
- 0.5 cup Heavy cream
- 1 cup Cherry tomatoes
- 5 oz Spinach
- 0.5 cup Parmesan
Recipe note
Creamy basil pesto chicken with blistered tomatoes and spinach for a fast Friday dinner.
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 and sear in a skillet until golden and nearly cooked through.
- Add pesto, cream, and cherry tomatoes, then simmer until the sauce thickens.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Fold in spinach just before serving and finish with Parmesan.
- 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
Pizza Roll-Up Snack Box
Tuesday snack for the week of Oct 11.
Ingredients
- 8 whole Mozzarella slices
- 4 oz Pepperoni
- 0.5 cup Olives
- 1 whole Cucumber
- 0.25 cup Fresh basil
- 0.25 cup Italian vinaigrette
Recipe note
No-cook roll-ups with mozzarella, pepperoni, olives, and Italian vinaigrette.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- Lay out the deli mozzarella slices and layer pepperoni and basil leaves on top.
- Roll each slice tightly and pack with olives and a few cucumber spears.
- Serve with a small container of Italian vinaigrette or pizza sauce for dipping.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Wednesday ☀️ Lunch
Cheeseburger Salad Bowls
Wednesday lunch for the week of Oct 11.
Ingredients
- 1.5 lb Ground beef
- 2 heads Romaine
- 1 cup Cherry tomatoes
- 0.75 cup Dill pickles
- 1 cup Cheddar cheese
- 0.25 cup Mayonnaise
- 1 tbsp Yellow mustard
- 1 tbsp Pickle brine
- 1 tsp Sesame seeds
- to taste Salt
- to taste Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika
Recipe note
Seasoned beef over crisp lettuce with cheddar, pickles, tomatoes, and burger sauce.
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.
- Brown the ground beef in a skillet with salt, pepper, garlic powder, and onion powder until deeply savory.
- Whisk mayonnaise, mustard, pickle brine, and smoked paprika into a quick burger sauce.
- Layer romaine, tomatoes, pickles, shredded cheddar, and warm beef into bowls.
- Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
- Drizzle with burger sauce and finish with sesame seeds if you want the burger-shop feel.
- 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
Low Carb and Keto Pão de Queijo
Wednesday snack for the week of Oct 11.
Ingredients
- 1½ cups shredded mozzarella
- 2 tbs cream cheese
- ¾ cup fine almond flour
- ½ cup grated Parmesan
- 2 teaspoon baking powder
- 1 egg, beaten
- ½ cup crumbled queso fresco
Recipe note
Irresistibly cheesy Brazilian-style puffs with a tender interior and golden exterior, made entirely grain-free and low-carb.
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- 1. Preheat your oven to 400°F and line a baking sheet with a silicone mat.
- 2. Microwave the mozzarella and cream cheese together for 1 minute until melted, then stir in the almond flour, Parmesan, and baking powder.
- 3. Mix in the beaten egg and knead the dough until it becomes as smooth as possible.
- 4. Fold in the crumbled queso fresco, distributing it evenly throughout, then divide the dough into sixteen golf-ball-sized portions and arrange on the prepared sheet.
- Cook eggs just until set so they stay tender instead of rubbery.
- 5. Bake for 7-8 minutes until the tops turn golden brown, then cool for 5 minutes before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Thursday ☀️ Lunch
Pesto Chicken Skillet
Thursday lunch for the week of Oct 11.
Ingredients
- 1.5 lb Chicken breast
- 0.5 cup Basil pesto
- 0.5 cup Heavy cream
- 1 cup Cherry tomatoes
- 5 oz Spinach
- 0.5 cup Parmesan
Recipe note
Creamy basil pesto chicken with blistered tomatoes and spinach for a fast Friday dinner.
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 and sear in a skillet until golden and nearly cooked through.
- Add pesto, cream, and cherry tomatoes, then simmer until the sauce thickens.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Fold in spinach just before serving and finish with Parmesan.
- 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
Zucchini Carpaccio
Thursday snack for the week of Oct 11.
Ingredients
- 2 medium zucchini or 3 small ((thinly sliced))
- ¼ cup olive oil
- 2 to 3 tablespoons raspberry vinegar ((any fruit vinegar, balsamic, or white wine vinegar will work well))
- 3 to 4 ounces crumbled goat cheese ((feta is also really good))
- 2 tablespoons fresh thyme leaves ((or 3 teaspoon dried thyme))
- kosher salt
- pepper
Recipe note
Fresh raw zucchini ribbons dressed with tangy vinegar, olive oil, and creamy goat cheese create an elegant no-cook appetizer.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- 1. Arrange thinly sliced zucchini on a serving platter in overlapping circles or rows without crowding.
- 2. Scatter crumbled goat cheese evenly over the zucchini, then sprinkle with fresh thyme leaves.
- 3. Drizzle olive oil and raspberry vinegar over everything, then season with salt and pepper to taste.
- 4. Let stand at room temperature for 15-20 minutes before serving to allow the flavors to meld.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Friday ☀️ Lunch
Cheeseburger Salad Bowls
Friday lunch for the week of Oct 11.
Ingredients
- 1.5 lb Ground beef
- 2 heads Romaine
- 1 cup Cherry tomatoes
- 0.75 cup Dill pickles
- 1 cup Cheddar cheese
- 0.25 cup Mayonnaise
- 1 tbsp Yellow mustard
- 1 tbsp Pickle brine
- 1 tsp Sesame seeds
- to taste Salt
- to taste Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika
Recipe note
Seasoned beef over crisp lettuce with cheddar, pickles, tomatoes, and burger sauce.
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.
- Brown the ground beef in a skillet with salt, pepper, garlic powder, and onion powder until deeply savory.
- Whisk mayonnaise, mustard, pickle brine, and smoked paprika into a quick burger sauce.
- Layer romaine, tomatoes, pickles, shredded cheddar, and warm beef into bowls.
- Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
- Drizzle with burger sauce and finish with sesame seeds if you want the burger-shop feel.
- 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
Jalapeno Popper Snack Cups
Friday snack for the week of Oct 11.
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.