Recipe Links
Monday: Herb Crusted Salmon with Potatoes and Carrots | Tuesday: Ground Turkey Enchiladas | Wednesday: Crispy Chicken Salad | Thursday: One Skillet Lemon Chicken Orzo | Friday: Loaded Steak Nachos | Breakfast: Blueberry Raspberry Smoothie | Lunch: BBQ Chicken Thighs
Prep-Head Instructions
Chopping and making dressings/sauces all at once saves so much time. A few tips:
- Breakfast and lunch: Prep over the weekend.
- Dinners: Prep over the weekend or in the morning of the day you’re making it.
- Ordering via Instacart: use the individual buttons under each recipe to add them directly to your instacart. Take note of the serving size and adjust for the week (i.e. smoothies serve 1 so 5x for the week).
Meal-Prep Breakfast | Blueberry Raspberry Smoothie
Prep Directions: Follow the recipe instructions to make it all the way through. Store in the fridge or freezer and enjoy or reheat as directed in the recipe.
Dairy-free: Use any dairy-free milk.
Meal-Prep Lunch | BBQ Chicken Thighs
Prep Directions: Follow the recipe instructions to make it all the way through. Store in the fridge or freezer and enjoy or reheat as directed in the recipe.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Monday | Herb Crusted Salmon with Potatoes and Carrots
Prep Directions: Mince 6 cloves garlic and peel and cut 1 pound carrots halved and cut into thin 3-inch strips. Mix together and refrigerate the dill sauce: 2 Tbsp EACH Mayonnaise, lemon juice, fresh chopped dill, 1/3 cup sour cream, and salt and pepper to taste.
Dairy-free: Use dairy-free sour cream and swap nutritional yeast for parmesan cheese in the Herb Crusted Salmon.
Gluten-free: Use gluten-free panko crumbs for Herb Crusted Salmon.
Tuesday | Ground Turkey Enchiladas
Prep Directions: Dice 1 medium yellow onion and mince 3 cloves garlic.
Dairy-free: Use vegan cashew queso.
Wednesday | Crispy Chicken Salad
Prep Directions: Chop 8 cups of Romaine lettuce; hard boil 3-4 eggs; thinly slice 1/2 of a red onion; cut 1 cup of cherry tomatoes into halves; and make dressing with 1/4 cup honey, 1/4 cup mayonnaise, 1/4 cup dijon mustard, and 1 Tbsp lemon juice or distilled white vinegar.
Gluten-free: Use gluten-free flour and breadcrumbs.
Thursday | One Skillet Lemon Chicken Orzo
Prep Directions: Slice 1 medium shallot into rings, mince 4 cloves garlic, and trim tough ends off 1 lb asparagus cut into 1-2 inch strips.
Gluten-free: Use gluten-free orzo.
Friday | Loaded Steak Nachos
Prep Directions: Make pickled red onion as an optional topping.
Dairy-free: Use dairy-free cheese or cashew queso for the steak nachos.
Tips and Info!
- What’s included: This meal plan includes 5 dinners, 1 high-protein meal prep breakfast, and 1 meal prep lunch or protein item to add to wraps, salads, bowls etc.
- Customizing: You cannot swap out recipes or change serving sizes at this time. Consider joining the Guaca-Molly Club to get access to customizable meal plans, ad-free browsing, and exclusive recipes.
- My favorite meal prep containers: I love these glass meal prep containers for leftovers and ingredient prep and I love these glass jars for sauces, soups, and dressings.
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