Recipe Links
Monday: Sweet and Spicy Pork Lettuce Wraps | Tuesday: Marry Me Chicken Soup | Wednesday: Korean Beef Tacos | Thursday: Herb Crusted Salmon with Potatoes and Carrots | Friday: One Pot Lemon Chicken Asparagus Pasta | Breakfast: Cottage Cheese Egg Bites | Lunch: Everything Bagel Chicken Salad
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 | Cottage Cheese Egg Bites
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.
Meal-Prep Lunch | Everything Bagel Chicken Salad
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 | Sweet and Spicy Pork Lettuce Wraps
Prep Directions: Whisk together and refrigerate all sauce ingredients: 2 tsp fresh ground ginger, 2 cloves garlic minced, 1 Tbsp honey (omit for whole30 option), 2 Tbsp coconut aminos or soy sauce, 2 Tbsp nut butter peanut butter or cashew butter is best, 1 Tbsp rice wine vinegar, and 2 tsp sriracha. Drain and dice 1 (8oz) can water chestnuts, dice 1 red pepper, shred 1 cup carrots, and dice 1 small yellow onion.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Tuesday | Marry Me Chicken Soup
Prep Directions: Cube and season the chicken breast, dice the yellow onion, mince 4 cloves of garlic, and drain and roughly chop 8 oz jar of sun-dried tomatoes.
Dairy-free: Use plant based butter or olive oil instead of butter, swap the heavy cream for coconut cream and use nutritional yeast instead of parmesan cheese.
Gluten-free: I like Dellalo gluten-free gnocchi the best!
Wednesday | Korean Beef Tacos
Prep Directions: Dice 1 small yellow onion, mince 2 cloves garlic, and cut the tops off and scoop out seeds from 6 bell peppers (any color).
Gluten-free: Use coconut aminos and use grain-free tortillas (I like Siete).
Thursday | 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.
Friday | One Pot Lemon Chicken Asparagus Pasta
Prep Directions: Mince 3 cloves garlic and trim the tough ends off of 1 lb asparagus and cut the pieces into 1-2″ strips.
Dairy-free: Use nutritional yeast.
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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