Recipe Links
Monday: Sheet Pan Greek Chicken | Tuesday: Turkey Taco Stuffed Peppers | Wednesday: Buffalo Chicken Stuffed Peppers | Thursday: Instant Pot Greek Chicken and Rice | Friday: Grilled Chicken Breast with Roasted Vegetable Pasta Salad | Breakfast: Cottage Cheese Egg Bites | Lunch: Cowboy Soup
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
Dairy-free: Use dairy-free greek yogurt in place of the cottage cheese.
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 | Cowboy Soup
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 | Sheet Pan Greek Chicken
Prep Directions: Chop 4 cloves garlic, cut 1½ pounds red potatoes into quarters, chop 1 bell pepper, and chop 1 small red onion.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Tuesday | Turkey Taco Stuffed Peppers
Prep Directions: Cut tops off and deseed 4 bell peppers.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Wednesday | Buffalo Chicken Stuffed Peppers
Prep Directions: Dice 1 small yellow onion and 3 ribs of celery, and slice 4 bell peppers in half lengthwise from stem to bottom and pull out the seeds and white membranes.
Dairy-free: Use dairy-free cheddar cheese.
Thursday | Instant Pot Greek Chicken and Rice
Prep Directions: Mince 3 cloves garlic and chop 1 medium red onion into large chunks.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Friday | Grilled Chicken Breast
Side Dish: Roasted Vegetable Pasta Salad
Prep Directions: Whisk together and refrigerate marinade ingredients from ¼ cup olive oil, ⅓ cup balsamic vinegar, 1 Tbsp dijon mustard, 2 Tbsp maple syrup, 2 tap Italian seasoning, 3 cloves minced garlic, 1 tap kosher salt, and ¼ tsp black pepper. For the salad: Cut 1 bell pepper into chunks, halve 1 pint of cherry tomatoes, cut into 1 inch rounds then quarter 1 zucchini and 1 yellow squash.
Dairy-free: Omit feta from the salad or use a dairy-free cheese alternative.
Gluten-free: Use gluten-free orzo pasta.
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.
- Cooking method: most Instant Pot recipes have adaptions for the slow cooker or stove top, be sure to check the recipe’s blog post or notes.
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