Recipe Links
Monday: Herb Garlic Steak Bites | Tuesday: Ground Turkey Teriyaki Rice Bowls | Wednesday: Whole30 Zuppa Toscana | Thursday: Grilled Chicken Breast with BLT Pasta Salad | Friday: Grilled Pork Tenderloin with Strawberry Quinoa Feta Salad | Breakfast: Cottage Cheese Breakfast Bowl | Lunch: Cilantro Lime Chicken
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 Breakfast Bowl
Gluten-free: Use dairy-free 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 | Cilantro Lime Chicken
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 Garlic Steak Bites
Prep Directions: Mince 3 cloves of garlic, and slice about 1/2 inch in thickness 1.5 lb of yukon gold potatoes.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Tuesday | Ground Turkey Teriyaki Rice Bowls
Prep Directions: Mince 3 cloves garlic, 1/2 medium yellow onion, and 1 red bell pepper, and chop 1 cup broccoli.
Gluten-free: Use coconut aminos or tamari in place of soy sauce.
Wednesday | Whole30 Zuppa Toscana
Prep Directions: Peel and dice 1 medium yellow onion, mince 3 cloves garlic, cut 4 medium russet potatoes into ½ inch cubes, and stem and chop 4 cups kale.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Thursday | Grilled Chicken Breast
Side Dish: BLT 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 salad: cut in half 2 cups of cherry tomatoes, finely chop 1 medium red onion.
Dairy-free: Use paleo mayo, dairy-free sour cream, and dairy-free butter for the salad dressing.
Gluten-free: Use gluten-free pasta.
Friday | Grilled Pork Tenderloin
Side Dish: Strawberry Quinoa Feta Salad
Prep Directions: Mince 2 garlic cloves for the pork tenderloin. For the salad: dice 1/2 small red onion.
Dairy-free: Use paleo mayo for the salad dressing and omit feta cheese or use a dairy-free alternative.
Gluten-free: Use coconut aminos for the pork tenderloin.
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.
This post may contain affiliate links. Read our disclosure policy.
