Meal Prep for the Week of October 2, 2023

Monday – Green Chile Stew, Mexican Fiesta Salad

Tuesday – Smoked Sausage Alfredo, Sweet Roasted Rosemary Acorn Squash Wedges, Salad

Wednesday – Roast Sticky Chicken, Green Beans, Salad

Thursday – Shrimp Provencal, Arugula Salad with Roasted Piquillo Peppers, Fresh Mozzarella and Mint, Cauliflower Rice, Leftover Squash wedges

Friday – French Onion Chicken, Portabello Mushroom Towers, Salad

Saturday – Joe’s Meatballs over Spaghetti Squash, Salad

Sunday – Crispy Chinese Fish with Vegetables, Asparagus, Salad

Breakfast – Breakfast Sandwiches, Waffles with Blueberry Compote

Lunch – Leftovers, Sandwiches, Salad

Snack – Keto Peanut Butter Brownie Bars, Keto Italian Stuffed Artichokes with Lemon Garlic Sauce

Shrimp – Shrimp Provencal

Smoked Sausage – Smoked Sausage Alfredo

Chicken Breast – French Onion Chicken

Tilapia – Crispy Asian Fish with Vegetables

Pork Stew Meat – Green Chile Stew

Chicken – Green Chile Stew

Shallots – Shrimp Provencal, Arugula Salad

Onion – Green Chile Stew

Jalapeno – Crispy Asian Fish

Cauliflower – Green Chile Stew

Peanuts – Keto Peanut Butter Brownie Bars

Onion – French Onion Chicken

Zucchini – Portabello Mushroom Tower

Red Onion – Portabello Mushroom Tower

Leek – Crispy Asian Fish with Vegetables

Fresh Mozzarella – Portabello Mushroom Tower, Arugula Salad

Boil Pasta – Smoke Sausage Alfredo

Roast Peppers – Green Chile Stew

Soak Seafood – Shrimp Provencal, Tilapia for Crispy Asian Fish with Vegetables

Make Sauce – Asian Crispy Fish

Make Blueberry Compote – Waffles

Shred Gruyere Cheese – French Onion Chicken

Keto Peanut Butter Brownie Bars

Waffles

Repackaged chicken thighs from the grocery store

Refilled popcorn kernel jar

Cut up whole pork loin from Costco

Packaged berries in bags for the freezer

Refilled olive oil bottle

Refilled table napkins