I haven’t meal-prepped for most of the summer due to vacation and other traveling. I am still on the go, but I have been home long enough to have a week of normal routine.
The Menu
Monday – Barbacoa Beef in the Slow Cooker, Yellow Squash in a Red Pepper Sauce, Salad
Tuesday – Chicken Almondine, Italian Spinach Salad, Green beans
Wednesday – Bechanel Fish, Roasted Broccoli, Salad
Thursday – Pork Chops/Chicken in a Wine Sauce, Roasted Green Beans with Almonds and Pecans, Salad
Friday – Leftovers
Saturday – Low-Carb Chicken Tortilla Casserole, Salad
Sunday – Tacos
Breakfast – Keto Eggs Benedict Casserole, English Muffin Egg Pizzas
Lunch – Sandwiches, Leftovers
Snack – Keto Italian Sesame Butter Cookies, No Sugar Peanut Butter and Keto crackers
Thawing
Chuck Roast – Barbacoa in the Slow Cooker
Chicken Breast – Chicken in Wine
Turkey Bacon – Eggs Benedict Casserole
Ground Beef – Tacos
Pork Chops – Pork Chops in Wine Sauce
Shredded Chicken – Chicken Tortilla Casserole
Tilapia – Béchamel Fish, Tilapia Parmesan
Chopping
Onion – Tortilla Casserole, Barbacoa i the Slow Cooker
Green Onion – Chicken Tortilla Casserole
Slicing
Zucchini – Squash in Red Pepper Sauce
Yellow Squash – Squash in Red Pepper Sauce
Preparing
Keto English Muffins – Eggs Benedict Casserole, Keto English Muffin Egg Pizza
Roasted Red Pepper Sauce – Summer Squash with Red Pepper Sauce
Soak Tilapia in Milk – Tilapia Parmesan, Béchamel Fish
Boil Eggs – English Muffin Egg Pizza
Making Ahead
Eggs Benedict Casserole
Keto Sesame Italian Butter Cookies
