a whole food + high protein meal plan v5

what to eat this week + a grocery list

Welcome to volume 5 of my whole food + high protein meal plans! Here’s what you need to know: each of these meal plans will contain a lunch prep, a breakfast recipe, 4 dinner recipes, and a grocery list. Most of my recipes serve 4, so if your family is bigger than that, you can easily double the recipe!

How this works:

In this meal plan, your lunch prep is the Chopped Taco Salad. I love this meal prep because it stays crunchy and delicious all week long. It has a smoky taco dressing that’s packed with extra protein and flavor!

I prefer to make the meal prep on Monday for dinner and then pack away the leftovers for lunch on Tuesday and Wednesday (so I don’t have to cook twice or eat the same thing every single day for lunch). Then I make a larger meal on Wednesday to have for lunch Thursday and Friday (which I plan for you below). Another option is making the meal prep separate and having it for lunch all week. You do you. You’ll notice I leave one day open (in this case, Friday. But you can use this open night on any day that works best for you!) for whatever you want to do. This could be a leftovers night, staple meal night, pizza night, or eat out night. I refer to this as a Hall Pass!

For this week’s breakfast prep, we have the Veggie Bacon Quiche. This one takes a little bit longer because we homemake the crust, but it’s so worth it because it’s so good! If you’re in a pinch this week, go ahead and get a store-bought butter pie crust and it’ll do just fine :) the quiche reheats so well for easy, protein and veggie packed breakfasts all week long. I prepped this one on Sunday before the week started!

Monday: Chopped Taco Salad

Tuesday: Sweet Chili Kebabs

Wednesday: Crispy Rice Spring Roll Salad

Thursday: Beef and Broccoli Ramen Bowl

Friday: Hall Pass

Saturday: Marry Me Chicken Meatballs with Orzo

Sunday: Option for Leftovers or Hall Pass

Breakfast prep: Veggie Bacon Quiche