Welcome to Week Two of our Easy Meal Plan and Prep Guide! This guide is designed to help you create delicious, nutritious meals on a budget. Whether you’re looking to simplify your meal planning, save time in the kitchen, or make the most of your grocery budget, this guide has you covered! With a focus on fresh, wholesome ingredients, we’ll provide you with easy instructions, tips for efficient meal prep, and a variety of tasty meals to keep you satisfied all week long. Let’s dive in and make meal planning a breeze!

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If you haven’t checked it out yet, you’re missing out! Dive into our ultimate meal planning guide before you read this post for even more tips and tricks to transform your kitchen routine!

Grocery List for Week Two

This week was lighter than last for me than last week, as I had a lot of food leftover as well as frozen meats and pantry items. You may need to spend more than I if you haven’t created a stockpile yet (I only do this while at the grocery store if there are REALLY good deals.)

• Blackberries
• Grapes
• Garlic
• Mozzarella Cheese
• Frozen Corn
• Eggs
• Avocado
• (Already had at home: frozen pork chops, frozen chicken breasts, rice, tortillas, yogurt, premier protein, some fruit & veggies, oat milk)

Meal Plan

Day 1

Breakfast: Yogurt with fruit salad, coffee with Premier Protein (instead of creamer).

Prep: Pre-wash, chop, and mix blackberries and grapes into a large container for easy grab-and-go.

Lunch: Meal Prepped Shredded Chicken and Veggie Skillet.

Prep: Place seasoned chicken in a large pot and cover it with chicken broth or water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (75°C). Shred Chicken. Add veggies with olive oil, salt, and pepper at the same temperature for an additional 15 minutes, or when ready.

Dinner: Pork chops with roasted veggies.

Prep: Season pork chops with garlic and bake at 375°F for 25-30 minutes. Roast veggies with olive oil, salt, and pepper at the same temperature for 20-25 minutes.

Snacks: Fruit salad, celery sticks with peanut butter, hummus, or yogurt dip.

Prep: Wash and cut up celery and store in tinfoil in the refrigerator for easy grab-and-go.

Day 2

Breakfast: Smoothie with fruit salad and Premier Protein.

Lunch: Meal Prepped Shredded Chicken and Veggie Skillet OR leftovers.

Dinner: Salad with ground chicken, cucumber, tomato, avocado, and lemon dressing.

Prep: Fry chicken, chop cucumber, tomato, and avocado. Mix with lemon juice, olive oil, salt, and pepper.

Snacks: Fruit salad, veggies.

Day 3

Breakfast: Fruit salad, cereal/oatmeal with milk or Premier Protein.

Lunch: Meal Prepped Shredded Chicken and Veggie Skillet OR leftovers.

Dinner: Ground Chicken and cheese quesadillas with avocado (I use plain yogurt instead of sour cream).

Prep: Fry chicken breast, shred mozzarella cheese, and slice avocado along with any other vegies you have kicking around. Assemble quesadillas with chicken, cheese, and avocado slices. Cook on a skillet until the cheese is melted and the tortillas are golden brown.

Snacks: Fruit salad, yogurt with honey.

Day 4

Breakfast: Yogurt parfait with fruit salad and granola/cereal.

Lunch: Meal Prepped Shredded Chicken and Veggie Skillet OR leftovers.

Dinner: Pork chops with roasted veggies.

Prep: Season pork chops with garlic and bake at 375°F for 25-30 minutes. Roast veggies with olive oil, salt, and pepper at the same temperature for 20-25 minutes.

Snacks: Fruit salad, celery sticks with peanut butter, hummus, or yogurt dip.

Day 5

Breakfast: Smoothie with fruit salad and Premier Protein.

Lunch: Leftovers.

Dinner: Grilled chicken breast with a side of steamed veggies.

Prep: Grill chicken breast, steam veggies.

Snacks: Fruit salad, yogurt.

Day 6

Breakfast: Fruit salad, cereal/oatmeal with milk or Premier Protein.

Lunch: Leftovers.

Dinner: Chicken and rice stir-fry with veggies.

Prep: Sauté diced chicken breast with garlic, frozen corn, and mixed veggies. Cook rice according to package instructions and combine with the chicken and veggies.

Snacks: Fruit salad, yogurt with honey.

Day 7

Breakfast: Yogurt parfait with fruit salad and granola/cereal.

Lunch: Leftovers.

Dinner: Pork chops and veggie stir-fry.

Prep: Sauté pork chops with diced zucchini, onion, and garlic. Season with soy sauce.

General Meal Prep Tips for Beginners

• Grill or bake chicken breasts, pork chops, and ground chickens in batches at the beginning of the week to save time.
• Chop veggies such as cucumbers, zucchinis, broccoli, and cauliflower at the start of the week and store them in airtight containers.
• Portion out snacks in Mason jars or containers for easy grab-and-go options.
• Pre-portion smoothie ingredients in freezer trays for easy blending.
• Label everything with dates to keep track of when you need to eat your food by and prevent waste!

Tips for Kid-Friendly Meal Prep

• Let kids help with planning and prepping! Although it might take some extra time, they’re more likely to try new foods, learn new skills, and stay busy.
• Use cookie cutters and colorful tools to make fruits and sandwiches more fun!
• Stick to simple recipes with familiar ingredients that kids love! Then when you toss in something new, they’re more likely to try it.
• Incorporate vegetables into favorite dishes, like blending veggies into sauces.

A Meal Plan! It’s not as scary as you think!

Meal planning and prepping can seem daunting at first, but with a little organization and creativity, it becomes a rewarding habit. Not only will it save you time and money, but it will also ensure that your family enjoys nutritious, delicious, and stress-free meals all week long.

Happy meal prepping!