Hi! How was week one of your Whole30? Today, I’m sharing my dinner menu for week two, so you have time to plan if you’re headed to the grocery store today…
The upcoming week has a few busy evenings which makes dinner time tricky. My strategy lately is to have meal components ready to go, that can easily be packed to take or re-heated and eaten at home. And, I always have fresh salad greens on hand for super fast salads topped with prepped proteins or sautéing!
Sunday: Meal Prep
Last week’s meal prep was a little too ambitious. We didn’t get through all of the prep but we did have plenty for the week’s meals. Just not as much variety…
Here’s what we’re prepping for the week…plenty of things we can use for quickly assembling delicious meals!
- Chicken Breasts or Thighs, cooked in a little ghee in a sauté pan, seasoned with salt and pepper.
- Whole30 Mayo (for tuna and chicken protein salads for lunch), with my immersion blender! There are store bought versions, but homemade actually is very fast…and cheaper, too! If purchasing, I like Primal Kitchen Mayo and Chipotle Lime Mayo!
- Roasted Broccoli, baked at 425 for 20 minutes tossed with avocado oil, minced garlic, salt, and pepper.
- Roasted Sweet Potatoes, Cut into wedges or cubes, baked at 425 for 20-25 minutes, tossed with avocado oil, salt, pepper, cumin, and paprika.
- Roasted Bell Peppers, Onions, and Mushrooms, To use as a side, incorporate into egg dishes in the morning, and use for “taco night.” Slice and toss in avocado oil. Season with salt and pepper and bake in oven at 425 for 20 minutes or desired tenderness.
- Hard Boiled Eggs, Try this method, for hb eggs with shells that peel off easily.
- Taco Meat, for our Build Your Own Fajita/Burrito Bowls. Super easy. Melt a bit of ghee in saucepan and sauté chopped up onion and red bell pepper just until softened. Add 2lbs of ground beef seasoned with a little salt and chili powder and cook until browned.
September Whole30 Week Two Dinner Menu
Monday: Pad Thai with Chicken
This recipe has amazing flavor…you have to try it, especially if you’re a Pad Thai fan! The recipe is for 2 people, so I always double or even triple it, to have enough. You can make the chicken and Sunshine Sauce ahead of time, or make it all at once. The sauce reminds me of the amazing peanut sauce at one of my favorite local restaurants. I’m going to make extra to serve with Lettuce Cups on Tuesday…yum!
Tuesday : Teriyaki Turkey/Veggie Lettuce Cups w/Sunshine Sauce
These are sooo easy to make and and delicious topped with a little leftover Sunshine Sauce. I double the recipe to have enough + leftover for our family of 4. The meat/veggie mixture is also delicious served over a bed of cauli rice…
Wednesday: Taco Salads/Bowls/Wraps
Using the seasoned ground beef from prep day. Served over cauli rice, in a lettuce cup as a “taco”, or over a bed of shredded lettuce with mushrooms, peppers, and onions and fresh toppings such a salsa, pico, cilantro, and guacamole. Easiest dinner ever.
Thursday, Friday, Saturday: Recipe Remix (a.k.a. leftovers)
Thursday is our busiest night, activity-wise. And Friday night is the first home football game of the season! Plenty of drive time on these days. Need some new podcasts to listen to…any favorites? I know I won’t have much time to cook on these nights but there will be plenty in the fridge to choose from!
I’m thinking of including some lunch ideas next week…please let me know if there is anything else you’d like to see in next week’s prep + menu post! And, I’ve included some of my favorite Whole30 products below to keep in my pantry/fridge, just click on the photo for more info/to purchase.
Thanks for stopping by!
Photo: Stephanie Drenka
A few of my favorite Whole30 friendly products to order and keep on hand…
