Meals In This Prep
Bacon & Avocado Egg Cups
Chicken Thigh & Broccoli
Cauliflower Mac & Cheese
Cheese cubes
Scrambled Eggs with Butter
Bacon Cheeseburger Lettuce Wrap
Avocado slices
Ground Beef Stir Fry
5-Day Meal Plan
Day 1 — Monday
Snack: Cheese cubes
Day 2 — Tuesday
Snack: Avocado slices
Day 3 — Wednesday
Snack: Cheese cubes
Day 4 — Thursday
Snack: Avocado slices
Day 5 — Friday
Snack: Cheese cubes
Daily Nutrition (Approx.)
Calories
1800
Protein
110g
Carbs
25g
Fat
140g
Fiber
12g
Step-by-Step Instructions
- 1
Preheat oven to 400°F. Line two sheet pans with parchment.
- 2
Season chicken thighs with garlic powder, salt, and pepper. Roast for 35-40 minutes until 165°F internal.
- 3
While chicken roasts, cook bacon in batches. Reserve 2 tbsp drippings.
- 4
Make egg cups: line muffin tin with bacon, crack an egg into each, top with avocado. Bake 15 min at 375°F.
- 5
Rice cauliflower in food processor. Sauté in butter 5 min, stir in cream cheese and cheddar until melted.
- 6
Steam broccoli florets for 4 minutes until tender-crisp.
- 7
Brown ground beef in bacon drippings, season well.
- 8
Portion everything into 15 containers: 5 breakfast, 5 lunch, 5 dinner.
- 9
Let cool completely before sealing and refrigerating.
Storage Tips
- Refrigerate up to 5 days
- Egg cups best reheated in oven at 350°F for 5 min
- Cauliflower mac can be frozen up to 1 month
Pro Tip: Cook bacon until just crisp — it'll soften slightly when reheated.
Ingredients
- 2 lbs bone-in chicken thighs
- 1 lb thick-cut bacon
- 18 large eggs
- 5 ripe avocados
- 2 large heads cauliflower
- 8 oz sharp cheddar, shredded
- 8 oz cream cheese
- 4 oz unsalted butter
- 2 lbs broccoli florets
- 1 lb ground beef 80/20
- 3 tbsp olive oil
- 2 tsp garlic powder
- Salt and pepper to taste
Equipment Needed
Shopping List
- Chicken thighs 2 lbs
- Bacon 1 lb
- Eggs 18
- Avocados 5
- Cauliflower 2 heads
- Cheddar cheese 8 oz
- Cream cheese 8 oz
- Butter 4 oz
- Broccoli 2 lbs
- Ground beef 1 lb
- Olive oil
- Salt, pepper, garlic powder
