Weekly Meal Prep Menu: No. 10

It’s time to get your prep on with Weekly Meal Prep Menu: No. 10 !

Bonus: It’s Paleo-friendly

Hey there! Welcome to the Weekly Meal Prep series where each week we feature 2 entrees, 1 breakfast, 1 salad and 1 snack or treat (and sometimes, a bonus recipe). Our Weekly Meal Plan Menus are designed to serve 4 people – or fewer if you don’t mind leftovers. This won’t be enough to feed you or your family for the entire week but it’s enough to put a good dent in the week. Feel free to add additional recipes or staple items like hard-boiled eggs, fresh fruit, cut veggies, tossed green salads, salad dressings and more as your time (and energy!) allows.

Here’s how it works: Each Thursday we post a new Weekly Meal Plan Menu here on the blog. For those of you on our email list (you’re on the list, right?! If not, SIGN UP HERE) you’ll get an email on Friday morning with the printable grocery list plus a link to that week’s menu. Then you can shop, chop and cook when the time is right for you. Of course, you can also download the printable grocery list at the bottom of this post, too – but being on the list means you won’t forget to check back each week.

To get the recipes, just click the image or link to get the printable recipe. You’ll find the grocery list after the recipes – just click the link below the photo to download and print.

Get your meal prep game on with our FREE Paleo Meal Prep Menu #Paleo Click To Tweet

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Easy Tuna Cakes with Roasted Red Pepper Mayo – These fast and easy tuna cakes come together quick and reheat beautifully. Top them with the red pepper mayo and wrap them in crisp lettuce leaves for a deeeelicious lunch or light dinner.

We used Primal Kitchen Mayo made with Avocado Oil to whip up the red pepper mayo.

Save 10% on your entire order of Primal Kitchen products when you use the code: REALFOODRDS at checkout! Shop Here

Slow Cooker Hawaiian Shredded Chicken (also includes directions for the Instant Pot) – This dish is the perfect blend of sweet and savory and can be served hot or cold. We like to wrap it up in chard leaves along with shredded purple cabbage, carrots, sliced avocados and green onions – but it’s also delicious served over cauliflower rice (or rice, if that’s your thing).

Southwest Breakfast Casserole from Plaid & Paleo – This hearty breakfast casserole combines mild green chiles, red peppers, sweet onions and ground chicken for a Southwest twist on the ‘crustless egg-bake’.

Chipotle Lime Butternut Squash from The Whole Smiths – These ‘fries’ are so amazing that even the ‘squash-averse’ folks in your life will love them. Made with butternut squash, they’re lower in carbs (and more nutritious) than good ol’ white potatoes. If you can’t find pre-cut crinkle cut butternut squash you can simply cut your squash into sticks or cubes or use a crinkle cutter this like one to make them fancy.

Not sure how to safely cut a butternut squash? Check out our How to Cut a Butternut Squash tutorial

Dark Chocolate Cherry Energy Bites – In just 15 minutes you can put together these 4-ingredient real food-based snack bites that are perfect for lunchboxes and backpacks or a sweet after dinner nibble. We used allergy-friendly Enjoy Life! Mini-Chips but you can also use cacao nibs if you like a little extra crunch.

CLICK HERE to download the printable Grocery List

Tips for rocking this Meal Prep Menu

Bust out your slow cooker or the Instant Pot and get the Slow Cooker Hawaiian Chicken started.
While the chicken is cooking, prepare the Easy Tuna Cakes with Roasted Red Pepper Mayo as directed. Allow to the cakes to cool before transferring to a glass container with a lid to store in the fridge. Store the mayo in a separate container in the fridge until ready to serve. If you plan to serve the tuna cakes with lettuce leaves, now is good time to wash and pat them dry with a paper towel before stacking them and slipping them into a large zip-top bag or other sealed container.
Preheat the oven to 425°F. While the oven preheats, cut the squash (or open the package if you’re using pre-cut squash) for the Chipotle Lime Butternut Squash. Line a large rimmed baking sheet with parchment paper. Save yourself some dishes by tossing the squash with the oil right on the pan then arrange it in a single layer. Bake according to directions. Allow squash fries to cool before transferring to a container with lid to be stored in the fridge until ready to reheat and eat. We recommend reheating the squash on a baking sheet (uncovered) in a 350°F oven until hot (about 5-8 minutes).
Wrap up your prep sesh by preparing the Dark Chocolate Cherry Energy Bites according to the recipe directions. Store in the fridge until ready to snack.

Looking for Whole30-friendly Meal Prep Menus?

Click Here, Here and Here

We often carve out time for a mid-week meal prep to carry us though the weekend. The same ‘rules’ apply here – 5 recipes and 1-2 hours max in the kitchen. Even if you can’t pull off a full prep, making just 2 recipes can go a long way toward saving your sanity in the second half of the week.

Don’t forget to take some photos of your meal prep!

Hashtag your meal prep photos #mealprepseries on Instagram so that we can see all of your delicious meal prep photos!

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