1200 Calorie Diet Meal Plan

   On This Page         Week 1     Week 2     Week 3     Week 4     Week 5

Dive in and start hitting your weight loss goals today with help from this simple 30-day meal plan featuring easy-to-make recipes and helpful meal prep tips. Each day comes in around 1,200 calories—a calorie level at which many people can safely lose 1 to 2 pounds per week—and includes enough protein and fiber to help you feel full and satisfied while cutting calories.

a collage of some of the recipe photos included in the 30 day meal plan with a daily caloric intake of 1200 calories   Credit: EatingWell

This plan is optimized to save you time and energy by reusing ingredients and leftovers in creative ways throughout the month. Weekly meal prep steps show how a little legwork at the beginning of the week means less work during the busy weekdays.

We call for healthy convenience items whenever possible, but scan the plan and see what else you can get from the store pre-made (like cooked brown rice, frozen riced cauliflower and spiralized zucchini noodles). By keeping this plan simple yet exciting and delicious, you’ll be motivated to stick with it till the end.

Looking for something shorter to start with? Our 7-Day Diet Meal Plan to Lose Weight at 1,200 Calories is a great place to start.

The Meal Plan at a Glance a printable of the 30 day meal plan for weight loss weeks 4-5

Week 1

How to Meal Prep for Your Week of Meals:

Cook the Slow-Cooker Vegetable Soup overnight on Day 1 so it’s ready for lunch on Day 2. Portion out two 1 1/2-cup servings into leakproof containers to have later in the week for lunch on Days 3 and 5. Freeze an additional two 1 1/2-cup servings to have for lunch in Week 3. Freeze any remaining soup in an airtight container for up to 6 months. (To buy: amazon.com, $16 for 1 large)Prepare the Blueberry-Banana Overnight Oats so it’s ready to grab-and-go in the morning of Day 2. Store in glass leakproof containers that can go from the fridge to the microwave.

Day 1

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Breakfast: 1 serving Avocado-Egg Toast (271 calories)

A.M. Snack: 1 medium orange (62 calories)

Lunch: 1 serving Butternut Squash Soup with Avocado & Chickpeas (402 calories)

P.M. Snack: 1 medium kiwi (42 calories)

Dinner: 1 serving Citrus Poached Salmon with Asparagus with 3/4 cup Cauliflower Rice (452 calories)

Daily Totals: 1,229 calories, 58 g protein, 126 g carbohydrates, 30 g fiber, 59 g fat, 1,709 mg sodium.

Day 2

veggies and rice in bowls with a side of fresh spinach

Breakfast: 1 serving Blueberry-Banana Overnight Oats (285 calories)

A.M. Snack: 1 serving Apple Cider Vinegar Tonic (22 calories)

Lunch: 1 1/2 cups Slow-Cooker Vegetable Soup with 1 slice Everything Bagel Avocado Toast (347 calories)

P.M. Snack: 1/2 cup edamame (in pods) sprinkled with a pinch of coarse sea salt (100 calories)

Dinner: 1 serving Vegan Coconut Chickpea Curry (471 calories)

Meal Prep Tip: Prepare the Blueberry-Banana Overnight Oats so it’s ready to grab-and-go in the morning of Day 3.

Daily Totals: 1,225 calories, 41 g protein, 181 g carbohydrates, 36 g fiber, 41 g fat, 1,842 mg sodium.

Day 3

Spiralized Veggies

Breakfast: 1 1/2 cups Blueberry-Banana Overnight Oats (285 calories)

P.M. Snack: 2 medium kiwis (84 calories)

Dinner: 1 serving Zucchini Noodles with Pesto & Chicken (430 calories)

Daily Totals: 1,208 calories, 54 g protein, 146 g carbohydrates, 31 g fiber, 52 g fat, 1,715 mg sodium.

Day 4

spicy jerk shrimp and pineapple on a sheet pan

Breakfast: 1 slice Peanut Butter-Banana Cinnamon Toast (266 calories)

A.M. Snack: 1 cup Apple Cider Vinegar Tonic with 1 cup blueberries (106 calories)

Lunch: 1 serving Green Salad with Edamame & Beets (325 calories)

P.M. Snack: 1 medium orange (62 calories)

Dinner: 1 serving Spicy Jerk Shrimp with 1/2 cup Easy Brown Rice (464 calories)

Meal Prep Tip: Freeze any leftover Easy Brown Rice in individual 1/2-cup servings.

Daily Totals: 1,223 calories, 65 g protein, 166 g carbohydrates, 30 g fiber, 35 g fat, 1,282 mg sodium.

Day 5

Taco Spaghetti Squash Boats

A.M. Snack: 1 kiwi (42 calories)

Lunch: 1 1/2 cups Slow-Cooker Vegetable Soup with 3 Tbsp. hummus and 6 seeded crackers (317 calories)

P.M. Snack: 1 kiwi (42 calories)

Dinner: 1 serving Taco Spaghetti Squash Boats (553 calories)

Daily Totals: 1,220 calories, 55 g protein, 129 g carbohydrates, 30 g fiber, 60 g fat, 1,803 mg sodium.

Day 6

Sheet-Pan Chicken & Vegetables with Romesco Sauce

Breakfast: 1 cup raspberries topped with 1 cup nonfat Greek yogurt, 1 Tbsp. sliced almonds & 1 tsp. honey (260 calories)

A.M. Snack: 1 cup Apple Cider Vinegar Tonic (22 calories)

Lunch: 1 serving Veggie & Hummus Sandwich (325 calories)

Dinner: 1 serving Sheet-Pan Chicken & Vegetables with Romesco Sauce (499 calories)

Daily Totals: 1,206 calories, 80 g protein, 115 g carbohydrates, 30 g fiber, 49 g fat, 1,306 mg sodium.

Day 7

spicy salmon tacos with pineapple salsa

A.M. Snack: 3/4 cup raspberries topped with 1/2 cup nonfat Greek yogurt & 1 tsp. honey (142 calories)

Dinner: 1 serving Salmon Tacos with Pineapple Salsa with Broiled Mango to enjoy after dinner (422 calories)

Daily Totals: 1,222 calories, 71 g protein, 136 g carbohydrates, 34 g fiber, 46 g fat, 1,635 mg sodium.

Week 2

Make the Meal-Prep Sheet-Pan Chicken Thighs to use in the Curried Chicken Apple Wraps and Slow-Cooker Pasta e Fagioli Soup Freezer Pack recipes. Store in an airtight meal prep container to keep fresh. (To buy: amazon.com, $16 for 1 large)Prepare the Slow-Cooker Pasta e Fagioli Soup Freezer Pack to have for dinner on Days 12 & 13.When making the Muffin-Tin Quiches with Smoked Cheddar & Potato for breakfast on Day 8, individually wrap leftovers in plastic and place in an airtight container (To buy: amazon.com, $20 for 1 large). Refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Day 8

Slow-Cooker Curried Butternut Squash Soup   Credit: Dera Burreson

Breakfast: 2 Muffin-Tin Quiches with Smoked Cheddar & Potato and 1 cup Herbal Chamomile Health Tonic (244 calories)

A.M. Snack: 1 cup blueberries (84 calories)

Lunch: 1 serving Curried Chicken Apple Wraps with 1 medium pear (345 calories)

P.M. Snack: 1 cup raspberries topped with 1/2 cup nonfat plain Greek yogurt (130 calories)

Dinner: 1 1/2 cups Slow-Cooker Curried Butternut Squash Soup and 1 serving Kale Salad with Beets & Wild Rice (402 calories)

Meal Prep Tips: Refrigerate the other 3 servings of the Herbal Chamomile Health Tonic to have on days 9, 10 and 11.

Refrigerate one 1-cup serving and one 1 1/2-cup serving of the Slow-Cooker Curried Butternut Squash Soup to have for lunch on Days 9 and 11. Save 1 serving (2 1/2 cups) of Kale Salad with Beets & Wild Rice to have for lunch on Day 9. Store in leak-proof, air-tight containers. (To buy: amazon.com, $11 for 1)

Daily Totals: 1,205 calories, 66 g protein, 138 g carbohydrates, 35 g fiber, 53 g fat, 1,851 mg sodium.

Day 9

Greek Roasted Fish with Vegetables

A.M. Snack: 1 cup Herbal Chamomile Health Tonic and 1 cup blueberries (95 calories)

Lunch: 1 cup Slow-Cooker Curried Butternut Squash Soup and 2 1/2 cups Kale Salad with Beets & Wild Rice (326 calories)

Dinner: 1 serving Sheet-Pan Roasted Salmon with Vegetables (422 calories)

Daily Totals: 1,203 calories, 77 g protein, 130 g carbohydrates, 30 g fiber, 47 g fat, 1,564 mg sodium.

Day 10

Garlic-Lime Pork with Farro & Spinach

Breakfast: 2 Muffin-Tin Quiches with Smoked Cheddar & Potato and 1 medium orange (299 calories)

A.M. Snack: 1 cup Herbal Chamomile Health Tonic (6 calories)

Dinner: 1 serving Garlic-Lime Pork with Farro & Spinach with 1 cup Tangy Broccoli with Almonds (416 calories)

Daily Totals: 1,196 calories, 97 g protein, 127 g carbohydrates, 34 g fiber, 41 g fat, 1,424 mg sodium.

Day 11

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Breakfast: 2 Muffin-Tin Quiches with Smoked Cheddar & Potato with 1 medium orange (299 calories)

A.M. Snack: 1/2 cup blueberries (42 calories)

Lunch: 1 1/2 cups Slow-Cooker Curried Butternut Squash Soup with 3 Tbsp. hummus and 5 seeded crackers (361 calories)

P.M. Snack: 1 cup Herbal Chamomile Health Tonic (6 calories)

Dinner: 1 serving Crispy Oven-Fried Fish Tacos (496 calories)

Daily Totals: 1,204 calories, 51 g protein, 142 g carbohydrates, 30 g fiber, 56 g fat, 1,858 mg sodium.

Day 12

salad

A.M. Snack: 2 medium plums with 1 cup green tea (61 calories)

Lunch: 1 serving No-Cook Black Bean Salad (322 calories)

P.M. Snack: 1 medium apple (95 calories)

Dinner: 2 cups Slow-Cooker Pasta e Fagioli Soup (457 calories)

Meal Prep Tip: Save 2 cups of the No-Cook Black Bean Salad to have for lunch on Day 13. Refrigerate dressing separately and add just before serving.

Daily Totals: 1,195 calories, 51 g protein, 142 g carbohydrates, 30 g fiber, 56 g fat, 1,858 mg sodium.

Day 13

Slow-Cooker Pasta e Fagioli Soup Freezer Pack

A.M. Snack: 1 plum and 1 cup green tea (30 calories)

Lunch: 2 cups No-Cook Black Bean Salad (322 calories)

P.M. Snack: 3/4 cup raspberries topped with 3 Tbsp. nonfat Greek yogurt and 1 Tbsp. slivered almonds (112 calories)

Daily Totals: 1,220 calories, 67 g protein, 131 g carbohydrates, 33 g fiber, 54 g fat, 1,570 mg sodium.

Day 14

Indian-Spiced Cauliflower & Chickpea Salad

Breakfast: 2 Blueberry-Pecan Pancakes topped with 2 Tbsp. blueberries and 2 Tbsp. nonfat Greek yogurt mixed with 1 tsp. maple syrup (299 calories)

A.M. Snack: 1 cup green tea (0 calories)

Lunch: 1 serving Whole-Wheat Veggie Wrap (345 calories)

Dinner: 2 servings (5 cups) Indian-Spiced Cauliflower & Chickpea Salad (482 calories)

Meal Prep Tip: Freeze leftover Blueberry-Pecan Pancakes to have for breakfast on Days 22 and 29.

Daily Totals: 1,226 calories, 51 g protein, 155 g carbohydrates, 36 g fiber, 49 g fat, 1,884 mg sodium.

Week 3

You’ll be having the Slow-Cooker Vegetable Soup for lunch on Days 20 and 21. Remember to take the soup out of the freezer on the evening of Day 19 so it can defrost overnight in the refrigerator.Prepare the Spicy Slaw Bowls with Shrimp & Edamame and store in four air-tight meal prep containers to have for lunch on Days 16, 17, 18 and 19. Keep the cabbage mixture and dressing for the Spicy Cabbage Slaw separate and wait to combine until ready to eat. Use precooked frozen shrimp and wait to defrost the shrimp until you’re ready to eat rather than all at once—wait to add the avocado, too. This will help keep the shrimp tasting fresh and the avocado from browning.

Day 15

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A.M. Snack: 1 cup Apple Cider Vinegar Tonic with 1 plum (52 calories)

P.M. Snack: 1 cup raspberries topped with 1/4 cup nonfat Greek yogurt & 1 tsp. honey (127 calories)

Dinner: 1 serving Hawaiian Pork with 1 cup steamed broccoli tossed in 1 tsp. each olive oil & lime juice and seasoned with a pinch each salt and pepper (435 calories)

Meal Prep Tip: Prepare the Blueberry-Banana Overnight Oats so it’s ready to grab-and-go in the morning of Day 16.

Daily Totals: 1,210 calories, 62 g protein, 141 g carbohydrates, 33 g fiber, 49 g fat, 1,367 mg sodium.

Day 16

chickpea curry (chhole)

Lunch: 1 serving Spicy Slaw Bowls with Shrimp & Edamame (364 calories)

P.M. Snack: 1/2 cup diced cucumber and 1/4 cup shelled edamame tossed in 1 tsp. lime juice and a pinch each of salt and pepper (59 calories)

Dinner: 1 serving Chhole (Chickpea Curry) with 1/2 cup Easy Brown Rice and 1 serving Turmeric-Roasted Cauliflower (515 calories)

Meal Prep Tip: Save any leftover Easy Brown Rice to use for dinner on later days. You could also plan to make a double batch and freeze it in individual portions to save time down the road.

Prepare the Blueberry-Banana Overnight Oats so it’s ready to grab-and-go in the morning of Day 17.

Daily Totals: 1,223 calories, 50 g protein, 146 g carbohydrates, 31 g fiber, 51 g fat, 1,230 mg sodium.

Day 17

Spaghetti Squash & Chicken with Avocado Pesto

P.M. Snack: 3/4 cup raspberries (55 calories)

Dinner: 1 serving Spaghetti Squash & Chicken with Avocado Pesto (497 calories)

Daily Totals: 1,223 calories, 66 g protein, 120 g carbohydrates, 33 g fiber, 57 g fat, 996 mg sodium.

Day 18

Roasted Salmon with Smoky Chickpeas & Greens

A.M. Snack: 2 plums (61 calories)

P.M. Snack: 1 cup raspberries and 1 cup green tea (64 calories)

Dinner: 1 serving Roasted Salmon with Smoky Chickpeas & Greens (447 calories)

Daily Totals: 1,202 calories, 76 g protein, 111 g carbohydrates, 31 g fiber, 51 g fat, 1,042 mg sodium.

Day 19

Butternut Squash Soup with Avocado & Lime

Dinner: 1 serving Butternut Squash Soup with Avocado & Chickpeas and 1 slice whole-wheat toast drizzled with 1 tsp. olive oil and seasoned with a pinch each of salt and pepper (515 calories)

Meal Prep Tip: Transfer the 2 individual servings of the Slow-Cooker Vegetable Soup from the freezer to the refrigerator to defrost.

Daily Totals: 1,207 calories, 57 g protein, 153 g carbohydrates, 33 g fiber, 43 g fat, 1,520 mg sodium.

Day 20

bowl of low-sodium chicken dish

A.M. Snack: 1 medium orange and 1 cup Apple Cider Vinegar Tonic (84 calories)

Lunch: 1 1/2 cups Slow-Cooker Vegetable Soup with 1 slice Everything Bagel Avocado Toast (346 calories)

Dinner: 1 serving Jerk Chicken & Pineapple Slaw and 1 cup Easy Brown Rice (465 calories)

Daily Totals: 1,214 calories, 79 g protein, 169 g carbohydrates, 34 g fiber, 29 g fat, 1,546 mg sodium.

Day 21

Stetson Chopped Salad

A.M. Snack: 1 cup raspberries topped with 2 Tbsp. nonfat Greek yogurt (89 calories)

Lunch: 1 1/2 cups Slow-Cooker Vegetable Soup with 1/4 cup hummus and 6 seeded crackers (343 calories)

P.M. Snack: 1/4 cup diced cucumber and 1/4 cup shelled edamame tossed in 1 tsp. lime juice and a pinch each of salt and pepper (56 calories)

Dinner: 1 serving Stetson Chopped Salad and 1/2 slice whole-wheat toast drizzled with 1 tsp. olive oil and seasoned with a pinch each of salt and pepper (447 calories)

Meal Prep Tip: Save 1 serving of the Stetson Chopped Salad to have for lunch on Day 22.

Daily Totals: 1,206 calories, 50 g protein, 138 g carbohydrates, 39 g fiber, 57 g fat, 1,937 mg sodium.

Week 4

How to Meal Prep for Your Week of Meals

Make the Muffin-Tin Quiches with Smoked Cheddar & Potato. You’ll use them throughout the week for breakfast. Individually wrap leftovers in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.You’ll be having the Blueberry-Pecan Pancakes for breakfast on Day 22. If you have leftovers frozen from Week 2, you can reheat the pancakes in the microwave or toaster oven.

Day 22

plate of delicious-looking high-protein meal

Breakfast: 2 Blueberry-Pecan Pancakes topped with 2 Tbsp. nonfat Greek yogurt mixed with 1 tsp. maple syrup (289 calories)

A.M. Snack: 1 1/4 cups raspberries (96 calories)

Lunch: 1 serving Stetson Chopped Salad (377 calories)

P.M. Snack: 1/3 cup diced cucumber and 1/3 cup shelled edamame tossed in 1 tsp. lime juice and a pinch each of salt and pepper (73 calories)

Dinner: 1 serving Asian Beef Noodle Bowls and 1 kiwi (390 calories)

Meal Prep Tip: Save 1 serving of the Asian Beef Noodle Bowls to have for lunch on Day 23.

Daily Totals: 1,225 calories, 52 g protein, 149 g carbohydrates, 30 g fiber, 51 g fat, 1,274 mg sodium.

Day 23

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A.M. Snack: 1 cup raspberries (64 calories)

Lunch: 1 serving Asian Beef Noodle Bowls (348 calories)

P.M. Snack: 1 cup Herbal Chamomile Health Tonic with 2 kiwis (95 calories)

Dinner: 1 serving Eggs in Tomato Sauce with Chickpeas & Spinach with 1/2 (6-inch) whole-wheat pita bread (407 calories)

Meal Prep Tip: Refrigerate the 3 remaining servings of the Herbal Chamomile Health Tonic to have on Days 24, 25 and 26.

Daily Totals: 1,213 calories, 60 g protein, 138 g carbohydrates, 28 g fiber, 50 g fat, 1,800 mg sodium.

Day 24

Stove-top Falafel

P.M. Snack: 1/2 cup diced cucumber and 1/2 cup shelled edamame tossed in 1 tsp. lime juice and a pinch each of salt and pepper (109 calories)

Dinner: 1 serving (3 patties) Falafel with 2 cups mixed greens, 1/2 cup sliced cucumber and topped with 2 Tbsp. Tahini Sauce with Lemon & Garlic (458 calories)

Meal Prep Tip: Refrigerate 2 Falafel patties to have for lunch on Day 25.

Daily Totals: 1,198 calories, 51 g protein, 123 g carbohydrates, 31 g fiber, 60 g fat, 1,628 mg sodium.

Day 25

Roasted Chicken & Winter Squash over Mixed Greens

Lunch: 1/2 (6-inch) whole-wheat pita bread stuffed with 2 Falafel patties, 1 cup mixed greens, 1/4 cup sliced cucumber and 1 Tbsp. Tahini Sauce with Lemon & Garlic (366 calories)

Dinner: 1 serving Roasted Chicken & Winter Squash over Mixed Greens (415 calories)

Meal Prep Tips: Plan to use any leftover chicken from tonight’s dinner or cook extra so you have enough for the Curried Chicken Apple Wraps on Days 26 & 27 (you’ll need 1 cup shredded chicken total).

Prep the Blueberry-Banana Overnight Oats so it’s ready to grab-and-go in the morning of Day 26.

Daily Totals: 1,214 calories, 66 g protein, 137 g carbohydrates, 29 g fiber, 50 g fat, 1,604 mg sodium.

Day 26

ginger roasted salmon & broccoli

P.M. Snack: 2 kiwis (84 calories)

Dinner: 1 serving Ginger Roasted Salmon & Broccoli and 1/2 cup Cauliflower Rice (487 calories)

Daily Totals: 1,207 calories, 73 g protein, 148 g carbohydrates, 30 g fiber, 44 g fat, 1,462 mg sodium.

Day 27

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A.M. Snack: 1/2 cup blueberries and 1 cup green tea (42 calories)

P.M. Snack: 2 Tbsp. hummus and 1/2 medium bell pepper, sliced (64 calories)

Dinner: 2 cups White Turkey Chili (466 calories)

Meal Prep Tip: Refrigerate two (1 1/2-cup) servings of the White Turkey Chili to have for lunch on Days 28 and 29.

Daily Totals: 1,216 calories, 85 g protein, 139 g carbohydrates, 36 g fiber, 48 g fat, 1,772 mg sodium.

Day 28

Frozen Vegetables

Breakfast: 2 Muffin-Tin Quiches with Smoked Cheddar & Potato (238 calories)

A.M. Snack: 1 cup raspberries and 1 cup green tea (64 calories)

Lunch: 1 1/2 cups White Turkey Chili (350 calories)

Dinner: 1 serving Easy Saag Paneer with 1/2 cup Easy Brown Rice (495 calories)

Daily Totals: 1,211 calories, 73 g protein, 113 g carbohydrates, 28 g fiber, 59 g fat, 1,857 mg sodium.

Week 5

You’ll be having the Blueberry-Pecan Pancakes for breakfast on Day 29. If you have leftovers frozen from Week 2, you can reheat the pancakes in the microwave or toaster oven.You’ll be having the Muffin-Tin Quiches with Smoked Cheddar & Potato that you made and froze in Week 4 for breakfast on Day 30. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Day 29

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Breakfast: 2 Blueberry-Pecan Pancakes topped with 3 Tbsp. blueberries and 2 Tbsp. nonfat Greek yogurt mixed with 1 tsp. maple syrup (305 calories)

Dinner: 1 serving Cod with Tomato Cream Sauce with 1/2 cup Easy Brown Rice and 2 cups mixed greens dressed with 2 tsp. each olive oil and balsamic vinegar (446 calories)

Daily Totals: 1,227 calories, 65 g protein, 148 g carbohydrates, 30 g fiber, 45 g fat, 1,491 mg sodium.

Day 30

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A.M. Snack: 3/4 cup blueberries and 1 cup green tea (63 calories)

Dinner: 1 serving Mexican Stuffed Acorn Squash with 3/4 cup Mexican Cauliflower Rice (465 calories)

Daily Totals: 1,222 calories, 51 g protein, 132 g carbohydrates, 32 g fiber, 62 g fat, 1,948 mg sodium.

WATCH: How to Make Spaghetti Squash & Chicken with Avocado Pesto

  On This Page         Week 1     Week 2     Week 3     Week 4     Week 5     

 On This Page    

Week 1     Week 2     Week 3     Week 4     Week 5

The Meal Plan at a Glance

  a printable of the 30 day meal plan for weight loss weeks 4-5               

 a printable of the 30 day meal plan for weight loss weeks 4-5              

a printable of the 30 day meal plan for weight loss weeks 4-5

a printable of the 30 day meal plan for weight loss weeks 4-5

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veggies and rice in bowls with a side of fresh spinach

Spiralized Veggies

spicy jerk shrimp and pineapple on a sheet pan

Taco Spaghetti Squash Boats

Sheet-Pan Chicken & Vegetables with Romesco Sauce

spicy salmon tacos with pineapple salsa

Slow-Cooker Curried Butternut Squash Soup Credit: Dera Burreson

Slow-Cooker Curried Butternut Squash Soup

Credit: Dera Burreson

Greek Roasted Fish with Vegetables

Garlic-Lime Pork with Farro & Spinach

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salad

Slow-Cooker Pasta e Fagioli Soup Freezer Pack

Indian-Spiced Cauliflower & Chickpea Salad

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chickpea curry (chhole)

Spaghetti Squash & Chicken with Avocado Pesto

Roasted Salmon with Smoky Chickpeas & Greens

Butternut Squash Soup with Avocado & Lime

bowl of low-sodium chicken dish

Stetson Chopped Salad

plate of delicious-looking high-protein meal

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Stove-top Falafel

Roasted Chicken & Winter Squash over Mixed Greens

ginger roasted salmon & broccoli

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Frozen Vegetables

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4552627.jpg

Week 1#

How to Meal Prep for Your Week of Meals:#

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Week 4#

How to Meal Prep for Your Week of Meals#

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Week 5#

Day 29#

Day 30#

On This Page#

The Meal Plan at a Glance#