Your May 24 meal plan is here.
The recipes, the grocery list, and a Sunday prep plan.
Friends, I don’t know about you but the second it starts to feel like summer around here, my whole relationship with cooking shifts. I want things that are bright and fresh and don’t require me to stand over a hot stove for an hour. I want to eat outside, I want peaches in my dinner, and I want tacos. This week’s plan is basically a direct reflection of that energy.
The three dinners this week cover everything I want to be eating right now—salmon with a fresh peach salsa, skirt steak tacos with a creamy corn salad, and Better Than Chipotle Carnitas that I make in the Instant Pot that live up to the name. For lunch, I’m sharing my most recent crispy rice salad edition, which seriously might be my best one yet. And breakfast is a fantastic meal prep one which only take about five minutes on Sunday to set up for the entire week.
Below you’ll find everything you need—the recipes, the grocery list, and a few tips to make the week run smoother. This week’s plan includes:
1 breakfast
1 lunch
3 dinners
1 snack
Click into any recipe below for the full recipe.
Serves 4 mason jars | Prep: 5 min | Cook: 2 min
To make these Mason Jar Omelettes, chop your fillings of your choice — red onion, mushrooms, bell pepper, a spoonful of pesto — add them to individual mason jars with whisked eggs, a spritz of oil, salt, and pepper, seal, and refrigerate. Each morning, unscrew the lid and microwave the jar for about 2 minutes until the eggs are set. The whole thing cooks right in the jar and slides out onto a plate. Prep five jars Sunday night and breakfast is handled each day without a second thought.
tips & swaps
Spray the inside of the jar generously with oil so the eggs release cleanly
Any fillings work — crumbled bacon, feta, spinach, sun-dried tomatoes, or diced jalapeño all work great
Microwave times vary slightly depending on jar size — check at 90 seconds and go from there
Keeps in the fridge for up to 5 days
