IDEAL BALANCE

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Weekly Meal Plan 2

Monday, Wednesday & Friday

  • Lunch: Mango Avocado Shrimp
  • Dinner: Zoodles + Meatballs

Tuesday & Thursday

  • Lunch: Baja Mexican Sweet Potatoes
  • Dinner: Fajita Sheet Pan

Shopping List:

  • 3 pounds chicken breasts
  • 2 pounds shrimp
  • 3 large bell peppers
  • 2 large onions
  • 1 red onion
  • 4 medium sweet potatoes
  • 2 large tomatoes
  • 2 mangos
  • 2 avocados
  • 4 jalapenos
  • 4 zucchinis
  • 2 hearts of romaine
  • 3 limes
  • 2 tomatoes
  • 2 bunches cilantro
  • Frozen corn
  • Frozen turkey meatballs
  • Olive oil or Avocado oil
  • Chili powder
  • Cumin
  • Paprika
  • Garlic powder
  • Onion powder
  • Salt
  • 1 can black beans
  • Olive oil, for rubbing
  • 1 Jar Rao’s Pasta Sauce

Mango Shrimp Salad

Ingredients

  • 1 cup diced mango
  • 1 cup diced strawberries
  • 1 cup diced pineapple
  • 2 diced jalapenos
  • 1/3 cup minced red onion
  • 1/2 cup chopped cilantro (or the entire bunch, that’s how we roll)
  • 1 diced avocado
  • 1 lime
  • 2 pounds shrimp
  • 2 hearts romaine lettuce
  • Salt to taste

Directions

  • Lightly saute shrimp until cooked through.
  • Dice and chop all the delicious fruits & veggies. Juice the lime.
  • Mix it all together, divide into four servings.
  • Eat and be delighted by the deliciousness.

Baja Mexican Sweet Potatoes

Ingredients

  • 4 medium sweet potatoes
  • Olive oil, for rubbing
  • Salt
  • 2 large tomatoes, diced
  • 1/2 cup minced red onion
  • 1/2 cup chopped cilantro
  • 1 diced Jalapeño pepper
  • ½ cup frozen corn kernels
  • 1 can black beans (drained)
  • 2 Limes
  • 1/2 avocado
  • 2T Avocado Oil or EVOO

Directions

  • Preheat oven to 450°F.
  • Wash the sweet potatoes and slice in half. Rub with oil + sprinkle with salt. Bake until a fork easily goes through the potato, about 30 – 45 minutes.
  • While sweet potatoes are cooking, make salsa + suace.
    • Mix tomatoes, onion, cilantro, jalapenos, corn and black beans together. Juice one lime + toss in salsa. Mix in a pinch of salt.
    • Mix 1 cup cilantro, juice from 1 lime, 1/2 avocado, 2T oil and a pinch of salt in a food processor.
  • To serve, top 1/2 sweet potato with 1/2 cup salsa and dressing as desired. 1 serving is 1 entire sweet potato. Makes 4 servings.

Zoodles + Meatballs

Ingredients

  • 1 Jar Rao’s Pasta Sauce
  • 4 zucchinis
  • 1 pack premade frozen turkey meatballs

Directions

  • Cook meatballs in oven as directed.
  • Bring water in large pot to boil.
  • Spiralize zucchinis. Blanch in water for about 2 minutes. Drain, set aside.
  • In pot, mix & heat marinara sauce + meatballs.
  • Add in zoodles to pot.
  • Divide meal into four servings & enjoy!
  • *Change meatballs out and saute mushrooms instead for a fun Vegan alternative.

Sheet Pan Fajitas

Ingredients

  • 3 large chicken breasts
  • 3 large bell peppers
  • 2 large onions
  • 2 large tomatoes
  • 1 jalapeno
  • Olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt, or more to taste

Directions

  • Preheat the oven to 400F.
  • Place parchment paper on a sheet pan.
  • Slice chicken and veggies into long bite size pieces.
  • Toss all ingredients in a bowl.
  • Dump and spread ingredients evenly on the pan.
  • Bake for about 20 minutes until cooked through. Toss halfway through (optional). Broil for the last 5 minutes if crispiness is desired.
  • *Add avocado, salsa or guacamole for fun. For other family members, feel free to add tortillas and cheese. If using for meal prep, divide evenly into 4 containers.