Sat
30
Tonight — 4 for dinner
Chicken enchiladas
Shred chicken, roll in corn tortillas with enchilada sauce + cheese, bake. Sour cream + avocado to serve.
Sun
31
Morning — potluck brunch
Burrata + heirloom tomato platter
Slice tomatoes, tear burrata, fresh basil, olive oil, flaky salt. Assemble before you go — 5 minutes.
Sun
31
Last night before vacation — no leftovers
Salmon — lemon butter pan sauce
Buy exactly 4 fillets + 1 chicken breast for C. Cook it all, nothing left. Clean slate.
Mon
1
Vacation
Have a great trip!
Dinner proteins
Chicken breasts
2–3 lbs to shred — Saturday enchiladas
Salmon fillets
4 fillets — Sunday, cook them all
Chicken breast (1)
Sunday — C alongside salmon
Produce
Avocados
Enchiladas Saturday
Limes
2–3
Lemons
Salmon Sunday
Heirloom tomatoes
Potluck brunch platter
Fresh basil
Potluck brunch platter
Garlic
Yellow onion
Enchiladas Saturday
Green bell pepper
Enchiladas Saturday
Dairy + eggs
Fresh burrata
Potluck brunch platter
Sharp cheddar, shredded
12 oz — enchiladas Saturday
Eggs
Sour cream
Enchiladas Saturday
Butter
Salmon pan sauce Sunday
Pantry + condiments
Enchilada sauce
Canned red — Saturday
Green salsa
Mole sauce
Corn tortillas
Enchiladas Saturday
Tortilla chips
Pancake mix
Chia seeds
Calcium vitamins
Supplement aisle
Flaky salt
Potluck platter — check levels
Olive oil
Check levels
!
Potluck brunch platter — assemble before you go
Slice heirloom tomatoes, tear burrata, add fresh basil. Drizzle olive oil + flaky salt. Bring crusty bread on the side. Done in 5 minutes.
Saturday
1
Enchiladas — poach or bake chicken first
Simmer breasts in salted water 15–20 min, then shred. Roll in tortillas with sauce + cheese. Bake at 375° covered 20 min, uncovered 10 min.
Sunday
2
Salmon — buy exactly 4 fillets + 1 chicken breast
Cook it all, no leftovers. Pat salmon dry, sear skin-side down 4 min, flip 2 min. Finish with butter + lemon. Chicken breast plain alongside for C.