2000 calorie macro meal plan

In a small skillet, add your oil of choice over medium-high heat.

Add in kale, tomatoes, rosemary, and the water. Cover and cook for about 4 minutes, stirring occasionally, until veggies have softened.

Add eggs, and stir to scramble them with the veggies.

When eggs are cooked, remove from heat and plate, topping with balsamic vinaigrette (optional). Serve.

Prepare according to instructions on package.

Preheat oven to 375 F (190 C).

Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and coat.

Arrange chicken on a parchment-lined baking sheet.

Roast chicken until cooked through, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.

Preheat oven to 450°F (230°C).

Slice tomatoes in half down through the stem and rub them with oil. Season them with a pinch of salt and pepper.

Bake for 30-35 minutes until soft. Serve.

Preheat oven to 400 F (200 C)

In a small bowl add the salt, pepper, paprika, and half of the olive oil. Mix until blended.

Take the mixture and coat the sweet potatoes.

Spread the sweet potatoes out on a baking sheet in an even layer. Bake for 20 minutes.

Meanwhile, take the remaining olive oil and heat it up in a large skillet over medium-high heat. Add the pork. Cook for 6-10 minutes or until done; stirring frequently. Set aside.

Prepare the broccoli according to the instructions on its packaging.

Once all items are prepared, bring the pork, broccoli, and sweet potatoes together; stir (or keep it all separate- whichever you prefer!). Serve.

Toss kale in dressing of your choice and serve.

Preheat the oven to 375°F (190°C).

Whisk honey, mustard, thyme and a pinch of salt in a medium bowl. Add chicken thighs and coat.

Arrange chicken on a parchment-lined baking sheet.

Roast chicken until cooked through, 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Pierce sweet potatoes with a fork a couple times to vent and microwave on high for about 5-10 minutes or until the sweet potato is soft throughout. Set aside to lightly cool.

Once cool enough to touch, remove the skin from the sweet potato and discard. Transfer the flesh to a small bowl and mash with the back of a fork until smooth. Season with a dash of salt and serve.

Mix greens, tomatoes, and dressing in a small bowl. Serve.

Generously season beef with salt and pepper.

Form the beef into a hamburger shape.

Heat oil in a skillet over medium-high heat. Add hamburger and cook, turning once, until browned and cooked to desired doneness, about 2-4 minutes per side.

Remove hamburger from the skillet and brush with the teriyaki sauce.

Place hamburger on the bottom half of the bun and top with sliced cucumber. Close with bun top and serve.

Mix ingredients together in a bowl and serve.

If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.

Preheat oven to 400 F (200 C) and grease a baking sheet.

Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).

Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.

Beat eggs in medium bowl until blended.

Heat oil in large nonstick skillet over medium heat until hot.

Pour in egg mixture.

As eggs begin to set, scramble them.

Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains. Season with salt/pepper.

Cut carrots into strips and serve.

Slice an apple and spread peanut butter evenly over each slice.

Preheat oven to 425 F (220 C)

In a small bowl add the olive oil, salt, pepper, and paprika. Mix until blended.

Take half of the mixture and coat the sweet potatoes.

Spread the sweet potatoes out on a baking sheet in an even layer. Bake for 20 minutes.

Meanwhile, take the remaining spice mixture and coat the chicken. Spread the chicken out on another baking sheet and place in the oven with the sweet potatoes. Cook the chicken for 12-15 minutes or until done.

Prepare the broccoli according to the instructions on its packaging. Set aside.

Once all items are prepared, bring the chicken, broccoli, and sweet potatoes together; stir (or keep it all separate- whichever you prefer!). Serve.

Mix ingredients together in a bowl and serve.

Mix cottage cheese and fruit portions of the container together and serve.

Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.

Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken. Set aside.

Meanwhile, preheat oven to 425 F (220 C) and lay sweet potatoes cut side up on a baking sheet.

Bake until soft, about 35 minutes.

In a pot over medium-low heat, combine the shredded chicken and the bbq sauce until warmed through, 5-10 minutes.

Top each potato with equal spoonfuls of chicken.

Serve.

Cook edamame according to package instructions.

Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.

Prepare the ravioli as instructed on the package.

Top with pasta sauce and enjoy.

Mix ingredients together in a bowl and serve.

If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.

Toast bread.

Top toast with cottage cheese and sliced banana.

Sprinkle cinnamon on top and serve!

Preheat oven to 350 F (180 C).

Spread oil evenly over all chicken.

Sprinkle ranch mix powder over all sides of the chicken and pat in until chicken is fully coated.

Place chicken in a baking dish and cook for 35-40 minutes or until chicken is fully cooked.

Serve with a side of ranch dressing.

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.

Prepare according to instructions on package.