2600 calorie meal plan to gain muscle/weight
Build muscle with this 7-day protein rich 2600 calorie meal plan. The plan comes with full recipes and a grocery list for the week, making it simple for you to hit your bodybuilding nutrition goals. This diet plan can also be used for weight loss, depending on what your individual caloric needs are. If you're not sure how many calories you need to be eating to build muscle or lose fat, try Strongr Fastr's macro meal plan calculator instead - it will figure all that out for you and build you a customized plan. Otherwise, to get started with your 2600 calorie plan click "Generate Plan" below or use the sample full week plan.
Option 1: Generate your own plan
This will create a customizable diet plan where you can pick the recipes and swap/randomize meals until you have something you like.
Option 2: Pre-made plan with PDF
This pre-made PDF plan (2600cal, 190g protein, 152g net carbs, 120g fat, 35g fiber per day) cannot be customized.
Day 1
2650cal, 222g protein, 96g net carbs, 138g fat, 36g fiber
1 1/4 serving(s) (545cal, 51p, 7c, 30f)
1 cup(s) (249cal, 28p, 29c, 2f)
1 grapefruit (119cal, 2p, 23c, 0f)
1 serving(s) (258cal, 32p, 13c, 8f)
2 egg(s) (139cal, 13p, 1c, 10f)
3 half pepper(s) (683cal, 61p, 13c, 36f)
1/4 cup(s) (222cal, 8p, 3c, 18f)
Day 2
2625cal, 189g protein, 159g net carbs, 116g fat, 48g fiber
2 serving(s) (661cal, 61p, 48c, 16f)
1 1/4 serving(s) (293cal, 4p, 8c, 23f)
1 serving(s) (258cal, 32p, 13c, 8f)
2 egg(s) (139cal, 13p, 1c, 10f)
6 oz (255cal, 32p, 0c, 14f)
1 1/4 serving(s) (199cal, 9p, 6c, 11f)
1 1/3 serving(s) (382cal, 11p, 77c, 2f)
Day 3
2550cal, 172g protein, 141g net carbs, 130g fat, 36g fiber
3/4 serving(s) (348cal, 28p, 7c, 23f)
1 grapefruit (119cal, 2p, 23c, 0f)
2 celery stalk (13cal, 1p, 1c, 0f)
1 1/2 sandwich(es) (743cal, 33p, 37c, 49f)
1/2 serving(s) (176cal, 2p, 2c, 15f)
2 serving(s) (138cal, 3p, 7c, 10f)
12 cherry tomatoes (42cal, 2p, 6c, 0f)
1/2 cup(s) (125cal, 14p, 15c, 1f)
10 2/3 oz (423cal, 67p, 0c, 17f)
3/4 serving(s) (176cal, 2p, 5c, 14f)
1 1/2 serving(s) (260cal, 18p, 38c, 1f)
Day 4
2550cal, 172g protein, 141g net carbs, 130g fat, 36g fiber
3/4 serving(s) (348cal, 28p, 7c, 23f)
1 grapefruit (119cal, 2p, 23c, 0f)
2 celery stalk (13cal, 1p, 1c, 0f)
1 1/2 sandwich(es) (743cal, 33p, 37c, 49f)
1/2 serving(s) (176cal, 2p, 2c, 15f)
2 serving(s) (138cal, 3p, 7c, 10f)
12 cherry tomatoes (42cal, 2p, 6c, 0f)
1/2 cup(s) (125cal, 14p, 15c, 1f)
10 2/3 oz (423cal, 67p, 0c, 17f)
3/4 serving(s) (176cal, 2p, 5c, 14f)
1 1/2 serving(s) (260cal, 18p, 38c, 1f)
Day 5
2600cal, 176g protein, 179g net carbs, 118g fat, 32g fiber
3/4 serving(s) (348cal, 28p, 7c, 23f)
1 grapefruit (119cal, 2p, 23c, 0f)
2 celery stalk (13cal, 1p, 1c, 0f)
1 sandwich(es) (672cal, 42p, 58c, 29f)
1 serving(s) (230cal, 5p, 9c, 15f)
1 roll up(s) (108cal, 9p, 1c, 8f)
1 cup(s) (149cal, 8p, 12c, 8f)
1/8 cup(s) (111cal, 4p, 2c, 9f)
8 oz (380cal, 55p, 11c, 13f)
1 2/3 serving(s) (289cal, 20p, 42c, 1f)
2 1/2 serving(s) (189cal, 4p, 13c, 12f)
Day 6
2550cal, 195g protein, 178g net carbs, 105g fat, 30g fiber
2 serving(s) (396cal, 39p, 4c, 25f)
1 pear(s) (113cal, 1p, 22c, 0f)
2 wrap(s) (823cal, 56p, 72c, 30f)
1 roll up(s) (108cal, 9p, 1c, 8f)
1 cup(s) (149cal, 8p, 12c, 8f)
1/8 cup(s) (111cal, 4p, 2c, 9f)
8 oz (380cal, 55p, 11c, 13f)
1 2/3 serving(s) (289cal, 20p, 42c, 1f)
2 1/2 serving(s) (189cal, 4p, 13c, 12f)
Day 7
2575cal, 205g protein, 171g net carbs, 107g fat, 27g fiber
2 serving(s) (396cal, 39p, 4c, 25f)
1 pear(s) (113cal, 1p, 22c, 0f)
2 wrap(s) (823cal, 56p, 72c, 30f)
1 roll up(s) (108cal, 9p, 1c, 8f)
1 cup(s) (149cal, 8p, 12c, 8f)
1/8 cup(s) (111cal, 4p, 2c, 9f)
12 oz (599cal, 80p, 8c, 25f)
1/2 piece(s) (131cal, 4p, 22c, 3f)
1/2 serving(s) (143cal, 4p, 29c, 1f)
Grocery List (54 items)
Spices and Herbs
Salt
3/4 oz (21g)
Black pepper
2 1/4 g (2g)
Garlic powder
1/4 tbsp (2g)
Chili powder
2 tsp (5g)
Fresh basil
12 leaves (6g)
Dairy and Egg Products
Eggs
29 large (1450g)
Low fat cottage cheese (1% milkfat)
3 cup (678g)
Whole milk
1/3 gallon (1334mL)
Butter
1/2 stick (63g)
Sliced cheese
1/2 lbs (210g)
Cheese
1/2 cup, shredded (63g)
Vegetables and Vegetable Products
Kale leaves
1 1/4 lbs (552g)
Onion
1 1/2 medium (2-1/2" dia) (179g)
Tomatoes
8 1/2 medium whole (2-3/5" dia) (1054g)
Bell pepper
1 1/2 large (246g)
Collard greens
10 oz (284g)
Garlic
4 clove(s) (12g)
Raw celery
6 stalk, medium (7-1/2" - 8" long) (240g)
Green pepper
1/2 cup, chopped (84g)
Romaine lettuce
1 leaf inner (6g)
Fats and Oils
Oil
3 oz (91mL)
Olive oil
1 1/4 oz (40mL)
Mayonnaise
1 tbsp (15mL)
Salad dressing
1/2 cup (113mL)
Fruits and Fruit Juices
Avocados
4 1/4 avocado(s) (854g)
Lime juice
1 3/4 fl oz (55mL)
Grapefruit
4 large (approx 4-1/2" dia) (1328g)
Lemon juice
1 tsp (5mL)
Lemon
1/2 small (29g)
Pears
2 medium (356g)
Green olives
12 large (53g)
Other
Mixed greens
8 3/4 cup (263g)
Chicken bone broth
4 cup(s) (mL)
Teriyaki sauce
1/2 cup (120mL)
Coleslaw mix
1 1/3 cup (120g)
Guacamole, store-bought
1/2 cup (124g)
Finfish and Shellfish Products
Canned tuna
2 3/4 can (473g)
Sweets
Honey
2 2/3 tbsp (56g)
Nut and Seed Products
Almonds
10 tbsp, whole (89g)
Beverages
Protein powder
2 scoop (1/3 cup ea) (62g)
Water
6 1/3 cup(s) (1500mL)
Meals, Entrees, and Side Dishes
Flavored rice mix
1 pouch (~5.6 oz) (145g)
Poultry Products
Boneless skinless chicken thighs
6 oz (170g)
Boneless skinless chicken breast, raw
3 lbs (1385g)
Legumes and Legume Products
Chickpeas, canned
1 can (448g)
Lentils, raw
1 1/2 cup (304g)
Baked Products
Bread
6 slice (192g)
Bagel
1 medium bagel (3-1/2" to 4" dia) (105g)
Flour tortillas
4 tortilla (approx 10" dia) (288g)
Naan bread
1/2 piece (45g)
Sausages and Luncheon Meats
Ham cold cuts
7 oz (197g)
Chicken cold cuts
4 oz (113g)
Roast beef cold cuts
1 lbs (454g)
Soups, Sauces, and Gravies
Hot sauce
4 tsp (20mL)
breakfast prep - 2 days
1. Kale & eggs
380 cals, 26p, 4c, 28f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Crack the eggs in a small bowl and whisk together.
2
Season the eggs with salt and tear up the greens and mix them with the eggs (for proper green eggs, put the mixture into a blender and blend until smooth).
3
Heat your oil of choice in a frying pan over medium heat.
4
Add egg mixture and cook to your preferred consistency.
5
Serve.
2. Sauteed Kale
60 cals, 1p, 3c, 5f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.
lunch prep - 1 days
1. Avocado tuna salad
545 cals, 51p, 7c, 30f (per meal)
5/8 avocado(s) (126g)
1 1/4 tsp (6mL)
1 1/4 dash (1g)
1 1/4 dash (0g)
1 1/4 cup (38g)
1/3 small (22g)
1 1/4 can (215g)
5 tbsp, chopped (56g)
Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix the tuna, avocado, lime juice, minced onion, salt and pepper until well-blended.
2
Place the tuna mixture on a bed of mixed greens and top with chopped tomatoes.
3
Serve.
2. Grapefruit
120 cals, 2p, 23c, 0f (per meal)
1 large (approx 4-1/2" dia) (332g)
1
Cut grapefruit in half and separate the grapefruit into individual segments by carefully cut along the membranes on each side of the segment with a sharp knife.
2
(optional: sprinkle some of your favorite 0 calorie sweetener on top before serving)
3. Cottage cheese & honey
250 cals, 28p, 29c, 2f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Serve cottage cheese in a bowl and drizzle with honey.
dinner prep - 1 days
1. Avocado tuna salad stuffed pepper
685 cals, 61p, 13c, 37f (per meal)
1 1/2 can (258g)
3/4 avocado(s) (151g)
1/2 tbsp (8mL)
1 1/2 dash (1g)
1 1/2 dash (0g)
1 1/2 large (246g)
3/8 small (26g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix the drained tuna, avocado, lime juice, minced onion, salt and pepper until well-blended.
2
Take the bell pepper and hollow it out. You can either cut the top off and put the tuna salad in that way. Or cut the pepper in half and stuff each half with the tuna salad.
3
You can eat it like this or put it in the oven at 350 F (180 C) for 15 minutes until heated through.
snack prep - 2 days
1. Protein shake (milk)
260 cals, 32p, 13c, 8f (per meal)
1
Mix until well-combined.
2
Serve.
2. Boiled eggs
140 cals, 13p, 1c, 10f (per meal)
4 large (200g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.
dinner prep - 1 days
1. Basic chicken thighs
255 cals, 32p, 0c, 14f (per meal)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Rub chicken thighs with oil, salt, pepper, and seasonings of choice.
2
Either fry the chicken thighs in a skillet or grill pan for 4-5 min each side until no longer pink inside, or bake by preheating the oven to 400°F (200°C) and bake for about 20 minutes or until the internal temperature reaches 165°F (74°C).
3
Serve.
2. Flavored rice mix
380 cals, 11p, 77c, 2f (per meal)
2/3 pouch (~5.6 oz) (105g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
3. Garlic collard greens
200 cals, 9p, 6c, 11f (per meal)
Recipe has been scaled from original by 0.63x. Adjust cook times and pan sizes accordingly.
1
Rinse the collards, pat them dry, remove their stems, and chop up the leaves.
2
Add the oil of your choice to a pan on medium-low heat. Once the oil is heated (about 1 minute), add the garlic and saute until garlic is fragrant, about 1-2 minutes.
3
Add the collards and stir frequently for about 4-6 minutes until they are softened and bright (do not let them turn dark as this will affect the flavor).
4
Season with salt and serve.
lunch prep - 1 days
1. Chickpea & kale bone broth soup
660 cals, 61p, 48c, 16f (per meal)
4 cup(s) (mL)
1 can (448g)
2 cup, chopped (80g)
2 clove(s) (6g)
1 tsp (5mL)
1
In a large pot over medium heat, heat the oil. Add in the garlic and saute for 1-2 minutes until fragrant.
2
Add in chickpeas and bone broth and bring to a boil. Stir in chopped kale and simmer for 15 minutes or until kale has wilted.
3
Crack a hefty amount of pepper on top and serve.
2. Tomato and avocado salad
295 cals, 4p, 8c, 23f (per meal)
1 1/4 tbsp minced (19g)
1 1/4 tbsp (19mL)
5/8 avocado(s) (126g)
5/8 medium whole (2-3/5" dia) (77g)
1 tsp (5mL)
1/3 tsp (1g)
1/3 tsp (2g)
1/3 tsp, ground (1g)
Recipe has been scaled from original by 0.63x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.
dinner prep - 2 days
1. Basic chicken breast
425 cals, 67p, 0c, 17f (per meal)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
First, rub the chicken with oil, salt and pepper, and any other preferred seasonings. If cooking on stovetop, save some oil for the pan.
2
STOVETOP: Heat the rest of oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
3
BAKED: Preheat oven to 400°F (200°C). Place chicken on a baking sheet. Bake for 10 minutes, flip and bake 15 more minutes or until internal temperature reaches 165°F (75°C).
4
BROILED/GRILLED: Set oven to broil and preheat on high. Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.
5
ALL: Finally, let the chicken rest for at least 5 minutes before you cut it. Serve.
2. Lentils
260 cals, 18p, 38c, 1f (per meal)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
3. Tomato and avocado salad
175 cals, 2p, 5c, 14f (per meal)
1 1/2 tbsp minced (23g)
1 1/2 tbsp (23mL)
3/4 avocado(s) (151g)
3/4 medium whole (2-3/5" dia) (92g)
1 tsp (6mL)
3 dash (1g)
3 dash (2g)
3 dash, ground (1g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.
lunch prep - 2 days
1. Grilled cheese sandwich
745 cals, 33p, 37c, 49f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat skillet to medium-low.
2
Spread butter on one side of one slice of bread.
3
Place bread on skillet, butter-side down and top with cheese.
4
Butter the other slice of bread on one side and place (butter-up) on top of the cheese.
5
Grill until lightly browned and then flip. Continue until cheese is melted.
2. Avocado
175 cals, 2p, 2c, 15f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Open the avocado and scoop out the flesh.
2
Sprinkle with lemon or lime juice as desired.
3
Serve and eat.
breakfast prep - 3 days
1. Scrambled eggs with veggies and ham
350 cals, 28p, 7c, 23f (per meal)
3 large (150g)
3 tbsp (45mL)
1/2 tbsp (7g)
3 tbsp, chopped (30g)
3 tbsp, chopped (28g)
1 1/2 oz (43g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Beat eggs, milk, onions, green peppers, ham, and some salt and pepper in medium bowl until blended.
2
Heat butter in large nonstick skillet over medium heat until hot.
3
Pour in egg mixture.
4
As eggs begin to set, scramble them.
5
Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains.
2. Celery sticks
15 cals, 1p, 1c, 0f (per meal)
6 stalk, medium (7-1/2" - 8" long) (240g)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Slice celery into sticks and serve.
3. Grapefruit
120 cals, 2p, 23c, 0f (per meal)
3 large (approx 4-1/2" dia) (996g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cut grapefruit in half and separate the grapefruit into individual segments by carefully cut along the membranes on each side of the segment with a sharp knife.
2
(optional: sprinkle some of your favorite 0 calorie sweetener on top before serving)
snack prep - 2 days
1. Kale chips
140 cals, 3p, 7c, 10f (per meal)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper.
2
Trim the leaves from the stems and tear the leaves into bite sized pieces.
3
Wash the kale and dry completely (if still wet, it will greatly impact cooking results).
4
Drizzle olive oil over leaves (be conservative with the oil as too much can make the chips mushy).
5
Spread the leaves over the baking sheet and sprinkle with salt.
6
Bake about 10-15 minutes- until edges are browned but not burnt.
7
Serve
2. Cottage cheese & honey
125 cals, 14p, 15c, 1f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Serve cottage cheese in a bowl and drizzle with honey.
3. Cherry tomatoes
40 cals, 2p, 6c, 0f (per meal)
24 cherry tomatoes (408g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Rinse tomatoes, remove any stems, and serve.
snack prep - 3 days
1. Cheesy ham roll ups
110 cals, 9p, 1c, 8f (per meal)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Lay slice of ham flat and sprinkle cheese evenly over the surface.
2
Roll up the ham.
3
Microwave for 30 seconds until warm and cheese has begun to melt.
4
Serve.
5
Note: To meal prep, complete steps 1 and 2 and wrap each roll up in plastic and store in the fridge. When ready to eat, remove from plastic and cook in microwave.
lunch prep - 1 days
1. Chicken club bagel sandwich
670 cals, 42p, 58c, 29f (per meal)
1 leaf inner (6g)
1 tbsp (15mL)
2 slice (3/4 oz ea) (42g)
1 medium bagel (3-1/2" to 4" dia) (105g)
4 oz (113g)
2 slice(s), thin/small (30g)
1
Build the sandwich to your liking.
2. Simple kale & avocado salad
230 cals, 5p, 9c, 15f (per meal)
1/2 bunch (85g)
1/2 small (29g)
1/2 avocado(s) (101g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
dinner prep - 2 days
1. Teriyaki chicken
380 cals, 55p, 11c, 13f (per meal)
1 tbsp (15mL)
1/2 cup (120mL)
1 lbs (448g)
1
Heat oil in a skillet over medium heat. Add cubed chicken and stir occasionally until fully cooked, about 8-10 minutes.
2
Pour in teriyaki sauce and stir until heated through, 1-2 minutes. Serve.
2. Simple mixed greens and tomato salad
190 cals, 4p, 13c, 12f (per meal)
1/2 cup (113mL)
7 1/2 cup (225g)
1 1/4 cup cherry tomatoes (186g)
Recipe has been scaled from original by 5x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.
3. Lentils
290 cals, 20p, 42c, 1f (per meal)
Recipe has been scaled from original by 0.83x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
lunch prep - 2 days
1. Cali roast beef wrap
825 cals, 56p, 72c, 30f (per meal)
2 tsp (10mL)
2/3 cup (60g)
4 tbsp (62g)
1/2 lbs (227g)
2 tortilla (approx 10" dia) (144g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Top the tortilla with roast beef, guacamole, coleslaw mix and a drizzle of hot sauce. Wrap up and serve.
breakfast prep - 2 days
1. High protein scrambled eggs
395 cals, 39p, 4c, 25f (per meal)
1
Scramble eggs and cottage cheese together in a small bowl with a pinch of salt and pepper.
2
Heat the oil in a skillet over medium-low heat and pour in the eggs.
3
As eggs begin to set, scramble them, and continue cooking until eggs are thickened and no liquid egg remains.
dinner prep - 1 days
1. Baked chicken with tomatoes & olives
600 cals, 80p, 8c, 25f (per meal)
12 cherry tomatoes (204g)
2 tsp (10mL)
4 dash (3g)
12 large (53g)
4 dash (0g)
2 tsp (5g)
3/4 lbs (340g)
12 leaves (6g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat the oven to 425 F (220 C)
2
Put chicken breast in a small baking dish.
3
Drizzle the olive oil over the chicken and season with salt, pepper, and chili powder.
4
On top of the chicken put the tomato, basil, and olives.
5
Put the baking dish in the oven and cook for about 25 minutes.
6
Check the chicken is cooked through. If not then add a few minutes of cook time.
2. Flavored rice mix
145 cals, 4p, 29c, 1f (per meal)
1/4 pouch (~5.6 oz) (40g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
