2700 calorie macro meal plan

Mix all ingredients in an airtight container.

Let chill overnight in the fridge or for at least 4 hours. Serve.

In a medium bowl, mix the mayonnaise, greek yogurt, cajun seasoning, and some salt and pepper.

Spread about 1/3 of the sauce inside the roll. Add the shrimp to the bowl and toss to coat with remaining sauce.

Stuff rolls with greens and shrimp. Serve.

Pour into a glass and drink.

Heat oil in a skillet over medium high heat. Add steak cubes and cook for a couple minutes on each side until it is almost done to your liking.

Pour teriyaki sauce into the skillet and bring to a simmer. Cook for 1-2 minutes.

Serve.

Prepare according to instructions on package.

Follow instructions on package.

Slice cucumber and dip in yogurt.

Enjoy.

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

Heat a large, walled skillet over medium heat.

Add the ground beef and break up into pieces. Using your fingers, break up the bouillon cube and sprinkle and mix in. Add a splash of water if necessary so that the bouillon fully dissolves.

Cook until beef is browned and mostly done.

Add in the mustard and mix.

Add the cabbage and mix.

Cook until cabbage is soft, but still firm, about 5 minutes.

Serve.

Cooking instructions of lentils can vary. Follow package instructions if possible.

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.

Arrange the tomato and mozzarella slices in an alternating fashion.

Sprinkle the basil over the slices and drizzle with dressing.

Take half of the almonds and combine them with the flour in a shallow bowl.

Season fish with salt and dredge in flour mixture.

Add the oil to a skillet over medium heat and add fish and cook about 4 minutes on each side, until golden. Transfer to a plate.

Take the remaining almonds and put them in the pan, stirring occasionally for about a minute until toasted.

Sprinkle almonds over fish.

Serve.

Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).

In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.

Drizzle vinaigrette over the salad and serve.

(Note: Follow rice package instructions if they differ from below)

Add the rice, water, and a pinch of salt to a pot and stir.

Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.

Remove from the heat and let sit, covered, for 5 minutes.

Fluff with a fork and serve.

In a small bowl, mix the tuna, avocado, lime juice, minced onion, salt and pepper until well-blended.

Place the tuna mixture on a bed of mixed greens and top with chopped tomatoes.

Serve.

Enjoy.

Cook eggs according to your desired preference, seasoning with salt and pepper.

Lay tomato slices down on a plate and top with avocado, basil, then eggs.

Serve.

Season chicken with a pinch of salt/pepper. Grill or pan fry chicken in a non-stick skillet until fully cooked. Once cool enough to touch, chop the chicken.

Spread hummus on the tortilla and add in all remaining ingredients including the chicken. Wrap tortilla up and serve.

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

Season chicken breasts with some salt and pepper. Heat about 25% of the oil (reserving the rest for later) in a skillet over medium heat. Add chicken breasts and cook about 5-10 minutes on each side or until the center is no longer pink. Transfer to a cutting board and when cool enough to handle, chop breasts into bite-sized pieces. Set aside.

Thinly slice brussel sprouts and place them in a bowl. Mix with apples, chicken, and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).

In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.

Drizzle vinaigrette over the salad and serve.

Prepare according to instructions on package.

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

Preheat oven to 400°F (200°C).

Cook bacon on a sheet pan for about 10 minutes until it is mostly cooked but still flexible. Set aside on paper towels.

Grease muffin tin and place one slice of bacon in each hole, wrapping it around the sides. Crack an egg into each hole.

Cook for 12-15 minutes until eggs are cooked. Remove from tin and let cool slightly. Serve.

Meal prep note: store extra in airtight container in fridge or individually wrap and freeze. Reheat in microwave.

Put the oatmeal, cinnamon, and sugar in a bowl and mix it together.

Pour the water over it and microwave for 90 seconds - 2 minutes.

Heat oil in a skillet over medium heat. Add cubed chicken and stir occasionally until fully cooked, about 8-10 minutes.

Pour in teriyaki sauce and stir until heated through, 1-2 minutes. Serve.

Cooking instructions of lentils can vary. Follow package instructions if possible.

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.

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