Meal Plan

Chicken Thighs: Pat dry ~3.5 lbs bone-in thighs. Season both sides. Air fryer 400°F, 35 min skin-down, flip, 30 min skin-up until 175°F internal.

Potatoes ×1.5: Halve 9 medium potatoes (PEAK upsizing). Toss with olive oil + salt. Oven 425°F for 90 min, flip halfway. Start potatoes when you start chicken.

Yields: 3 servings chicken (Mon dinner, Tue lunch, Wed lunch) + ~6 potato halves per serving

Ground Chicken: Brown 3 lbs in large skillet over medium-high, break into crumbles, 15 min until no pink. Season with garlic powder, onion powder, salt, pepper.

Rice: 1.5 cups dry rice in rice cooker or pot. Yields ~4 servings (¾ cup dry each). Start rice when you start chicken — both done at same time.

Yields: 4 servings (Tue dinner, Wed dinner, Thu lunch, Fri lunch)

Ground Beef (85/15): Brown 3 lbs in large skillet, 15 min. Drain excess fat. Season well.

Potatoes: Halve 6 medium potatoes. Oven 425°F for 90 min. Start potatoes first, then begin beef when ~75 min remain.

Yields: 4 servings (Thu dinner, Fri dinner, Sat lunch, Sun lunch)

Pasta: Boil full box (1 lb) per package directions. Drain, toss with olive oil to prevent sticking.

Yields: 4 servings (Sat dinner, Sun dinner, 2 carry into next week)

★ Also tonight: Bake new egg bake batch — 24 eggs + 1.5 lbs ground turkey, combined and baked ~70 min. This is for next week's breakfasts.