Not Sure What To Make This Week? Try this 1500–1800 Calorie Meal Prep

Not Sure What To Make This Week? Try this 1500-1800 Calorie Meal Prep |

Almost every weekend, Beachbody’s Social Media Manager (and fitness fanatic) Amanda Meixner preps her healthy meals and shares her photos on her Instagram account. Her simple recipes and colorful photos of mouthwatering food remind us that healthy meal prep doesn’t have to be hard to be good. She eats about 1,500–1,799 calorie per day. Want to see more of Amanda’s fit and healthy lifestyle? Check out her blog, Running Wild.

Here’s what Amanda is eating this week, along with the 21 Day Fix container measurements for each meal:

Meal Prep Mondays Week 28_1

Meal 1 (Breakfast): Oatmeal with berries and cinnamon (not shown). (1 yellow, 1 purple)

Meal 2 (Snack not shown): Two hard-boiled eggs with edamame, tomato and onion salad. (1 red, 1 yellow, 1 green)

Meal 3 (Lunch M/W/F): Chicken salad jar made with mixed greens, tomatoes, red onion, black beans, yellow bell peppers, and balsamic dressing and an apple. (1 red, 1 green, 1 yellow, 1 orange, 1 purple)

Meal 3 (Lunch Tues/Thurs): Egg salad jar made with corn, tomatoes, carrots, red bell peppers, onion, arugula and balsamic vinaigrette dressing and an apple. (1 red, 1 green, 1 yellow, 1 orange, 1 purple)

Meal 4 (post-workout): Shakeology blended with ice, water, half a banana and 2 tsp. almond butter. (1 red, 1 purple, 2 tsp.)

Meal 5 (Dinner M/W/F): Zucchini noodles sautéed in 2 tsp. olive oil with ground turkey sautéed with onions and diced tomatoes and ¼ avocado (not shown). (1 red, 1 greens, 1 tsp.)

Meal 5 (Dinner Tues/Thurs): Shrimp with a side of mixed veggies sautéed with 2 tsp. olive oil and a ¼ avocado (not shown). (1 red, 2 greens, 1 blue, 2 tsp.)


Tips for Making Salad Jars:

1. Put dressing at the bottom
2. Add wet ingredients like beans, tomatoes, or fruit
3. Add Protein Layer
4. Place greens on the top



Recipes For 21 Day Fix Meal Prep

Chicken Salad Jar (Lunch M/W/F) layers from bottom to top:
1. Balsamic vinaigrette
2. Cherry tomatoes
3. ½ cup black beans
4. Red onion
5. Yellow bell peppers
6. ¾ cup baked chicken
7. Mixed greens


Egg Salad Jar (Lunch Tues/Thurs) layers from bottom to top:
1. Balsamic vinaigrette
2. Cherry tomatoes
3. Cucumbers
4. Chopped carrots
5. ½ cup corn
6. Red bell peppers
7. 2 hard-boiled eggs
8. Arugula


Dinner (M/W/F): Zucchini Noodles with Turkey
3 tsp. olive oil, divided
1 cup diced white onion
3 to 5 basil leaves, chopped
1 tbsp. rosemary, chopped
¾ cups sliced white mushrooms
¾ lb. ground turkey
1 can diced tomatoes
Garlic lovers Flavor God seasoning (optional)
3 tbsp. marinara sauce (optional)

1. Heat 2 tsp. olive oil in medium skillet.
2. Add onion, basil, rosemary, and mushrooms. Cook until onions are translucent.
3. Add ground turkey and cook until turkey is brown.
4. Drain excess liquid from pan. Add tomatoes, marinara, and Flavor God seasoning.
5. Bring to simmer, then remove from heat and let cool. Enjoy and serve over spiralized zucchini (Cooked in pan with 1 tsp. of olive oil).


Dinner (Tues/Thurs): Shrimp With Mixed Veggies
12 small shrimp
2 tsp. olive oil
1 bag of stir-fry style veggies (such as broccoli, snap peas, and onions)

1. Fill a large saucepan with lightly salted water and bring to a boil.
2. Add peeled shrimp and let cook for 1 to 3 minutes or until the shrimp are pink and opaque.
3. Drain and rinse shrimp in a colander under cold running water.
4. In a separate pan, heat 2 tsp. olive oil and add stir-fry style veggies. Sauté with your favorite seasonings.
5. Remove once the vegetables are cooked and the onions are translucent.

Meal Prep Mondays Week 28_2


Grocery List for the 21 Day Fix 1,500–1,700 Calorie Level Meal Prep

5 apples
3 large bananas
1 large carton raspberries
1 large carton blueberries
2 red bell peppers
2 yellow bell peppers
1 bag of stir-fry style veggies (such as broccoli, snap peas, and onions)
4 to 6 large zucchini
1 bag corn
2 red onions
1 white onion
1 bag sliced carrots
1 carton shelled edamame
1 cucumber
3 cartons cherry tomatoes
1 can diced tomatoes
1 bag arugula
1 bag mixed greens
2 avocados
1 bunch basil
1 bunch rosemary
¾ cup white mushrooms


Dry Goods
1 container almond butter
1 container rolled oats or steel-cut oatmeal


Canned Goods
1 can black beans
1 jar marinara sauce
1 can diced tomatoes


¾ lb. chicken
¾ lb. ground turkey
12 small shrimp
14 eggs
5 packets Shakeology


olive oil
garlic lovers Flavor God seasoning
balsamic vinegar

Want to see your meal prep on The Beachbody Blog? Email your healthy meal prep photos to and you could be next! Be sure to tell us what it is and include your Instagram or Twitter handle for linked photo credit!



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  1. BPod said:

    This article is fantastic, I love the photos and the breakdown of what her meals are for the week. Meal planning/prepping is so important. I think for most that take the time to plan (like myself) actually prepping and packing is the next step to ensure you don’t fall off your meal plan wagon. Thanks for sharing your week!

  2. Desiree said:

    Wonderful aid. I was going nuts on what to eat and how to go about it, but you meal plan is very well organize

  3. Stephanie Marie said:

    I weigh 186.6 and I’m 57 I’m lost on how many calories to eat I think I’m at 2600 but that makes me needing 5p8g7r5y1b1oand 8 teaspoons can anyone help me ? I’m wanting to lose 20 lbs by September .

    • Perrin Conner said:

      One of my favorite breakfast meals: 1 banana, unsweetened almond butter, coconut and walnuts. I sometimes add flax or chia seeds. This honestly tastes like a dessert to me. To make it sweeter, you could sprinkle some Stevia on top. I hope your love it as much as I do.

    • Betty Eyer said:

      I’m allergic to oatmeal, so yeah. Also, if I had only grains and fruit for breakfast, I’d be hungry in about 20 minutes.

  4. Sarah Gregersen said:

    So I added this grocery list up. The food listed, at current prices is about $75 a week here (in South Dakota). Shakeology is $4-5 per shake so add another $25 on to that. $100 for meals for one person for M-F is pretty expensive. What do you do on the weekends? What happens if you need to cook for more than just yourself? A husband/wife and/or kids? I guess if you stuck to seasonal produce you might be able to cut $25 off a week in the spring/summer with tweaking but no fruits/veg are seasonal here this time of year. (January).

    I’m not trying to be a hater, I eat healthy for the most part, but my grocery budget is about $50 a week, $250 max a month, and I buy and cook most of the household food for me and my husband.

  5. WILLYOUSTOP?!? said:

    So am I to understand you can prep all of this on Sunday, and the salads etc. are still good at the end of the week ? It doesn’t go bad?