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    Goodful Meal Prep Club: Week 2

    This week, we're making two delicious salsas and guacamole!

    Hello and welcome back to Meal Prep Club!

    Before we get to this week's recipes, I wanted to share some photos people sent me of their Meal Prep Club Week 1 efforts!

    This week, we're doing Chipotle-inspired sauces and toppings!

    Here's everything I made this week:

    • One batch perfect chicken

    • One batch refried beans

    • Guacamole (recipe below)

    • Corn salsa (recipe below)

    • Green salsa (recipe below)

    • Chopped lettuce

    • Sliced radishes

    I also had some pickled onions left over from last week that I threw on there!

    Here are all the recipes:


    Recipe by Alison Roman for BuzzFeed


    4 avocados, halved and pitted

    ½ small red onion, finely chopped

    ¼ cup finely chopped cilantro

    ½ jalapeno, seeded and finely chopped

    2 Tbsp. fresh lime juice

    Kosher salt, freshly ground pepper


    Using a fork or whatever avocado-smashing implement you desire, smash avocados to desired texture. Add onion, cilantro, jalapeño, and lime juice, and season with salt. Taste it; add more lime juice or salt if you like.

    Makes four cups.


    Recipe by Alison Roman for BuzzFeed


    2 poblano peppers

    3 cups corn (from 4 ears or one 10 oz package, thawed)

    ½ red onion, finely chopped

    2 Tbsp. fresh lime juice

    2 Tbsp. fresh lemon juice

    ¼ cup chopped cilantro

    Kosher salt


    1. Using tongs, char peppers over a gas flame until they're all black and blistered, about 4 minutes per side. (If you don't have a gas flame, you can char them under a broiler, turning them occasionally, until they're blackened and blistered, about 5 minutes per side.)

    2. Place them in a bowl and cover with plastic (or place them in a large Ziploc bag) and let sit for 10 minutes.

    3. Gently peel away the skin of the peppers (resist the urge to run them under cold water), remove the stem and seeds, and finely chop.

    4. Add the peppers to a large bowl along with corn, red onion, cilantro, lemon juice, lime juice, and some salt. Toss everything together and season with more salt and lime juice, if you like.

    Makes four cups. The salsa should stay good for five days, covered and refrigerated.


    Recipe by Alison Roman for BuzzFeed


    ½ pound tomatillos, husks removed

    1 medium tomato

    1 white onion, cut into a few large wedges

    1 jalapeño

    1 cup chopped cilantro

    1 tablespoon fresh lime juice

    1 teaspoon dried oregano

    ½ teaspoon ground cumin

    Kosher salt


    1. Simmer tomatillos, tomato, onion, jalapeño, and 2 cups water in a medium sauce pot until tomatillos have turned olive green and are almost bursting, 8–10 minutes.

    2. Remove with a slotted spoon and place in a food processor or blender with cilantro, lime juice, oregano, and cumin. Process until smooth, then season with salt.

    Makes two cups. Will stay good for a week, covered and refrigerated.

    A few notes on this week's prep:

    By the way...

    Someone mentioned in the comments last week that a shopping list would be helpful; the reason I haven't been doing that is because everything is so flexible and I have no way of knowing if you're going to make one recipe or several or the proportions (so I can't tell you how many limes you'll need), or if you need ingredients for things like the perfect chicken seasoning. Basically, I want a shopping list to be actually useful and I'm not sure of the best way to do that. That said, I put all of the recipes so far into a single Google Doc for easier printing/reading/shopping. (Click File -> Make a copy to save a version to your own Google Drive account that you can edit and mark up.) Maybe a spreadsheet shopping list will be V2!

    Oh, and one more fun thing!

    On Tuesday night, I was super cranky and very hot and my appetite was low and I kind of didn't want to make dinner, or to eat one of my prepared meals. (The thought of lettuce was just...ugh.) So I decided to do a Meal Prep Club REMIX and put all my sauces on top of EGGS. I reheated some of the beans and then spread them on a warmed-up flour tortilla. Then I fried two eggs, put them on top of the tortilla and beans, and topped everything with the two salsa and guac. Not only was dinner saved, IT WAS AMAZING!

    All right, that's all I got! Let me know if you have any questions, send me your pics (rachel dot miller @ buzzfeed) and/or tag us on Instagram (@goodful), and I'll see you back here next Thursday! 🥑✨