Ingredients:

• ½ cup old-fashioned rolled oats
• ½ cup unsweetened almond milk (or milk of choice)
• ¾ cup nonfat Greek yogurt
• ½ scoop vanilla protein powder
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of sea salt
• ½ cup diced strawberries
• 1 teaspoon chia seeds
• 1 teaspoon honey (optional)
• 1 tablespoon crushed graham crackers

Instructions:

1. Combine the wet ingredients: In a mason jar or meal prep container, add the oats, almond milk, Greek yogurt, protein powder, vanilla extract, cinnamon, salt, and chia seeds. Stir vigorously until the protein powder is completely dissolved and no dry pockets remain.
2. Fold in strawberries: Reserve a few strawberry pieces for topping, then gently fold the rest into the oat mixture. The fruit will release a bit of juice overnight, adding natural sweetness.
3. Chill overnight: Cover the container and refrigerate for at least 6 hours, or overnight. The oats will absorb the liquid and become thick and creamy.
4. Adjust consistency: Before serving, give the oats a good stir. If they seem too thick, add a splash of milk and stir again until smooth and spoonable.
5. Top and serve: Spoon into a bowl, scatter the remaining strawberries on top, and sprinkle generously with the crushed graham crackers. Drizzle with honey if you like a touch more sweetness. Enjoy cold.

Why this meal was chosen: The combination of oats, Greek yogurt, and protein powder delivers a serious protein punch that keeps you full all morning. Strawberries are at their peak in summer, and the graham cracker topping makes it feel like a treat — without turning on the stove.

Ingredients:

• 6 oz boneless, skinless chicken breast
• 1 teaspoon olive oil
• Juice of ½ lemon
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and black pepper
• ¾ cup cooked jasmine rice
• ½ cup diced cucumber
• ½ cup halved cherry tomatoes
• 2 tablespoons crumbled feta cheese
• 2 tablespoons diced red onion
• 1 tablespoon chopped parsley
• ¼ cup nonfat Greek yogurt
• 2 tablespoons grated cucumber (for tzatziki)
• ½ teaspoon lemon juice
• ½ teaspoon dried dill
• ¼ teaspoon garlic powder

Instructions:

1. Marinate and cook the chicken: In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Coat the chicken breast and let it sit for 15 minutes. Then cook in a skillet or air fryer (380°F) for 5–7 minutes per side until the internal temperature reaches 165°F. Let it rest 5 minutes before slicing.
2. Make the tzatziki: While the chicken rests, stir together the Greek yogurt, grated cucumber, lemon juice, dill, and garlic powder. Add a pinch of salt and pepper. If the cucumber is very watery, squeeze out excess liquid first.
3. Prepare the vegetables: Dice the cucumber, halve the tomatoes, and finely chop the red onion and parsley.
4. Assemble the bowl: Spoon the warm jasmine rice into a serving bowl. Arrange the cucumber, tomatoes, red onion, and feta around the rice. Place the sliced chicken on top.
5. Finish and serve: Add a generous dollop of tzatziki and scatter parsley over everything. Eat while the chicken is still slightly warm or at room temperature — both are delicious.

Why this meal was chosen: This bowl delivers lean protein, cooling vegetables, and a tangy yogurt sauce that helps you stay hydrated and satisfied. Feta adds a salty kick, and the tzatziki makes it feel like a restaurant‑quality lunch without a heavy price tag.

Ingredients:

• 6 oz 93% lean ground turkey
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ½ cup broccoli florets
• ½ cup shredded carrots
• 2 green onions, sliced
• 1 tablespoon low‑sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• ½ teaspoon cornstarch
• 1 tablespoon water
• ¾ cup cooked jasmine rice
• Sesame seeds for garnish

Instructions:

1. Make the sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.
2. Cook the turkey: Heat the olive oil in a large skillet over medium‑high heat. Add the minced garlic and cook for 30 seconds, then add the ground turkey. Break it apart with a spoon and cook for 6–8 minutes until fully browned.
3. Add vegetables: Stir in the broccoli florets and shredded carrots. Cook for 3–4 minutes, stirring occasionally, until the vegetables are crisp‑tender.
4. Glaze and thicken: Pour the sauce over the turkey and vegetable mixture. Stir continuously for 1–2 minutes until the sauce thickens and clings to every piece. The cornstarch gives it a glossy finish.
5. Assemble and serve: Spoon the warm rice into a bowl, top with the honey garlic turkey mixture, and garnish with sliced green onions and sesame seeds. Serve immediately.

Why this meal was chosen: Ground turkey is one of the most affordable lean proteins, and this glaze makes it taste anything but basic. The vegetables add color and fiber, and the one‑skillet method means less time over the stove — perfect for a summer evening.

Ingredients:

• ¾ cup nonfat Greek yogurt
• ½ scoop vanilla protein powder
• 1 medium peach, diced
• ¼ cup granola
• 1 tablespoon sliced almonds
• ½ teaspoon cinnamon
• 1 teaspoon honey (optional)
• Fresh mint leaves (optional)

Instructions:

1. Prepare the yogurt base: In a medium bowl, stir together the Greek yogurt and vanilla protein powder until smooth and creamy. If the protein powder is lumpy, use a whisk to break it up.
2. Dice the peach: Wash the peach and cut it into small bite‑sized pieces. No need to peel — the skin adds color and fiber. Pat the pieces dry so they don’t water down the yogurt.
3. Assemble the bowl: Spoon the yogurt into a serving bowl. Scatter the diced peach over the top, followed by the granola and sliced almonds.
4. Finish with cinnamon and honey: Dust everything with cinnamon. If you like extra sweetness, drizzle with a teaspoon of honey. Add a few fresh mint leaves for a burst of freshness.
5. Serve immediately: Enjoy while the granola is crunchy. This bowl is best eaten right away, but you can prep the yogurt base ahead of time and add toppings just before eating.

Why this meal was chosen: Peaches are one of summer’s most hydrating fruits, and they pair beautifully with creamy Greek yogurt for a protein‑rich breakfast. The granola and almonds add satisfying crunch and healthy fats, keeping you full all morning without any cooking.

Ingredients:

• 1 large whole wheat tortilla
• 5 oz cooked chicken breast, sliced
• ¼ cup black beans, drained and rinsed
• ¼ cup corn kernels
• ½ cup shredded romaine lettuce
• ¼ avocado, sliced
• 2 tablespoons diced tomatoes
• 2 tablespoons shredded cheddar cheese
• 2 tablespoons nonfat Greek yogurt
• 1 teaspoon salsa
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• Juice of ½ lime

Instructions:

1. Make the Southwest sauce: In a small bowl, mix the Greek yogurt, salsa, chili powder, garlic powder, and lime juice until smooth. Taste and add a pinch of salt if needed.
2. Warm the tortilla (optional): If you prefer a pliable wrap, microwave the tortilla for 10–15 seconds or warm it in a dry skillet for a few seconds per side.
3. Assemble the wrap: Spread the Southwest sauce down the center of the tortilla. Layer the romaine, sliced chicken, black beans, corn, tomatoes, avocado, and cheddar cheese.
4. Roll tightly: Fold in the sides of the tortilla, then roll from the bottom upward, tucking in the fillings as you go. Slice in half diagonally.
5. Serve immediately or wrap tightly in foil or parchment paper. The wrap holds up well for several hours, making it perfect for meal prep.

Why this meal was chosen: This wrap delivers a balanced mix of protein, fiber, and healthy fats. The black beans and corn stretch the chicken, keeping costs down, while the creamy Southwest sauce adds bold flavor without mayo.

Ingredients:

• 6 oz salmon fillet
• 1 teaspoon olive oil
• Juice of ½ lemon
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and black pepper
• 1 cup fresh green beans, trimmed
• 1 teaspoon olive oil (for green beans)
• 1 clove garlic, minced
• Salt and pepper
• ¾ cup cooked jasmine rice
• Lemon wedges for serving

Instructions:

1. Prepare the salmon: Pat the fillet dry with paper towels. Brush with 1 teaspoon olive oil, then squeeze the lemon juice over it. Season both sides with garlic powder, Italian seasoning, salt, and pepper.
2. Cook the salmon: Preheat an air fryer to 375°F or an oven to 400°F. Place the salmon on a parchment‑lined tray and cook for 10–12 minutes (air fryer) or 12–15 minutes (oven), until it flakes easily with a fork and the internal temperature reaches 145°F.
3. Sauté the green beans: While the salmon cooks, heat 1 teaspoon olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds. Add the green beans and sauté for 5–6 minutes, stirring occasionally, until bright green and tender‑crisp. Season with salt and pepper.
4. Warm the rice: Microwave the jasmine rice for 30–45 seconds if it’s cold.
5. Plate and serve: Spoon the rice onto a plate, place the salmon alongside the green beans, and finish with fresh lemon wedges. Squeeze extra lemon over everything just before eating.

Why this meal was chosen: Salmon is featured once in the 2‑Star plan to provide a rich source of omega‑3s and premium protein while still fitting the weekly budget. The bright lemon and herbs keep it light, and the green beans add fiber and crunch.

Ingredients:

• ½ cup old‑fashioned rolled oats
• 1 cup unsweetened almond milk (or milk of choice)
• ½ scoop vanilla protein powder
• ½ cup fresh blueberries
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of sea salt
• 1 tablespoon sliced almonds
• 1 teaspoon honey (optional)

Instructions:

1. Cook the oats: In a small saucepan, combine the oats, almond milk, cinnamon, vanilla extract, and salt. Place over medium heat and bring to a gentle simmer. Cook for 5–6 minutes, stirring occasionally, until the oats are tender and the mixture is creamy.
2. Cool slightly: Remove the saucepan from the heat and let it sit for about 1 minute. Stirring in protein powder off the heat prevents it from becoming grainy.
3. Incorporate protein: Sprinkle the vanilla protein powder over the oatmeal and stir vigorously until completely dissolved. If the oatmeal seems too thick, add a splash more milk.
4. Add blueberries and almonds: Spoon the oatmeal into a bowl. Scatter the fresh blueberries and sliced almonds on top. If you prefer your blueberries warm, stir them in during the last minute of cooking.
5. Serve: Drizzle with honey if you like a touch more sweetness. Enjoy warm.

Why this meal was chosen: Oats are an inexpensive source of slow‑release energy, and the addition of protein powder makes this breakfast extra satiating. Blueberries provide antioxidants and natural sweetness, while almonds add a pleasant crunch.

Ingredients:

• 2 oz dry protein pasta
• 5 oz sliced roasted turkey breast
• ½ cup cherry tomatoes, halved
• 1 cup baby spinach
• 2 tablespoons shredded mozzarella cheese
• 1 tablespoon prepared basil pesto
• 2 tablespoons nonfat Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon water (if needed)
• Black pepper to taste

Instructions:

1. Cook the pasta: Boil the protein pasta according to package directions. Drain and rinse under cold water until completely cooled. Shake off any excess water.
2. Make the creamy pesto dressing: In a small bowl, whisk together the pesto, Greek yogurt, lemon juice, and water until smooth. Add black pepper to taste. The dressing should be thick but pourable; add a tiny bit more water if needed.
3. Combine the salad: In a large bowl, add the cooled pasta, sliced turkey, cherry tomatoes, baby spinach, and mozzarella.
4. Toss with dressing: Pour the pesto dressing over the salad and gently toss until every piece is evenly coated. Be careful not to tear the spinach.
5. Chill and serve: Refrigerate for at least 15 minutes before serving, or enjoy immediately. This salad is wonderful cold and can be prepped up to a day ahead.

Why this meal was chosen: Protein pasta and turkey keep this salad filling, while the pesto‑yogurt dressing is lighter than traditional mayo‑based versions. It’s a refreshing, no‑reheat lunch that’s easy to pack and full of summer‑friendly flavors.

Ingredients:

• 6 oz boneless, skinless chicken breast
• 1 teaspoon olive oil
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Salt and black pepper
• ¾ cup cooked cilantro‑lime rice
• ½ cup corn kernels (fresh, frozen, or canned)
• ¼ avocado, sliced
• ½ cup shredded cabbage
• 2 tablespoons crumbled cotija cheese
• 1 tablespoon chopped cilantro
• 2 tablespoons nonfat Greek yogurt
• 1 teaspoon lime juice
• ¼ teaspoon chili powder (for sauce)
• ¼ teaspoon garlic powder (for sauce)
• Pinch of salt

Instructions:

1. Season and cook the chicken: Rub the chicken breast with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Cook in a skillet or air fryer (380°F) for 5–7 minutes per side until the internal temperature reaches 165°F. Let it rest 5 minutes before slicing.
2. Char the corn: In the same skillet, cook the corn kernels over medium‑high heat for 3–4 minutes, stirring occasionally, until lightly charred and golden. This adds a smoky sweetness.
3. Make the street corn sauce: In a small bowl, stir together the Greek yogurt, lime juice, chili powder, garlic powder, and a pinch of salt.
4. Assemble the bowl: Place the cilantro‑lime rice in a bowl. Arrange the charred corn, shredded cabbage, and sliced avocado around it. Slice the chicken and add it on top.
5. Finish and serve: Drizzle the street corn sauce over everything, then sprinkle with cotija cheese and fresh cilantro. Serve immediately while the chicken is warm.

Why this meal was chosen: This bowl captures the bold, smoky flavors of Mexican street corn while staying light and high in protein. The Greek yogurt sauce keeps it creamy without extra fat, and the combination of charred corn and crunchy cabbage is incredibly refreshing.

Ingredients:

• 1 cup low‑fat cottage cheese
• ½ cup diced pineapple
• ¼ cup diced mango
• 1 tablespoon unsweetened coconut flakes
• 1 teaspoon chia seeds
• 1 tablespoon chopped almonds
• 1 teaspoon honey (optional)
• Fresh mint leaves for garnish

Instructions:

1. Prepare the cottage cheese: Spoon the cottage cheese into a serving bowl. If it’s watery, drain off any excess liquid for a thicker texture.
2. Dice the fruit: If using fresh pineapple and mango, peel and dice them into small bite‑sized pieces. If using frozen, thaw and drain first. Pat the fruit dry so it doesn’t make the bowl watery.
3. Assemble the bowl: Arrange the pineapple and mango over the cottage cheese. Sprinkle with the coconut flakes, chia seeds, and chopped almonds.
4. Finish and serve: Drizzle with honey if you like a touch of extra sweetness. Garnish with fresh mint leaves. Enjoy immediately.

Why this meal was chosen: Cottage cheese is a protein powerhouse that’s often overlooked at breakfast. The tropical fruit adds hydration and natural sweetness, while almonds and chia seeds contribute healthy fats and crunch — all without heating up the kitchen.

Ingredients:

• 1 large whole wheat tortilla
• 5 oz sliced roasted turkey breast
• 2 tablespoons hummus
• ½ cup baby spinach
• ½ cup cucumber slices
• ¼ cup cherry tomatoes, halved
• 2 tablespoons crumbled feta cheese
• 2 tablespoons thinly sliced red onion
• 1 teaspoon fresh lemon juice
• Black pepper to taste

Instructions:

1. Spread the hummus: Lay the tortilla flat. Spread the hummus evenly over the center, leaving a border around the edges.
2. Layer the fillings: Pile the baby spinach on top of the hummus, then add the turkey slices. Arrange the cucumber, tomatoes, red onion, and feta over the turkey.
3. Season: Sprinkle black pepper over the vegetables and drizzle with the fresh lemon juice.
4. Roll tightly: Fold in both sides of the tortilla, then roll it from the bottom upward, tucking in the fillings as you go. Slice in half diagonally.
5. Serve immediately or wrap tightly for a packed lunch. The hummus and feta add plenty of flavor, so no extra dressing is needed.

Why this meal was chosen: Hummus adds fiber and plant‑based protein, while turkey keeps the wrap lean. The cool, crisp vegetables are hydrating and refreshing — exactly what you want on a hot day — and the whole thing comes together in under ten minutes.

Ingredients:

• 6 oz boneless, skinless chicken breast
• 1 teaspoon olive oil
• Salt and black pepper
• ½ cup broccoli florets
• ½ cup shredded carrots
• ¼ cup sliced red bell pepper
• 2 green onions, sliced
• 1 tablespoon low‑sodium soy sauce
• 1 tablespoon sweet chili sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon minced garlic
• ¾ cup cooked jasmine rice
• Sesame seeds for garnish (optional)

Instructions:

1. Prepare the chicken: Slice the chicken breast into bite‑sized pieces and season lightly with salt and pepper. Heat the olive oil in a large skillet over medium‑high heat.
2. Cook the chicken: Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
3. Sauté the vegetables: In the same skillet, add the broccoli, carrots, and red bell pepper. Cook for 3–4 minutes, stirring occasionally, until crisp‑tender.
4. Make the sauce: In a small bowl, whisk together the soy sauce, sweet chili sauce, rice vinegar, honey, and garlic. Return the chicken to the skillet, pour the sauce over everything, and stir for 1–2 minutes until the sauce thickens and coats the ingredients.
5. Assemble and serve: Spoon the jasmine rice into a bowl, top with the sweet chili chicken and vegetables, and garnish with sliced green onions and sesame seeds. Serve immediately.

Why this meal was chosen: Sweet chili sauce brings a crowd‑pleasing sweet‑heat balance, and this homemade version uses just a few pantry items. The colorful vegetables make the bowl feel vibrant and fresh, while the lean chicken keeps it protein‑rich and satisfying.

Ingredients:

• ½ cup old‑fashioned rolled oats
• ½ cup unsweetened almond milk (or milk of choice)
• ¾ cup nonfat Greek yogurt
• ½ scoop vanilla protein powder
• ½ teaspoon vanilla extract
• Pinch of sea salt
• ½ cup fresh cherries, pitted and halved
• 1 tablespoon sliced almonds
• ½ teaspoon cinnamon
• 1 teaspoon honey (optional)

Instructions:

1. Combine the base: In a mason jar or container, stir together the oats, almond milk, Greek yogurt, protein powder, vanilla extract, cinnamon, and salt. Mix well until no dry spots remain.
2. Fold in cherries: Set aside a few cherry halves for topping, then gently fold the rest into the oat mixture.
3. Refrigerate overnight: Cover and chill for at least 6 hours, or overnight. The oats will soften and thicken into a creamy, pudding‑like consistency.
4. Stir and adjust: Before serving, give the oats a good stir. If they’re too thick, add a splash of milk to loosen them.
5. Top and serve: Spoon into a bowl, scatter the reserved cherries and sliced almonds on top, and drizzle with honey if desired. Enjoy cold.

Why this meal was chosen: Cherries are a hydrating summer fruit that adds natural sweetness without added sugar. The almonds provide crunch and healthy fats, and the Greek yogurt plus protein powder keeps you full for hours — all while requiring zero cooking.

Ingredients:

• 2 oz dry protein pasta
• 5 oz cooked chicken breast, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup mini mozzarella pearls
• ¼ cup chopped fresh basil
• 1 cup baby spinach
• 1 teaspoon olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon Dijon mustard
• Salt and black pepper

Instructions:

1. Cook the pasta: Boil the protein pasta according to package directions. Drain and rinse under cold water until completely cooled. Shake off any excess water.
2. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
3. Combine the salad: In a large bowl, add the cooled pasta, sliced chicken, cherry tomatoes, mozzarella pearls, fresh basil, and baby spinach.
4. Toss with dressing: Pour the dressing over the salad and gently toss until everything is evenly coated. The spinach will wilt just slightly from the acid in the vinegar, which is exactly what you want.
5. Chill and serve: Refrigerate for at least 15 minutes before serving, or enjoy immediately. This salad is a wonderful make‑ahead lunch that tastes even better after the flavors meld.

Why this meal was chosen: This salad feels like a summer day on a plate. The balsamic dressing is light and bright, the mozzarella adds creaminess, and the protein pasta and chicken make it a complete meal that keeps you full without weighing you down.

Ingredients:

• 6 oz 93% lean ground beef
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper
• 200g baby potatoes, halved
• 1 teaspoon olive oil
• 1 cup shredded romaine lettuce
• ½ cup diced tomatoes
• ¼ cup diced pickles
• 2 tablespoons diced red onion
• 2 tablespoons shredded cheddar cheese
• 2 tablespoons nonfat Greek yogurt
• 1 teaspoon ketchup
• 1 teaspoon yellow mustard
• ½ teaspoon pickle juice
• ¼ teaspoon garlic powder (for sauce)
• ¼ teaspoon smoked paprika

Instructions:

1. Roast the potatoes: Preheat the air fryer or oven to 400°F. Toss the halved baby potatoes with olive oil, a pinch of garlic powder, salt, and pepper. Roast or air fry for 18–22 minutes, shaking once halfway, until golden and crispy.
2. Cook the beef: While the potatoes roast, season the ground beef with garlic powder, onion powder, salt, and pepper. Heat a skillet over medium‑high heat and cook the beef for 6–8 minutes, breaking it into crumbles, until fully browned.
3. Make the burger sauce: In a small bowl, whisk together the Greek yogurt, ketchup, mustard, pickle juice, garlic powder, and smoked paprika.
4. Assemble the bowls: Divide the romaine lettuce between bowls. Top with the roasted potatoes, cooked beef, diced tomatoes, pickles, red onion, and shredded cheddar.
5. Finish and serve: Drizzle the burger sauce generously over everything and serve immediately while the potatoes are warm. It’s all the joy of a burger in a lighter, summer‑friendly format.

Why this meal was chosen: This bowl satisfies a burger craving without the heavy bun, and using lean ground beef keeps it protein‑packed. The roasted potatoes provide a crispy, satisfying element, and the yogurt sauce ties all the classic flavors together beautifully.

Ingredients:

0.5x

1x

2x

4x

 

Proteins and Dairy

•   2.5 lbs Boneless skinless chicken breasts
•   .5 lbs lean ground turkey
•   .5 lbs lean ground beef
•   .75 lbs Salmon fillet
•   .5 lbs Deli roasted turkey breast
•   48 oz Nonfat Greek yogurt
•   16 oz Low-fat cottage cheese
•   Vanilla protein powder
•   6 oz Shredded cheddar cheese
•   8 oz Mini mozzarella pearls
•   1 quart Unsweetened almond milk

 

Grains and Pantry

•   1.5 cups Old fashioned rolled oats
•   2.5 cups Jasmine rice
•   4 oz Protein pasta
•   8 Whole wheat tortillas
•   1 bag Granola
•   1 sleeve Graham crackers
•   1 bunch Fresh basil
•   1 bunch Fresh parsley
•   1 bunch Fresh mint
•   1 bag Sliced almonds
•   1 bag Chia seeds
•   1 bag Unsweetened coconut flakes

 

Produce

•   1 pint Strawberries
•   1 pint Blueberries
•   2 Peaches
•   .5 lb Cherries
•   1 Pineapple
•   1 Mango
•   2 Lemons
•   3 Limes
•   2 English cucumbers
•   2 pint Cherry tomatoes
•   1 head Romaine lettuce
•   1 bag Baby spinach
•   1 bag Green cabbage
•   1.5 lb Baby potatoes
•   1 bag Fresh broccoli florets
•   12 oz Fresh green beans
•   1 bag Shredded carrots
•   1 bag corn
•   2 Avocados
•   1 Red onion
•   1 bunch Green onions
•   1 head Garlic

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.