Chef Crafted, Meal Plan Solutions

An elevated approach to home cooking.

Weekly meals designed to meet your exact preferences, dietary guidelines and busy lifestyle.

Inspired by health, wellness, & life on-the-go!

Just as important as a nutritious meal, is your time! With PR Meals you can have both.

Customized weekly menus incorporating only your preferred styles of cuisine & ingredients. With a deep understanding of dietary guidelines, allergies and restrictions, expert care is applied to every dish. Attention to detail and skillfully meeting your requests is what sets PR Meals apart.

The classic dishes you love are uniquely crafted using delicious alternatives to disguise even the most limited of diets. (Don’t worry - traditional prep methods are always available!)

Menus will be approved of, or modified by you, 1 week in advance of your scheduled Meal Drop-Off or In-Home Session. No Suprises.

Meal Plans are designed to be easily re-heated and interchangeable between satisfying work-lunches or exciting weeknight dinners.

SAVE TIME,

ENJOY YOUR FOOD.

YOUR TIME IS VALUABLE

YOUR PREFERENCES ARE UNIQUE

YOUR MEALS ARE COVERED

Meal Plans & Rates

      Weekly Drop-Off

Standard Meal Plan

(Family Style or Individually Portioned)

3 Entrees/4 Portions Each

$295

2 Entrees/4 Portions Each

$235

Add-On’s

Snack $30

Side $35

Dessert $40

In-Home Prep Session

The Chef will prepare each entree in your kitchen and neatly store them in the fridge. These sessions help in utilizing products already on hand, while keeping inventory of all pantry & refrigerator items.

AM Sessions (9am-12pm)

PM Sessions (1-4pm)

*Pending availability

Same Rates Apply

Meal Plans modified to fit your exact style & needs!

Cost of groceries not included in Meal Plan (approx. $100-180/week). Chef sources and manages all ingredients necessary for every session, with full transparency via Fresh Direct account receipt.

Only sustainable, natural products, economically compliant with each client’s Meal Plan are used.

To establish consistent, reliable service as well as create a positive working-relationship with each client, a 2 Week commitment is required.

Sample Menus

Week 1:

  • Chicken Piccata Meatballs

    (almond flour, egg, parsley, garlic) Basil Roasted Artichokes, Burst Cherry Tomatoes, Caper "Cream" Sauce (low sodium chicken stock, white beans, garlic, red pepper flake, lemon, parsley)

  • Walnut Herb Crusted Dijon Salmon

    (basil, dill, garlic) Warm Vegetable Salad (beets, carrots, brussels sprouts), Roasted Cauliflower Mash

  • Rosemary Balsamic Skirt Steak

    (dijon, garlic, thyme) Garlic Chive Whipped Sweet Potatoes, Mushroom-Leek Duxelle (shallots, white wine)

Week 2:

  • Spicy Honey Turmeric Black Cod

    Vegetable Fried Quinoa (onion, garlic, ginger, shiitakes, carrot, edamame, egg, coconut aminos), Charred Lemon Asparagus, Red Pepper Coulis

  • Ginger Shiitake Chicken Meatballs

    (almond flour, egg, miso, garlic, scallion, sesame oil) Spicy Miso Roasted Eggplant (sriracha, garlic, coconut aminos) Ginger Glazed Bok Choy (garlic, honey, sesame) Serrano Aioli

  • Black Bean & Kale Turkey Burgers

    Aleppo Roasted Sweet Potato Wedges, Lemon Basil Spaghetti Squash, Avocado Lime Dipping Sauce

Week 3:

  • Butternut Squash Mac and “Cheese”

    (squash puree, carrot, onion, cashews, nutritional yeast) Chickpea Rotini Pasta, Roasted Garlic Cauliflower, Diced Herb Chicken Breast

  • Thai Basil Beef & Veggies

    Marinated Skirt Steak (oyster sauce, soy, maple, onion, garlic, lime, sesame) Sugar Snap Peas, Carrots, Charred Broccoli, Coconut Brown Rice

  • Chicken & Spinach Stuffed Eggplant Rollatini

    (ground chicken, onion, garlic, basil) Cashew Ricotta “Cheese”, Spiced Tomato Sauce, Fresh Basil

Week 4:

  • Breakfast - Spinach, Feta, Herb Frittata

    Turkey Bacon, Sweet Potato Mushroom Hash (garlic, green onion, red bell pepper)

  • Lunch - Grilled Chicken Greek Salad

    (marinated cucumber, tomatoes, kalamata olive, bell pepper, feta, dill) Roasted Lemon Broccoli, Spiced Chickpea Croutons, Red Wine Vinaigrette (dijon, honey),

  • Lunch - Shawarma Shredded Chicken Wrap

    Chopped Romaine, Sun Dried Tomatoes, Za’atar Hummus (sesame, lemon, garlic), Cassava Tortilla with Lemon Herb Sweet Potato Fries

  • Snack - Chocolate Almond Energy Bars

    Toasted Almond & Coconut, Medjool Dates, Sugar-Free Chocolate Ganache, Almond Butter

ACCOMODATIONS FOR

ALL DIETS

Vegetarian/Vegan Dairy-Free

KETO PALEO Gluten-Free

Whole30 Mediterranean

Meet The Chef

Chef Patrick Ryan is originally from New England, where his culinary career began in the busy fine dining kitchens of Boston & Cape Cod.

After relocating to NYC to join Danny Meyers’ highly acclaimed Union Square Hospitality Group (Gramercy Tavern, Untitled), he later became Chef de Cuisine of West Village farm-to-table pioneer, Market Table.

Drawing on 20 years of professional experience, from Personal Chef endeavors to Michelin-star fine dining, Chef Patrick’s extensive training & nutrition-based outlook provides upscale home cooking with health and wellness always in mind.

Contact Us

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