There are plenty of dinnertime suggestions – all with ingredient substitution options – in this week’s meal plan. As usual, there’s a mix of meat and meatless meals.
I hope that all of you are staying healthy. This is a challenging time for so many and my heart goes out to those who have lost loved ones. At the same time, my heartfelt thanks go to so many who are serving on the front lines in a variety of capacities – everyone from medical staff to grocery store workers.
Grocery supplies continue to be limited, making dinnertime an exercise in creativity and resourcefulness. Like last week, I’m including substitution suggestions for each recipe to make it easier to find an alternative amongst your pantry and freezer supplies.
If you’re running dry on meal ideas, be sure to check out 20+ Healthy Recipes Using Pantry Staples, which includes everything from chicken dinners to meatless meals.
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Stay healthy, everyone!
If you’re just here for this week’s meal plan, let’s get things rolling…
The meal plans:
Click here for the previous meal plans.
Each week’s meal plan mirrors the way we eat at home – 90% healthy, with the occasional decadent meal thrown in. There will be a mixture of meat and meatless meals, with everything from slow cooker soups and dinner salads to one-pot dinners and breakfast for dinner recipes. A little bit of everything, which is exactly how we eat at our house.
If you make any of these recipes, I’d love to see them on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find your photos.
Healthy Meal Plan {Week 132}
Monday:
- Use up leftover Easter ham! Egg Breakfast Sandwich with Pepper Jelly & Spinach – 255 calories and 6 Weight Watchers SP
- Serve with a green salad or fruit salad.
- Substitutions: Use sliced turkey in place of ham. No pepper jelly? Mango chutney would be a great substitute. Whole wheat bread, sandwich thins or tortillas can be used in place of English muffins.
Tuesday:
- Vegan Chickpea Curry {Slow Cooker} – 181 calories and 2 Weight Watchers SP
- Serve over rice, quinoa, cauliflower rice or sautéed zucchini noodles.
- Substitutions: Use white beans (such as cannellini or Great Northern) instead of chickpeas. Regular potatoes can be used in place of sweet potatoes, though the flavor won’t quite be the same. If you don’t have vegetable broth, use chicken broth (assuming you aren’t looking for a vegetarian or vegan meal).
Wednesday:
- Buffalo Chicken Sweet Potato Recipe – 240 calories and 4 Weight Watchers SP
- Serve with steamed veggies, such as broccoli, greens beans or snap peas.
- Substitutions: In a pinch, use ground turkey instead of shredded chicken. Shredded pork could also be used.
Thursday:
- Salmon Tostadas with Guacamole – 255 calories and 5 Weight Watchers SP
- Serve with extra slaw on the side.
- Substitutions: Use shrimp in place of salmon. Store-bought guacamole can be substituted for the homemade one in this recipe.
Friday:
- Take-out for dinner 🥡
Saturday:
- Ground Turkey Stir Fry with Green Beans & Kale – 203 calories and 1 Weight Watchers SP
- Serve over rice, quinoa or cauliflower rice.
- Substitutions: Use ground beef or pork in place of ground turkey, and snap peas in place of green beans. Any pre-made cabbage mix could work, though if you can get a hold of purple cabbage and Napa cabbage, those flavors work best in this recipe.
Sunday:
- Crustless Asparagus Quiche with Feta Cheese – 108 calories and 1 Weight Watchers SP
- Serve with a crusty bread and a green salad.
- Substitutions: Use broccoli or green beans in place of the broccoli. Instead of feta cheese, use smoked Gouda or goat cheese.
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