Vegetarian, chicken and salmon recipes...there's a bit of everything in this week's meal plan, each recipe including substitution suggestions to make the most of what you have on hand.
So many people are cooking right now and trying out recipes and techniques that they've never had time to test out. My focaccia bread recipe is getting a lot of love and I've lost count of how many of you have made these Herbed Pork Chops with Garlic Butter. It's a hit!
I jumped feet first into the banana bread craze this week and shared my Skinny Banana Bread with Blueberries with you. The fat grams may be slashed, but the flavor and moisture are out of this world!
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.
For more quick dinner ideas, be sure to check out these 30-Minute Meals, which includes both meat and meatless recipes.
In case you haven't signed up yet...
I'm excited to introduce my new (and free!) quick start guide, "5 Amazing Things To Do With the Rice & Beans in Your Pantry", where I'm sharing my best rice & bean recipes and tips. Click here to sign up!
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 133}
Monday:
-
- Slow Cooker Vegetable Barley Soup - 164 calories and 4 Weight Watchers SP
- Serve with crusty bread.
- Substitutions: Swap out the barley with farro or brown rice (cooking time may need to be adjusted slightly). Instead of green beans, use frozen peas. If you don't have vegetable broth on hand and don't follow a meatless diet, use chicken broth instead.
Tuesday:
-
- Instant Pot Sausage Cabbage Bowl - 233 calories and 5 Weight Watchers SP
- Serve with steamed broccoli or green beans.
- Substitutions: Use white rice in place of quinoa. If you don't have chicken sausage on hand, use chicken breasts, with the following changes: 1) Don't brown the chicken (step 1). 2) After the the chicken cooks in step 3, remove it and shred with two forks, then return to the pot.
Wednesday:
-
- Italian Vegetarian Stuffed Peppers - 249 calories and 3 Weight Watchers SP
- Serve with a green salad.
- Substitutions: Use yellow or orange bell peppers in place of red bell peppers. In place of chickpeas, use white beans (great northern or cannellini), and swap out the cooked quinoa with cooked rice (brown or white will work).
Thursday:
-
- Lemon Yogurt Chicken Tenders - 191 calories and 1 Weight Watchers SP
- Serve with rice pilaf or grilled potatoes, and a salad or steamed vegetables.
- Substitutions: In place of chicken tenders, thinly slice boneless, skinless chicken breasts.
Friday:
-
- Take-out for dinner 🥡
Saturday:
-
- Maple Dijon Baked Salmon - 237 calories and 2 Weight Watchers SP
- Serve with roasted mushrooms and mashed sweet potatoes.
- Substitutions: In place of maple syrup, use honey. If you don't have Dijon mustard on hand, stone ground mustard would be a good substitute.
Sunday:
-
- Baked Ziti with Sausage & Peppers - 332 calories and 7 Weight Watchers SP
- Serve with a green salad.
- Substitutions: In place of penne, use rotini or farfalle.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Leave a Comment