Weekly Meal Plan

Monday, April 13 - Sunday, April 19

April 10, 2020

GROCERY SHOPPING LIST

 

BREAKFAST:

Mix all ingredients and bake (muffins or casserole):

 

Egg whites - 4 egg whites

Broccoli, chopped - 1/2 cup

Light Shredded Mozzarella Cheese - 1/4 cup

Avocado - 1/4 avocado

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SNACK:

 

Greek Yogurt - Fat Free - Plain - 1 cup

Fresh strawberries - 1/2 cup

Cashews - 1 oz

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LUNCH:

"Pasta" and chicken:

 

Spaguetti Squash - 7 oz

Spaguetti Sauce - 1/2 cup

Grated Parmesan Cheese - 2 tbsp

Chicken breast - 4 oz

 

*Preheat the oven to 375°F and halve squash lengthwise. Use a spoon to scoop out 

and discard seeds from the middle of each half. 

Arrange squash in a 9x13-inch casserole dish, cut sides down. Pour 1/2 cup water

into the dish and bake until just tender, 30 to 35 minutes.

Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!

Add cooked "spaguetti" in a casserole with any seasonings and grated parmesan cheese.

Bake until cheese is melted.

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SNACK:

 

Beef Jerky, Natural - 1 oz

Baby carrots - 1 cup

Hummus - 3 tbsp

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DINNER:

Taco salad, pico de gallo/salsa is optional:

 

Avocado - 1/2 avocado

Romaine Lettuce - unlimited

Light Shredded Mozzarella Cheese - 1/4 cup

Pico de gallo or salsa (not creamy salsa) - 2 tbsp

Ground Beef 93% - 4 oz

 

 

 

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Previous Meal Plans

Monday, Sep 21 - Sunday, Sep 27

September 18, 2020

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