The Menu: Week 2

Weekly Meal Plan

Monday

• Lunch: Bean and veggie soup (using canned beans, carrots, and stock) with a side of tortilla chips.

• Dinner: Lemon garlic baked chicken thighs with roasted potatoes and steamed broccoli.

Tuesday (Taco Night)

• Lunch: Taco salad (lettuce, beans, taco-seasoned ground beef, salsa, and light mayo or dressing).

• Dinner: Chicken fajitas with bell peppers, onions, and tortillas, topped with your homemade taco seasoning.

Wednesday

• Lunch: Mediterranean-inspired grain bowl with brown rice, grilled chicken, cucumbers, and a light drizzle of Kraft Fat-Free Italian dressing.

• Dinner: Baked salmon (or fish sticks for simplicity) with lemon, a side of steamed carrots, and a quinoa pilaf.

Thursday

• Lunch: Leftover lemon garlic chicken turned into a sandwich or wrap with lettuce and mayo.

• Dinner: Homemade vegetable stir-fry with rice, sesame oil, soy sauce, and a little heat from chili flakes.

Friday (Seafood)

• Lunch: Fish tacos (using fish sticks, tortillas, and salsa with a drizzle of light mayo).

• Dinner: Shrimp (or a hearty seafood alternative) pasta with a garlic parmesan sauce and whole-grain pasta.

Saturday

• Breakfast: Homemade oatmeal with almond milk, dried apples, and a drizzle of honey.

• Lunch: Charcuterie-style snack board with cheeses, crackers, dried cranberries, pickles, and nuts.

• Dinner: Crockpot pork loin with a mustard glaze, served with mashed potatoes and green beans.

Sunday

• Grab-and-Go Breakfast: Mini PB&J sandwiches or prepped granola bars with coffee or tea.

• Lunch: Chicken noodle soup (using no-yolk egg noodles) with a side of crusty bread.

• Dinner: Comfort food! Hamburger patties with a side of oven-baked sweet potato fries and steamed corn.