The meal plan for this week features five meals that are gluten-free. The Best Baked Chicken Breasts and Instant Pot Risotto from Day #2 does double-duty, coming together as Greek Lemon Soup on Day #4.
To hear me walk you through this meal plan, listen to the end of Time Management Insider: E95 – Expert Tips on Cooking for Chronic Illness by clicking the orange and black play button below, or search for Time Management Insider wherever you get your podcasts. In this episode I talk with Stephanie Weaver, author of The Migraine Relief Plan and The Migraine Relief Plan Cookbook, about cooking for chronic illness.
Meal Plan #95:
Meal Plan #95 Links And Instructions:
|Day and Meal Names||Links and Instructions|
Italian Cauliflower and Quinoa Bake
|• Italian Cauliflower and Quinoa Bake|
Baked Chicken Breast with Instant Pot Risotto
|• Best Baked Chicken Breast Make twice as much as you need for use on Day #4.|
• Instant Pot Risotto Make twice as much as you need for use on Day #4.
• Broiled Zucchini After broiling, slice zucchini and top with a little bit of lemon zest.
Southwestern Steak Salad
|• Southwestern Steak Salad Make twice as much of the bean and corn mixture and twice as much of the salad dressing for use on Day #5.|
Quick Avgolemono Soup Made With Leftover Risotto and Chicken
|• Quick Avgolemono (Greek Lemon Soup) made with leftover risotto (instead of pasta) from Day #2 and leftover chicken from Day #2.|
• Serve with chopped raw zucchini and tomatoes tossed with olive oil, oregano, and Parmesan cheese.
|• Salmon baked in the oven or in the air fryer. After salmon is cooked brush with leftover salad dressing from Day #3. Place in hard taco shells and top with leftover black bean and corn salad from Day #3.|
|Extra Resource:||Here is the printable grocery list that goes with this meal plan :-)|