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 |
| Day #1 Italian Cauliflower and Quinoa Bake | • Italian Cauliflower and Quinoa Bake |
| Day #2 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. |
| Day #3 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. |
| Day #4 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. |
| Day #5 Salmon Tacos | • 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 :-) |
Have a great week! -Christine xo
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