The Dietitian’s Meal Plan
December 1, 2014
Meal 1- Vegetarian Quesadillas, Salad
Use your favorite vegetables or whatever you have on hand, limit cheese to reduce fat intake.
Meal 2- Braised Chicken Thighs with Carrots and Potatoes, Steamed Broccoli
An easy slow cooker recipe that is a family favorite.
Meal 3-Bacon and Wild Mushroom Risotto with Baby Spinach, Asparagus
I use store bought chicken stock. Feel free to use only cremini mushrooms if you can’t find oyster or shiitake mushrooms.
Meal 4- Chicken Verde Enchiladas , Tomato and Avocado Salad
Super fast and delicious recipe but I usually sauté the onions first.
Meal 5-Tilapia Packets , Roasted Cauliflower
|Leafy greens for salads||Whole wheat tortillas|
|Baby spinach||Corn tortillas|
|Red onion||Black olives|
|Red bell pepper||Salsa verde|
|Squash||Pickled jalapeno peppers|
|Mushrooms- cremini, oyster, shiitake||Arborio rice|
|Cherry or grape tomatoes||Dry sherry|
|Tilapia-1 pound||Reduced fat cheddar cheese|
|Chicken breast or rotisserie chicken||Reduced fat sour cream|
|Chicken thighs||Asiago cheese|
Jackie Warren is a registered dietitian and Director of Operations for Corporate Health Partners. She develops weekly dinner meal plans that are kid-friendly to take the guesswork out of healthy eating.