This week’s meal plan is centered around rotisserie chicken and ground beef to give you simple meals, without a ton of ingredients, that work well for gestational diabetes.
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Did you see Week 4?
This Meal Plan…
1. has leftovers built in.
2. is great for make-ahead and freezing.
3. includes raw and cooked veggies.
4. has snack suggestions.
5. is a guide that doesn’t require strict adherence.
This plan is a fail-safe for when you don’t know what to eat, or maybe you just need a week on autopilot while you put your energy to other things.
Pick the meals that sound good and fill in the blanks with other meals you like.
Leave spots open for eating out. The link for low carb menu reviews is at the bottom of the meal plan sheet.
Here’s a free meal planning printable to create your own meal plan.
Portions & Shopping
Since I don’t know how many people you’re cooking for, you’ll have to click on the recipes to get the ingredients and amounts.
Most food bloggers allow you to change the serving size on the recipe card and the ingredient amounts will adjust.
Quick & Easy
The only recipe for breakfast is the casserole. Nothing else requires a recipe.
— Breakfast Burrito Casserole (great to make ahead and/or freeze).
— Protein Pancakes (store-bought brands are Birch Benders, Krusteaz, Kodiak, etc.
— Eggs and a la carte sides.
Can be eaten hot or cold
Keeping it simple – both salads can be made with either store-bought rotisserie chicken or canned chicken.
I suggest the rotisserie chicken since it has more flavor.
— Taco Chicken Salad
— Cobb Salad
— Chicken & No Roll Veggie Enchiladas (the recipe is for veggie enchiladas but you can easily add your rotisserie or canned chicken in for protein)
— Bacon Cheeseburger Soup (add a salad)
— Sriracha Beef Cabbage Bowl (do not recommend freezing)
1. Celery & Nut Butter
2. Apples & Nut Butter
3. Protein Bar
4. Boiled Eggs
5. Cottage Cheese & Berries
6. String Cheese
7. Crackers & Cream Cheese
8. Apples & Greek Yogurt Dip
9. Chia Pudding
10. Half Peanut Butter & Jelly Sandwich
Adjust the days to fit your schedule.
Day 1 – Sunday
1. Gather all ingredients for the breakfast casserole and chicken and veggie enchiladas.
2. Prepare and cook the enchiladas and pancakes.
3. While the enchiladas bake, prepare cook the breakfast casserole.
4. Next, prepare and cook the cheeseburger soup and let cool.
5. Prepare the taco salad ingredients in a way that works best for you: either prepare and store the salad by portion, or store by ingredient.
5. Prepare snacks for Monday through Wednesday.
6. (Portion and) store all meals.
Day 2 – Wednesday
1. Prepare and cook the beef cabbage bowl.
2. Prepare the cobb salad.
3. Prepare the snacks for Thursday through Saturday; through Sunday if you have enough.
Day 3 – Saturday
1. Do an inventory of what meals and snacks are still left. Plan to eat them tomorrow (especially since it’s a prep and cook day).
2. Shop for next week’s meal prep.
As a food safety manager, I do not recommend meal prepping only once a week due to bacterial growth.
Meal prep can be done as little as twice a week, ensuring that all food is eaten within 3 to 4 days of being prepared or cooked.
Also, no food should sit unrefrigerated for more than 2 hours after it has been prepared or cooked.