This week’s meal plan is comfort foods good for the season and good for the soul!
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Did you see Week 6?
Gestational Diabetes Meal Plans
This meal plan series is most beneficial for moms who:
— need meal ideas.
— don’t know what to eat.
— don’t like to or have time to meal plan.
— need a plan to fall back on when life gets hectic.
If you need guidance on how to eat to balance blood sugars, read about the gestational diabetes diet.
This meal plan has…
(like the others)
1. high variety.
2. a new dinner every night and leftovers for lunch.
3. quick or premade breakfasts.
4. a great variety of veggies.
5. room in the carb allowance for you to add carbs and/or adjust for intuitive eating.
Create Your Own Meal Plan
If you came here just to check things out but you like to meal plan yourself, here’s a free printable for you.
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 automatically.
Quick & Easy
— Egg & Ham Roll Ups
— Breakfast Sausage Casserole
— Asian Scramble
All 3 breakfasts are fairly low in carbs, but sufficient in protein and fat. You’ll be satisfied, no doubt, but if you’ve found that you need a certain amount of carbs for breakfast, add a side of milk, yogurt, berries, etc.
All lunches are leftovers from dinner, except the taco salad, but it’s an easy make.
— Mexican Shrimp Taco Salad – cut down on the ingredient by using your preferred salad dressing.
If you’re concerned about the chips, get chips made with beans.
— Italian Baked Chicken – with green beans thrown in
— Turkey Stuffed Bell Peppers – with a side of brussel sprouts
— Smothered Chicken with Bok Choy
— Shrimp Tacos
— Lasagna Soup – with a side of choice (perhaps leftover brussel sprouts)
Adjust the days to fit your schedule.
Day 1 – Sunday
1. Prepare and bake the egg and ham roll ups. Freeze any portions you don’t plan to eat by Wednesday.
2. While they bake, prepare and portion the veggies for the taco salad.
3. Double the shrimp the taco salad calls for. Once cooked, freeze half of the shrimp for tacos on Thursday.
4. Add the shrimp to the salads and store for lunch Monday and Tuesday.
Day 2 – Monday
Bake the Italian chicken and add green beans to the dish to bake.
Day 4 – Wednesday
1. Make the smothered chicken with bok choy.
2. Take the cooked frozen shrimp out of the freezer and put it in the refrigerator to defrost overnight.
Day 5 – Thursday
Reheat the shrimp in the microwave or skillet and prepare the other components of the shrimp tacos.
Day 6 – Friday
Make the lasagna soup and add a side of your choosing (what’s in the fridge?).
Day 7 – Saturday
1. Cook the Asian scramble.
2. Do an inventory of what meals and snacks are left. Plan to eat them this weekend.
3. Shop for next week’s meals.
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 once it has been prepared or cooked.