Week 8 Meal Plan

This week couldn't be easier with flexibility, little kitchen time and some no-cook meals.

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Did you see Week 7?

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...

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.
6. some no-cook meals and snacks.

All the recipes this week are fairly low carb, so be sure to add a carb of choice to meet your count.

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 to help.

Create Your Own Meal Plan printable

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.

Breakfast

Make ahead
No-cook

-- Loaded Breakfast Hash (no egg)
-- Avocado Toast w/ Nutritional Yeast (no-cook)
-- Southwest Tofu Scramble (no egg)

Three easy breakfasts for the entire week.

Lunch

Leftovers
No-cook

All lunches are leftovers from dinner, except Monday, but it's a no-cook option.

-- Sandwich Lunchbox

Dinner

High variety

-- Italian Sausage Soup
-- Baked Garlic Parmesan Chicken with Green Beans
-- BBQ Bacon Meatloaf with Butternut Squash
-- Asparagus Stuffed Chicken with Sautéed Spinach
-- Cheesesteak Stuffed Peppers with leftover spinach

Example Carb Choices

• Quinoa
• Rice (any you can handle)
• Pasta (vegetable, lentil, chickpea, fortified, or other)
• Fruit
• Milk
• Oats
• Bread
• Starchy Vegetables (potatoes, corn, peas, acorn squash, butternut squash, etc.)
• Beans

*List is not all inclusive.

Snacks

1. Apple & Almond Butter
2. Cream Cheese & Whole Wheat Crackers
3. Almond Berry Toast - toast spread with almond butter and topped with berries.
4. Avocado Toast w/ Nutritional Yeast
5. Popcorn
6. Cottage Cheese & Berries

Prep Instructions

Adjust the days to fit your schedule.

Day 1 - Sunday

1. Cook and portion the Loaded Breakfast Hash (at least 3 servings). Freeze additional portions. Add a carb if desired.

2. Assemble 3 portions of the Sandwich Lunchbox. Add a carb of preference; maybe whole wheat crackers.

Day 2 - Monday

Cook the Italian Sausage Soup for dinner and save leftovers for lunch tomorrow. Add a carb or healthy dessert.

Day 3 - Tuesday

Make the Garlic Parmesan Chicken and Green Beans. Add a carb of preference. Save leftovers for lunch tomorrow.

Day 4 - Wednesday

Make the BBQ Bacon Meatloaf and Roasted Butternut Squash. If you have leftover green beans, add them to the meal, or add a carb of preference. Save leftovers for lunch tomorrow.

Day 5 - Thursday

1. For breakfast, make the Avocado Toast to your preference. Add 1 to 2 tablespoons of nutritional yeast. Add a protein or carb of preference.

2. Make the Asparagus Stuffed Chicken with Sautéed Spinach. Double the spinach recipe and use the extra for tomorrow's dinner. Add a carb of choice. Save leftovers for lunch tomorrow.

Day 6 - Friday

1. Make the Southwest Tofu Scramble. Save leftovers for breakfast tomorrow.

2. Make the Cheesesteak Stuffed Peppers. Add the leftover spinach from last night and a carb of choice.

Day 7 - Saturday

1. Reheat the leftovers.
2. Do an inventory of what meals and snacks are left. Plan to eat them this weekend.
3. Shop for next week's meals.

Week 8 Meal Plan download

Food Safety

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.

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