Clone of The Dietitian’s Meal Plan for the Week of August 23, 2021

Even though I like vegetables, it is still a struggle to eat the recommended 3-5 servings a day. This week, we grilled vegetables and prepped two different vegetable based salads that we can eat for lunch or serve as a dinner side item.

Breakfast
Breakfast Egg Muffins (lots of options)

Lunches
Black Bean and Corn Salad
Grilled Vegetable Salad

Dinners
Pasta with Shrimp in Tomato Cream
Slow Cooker Chicken Chili
Rotisserie Chicken, Grilled Vegetable Salad

Weekend Meal Prep

Grill vegetables
Prepare Egg Muffins
Prepare Black Bean and Corn Salad
Prepare Grilled Vegetable Salad
Peel and cut butternut squash for chili
Cut veggies and prep salad greens

About the dietitian

Eric Berrios