The Dietitian’s Meal Plan for the Week of October 25, 2021

Meal One

Peppery Shrimp, Grits and Greens 

A slightly healthier version of a comfort food classic!


Meal Two

Chicken Avocado Salad served on Greens, Fruit

The dressing is light and very easy to make. I used red wine vinegar instead of sherry vinegar. You could also substitute brown rice or quinoa in place of the bulgur.


Meal Three

Italian Turkey Orzo Soup served with Roasted Grape
Feta Salad

The children and picky eaters will probably like the roasted grapes even if they don’t care for other ingredients in the salad.


Meal Four

Seared Sirloin Steak Bites with Miso Butter Rice served with Asparagus

Serve open faced or without the bun to reduce calories and carbohydrates.


Meal Five

Portobello Burger with Pesto, Provolone and Red Peppers, Salad

Serve open faced or without the bun to reduce calories and carbohydrates.

About the dietitian

Jackie Warren is a registered dietitian and a nutrition and wellness consultant for Corporate Health Partners. She develops weekly dinner meal plans that are family-friendly to take the guesswork out of healthy eating. Jackie has a BS in Nutrition and Dietetics (Magna Cum Laude) from Georgia State University; a BA in English Literature from Belmont University; an Informatics Certificate from Oregon Health & Science University; CPR certification; and several certifications from WELCOA, the national leader in workplace and corporate wellness programs. In her commitment to continuing education and leveraging the expertise and wisdom of others in her field, Jackie is a member of the Academy of Nutrition and Dietetics, Georgia Academy of Nutrition and Dietetics, Nutrition Entrepreneurs, WELCOA, and Atlanta Wellness Professionals.

Jackie Warren

Corporate Health Partners