Day 2 Meals:
Breakfast: Pan Seared Pork Chop with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)
Lunch: Braised Chicken and Mushrooms (leftovers from Day 1)
Dinner: Cottage Pie (recipe below)
Day 3 Meals:
Breakfast: Cottage Pie (recipe below)
Lunch: Tuna with cucumbers and carrots (brought it with me to eat at the airport)
Dinner: Grilled Salmon and a side salad (dressed with olive oil and red wine vinegar)
My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage and veggies and Lunch will definitely be leftovers):
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Day 1:
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Dinner
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Day 2:
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Dinner
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Cottage Pie (recipe below)
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Day 3:
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Dinner
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Traveling-I will have to find Whole30 eats on the road.
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Day 4:
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Dinner
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Traveling-I will have to find Whole30 eats on the road.
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Day 5:
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Dinner
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Apple Cider Vinegar Pork Chops with sauteed onions and zucchini
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Day 6:
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Dinner
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Slow Cooker Herb Chicken with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)
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Day 7:
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Dinner
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Tuscan Chicken Soup
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1 large head cauliflower
7 cloves roasted garlic
8 oz mushrooms, chopped
1/2 cup chopped carrots
1 small onion, chopped
3 Tbsp Dijon mustard
Trim the core and leaves off the cauliflower. Cut the cauliflower into florets and steam until tender. Add the cauliflower and the roasted garlic to a blender and blend until smooth. Season with salt and pepper, to taste.
Preheat the oven to 350 F. Heat 1-2 Tbsp of oil in a large skillet over medium high heat. Add the carrots, onions, and mushrooms and cook for 5-6 minutes or until tender. Season with salt and pepper, to taste. Set aside. Add the ground beef to the skillet and cook until browned and cooked through (season to taste). Add the cooked veggies and the Dijon mustard to the skillet and stir to combine. Pour the meat mixture into a 9″ inch baking dish and top with a layer of the mashed roasted garlic cauliflower. Bake for 15-20 minutes or until golden brown.
Net Carb Count*:
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