A Week of Low-Carb Dinners Packed with Vegetables
published about 2 hours ago
If you’re focused on keeping your carb count down at mealtime for whatever reason, but still want to load your plate with vegetables, it can sometimes feel tricky. Many beloved vegetables — like sweet potatoes, butternut squash, carrots, and corn — are high in carbs. The good news, however, is that there happen to be way more vegetables than you might think that are compatible with low-carb diets (think: spaghetti squash, leafy greens, bell pepper, cauliflower, zucchini, and mushrooms, for starters).
This week’s meal plan is stacked with satisfying low-carb meals that include a variety of vibrant veggies.
Monday: Baked Spaghetti Squash Carbonara
Tonight brings all the comfort of creamy carbonara, but uses spaghetti squash in place of carb-heavy pasta. Get a jump on dinner by cooking the spaghetti squash during your weekend meal prep session. Or if you plan to cook it Monday evening, save a little time by using your microwave or Instant Pot to cook the squash.
Get the recipe: Baked Spaghetti Squash Carbonara
Tuesday: Cheesesteak Stuffed Peppers
Using tender bell peppers in place of rolls is the trick to getting more veggies on your plate tonight and keeping the carb count down. If you’re up for more veggies, I like mixing up to 1 cup of baby spinach with the onions at the end of cooking, or simply serving with a side of sautéed greens. The leftovers keep well and make for a good lunch later in the week.
Get the recipe: Cheesesteak Stuffed Peppers
Wednesday: Mushroom-Asparagus Frittata
Breakfast for dinner in the middle of the week of always a good idea. I happen to be partial to frittatas because they’re a great way to use up lingering vegetables, herbs, and cheese, plus the leftovers are great whether you eat them straight from the fridge or heat them up. Feel free to leave out the onion and garlic to cut the carb count a little more, and don’t hesitate to sauté a handful of greens with the mushrooms if you have some in the fridge.
Get the recipe: Mushroom-Asparagus Frittata
Thursday: BBQ Chicken Casserole
If you like chicken, BBQ sauce, and cauliflower, this casserole will be right up your alley. The recipe starts with instructions for a DIY BBQ sauce, but if you have a favorite store-bought bottle, go ahead and use that instead.
Get the recipe: BBQ Chicken Casserole
Friday: One-Skillet Salsa Pork Chops
The end of the week calls for a dinner that’s simple and extra-satisfying. Grab a jar of your favorite salsa, and be sure to start with boneless chops for this quick-cooking meal.
Get the recipe: One-Skillet Salsa Pork Chops
New to meal planning? Start here.
Click below to get more tips, insights, and ideas from our Meal Plan Club crew and readers like you.
Meal planning isn’t always easy — especially if you’re just getting started. But we’re firm believers that it’s the secret to stress-free weeknight dinners. We want to help you find inspiration and ease some of the pain points that come with getting dinner on the table night after night, whether you’re cooking one or a family of four or five. Every week we share a new meal plan solution specifically customized for you from reader requests or from a guest contributor, for Next Week’s Meal Plan!
Kelli Foster
Food Editor, Plan & Prep
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.
Follow Kelli
Source : food
Posting Komentar
Posting Komentar