Healthy Meal Plan ( February 18 - February 24)

This healthy meal plan is flexible and includes calorie, carb and weight watcher Freestyle points for easy reference.

This week’s meal plan focuses on light, low calorie, Weight Watcher-friendly meals to stay on track eating healthy this winter.

I’ve put together a weekly meal plan to help you get healthy and delicious meals on the table for you and your family. This is a flexible healthy meal plan so feel free to swap in your favorite healthy recipes. You can also search for more breakfast recipes, dinner recipes and more in my recipe index.

For previous meal plans, click here.

Please let me know if you make any of these recipes during the week. I’d love to hear from you!

Monday: Three Chile Dal (251 calories/ 3 freestyle points/30 grams carbs) – serve with brown rice or cauliflower rice, and green salad

Tuesday: Baked Peruvian Spiced Chicken (use chicken breast on the bone with skin and remove skin before serving: 208 calories/1 freestyle points/3 grams carbs) – serve with quinoa or cauliflower rice and green salad

Wednesday: Stir-Fry Fish and Peppers (231 calories/5 freestyle points/8 grams carbs) – serve with brown rice or steamed cauliflower rice

Thursday: Slow Cooker Chicken Adobo (use skinless, boneless chicken breast – 181 calories/1 Freestyle points/3 grams carbs) – serve with brown rice or cauliflower rice, and Stir-Fry Green Beans (69 calories/1 Freestyle point/8 grams carbs)

Friday: Fish Tacos with Coleslaw and Chipotle Sauce (330 calories/5 freestyle points/31 grams carbs) – serve over cauliflower rice (instead of corn tortillas) for low carb version

Saturday: Turkey Beef Kofta Kebabs (286 calories/5 freestyle points/2 grams carbs) – serve over green salad with tzatziki sauce (mix non-fat Greek yogurt, chopped fresh mint, finely chopped cucumbers, lemon juice, salt and pepper)

Sunday: Slow Cooker Chicken Vegetable Stew (335 calories/3 freestyle points/35 grams carbs) – for lower carb version use turnips, rutabaga, and/or kohlrabi in place of potatoes; serve with green salad

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