Healthy Weekly Meal Plan [Week of 1/26/26]

• 1 lb ground chicken
• 1 ½ tsp poultry seasoning
• 1/2 tsp smoked paprika or sub regular paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• 1/2 tsp dried rubbed sage
• 1/4 tsp cinnamon or nutmeg
• 3/4 tsp kosher salt divided use
• dash black pepper or up to ¼ tsp if you like pepper
• 2 ½ Tbsp maple syrup
• 1 tsp olive oil
• Olive oil or cooking oil spray

• 4 teaspoons avocado oil extra-virgin olive oil, or butter, divided
• 1 pound ground chicken or beef can sub sliced chicken breast, chicken thighs, or any other type of meat to make this dish your own
• ¾ teaspoon salt divided use
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon oregano or Italian seasoning
• 1 tablespoon Worcestershire sauce or sub more coconut aminos
• 3 tablespoons coconut aminos divided use (or sub half the amount of Worcestershire sauce, to taste)
• 2-4 tablespoons chicken broth or water
• 3 bell peppers thinly sliced
• 1 yellow onion thinly sliced
• 2 tablespoons pecorino romano cheese freshly grated
• 4 slices provolone cheese

• Olive oil cooking spray
• 1 lb chicken tenderloins, chicken breast, or chicken thighs (I used a combination bc I love the richness that the thighs add to the broth)
• 1 cup chopped celery
• 2 cups chopped carrots
• 1 cup onion diced (about 1 small onion)
• 3 cloves garlic minced
• 4 cups low sodium chicken stock or broth
• 1 small head cauliflower washed and bottom leaves trimmed but still intact
• 1/4 cup unsweetened almond or cashew milk
• ½ teaspoon salt + pepper to taste
• 2 teaspoons butter
• Fresh parsley and/or thyme for garnish

For the Gluten Free Dumplings

• 1 cup gluten free baking flour be sure it has xantham gum in it or you will need to add – I love Bob’s Red Mill 1-1 Baking Flour. You can sub whole wheat or whole wheat pastry flour if you don’t need gluten free.
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 ½ tablespoons butter or vegan butter
• 3/4 cup of almond or cashew milk
• 1 tablespoon chopped fresh chives optional

For The Taco Chili Layer

• 1 teaspoon olive or avocado oil
• 1 cup diced yellow onion
• 3 cloves garlic minced
• 2 cup diced bell pepper 2 peppers
• 1 1/2 pounds ground chicken turkey, or beef
• 1 cup black beans rinsed and drained
• 1-2 tablespoons Salt Free Taco Seasoning
• 10 oz diced tomatoes and green chilis (I look for mild) 1 can
• 14 oz tomato sauce 1 can
• 1 cup shredded cheddar cheese optional

For the Gluten Free Cornbread Topping

• 1/2 cup cornmeal
• 1/2 cup gluten free flour 1:1 baking flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons melted butter or vegan butter
• 2 tablespoons honey or maple syrup
• ½ cup + 2 tablespoons almond milk
• 1 large egg
• Optional topping ideas: avocado, jalapeno, cheese, greek yogurt

• 2 tablespoons butter divided use
• 1 pounds boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 4 teaspoon minced garlic
• 1 cup gluten-free orzo
• 3 cups of chicken broth
• parmesan cheese
• Fresh parsley – garnish

• Olive oil cooking spray
• 1 package Italian chicken or turkey sausage or make your own
• 3 cups kale
• 1 cup chickpeas
• 1 1/2 cups crushed tomatoes
• 1 teaspoon Italian seasoning
• 2/3 cup shredded mozzarella

• 8 corn tortillas
• Olive or avocado oil cooking spray
• 1 lb ground chicken beef, or turkey (or leftover meat as discussed in the post)
• 1 cup canned tomato sauce
• ½ teaspoon salt
• 1-2 tablespoons Salt Free Taco Seasoning
• 2 cups frozen cauliflower rice optional
• 1/2 -1 cup homemade or store bought pico de gallo or chopped cherry tomatoes
• ⅔ -1 1/3 cups freshly shredded sharp cheddar or your favorite cheese I love using the full amount of cheese -or- doing half shredded cheese and half of my 21 Day Fix Freezable Cheese Sauce
• Optional toppings: diced avocado or guacamole FIXers – this would add more blue
• Diced red onion
• Cilantro
• Jalapeños
• Plain greek yogurt