Description
A 21 Day Fix Meal plan with dinner and breakfast all planned out and prepped ahead for a successful and delicious week ahead. WW points, printable grocery list, and meal planning spreadsheet included, too.
Ingredients
Breakfast: 21 Day Fix Mason Jar Egg Casseroles
21 Day Fix: 1 RED, 3/4 GREEN, 1/2 BLUE (per serving) | WW Blue: 2 points (per serving) | [Recipe makes 4 servings]
Note: This recipe makes 4 servings- if eating this breakfast all week, you may need to 1.5x or double the recipe
Note for FIXers: If making Lasagna Roll Ups and Italian Stuffed Peppers, you will need to make half of these casseroles without cheese to stay within BLUE container amounts.
Groceries:
- 6 extra large eggs
- 1/3 cup of unsweetened original almond milk (or milk of your choice)
- 2 cups of cauliflower rice
- 1 cup of bell peppers (or veggies of your choice)
- 6 slices of turkey bacon or 6 links of poultry breakfast sausage
- 2/3 cups of shredded cheddar cheese or cheese of your choice (you can double this amount and just count it as a full blue)
- salt
Monday: Healthy Instant Pot Shepherd’s Pie or Healthy Shepherd’s Pie (Stovetop)
21 Day Fix: 1 YELLOW, 1 RED, 1 GREEN, 1 1/2 TSP (per serving) | WW Blue: 4 points (per serving) | [Recipe makes 4 servings]
Groceries:
- olive oil or coconut oil cooking spray
- 1 cup of carrots
- 1 cup of celery
- 1/2 of an onion
- 1 1/3 cup of chicken broth
- Himalayan salt
- 3 T of tomato paste
- 1 lb organic lean ground turkey
- 2 cups of cauliflower
- 2 cups of red potatoes
- 2 T of vegan butter, olive oil, or ghee
Tuesday: Lasagna Roll Ups
21 Day Fix: 1 1/4 RED, 3/4 GREEN, 1 BLUE, 1 YELLOW per 2 rolls | WW: Green- 15 points per 2 rolls; Blue- 12 points per 2 rolls; Purple- 8 points per 2 rolls | [Recipe makes 4 servings]
Groceries:
- 8 whole wheat or GF lasagna noodles
- olive oil spray
- 1 pound ground sweet Italian chicken sausage (don’t like? Use lean ground beef or turkey)
- 10 oz frozen chopped spinach
- 8 oz part skim ricotta or cottage cheese (I used cottage cheese and it was GREAT!)
- 1/3 cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- sprinkle of crushed red pepper (optional)
- homemade or no sugar added tomato sauce
- 1 cup mozzarella cheese
Wednesday: Instant Pot Sausage and Lentil Soup (21 Day Fix/Stove-top Option)
21 Day Fix: 1 1/3 GREEN, 3/4 RED, 1 YELLOW, 1/3 TSP, optional BLUE (per serving) | WW Blue: 3 points plus cheese (per serving) | [Recipe makes 6 servings]
Groceries:
- 2 tsp olive oil
- 1 lb of Italian Chicken or Turkey Sausage – spicy or sweet
- 1/2 of an onion
- 1 1/2 cups of carrots
- 1 1/2 cups of celery
- 3 cloves of garlic
- 2 cups of zucchini
- 1 1/2 cups of Bob’s Red Mill dry lentils, rinsed very well (my lentils doubled – if your lentils triple, you can use 1 cup or make this 8 servings instead of 6)
- 6 cups of low sodium chicken stock or broth
- 2 cups of baby spinach
- fresh basil or sub dried
- Himalayan salt
- crushed red pepper
- Pecorino Romano cheese
Thursday: 21 Day Fix Italian Stuffed Peppers
21 Day Fix: 1 RED, 2 GREEN, 1 BLUE (per serving) | WW: Green- 11 points; Blue- 5 points; Purple- 5 points (per serving) | [Recipe makes 4 servings]
Groceries:
- 4 large green bell peppers
- 1 lb extra lean grass fed ground beef
- 2 cups homemade or no sugar added tomato sauce
- 2 garlic cloves
- 1/2 onion
- 2 cups of shredded zucchini or zoodles
- 1 1/3 cups shredded Italian cheese blend
- fresh basil
- salt and pepper
Friday: 21 Day Fix Instant Pot Balsamic Pork Tenderloin or 21 Day Fix Crock Pot Balsamic Pork Tenderloin with 21 Day Fix Crispy Shaved Brussels Sprouts with Bacon, Parmesan, and Balsamic
Pork – 21 Day Fix: 1 RED, 1/2 TSP (per serving) | WW Blue: 6 points (per serving) | [Recipe makes 4 servings]
Brussels – 21 Day Fix: 1 GREEN, 1 TSP (per serving) | WW Blue: 3 points (per serving) | [Recipe makes 8 servings]
Groceries:
Pork
- 1 (1.5 lb) pork tenderloin
- olive oil
- 1/3 cup of chicken broth or stock
- 1/3 cup of balsamic vinegar
- 1 T honey or maple syrup
- salt and pepper
- rice or arrowroot flour (can sub thickener of choice)
Brussels
- 16 oz of whole Brussels Sprouts (or sub the pre-shredded ones)
- olive oil
- sea salt
- 1/3 cup shaved Parmesan cheese (I used a Parmesan blend)
- 4 slices of turkey bacon
- 1/2 cup of balsamic vinegar