Week 3 Healthy Meal Plan

Welcome to your Week 3 Meal Plan! This week we take the guesswork out of what to make for dinner with healthy recipes that are sure to inspire and satisfy!

This post is written in partnership with Milk. Love What’s Real.

This month we’re pleased to welcome Katie Morford and her meal plans as part of our January Reset Challenge! Katie is a San Francisco-based cookbook author and registered dietitian who writes the blog Mom’s Kitchen Handbook.

Welcome to Week 3, Resetters! We hope you’re all feeling energized, and enjoying some of the new recipes so far. This week, Katie has gathered five craveable suppers along with something sweet (we’re looking at you, mini chocolate olive oil cakes).

Cook for yourself, give yourself permission to eat when you have an appetite, relish every bite, and push your plate away when you’re full.

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A one-pan chicken dinner that’s easy to make and freezer-friendly. Serve it with crusty bread to sop up all the delicious pan juices.

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Sheet Pan Pizza with Roasted Cauliflower and Greens

An excellent way to do pizza night, since the whole-grain dough is an easy, no-knead affair and the pizza is piled high with veggies and peppery greens.

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Pork Tenderloin with Figs and Olives

Olive and dried figs make a perfect pair that cook down into a sweet and savory brew, excellent alongside tender, ultra-lean pork tenderloin. On the side, try roasting delicata squash or make this popular kale salad.

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A bowl of crockpot Taco Soup topped with sour cream and chips

Everything we love about old-school tacos served up as a slow cooker soup. Top with your favorite taco fixings, such as salsa fresca, diced avocado, and grated cheese.

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3 Shrimp Cakes on plate

A clever recipe that’s a combination of shrimp, sweet potato, and spices, made into patties and crisped in a skillet. The result is delicious, particularly when paired with tartar sauce and No Mayo Slaw or this slaw on the side.

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These little cakes manage to be deliciously decadent and a little bit wholesome at the same time. They’re made in a muffin tin, but can be done as a whole cake, too.

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Katie Morford

Katie Morford is the Nutrition Editor for Simply Recipes. She is a writer, registered dietitian, and author of three cookbooks: PREP: The Essential College Cookbook, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award. Her work has been featured in Family Circle, Better Homes and Gardens, Health, Real Simple, Oprah, Parents, Self, the San Francisco Chronicle, and the New York Times, among others. Katie lives in San Francisco with her husband and three daughters.

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