Meal Planning Monday is a really important part of my week. And though it’s been on the blog for years, it’s going to have a few changes to it! Every Monday, I’ll still be sharing my weekly meal plan. I will also throw in a few breakfast, snack and dessert ideas! I hope these posts make it easier for you to get dinner on the table! And don’t feel like you have to make every single recipe…or on the exact day. For example, if you want to make Monday’s recipe on Thursday, go for it! Or if you want to only make two of the recipes during the week, perfect! These meal plans are meant to be a guide! Feel free to change the plans up to meet your needs!
Also, as we are eating low carb, most of the recipes I share will involve that. These meals and recipes are easily adaptable and can be switched up for any meal plan your family follows. Throw in a loaf of bread, a side of corn and an apple crisp and you’re all set.
To find the recipe, click on the link on the days post. If the word is underlined, it includes a link to the recipe. Just click on the underlined word and it will take you there. I will also be including a printable recipe card every week of one of my own recipes!
If you make one of the recipes I share, take a picture and share on Instagram! Use the hashtag #foreverbelovedmeals so I can see what you are making in your kitchen! And don’t forget to follow me on Instagram!
HAPPY MEAL PLANNING!
Monday: BBQ Bacon Sushi and Grilled cabbage (printable recipe below) – the grilled cabbage is to die for and very seldom are there any leftovers.
Tuesday: Marinated Steak and Crispy Parmesan Zucchini Fries – with a great marinade, you’ll have tender juicy steak the entire family will love! Just remember you need acids, fat and seasonings to make a great marinade.
Wednesday: Parmesan Crusted Chicken and Cheesy Cauliflower Gratin – this chicken is truly one of the best I’ve had. To make it low carb, just omit the breadcrumbs.
Thursday: Rotisserie chicken (cooked in my rotisserie), Easy Cauliflower Gratin and a side salad – using a rotisserie chicken, it allows me to save the carcass for homemade chicken stock.
Friday: Crockpot Low Carb Unstuffed Cabbage Roll Soup – a yummy comfort soup easily thrown in your crockpot in the morning. If you aren’t sure how to rice cauliflower, find detailed instructions here.
Saturday: Cauliflower Crust Stromboli – Saturdays are usually pizza day here. With not many offering low carb options, we’ll be making our own with this yummy cauliflower crust.
Sunday: Breakfast for dinner is a favorite around here! We’ll have bacon, sausage and eggs.
| Prep Time | 20 minutes |
| Cook Time | 2.5 hours |
| Servings |
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- 1 head cabbage
- 3/4 lb bacon cooked
- 1/2 cup butter softened
- 1 cup chicken broth
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Ingredients
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|
- Remove the core from the head of cabbage. You can do this by cutting around the core with a sharp knife, then slicing the core out.
- In a bowl, mix the softened butter, smoked paprika, garlic powder and cooked bacon pieces together. Mix all of these ingredients until they are incorporated well together.
- Stuff the butter mixture into the hollowed out section of the cabbage where the core was. Then place the cabbage in the center of a large square of heavy duty aluminum foil, core side up. Wrap the foil around the cabbage, creating a bowl of sorts, allowing the core to remain exposed. Pour the chicken broth over the cabbage around the core area.
- Place the cabbage, still core side up, on the grill. You want to use indirect heat for about an hour. After an hour, wrap the foil the rest of the way around the cabbage, securing it tightly. Then grill it for another hour and a half.
- Once the cabbage is cooked, place it in a large bowl. Start by cutting it into quarters and continue cutting until you have your desired size of pieces. Mix it up to incorporate the bacon and juices throughout. If there are juices left in the bottom of the foil, pour them over top and mix again.
