Meal Planning 3: A Week of Low Carb Meals

This week I’ll be making Greek meatballs with tzatziki sauce and buttered zoodles; feta tomato salad with roasted green beans and pork chops; Buffalo chicken dip with pork rinds and celery; Pork Neck tomato gravy with ricotta and a fresh salad; and avocado chicken salad.

The recipe for Greek meatballs and tzatziki is from this recipe EXCEPT that I use ground beef and or lamb and add 2 tablespoons of finely chopped fresh mint.

Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce- grain free, gluten free, low carb, p3 hCG Diet – http://bit.ly/2sklONl

The tomato feta cucumber salad:

Cut the Wheat, Ditch the Sugar: Simple Summer Spiraled Cucumber Salad – http://bit.ly/2sTWk6N

The roasted green beans:

Fluffy Chix Cook: Ugly Green Beans (UGB) – http://bit.ly/2sk6SyR

This was the inspiration for the avocado chicken salad. I use chicken (obviously), add 1/4 cup finely diced purple onion, and add 1 tablespoon mayo. I also add bacon from time to time.

Cucumber Avocado Salad with Tuna, Cilantro, and Lime – http://bit.ly/2sU1HCR

Buffalo Chicken Dip
FRANK’S® REDHOT® BUFFALO CHICKEN DIP Recipe | Frank’s® RedHot® – http://bit.ly/2sko6we

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