7-Day Low-Carb Meal Plan
Updated: Sep. 24, 2019If you’re in the low-carb club, our meal plan will help keep things simple: Three low-carb meals per day for a week. Mix, match and make your favorites for delicious meals that are lower in carbohydrates, too.
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Sunday's Breakfast: Shakshuka
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta 2 / 21
Sunday's Lunch: BLT Chicken Salad
Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina
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Sunday's Dinner: Savory Pork Roast
I love this herbed roast so much that I make it as often as I can. It's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah 4 / 21
Monday's Breakfast: Ham Steaks with Gruyere, Bacon & Mushrooms
This meat-lover’s breakfast has a big "wow" factor. It’s one of my favorites because the Gruyere, bacon and fresh mushrooms in the topping are a great combination.—Lisa Speer, Palm Beach, Florida 5 / 21
Monday's Lunch: Southwest Turkey Lettuce Wraps
If you're tired of the same old taco routine, give these a try. I tweaked a friend's recipe to suit our tastes and my family's loved it since. It's so tasty and low maintenance. —Ally Billhorn, Wilton, Iowa 6 / 21
Monday's Dinner: Baked Salmon
I often make this very moist and flavorful oven-baked salmon for company because I can have it ready in less than half an hour. This baked salmon with lemon is well complemented by rice or a green vegetable and a tossed salad. —Emily Chaney, Penobscot, Maine 7 / 21
Tuesday's Breakfast: Zucchini Pancakes
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania 8 / 21
Tuesday's Lunch: Shrimp Veggie Salad
My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! —Karen Goodnature, Lompoc, California 9 / 21
Tuesday's Dinner: Contest-Winning Chicken with Mushroom Sauce
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. —Jennifer Pemberton, Muncie, Indiana 10 / 21
Wednesday's Breakfast: Mini Spinach Frittatas
People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. —Nancy Statkevicus, Tucson, Arizona 11 / 21
Wednesday's Lunch: Sesame Beef & Asparagus Salad
Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington 12 / 21
Wednesday's Dinner: Mini Turkey Meat Loaves
These turkey loaves are tender, hearty and convenient. They're loaded with flavor—not to mention oats, turkey and veggies! Bake them ahead and top them with cheese before serving—or freeze them for later. —Janice Christofferson, Eagle River, Wisconsin 13 / 21
Thursday's Breakfast: Savory Apple-Chicken Sausage
These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado 14 / 21
Thursday's Lunch: Homemade Chicken Tortilla Soup
This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida 15 / 21
Thursday's Dinner: Slow-Cooked Coffee Pot Roast
My family raves about my gravy when I prepare this recipe. Whenever I'm fishing for compliments, this pot roast is a sure hit! —Janet Dominick, Bagley, Minnesota 16 / 21
Friday's Breakfast: Goat Cheese & Ham Omelet
As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan 17 / 21
Friday's Lunch: Chicken Salad-Stuffed Peppers
We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina 18 / 21
Friday's Dinner: Tangy Parmesan Tilapia
If you want a gluten-free fish coating, this works beautifully! Some reduced-fat mayos may contain gluten, though, so check the label on yours to be sure. —Deborah Purdue, Westland, Michigan 19 / 21
Saturday's Breakfast: Cauliflower-Broccoli Cheese Bake
One of the first dishes my mom taught me is a tasty pairing of cauliflower, cheese and broccoli. It's absolutely my best side. —Devin Mulertt, Napa, California 20 / 21
Saturday's Lunch: Almond Chicken Salad
My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It's my favorite of my mother's chicken salad recipes. You can also serve it as a delicious but quick luncheon or potluck dish. —Kathy Kittell, Lenexa, Kansas 21 / 21
Saturday's Dinner: Ricotta-Stuffed Portobello Mushrooms
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California Originally Published: September 24, 2019
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