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Posts: 17
Reply with quote  #1 

A big part of my success in eating on Plan D depends on my meal planning.  It also can be one of my biggest challenges. I rotate thru the same few dinners and get bored.  I wonder if others would be willing to share some Plan D menu ideas that they enjoy on this forum?  Tonight I am grilling salmon and steak for me and my husband ( he doesn't eat any fish) with a brown rice pilaf (with added vegetables, carrots, onion, mushrooms) and grilled asparagus.  Hey just writing and sharing this makes me feel more creative. I'm interested in hearing from others on this journey.  Thanks.


Posts: 1,162
Reply with quote  #2 
Hi Debbie,
I thought I'd chime in a few ideas here before others add what's been working for them.  Especially with summer coming upon us, I hate to heat up my kitchen.  For those who live in the Phoenix area, you know what I'm talking about.  I've got a crock pot and a counter top convection toaster oven that both work great for cooking without heating up the whole house!  Here's a few of my easy to make dinner ideas that work great for me and my husband:

Crock pot salsa chicken (this makes lots of good leftovers:
2 pounds boneless skinless chicken breasts
1 tsp sea salt
1 Tablespoon coconut oil
1/2 cup thick and chunky salsa
1 can (15-oz.) black beans, rinsed and drained
1 cup frozen corn kernels
2 tablespoons chopped fresh cilantro

Place oil in the crockpot and coat the bottom.  Mix salsa, beans and corn and add to the bottom of the crockpot.  Add chicken and sprinkle with salt.

Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.  Before serving, sprinkle the chicken with cilantro. Serve with rice or quinoa and a salad.

For leftovers, you can shred the rest of the chicken and use that as a filling to make Chicken Burritos another night.  The leftover chicken can be stored in the frig for about 4 days or frozen for up to 4 months.

If you buy a couple more cans of black beans, you can use up the rest of your frozen corn and fresh cilantro with this recipe:

Black Bean Rainbow Salad

This salad recipe only gets better with time. It is a great one to keep on hand in your refrigerator for a ready-made healthy meal or snack. One serving of this Black Bean Salad provides 33% of the recommend daily value of fiber. Enjoy!



  • ½ cup minced onion
  • 2 medium cloves garlic, pressed
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 8 cherry tomatoes, quartered
  • ½ cup diced red bell pepper
  • ½ cup grated carrot
  • 2 TBS pumpkin seeds, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • 2 TBS extra virgin olive oil
  • 3 TBS fresh lemon juice
  • 1 teaspoon cumin
  • salt and black pepper to taste


  1. Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
  2. Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serve on top of shredded romaine or spring mix.  Add some diced avocado and grilled chicken if you prefer. 

Alaska Salmon Stuffed Tomatoes

1/4 cup olive oil
2 Tbsp lemon Juice
2 tsp Dijon mustard
1/2 tsp sea salt
1/8 tsp black pepper
2 large beefsteak tomatoes
2 (6 oz.) cans of wild Alaska salmon, boneless and skinless,  (I get mine at Trader Joe's)
1 large avocado
2 tsp dried Dill

To make dressing:  In a small bowl, whisk olive oil, lemon juice, Dijon, salt, and pepper.

To make Salad:  Cut tomatoes in half crosswise; scoop out and discard flesh and seeds.  Open cans of salmon and drain off the water. 

In a separate bowl, combine salmon, avocado, and dill.  Drizzle on dressing;  toss lightly. 

Portion 3/4 cup salmon mixture into each of the four tomato halves.

Serve immediately.  You can use leftover grilled salmon (flaked with a fork) for this recipe instead of canned salmon, and for hubby, you could just use diced chicken instead of the salmon.

I hope these ideas help get you started!


Dee McCaffrey

Posts: 17
Reply with quote  #3 

Thanks Dee for adding these new recipes to my repertoire. 


Posts: 1,162
Reply with quote  #4 
Very welcome!  Enjoy!

Dee McCaffrey
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